I think my favorite bite of meat on the whole fish are the cheeks. Collars are pretty damn close... more meat there at least!
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I think my favorite bite of meat on the whole fish are the cheeks. Collars are pretty damn close... more meat there at least!
I've gotten to the point of using as much of the fish as possible.
Saving throats (or collars) is a great way to stretch a small daily creel (or a large fish) into a meal (or several).
I've been doing that for many of my panfish as well (trout and whiting especially).
If you like "crispy fish" be sure and leave the pectoral fins and belly strips on the 'throat'.
It's a little more work but well worth the effort IMHO ;-)
Below is a 20" speckled trout after rendering (including the 'cheek' meats)...
https://scontent-dfw5-2.xx.fbcdn.net...7e&oe=5BC136BB
And IF the fish is big enough to fillet I cut off the backbone behind the first dorsal fin, leaving the soft dorsal, anal fin and tail.
Then bred it and fry it 'hard'.
Crunching those tasty crispy fins and tails has been a treat since me & bro were kids and mom used to fry our croakers (fresh caught out of the bay)...
I knew about cheek meat but the throats is a new one on me , Now I know better ,
snapper throats at the bright star in bessemer, alabama.
Snapper Throats are a game changer in seafood eating
+1 on the Bright Star snapper throats...could make myself sick eating those!Quote:
Originally Posted by j. gravy