I recently moved to an area with lots of fresh fish options and wanted to give cooking and eating fish another try.
I usually gag when eating most fish dishes. The only one I don't have trouble with is tuna steak, but only if it's cooked to medium/well-done. I also remember liking the flakey type of fish used at places like Long John Silver's, but I don't know if that even counts.
The only thing I can really put my finger on for what I don't like is the slimy/moist texture some fish have even when at the correct temperature.
So, are there methods of cooking that might help remove that texture without ruining the fish or is it just a matter of cooking it longer like I do for the tuna steaks? I'm also open to recommendations or other tips.
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