-
I'd add that along with "under-utilized" fish, another thing to consider is eating all the parts of the fish you keep! I can't tell you how many floating snapper carcasses with meaty throats and bellies still attached I have seen lately. It is easy to pick meat off smoked backbones, and if you have a pot big enough for the head, you would be shocked at how much meat and great flavor is in there.
-
Great article!
I will try pinfish next time I catch one big enough to fillet.
BTW, hiting and ground mullet make excellent sashimi!
