fish and rigor mortis ..
Today I faced a really weird problem while cooking a snapper fillet, the fish fillet curled so hard although I pressed on it with a spatula to prevent it from doing so, I know that fish will curl sometimes but I never saw something like this. The fish was also too hard and tough to the point that it was almost impossible to cut without a knife. This was a complete disaster as the fish was basically inedible !
The fish was so fresh, in fact I caught it myself the same day, it was a beautiful large snapper about 3 kilos and it is sad to see it go to waste. I read somewhere that cooking fish while in rigor is wrong and it can make the fish tough but I never imagined something like this.
Do any of you guys have any ideas about the subject ?