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Mushy Striped Bass?

Why is the fresh striped bass I cook always mushy? I've tried grilling, frying, deep frying. I cook and cook it and it is still mushy. It's like it never get done. I cooked a whole one on the grill for an hour. It was beautiful on the outside and mush on the inside. What's up?

Scott

Hi Scott
I really can't give you a definite answer to your problem. Striped bass is known for it's firmer texture when cooked. Usually about the only time a firm textured fish will be mushy after cooking is due to some type of mishandling or over marinating. But that doesn't seem to be your problem. I'll make some calls to see if I can find you a definite answer. In the mean time maybe another visitor will have some thoughts on this.

Thanks for visiting
Frank-The Cookingfishmonger

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Mushy Striped Bass?

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by: Anonymous

My guess would be that the stripped bass you are buying has been frozen and thawed more than once. Improper freezing and handling will cause the cells in the flesh to break down and become mushy.
Try buying from another source to confirm this. Ask if the fish has ever been frozen. Freezing fish is necessary and if done properly it will taste like it was just caught.

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