I have a weird texture problem where I can't for the life of me eat anything remotely scallop-like or mushroom-like in texture. This has led me to, despite trying it on multiple occasions, heavily dislike a number of fish dishes despite enjoying the flavor of the dish.
Is there a specific technique/type of fish I should looks for that makes it lose that "bounce-back" feeling in your mouth? Is this predominately an over-cooking issue?
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