What is the main consequence of allowing a yellow bass to sit on the deck in the sun after capture?
Answer
Enzymes and bacteria rapidly begin to break down the flesh, producing off-flavors
When a fish, especially one whose quality can be variable like the yellow bass, is neglected after being caught—such as being left on the deck in the sun—the internal environment becomes conducive to rapid spoilage pathways. Enzymes naturally present in the fish, coupled with bacterial activity accelerated by warmth, begin degrading the flesh structure. This degradation produces undesirable compounds, leading to strong off-flavors that subsequent cooking methods often fail to eliminate, thus ruining the potential meal.
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