Originally Posted by
wrp96
You might appreciate my grilled salmon. A simple seasoning. Cooked until just flaky. Stays very moist and you actually taste the flavor of the salmon, instead of the sauces a lot of people use to mask it. Same thing with my baked halibut.
Absolutely! That’s the way to go. Those that drench fish in sauces, or squeeze lots of lemon, mask the true flavor of fish. I love the difference between winter flounder and summer flounder. Versus halibut, or Dover sole, or turbot. All are members of the same family. However all have different texture and taste characteristics.