I just filleted a 7lb 28inch striped bass and am now wondering why I didn’t just gut it and vacuum seal the whole thing.
Only reason I thought to filet it was because of the blood line but not in realizing you could probably just scrape that off after cooking, or would that have already imparted a flavor onto the rest of the fish?
Kind of feel like I let a bit of my pb striper go to waste 🙃, as my filet job was subpar since I’m used to trout. I feel like I could’ve fed another person with the meat along the spine, head and ribs.
Posted by Lopsided-Equipment-2
4 Comments
I filet the ones I do.
You got a good fight and a good picture out of it, plus some meat. It didnt go to waste.
Most people just fillet them. Myself included.
I filet and soak the filets in salt water overnight. No blood taste after that.
good one !