We cooked crappie last night with some friends didn't have enough fresh fish so we pulled some from the freezer. I also wanted to compare fresh and frozen fish. The results were not good, the frozen fish did not hold the meal and were tough on the outside. You could see the difference in the fish laying on the platter. The fresh fish were great, you could see the meal stayed on the fish when taken out of the cooker. We cook in a cajun fryer at 350 degrees and bread with white corn meal. We have cooked fresh fish all spring and always turn out great. The frozen fish we cook in the off season are ok but now after cooking them together they are not ok. We vacuum seal, I know some don't like sealers but many do. I don't understand why the frozen fish didn't hold the meal and I think this is the problem, any advice out there. Thanks