I cooked a whole bunch of crayfish from frozen (I froze them raw) and something's off. The meat isn't rotten, as I ate some a while ago and I am just fine, but the tomalley smells. It doesn't smell rotten, but reminiscent of a barnyard. However, they had a similar smell when I was purchasing them. I was originally going to add them to stuffing and serve alongside roast goose, but that won't work considering the current circumstances. What should I do? The meat is a bit mushy so I was thinking to blend it and mix it into the gravy. I was planning on doing so with the tomalley as well, but it does smell. What should I do?