the white curd on the fish is fat out when the temp gets too high and basically melts the fat out the fish.
creating a good pedicle can help limit this too.
I can keep my Bradley down in the 100-120's finish off around 130-140 no problem. you will like the OBS and Auber pid its a good set up a little more initially but better control in the long run.

thanks for the info on the other pucks i will give them a try.