Quote:
Originally Posted by Alex Stroup
Unless you watched it come out of the water took it immediately home and cooked it within minutes of still being alive you won't get really good halibut.
I thought I had had really good halibut until I had it that fresh and realized I'd bee wrong all my life. It is amazing how quickly halibut declines to a still good but significantly less good state.
The rate of decline varies quite a bit from species to species (red salmon holds much longer than pink or chum salmon, for example)
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I'm still not entirely sure how the thread got this diverted, but I must agree that fish, although it can be good later, is best right after the catch. I haven't had the pleasure of halibut fresh from the water, nor have I had most fish *that* fresh. My only experience is with trout. I'm not much of a trout eater, but having lived on a river, trout that comes directly out of the water, gutted immediately and thrown directly onto the grill is the only, I repeat,
only way to do it. Otherwise, it's just gross to me.
And I probably just grossed a bunch of people out by talking about gutting a fish.