I never had a mushy fillet from a gull whitey and I've eaten my share and then some. In the first week of the season I would release the ones that were just finished spawning because their normally impeccable flesh was a bit coloured as opposed to the almost transparent meat they usually have. Don't let them freeze after being caught then thaw, then fillet and freeze and then thaw and eat. I find they get a bit sandy in texture when you do that and they won't glaze up after being brined for the smoker. Other wise high quality whitefish.
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