Anyone else notice a difference in eating quality this yr? My impression from quite a few yrs of eating AK kings is that they were rich/fat/oily melt-in-the-mouth quality and because of that, they were very forgiving in cooking times unlike lean fish that tend to dry out even if slightly overcooked in covered
This yr, the first few batches that I did the usual way....relatively
small pieces over direct heat for short times did not turn out as I expected. I then started using the whole fillet (1-1.5 lbs) as cut w/ skin on again over direct heat....because the fish was 20lb+ to start, the piece was so thick, it was hard to cook the
interior w/o overcooking the surface.
I then resorted to indirect heat and the results are much better but still nowhere near as rich/fat/oily as I'm used to. Almost like the ocean conditions left them muscular but not fat because not enough food. In this last case, the flesh is moist but not as rich as before......even the belly cavity parts (haven't tried the belly proper as they were cut separately).
Is this real or my imagination? The fish are from Sitka.