It was a bad mistake!!!
That is all I'm trying to impart to others, who may be tempted to do same thing,
Yes I know that freezing and the coating with cold water to form an air barrier over fish is acceptable for fresh fish. Done it many times.
Now to the question, both "cmayna, and Atomic" want to know....
Why in the world would I do this to already cooked fish? Good question. Short answer is.... don't do it!
This 1st fish this year, which is the one I did this too, was a little too hard on outside to suit me.
I discovered that when I produced too leathery of outside flesh, that if I froze, and then re-coated fish, in ice water and vac sealed, after thawing a month or so later, it would be much more acceptable. It softened the outside leather a lot!
That is what I intended to do with this fish, but I forgot it, so it became semi-freeze dried. Thought maybe the same process would save it, but it didn't.
Once you ruin a fish that bad, it's pretty much a loss.
Also this fish was very soft to begin with after thawing before smoking.
It may have been a older fish or was just frozen too slowly. I don't know. I didn't receive fish until after being frozen.
So the texture wasn't the best to begin with. It had no odor, and wasn't slimy, so I use it anyway, with trepidation.
I did use a cure in that batch though.
The second fish that my son gave to be, turned out great! Flesh firm and normal. So just smoked, cooled overnight and vac packed, and it is great!.
I have another one from him, but the weather is so cold and blustery now and is the near future, that I may just re-coat in ice water and wait until spring to smoke. I'm the hardy outdoor guy I used to anymore. LOL
Hope that explains my stupidity a bit, but it still remains stupidity doesn't it?
I think it's called experience learning.