Have you ever been in a situation where you’ve bought the most freshly caught fish, straight from the boat, yet discovered it to be bland when cooked or even unpleasant in its texture and taste? Have you ever observed the differences in flavour, for example, between two fresh golden groupers caught by two different fishermen? I imagine you might have heard from an experienced fisherman or a chef, when they bring you a dusky grouper or when you buy it, that the fish should ‘sit’ in your fridge for a few days before you cook it...