I don't want to rehash the whole mushy halibut thing here, but as we dealt with a bunch of them this weekend, we wondered how charters handle the issue. I know some charter captains here seem to have avoided the problem so far for the most part, but I have to believe one slips through occasionally.
So what do you charter captains do? Inform the client? Send them on their way to be surprised when they cook the fish (Holy Cow, that recipe sucks - never trying that one again!)?
Has anyone ever got mushy fish on a charter, and how did the crew handle it?