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Over cooking fish doesn't always cause it to turn out rubbery. Most fresh fish if over-cooked just gets over done, not rubbery. Fish from the major grocercy stores will curl-up and turn to rubber even before it's done. I have seen a nice expensive piece of cod and perch do this while the inside side of the filet was still raw. I have only seen such a feat in the last ten years or so, been eating fish for over sixty years. My only thought is that some where along the chain of being caught and ending up in the fry pan it is being treated somehow or with something.

If I ever find out what I will post my findings. I am on the quest.

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13y ago

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