Hey shrub,
Do you think it could be because GSF spend so much time in super shallow, and warmer water? The heat causing them to be softer?
Don't know. I assumed it was just because it was a different species. I know little about BCP but have heard that the meat is of different texture or structure at different times of year.
I'll try to pay more attention the next time I fillet one to be more observant on the differences. I've mostly noticed that I have to be more careful getting the skin off the fillet or I will cut or tear through the skin.
