Whistler, Good evening. This is off the wall but worth a try on part of your catch.
When we lived on the coast, Dungeness crab catching, cooking and freezing was important to have fresh crab year around.
The crab was cooked, cooled, shucked and the meat was put into wide-mouth pint jars. The jars were filled with heavy cream and the air pockets removed. The jars, crab and cream were frozen.
Now I have eaten a lot of crab fresh. I swear the crab taken from those jars, even after 2 years tasted like it just came out of the cooker. We opened the frozen jars and let them drain, upside down in a strainer, until the cream was gone. If you need to rinse the fish, dunk the strainer in salted water lightly.
It may be worth your effort to try 1 or 2 wide-mouth pints. If it worked on dungys, it may very well work on smoked whitefish.