There's a Polish lady I know and she regularly cooks the fish they catch from their boat. She put together a dinner party for us one night (complete with ice-cold Polish vodka) featuring a number of different coarse fish and I was surprised how good they were. I expected a predominant flavour of mud but only experienced it mildly in one species.
My reply - I suspect knowing how to cook these species so they taste good is part of their cultural heritage which we lack due to easy access to sea fish. Sean
