Hey Kevin,

I've eaten friend's smoked chum that were done when still bright. The more oily meat makes for very good smoked fish. But I have never eaten it fresh cooked because of negative remarks about it being mushy that I heard way back. Recenetly I hear some comments that the really bright ones are pretty good BBQ'd. What have you heard or found about this? Anyone else?

No doubt about their superior fighting ability!

RT