Salmon and Flounder, Redfish comes out well also.
Some fish like speckled trout seems to come out mushy.
Filet of Sole
Salmon and Flounder, Redfish comes out well also.
Some fish like speckled trout seems to come out mushy.
OK, OK. Add fatty salmon to list. Fresh-caught river catfish (stories behind that) and brook trout. Fresh-caught sea sculpin (the bright red kind. Super tasty. Most of the species taste terrible, from what I hear. Ugly with spines that will pain you for hrs.). All I can think of for now. I'm not counting sushi fish. Whole other thing.
Trout are in the salmon family, and the only "mushy" fish are those that are either farmed or have begun their mutation process when they breed and die.
All farmed salmon are mushy, rife with diseases and parasites, and should be avoided at all costs. Only buy and eat wild Atlantic or Pacific salmon, or wild trout, if you want firm flesh. Salmon stop eating and begin mutating as soon as they hit fresh water. The ideal time to catch them is before they have been out of the ocean for longer than three days. You can determine this by checking the salmon for sea lice. Sea lice cannot survive long in fresh water and will die within three days. So if there are still living sea lice on the salmon, it means it has not been in fresh water longer than three days.
After about the third day in fresh water they have mutated beyond eating. Their flesh becomes very mushy because they are literally falling apart.
I am not sure that speckled trout are actually trout,
Spotted Seatrout (Cynoscion
nebulosus)
it is only a saltwater spices, Flounder and Redfish can both live in Fresh water, but not speckled trout.
Our Salmon choices in Texas are somewhat limited, I have found that soaking salmon in near freezing salt water
for about 3 hours, helps firm up the meat. It usually is not an issue.
When asked, do you like fish, I can only say: "It depends."
When asked, do you like fish, I can only say: "It depends."
I have never personally tried one, but I have been told that they are very tasty. I have no idea how you would even prepare such a fish.
Yes the rainbow trout in Texas are stocked, a few rivers, below dams, are cold enough to sustain year round populations for a few miles.You are right, speckled trout are not actually trout. They are part of the drum family. I learn something new every day. I would expect the salmon family to be found in colder waters than you would find in the Gulf of Mexico. Before humans developed North America there were salmon streams in northern California, but not much further south of San Francisco. The same is true on the Atlantic side of the continent. Salmon were found as far south as North Carolina.
You definitely have rainbow and brown trout in Texas, but I believe they are stocked and not naturally occurring.
One of the things that separates them from other fish is that they all lay their eggs in fresh water and then migrate to the sea. The reason they migrate to the sea is because the rivers freeze during the Winters. Which really doesn't happen in Texas or the other southern States bordering the Gulf of Mexico.
When asked, do you like fish, I can only say: "It depends."
Salmon, halibut, cod, orange roughy, sea bass, mahi mahi, snapper. I used to like tuna, but then I read it's not all that safe to eat anymore.
I forgot tuna!
Yes, I like tuna a lot!