OK. Today for lunch I had a 4 oz. chunk of haddock, and a 4 oz. chunk
of cod. I put them in the pan at the same time. They were roughly
the same thickness. The haddock was great. The cod, I have never had
anything seafood be this tough. It was like rubber. I'm not big on
fish, but once in a while I like to eat white fish such as sole, cod
and haddock. But in my life I've never had anything like this. So
rubbery. Why?