Sheephead was really mushy? Why?

I took a buddy diving down in Malibu (County Line - which has pretty good structure btw and a few decent fish if you go further out). I shot 4 Sheephead - first time shooting a goat btw (size was nothing to write home about, but not bad for crummy vis). Cleaned them, got some nice fillets, and cooked them the way I usually do my black cod fillets (hot oil in pan, garlic, onion, spice, lid on for the first side and off after flip). It came out SUPER mushy.

Any thoughts on why? Is it just the fish? Does it really differ that much from rock cod?

Don't cook it next time! .. Don't ask me how I know. Ive tried it every way possible. Sashami is the way to go. They remind me of stupid perch.

I flash pan fried some of mine from that Islander trip and made tacos with it. It was pretty good, but I liked the calico bass better.

Don't cook it next time! .. Don't ask me how I know. Ive tried it every way possible. Sashami is the way to go. They remind me of stupid perch.

Dang, that's a lot of fish. Hopefully there were a lot of mouths to feed 

Curious, where did you pull those from? I've heard that the fish in Big Sur have parasites which is why you need to cook them? Is there something you do to prepare the meat for sashimi (e.g. sub 0 freezer)?

It came out SUPER mushy.

Any thoughts on why? Is it just the fish? Does it really differ that much from rock cod?

I think it's the fish.  I shot a little one when I first moved to San Diego and steamed it.  It was too mushy for me to eat.  Didn't take another one for years.  Then all these guys started saying how good they were, so while scouting for lobster I shoot a big one thinking that the big ones would have firmer flesh.  It was as long as my fin so probably about 20lbs.  Filet it, pan seared it...fishy baby food.  Ugh.  I made ceviche with the rest. 

I've heard guys would marinate it in beer or italian dressing.  I haven't tried those preparation methods as I haven't shot any more. 

Nate

Sheephead also makes great ceviche.

I would take another big one if the opportunity presented itself.  The head and collars would make an awesome fish head curry.

I found the recipe for sheepshead!!!

back when I was a kid my sister cooked a lot of sheepshead, since my BIL was an avid spearo. The best way she made it was to cut it into small cubes and fry it with a salty-sweet sauce. This crisped up the little cubes (think home fry potato size, 1cm) and the sauce covered up the rest of the texture. Still wasn't halibut or lingcod though.

they are beautiful wrasses, but unless they are sashimi/ceviche I don't think of them as being great table fish.

I found the recipe for sheepshead!!!

OMG, that looks awesome!!!

I found the recipe for sheepshead!!!

OMG, that looks awesome!!!

We ate like kings!!!

God damn, I miss that.