Odd question, but any reason a YFW fillet (scaled, skin on) would warp/curl up when being cooked?
Last few batches I have done, some of the larger fillets have curled up and the flesh tends to be chewier. Only seems to happen with the models to go above mid 30s. The smallers models come up beautiful, everytime.
Im assuming it is something I am doing wrong, possibly during the filleting process?
I know with squid and whole fish, you can score/cut the flesh to prevent / reduce curling, but I've never seen this with straight fish fillets.
Any advice / ideas would be greatly