My theory was that some fish you buy is pumped with water to increase the weight, and make it seem you're getting a great value when you're really just buying alot of water along with the fish. (Iirc some places I shop at advertised that their scallops aren't 'enhanced' with water and a grocery chain in my area is running ads saying something similar about their pork.)I am certainly aware of scallops and pork (and turkey) being "enhanced" or whatever you want to call it with water and/or other liquids but I am not aware that that is also done with fish.I do have to say that I've pan-fried thawed filets and found them to be a bit soggy (and I attributed that to the fact that the texture of the fish had been changed by the freezing and thawing). (That's why I prefer only using fresh fish.)Chrsitina
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