Quote:
Originally Posted by SigNate
Not to be critical but you don't have to marinate fish for that long. Actually 5 - 10 minutes would suffice.
How does your fish come out when you cook it for that long? Is it tender and flaky or dry? I'd maybe cut back the cooking time.
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How often do you cook big bulls?
The meat really is a bit tougher than the younger, more tender fish and needs the longer marinating.
The meat was not dry in the cooking time. I guess the thickness really didn't come across too well on the video.
But these were steaks cut from a 36-45" fish. It's a much different deal from slot reds.
But I agree with your suggestions completely for slot reds.