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I'd love to see what tricks and tips some of you masters have for the rest of us. Here's a couple of things I've learned through the years.
I love the throats out of any decent sized fish from snapper to sheepshead and used to cut them out with a knife, slicing between the plates on the sides and then working a blade in to get the latch. A real pain on some fish. As an arborist and hunter who uses hand pruners a lot it finally hit me to try them and it's a real time saver if you eat the throats. And if you've been throwing them away, STOP IT! It's the most flavorful part of most fish.
I also like to leave about 1/16 of an inch of meat on the hide when skinning fish with a bloodline like snapper and redfish. I split the fillets on bigger fish before skinning and when skinning, angle the knife ever so slightly upward toward the center of the fillet where the dark meat is. It saves a lot of trimming and cleanup time in the end and wastes nothing. I even do it on mingos, cleans them up and makes them even sweeter. One picture is skinning to the hide and the other is leaving that little bit of red on the skin, you can see the difference.
Okay, what have you got?
I love the throats out of any decent sized fish from snapper to sheepshead and used to cut them out with a knife, slicing between the plates on the sides and then working a blade in to get the latch. A real pain on some fish. As an arborist and hunter who uses hand pruners a lot it finally hit me to try them and it's a real time saver if you eat the throats. And if you've been throwing them away, STOP IT! It's the most flavorful part of most fish.
I also like to leave about 1/16 of an inch of meat on the hide when skinning fish with a bloodline like snapper and redfish. I split the fillets on bigger fish before skinning and when skinning, angle the knife ever so slightly upward toward the center of the fillet where the dark meat is. It saves a lot of trimming and cleanup time in the end and wastes nothing. I even do it on mingos, cleans them up and makes them even sweeter. One picture is skinning to the hide and the other is leaving that little bit of red on the skin, you can see the difference.
Okay, what have you got?
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