The trifoliate bitterness in US119 is mostly in the pith and the sheaths around each segment,if you individually peel each segment or gently juice it, it is of acceptable quality with just a very slight astringency. I enjoyed it, but it takes more time to eat one.
Morton has too much trifoliate bitterness even if segments are peeled.
I would suggest Owari satsuma or Ambersweet if you can find them. Ambersweet is almost as cold hardy as satsuma,it is actually a tangelo.
Ambersweet is to all appearances a high quality orange,but failed commercially due to low yield. I grew all of those except US119 and Morton, hundreds of miles north of Florida near Charleston,SC. All survived a hard freeze of -9.4 C
Ambersweet lost all leaves and wood smaller than a finger diameter at those temperatures but ripened early before the freezes. Satsuma lost leaves at -6.6 C and branches smaller than a pencil at -7.8 C.
Changsha tangerine will take -10C or colder with little damage and has good flavor and juice but the fruit is 30-50% seeds. Meiwa kumquats are wonderful and are about as hardy as satsuma but grow very slowly so are slow to recover from damage. Meiwa is a must have in any cold hardy citrus collection.
Ambersweet has much more vigor than satsuma so makes a larger tree even though it is more susceptible to freeze damage. Orlando tangelo is slightly more cold hardy than an orange but of similar size and eating quality.
This website has some information about some other hardy citrus but does not ship overseas. http://mckenzie-farms.com/photo.htm