What is done right? I slit the throat and put them directly into an ice slurry,I then fillet and skin and quarter the fish down the latteral line.I have slow fried seasoned chunks in butter (pieces big enough to cook on six sides),I have shllow fried reasonably thin medalions,I have deep fried battered thin medalion (the most acceptable),I have also steamed it and as a last resort I spoke to an old commercial fisher who used to get a few and he said the only way he could come at them was to partialy poach then finish off in the frypan.Muzz and myself fish the same water,considering that other people I've spoken to that have caught and cooked them from this area don't rate them I'm starting to think that maybe as they reach their northern limit the water temp or something else deteriorates the flesh?