What texture descriptors are frequently used when describing lamprey meat?
Answer
Very soft, mushy, or gelatinous
A primary challenge cited by tasters regarding lamprey enjoyment is the texture of the meat. Descriptions frequently point out that the flesh is inherently very soft. While some individuals compare the texture to that of cooked oysters, though admittedly firmer, common observations lean towards the meat being perceived as mushy or gelatinous. This softness is a significant sticking point for those who find the overall eating experience off-putting and is a characteristic that preparation methods attempt to address.
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