Recent content by gonzojoe

Even though Corpus Christi is on the coast, many restrictions are put on commercial fishing, so many seafood products that restaurants purchase come from different areas of the country. This fish comes in frozen in 10-11 oz fillets. The cooking methods used are: Blackened on a cast iron skillet...

I tried the scoring Yes, it does have the skin on it and I have tried the scoring and this did not work. As for it being overcooked, the rubbery texture almost immediately shows up. the only thing i can think of is that its been frozen for too long. My supplier says otherwise, of course...

I purchased some frozen Red Snapper fillets and for some reason they curl up during the cooking process (no matter how i cook them). After its cooked, the fillet is rubbery and tough. Is it because the fish is old? help. thanks, joe