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Old 06-03-2019, 10:51 AM   #1
nilsonov
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Join Date: May 2009
Location: Jersey City
Age: 36
Posts: 788
Why are my groupers and snappers cooking into rubber??

I can't figure out what the hell I'm doing...for years whenever i visit the carribian, most, not all, of the snapper and grouper i catch and cook turns into a rubbery shoe sole. Tried baking, grilling, and pan frying; tried filleting and whole; Tried thick cuts, thin cuts; Tried undercooking, tried overcooking; tried baking covered in foil to keep moisture in, and baking without foil.

In all of the above options, 80% of the time the meat comes out like rubber. On the bigger fish (~20" mangrove), the skin is unedible. WTF gives?! Online search says I'm overcooking, but i tried undercooking, with insides clearly raw, and got same results.

I never have this problem with cold water fish (bass, tog, sheepies, fluke, grey trigger, blues, even friggin stargazers etc).

desperate for help...tierd of turning prized fish into fish salad. thanks
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