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The whitefish are some of the best eating you can find in our waters. Unfortunately it's not all that easy to handle, and requires some significant skill to bring out its potential.
Many other fish are far easier to enjoy like aji (spanish mackerel).
The texture of cooked fish, there's a number of factors to consider. Size/age of the fish, and type of fish are the most important, but so is water content of the fish. If you want to firm up your fish, salt should be used prior to cooking to remove excess moisture from the fish via osmosis. Makes a world of difference.
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Originally Posted by Matt
To those that share thank you, to those that don't fine by me, to those that whine about people not posting but have no fish reports of their own to share..............GO FISH!!!!!!
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