[Earthquake]

I won't assume that everyone knows this and/or agrees, but I believe you should never rinse the ling before you freeze it. Not with salt water, fresh water, or fire water.

I don't have a vacuum sealer, but I do this with ling: Pat the filets dry and spread them on a cookie sheet on wax paper in a single layer so there's space between the filets. Put them in the freezer overnight - uncovered is fine. Next day they are frozen hard, so pack them in a ziplock. For thawing - they should be able to be separated from each other while still frozen - so take them out and spread them on a wax paper cookie tray for a few hours to a day to thaw.

Mom's recipie is great with them. I do think the flavor is better when you start with fresh fish - they seem drier with that recipe when the fish have been frozen, so more wet stuff might help the finished product....