What temperature range, if exceeded, can cause desirable fish flesh characteristics like firmness to decline?
Answer
Above 60 to 65 degrees Fahrenheit
Water temperature plays a crucial role in maintaining the quality of the flesh, irrespective of species, though some fish handle warm water better than others. When water temperatures climb too high, specifically exceeding the range of 60 to 65 degrees Fahrenheit, the flesh of fish like Walleye or Bass is prone to losing its desirable firmness. Additionally, high water temperatures can contribute to the development of that undesirable muddy flavor, even in species usually considered excellent table fare. This temperature factor, alongside water quality, forms a key consideration in optimizing the final dining experience.
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