coriba
Active Member
I caught a few largish springs, 20+, in Vancouver chuck, both red and white, and the meat seems tough. A tail end fillet off the BBQ is tough. The middle of the fillet, the lateral line, is tough, where that dark meat is. And the flesh doesn't come off the skin nicely either. I bled the fish right after catching, put on ice, and froze the same day in vacuum packs. I think I handled it right, but the meat is tough.
Anyone have similar experience or know why?
Dan
Anyone have similar experience or know why?
Dan