I had some pankoed and fried ling cod just a couple hours old. Good flavor of one of my favorite fish but kind of soft texture. Someone said it had to chill a day before it would firm up. Has anyone heard of this, is fish actually better slightly older?
On the other hand we got some spot prawns on the second day from catch and i think they are best as fresh as posible. Not just kept in refrigerator but on ice in refrigerator.