Anybody else found the meat along the skin side of the fillet towards the tail to be tough and stringy on Pacific Cod?
Caught and kept about 10 of these at Homer, they were all pretty good size, bled immediately, kept cool & had no worms. Most of the fillet is fine, but the meat near the tail on the skin side is tough.
This was true from day one, all meat is nicely vacuum packed and has no freezer burn.
Does not seem to matter if cooked in soup, baked, or whatever
Is this typical?
If so, I guess you could just not keep that portion to start with.....