Lead Thrower,
Most recently I have been freezing my cleaned fish whole (not fileted) then thawing and smoking or canning. I have found the skin does a great job of preventing freezer burn. I have done the same with filets, but meat is more prone to freezer burn. At any rate the end product (smoked fish) comes out great. I have also frozen smoked fish, but am less that thrilled with product after its been in the freezer.
JMS