Question on cooking Striper filet

[Ngrumm]

In my experience, the key is to get the meat on ice ASAP (as soon as there's a lull in the catching). I fillet them right away and put the meat (skin attached for identification) in a Ziploc on ice. This has always kept the meat firm for me. When I'm ready to cook, I remove the skin and any red meat, then pan fry the whole fillet in a little butter and some seasoning. But as long as the fillets are put on ice quickly, any cooking method seems to work.
[signature]