Does anyone know how to prevent trout from getting mushy? I understand that if fish is left in water after they're dead, they can absorb water and become mushy, so I always bleed them and put them on ice as soon as I catch them, but I still occasionally get one or two that end up soggy and with no texture whatsoever.
Could it just be the trout itself? I've caught a couple of trout on the same day, baked them up using the same technique and in the same oven, but sometimes one will be mushy while the others are perfectly fine.
Any ideas of what I can do to prevent this?