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06-05-2015, 10:46 PM #11Senior Member
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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.
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06-08-2015, 09:34 AM #12Senior Member
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Great article!
I will try pinfish next time I catch one big enough to fillet.
BTW, hiting and ground mullet make excellent sashimi!Carl
Life is too short to drink bad beer.
Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present stock assessment methods. It is only an anecdotal report on or comment concerning local observations. Your results may vary.
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