Steve Pope wrote:
>
> Janet Wilder > wrote:
>
> >What could cause mushy fish? I bought two nice looking flounder fillets
> >at he supermarket today. They were "previously frozen" but wild caught
> >and seemed firm enough to me when I dipped them in egg wash and breaded
> >them up to fry them.
>
> Let's see... flounder's not the firmest species to begin with,
> they were previously frozen, they were from the supermarket. How
> many reasons do you need?
>
> S.

More than that I'm afraid. I've noticed the same issue several times
recently with several different kinds of seafood. In the past I've
purchased the same types of seafood from the same Albertson's
supermarket and not had any issues. I've also noticed in these mush
cases that the item in question also seemed notably salty. In all cases
the items were indicated as "Wild caught, USA". I suspect some change in
processing procedures may be to blame.