Here's an estoric question but what the hell. Don't know who else would know what I'm talking about. I am considering buying some monkfish liver (yum) but most of the ones I see are HUGE slabs. I would like to use half and freeze the other half for later. Have you or anyone you know of tried to freeze the livers for later use? I'd like to know if the defrosting process ruins the taste or texture. Thanks!