another interesting point
however , the fish ive tried each way is exactly as fresh as its neighbor
and being as close to the head as I can get , possibly of similar fat content.
I wonder , especially on the girl , w a steak , more fat leaks out and gets ' charred '
and its that charred taste that creates the difference. the same would happen in a fry pan.
so it might be a fishy-charr taste , rather than a fishy - Im and Old Fish taste.
none of the fish Ive ever purchased from Cook's Seafood
( and boy do I miss them )
had any aroma what so ever on the fresh uncooked fish.
Ive cooked these fish-ies for a cousin who teaches in Norway.
she knows fresh fish. and commented that the Salmon from Cook's
( no I don't work for them ! ) was the freshest she had ever had
both steaks on the grill one time
and filet dans le pan the other.
