Albacore?

[leaky]

Didn't get much of a resoponse on a local forum soooooo, I thought I'd try this.[]
First time cooking it. Most always cook fresh water fish. Freshly caught, frozen, I pan fried (easy way again) in butter. 3 different ways, 2 meals. !st was with japanese bread crumbs, salt. pepper and a little mayo. Was disappointed, much too salty, and on the dry/firm side. Was surprissed since I make a special effort to not over cook. Tried again, some with just flower and some without in butter but without any seasoning. Took some out when still a little pink in center and the rest out after all white. First off, it was much better. It sure didn't need any salt. Then I noticed that the stuff I took off with a little pink was cooked thru and better that the rest (cooking after removal?). Anyway, what I guess I'm asking is Albacore that sensitive to over cooking and the use of salt? Also noticed that when cutting into steaks before cooking it was very mushy/soft and after cooking it turned real firm. Again, kind of different to me.
Hey guys, I'm not a cook, just an old geezer living from day to day, fishun and huntun.[]
Leaky