Quote:
Originally Posted by cujo1969
Yup put them on ice keeps the meat firm. You can gut the fish and take out the gills but can not remove the head as they need to be able to measure the length if stopped by a fish cop.
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Good stuff, Thanks Cujo....
So I suppose that gutting them is the best thing since I could also fill the cavities with ice.... Makes sense to me. I suppose I could keep the gills intact seeing as how the head is going to be removed before cooking... I imagine that would be OK eh ?
It's gonna be weird filleting a fish, especially boney ones as I haven't done that in YEARS ! I'll try and keep my digit's intact....
Cheers,
/FC......