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Old 05-14-2019, 09:11 AM
Junior Member
Join Date: Aug 2012
Posts: 28

Bleed it and ice it down in a slurry mix as quickly as possible, cut the blood line out when you fillet it, soak the meat in soy sauce for an hour or so before cooking, mix up a good beer batter and deep fry. It is awesome!!! It all starts with what you do when it hits the deck.... If you don't bleed it right away and let it die quickly, then get it as cold as possible, it's usually best as dip. I have frozen it in water and vacu-sealed it as well and used a month or so later, have always had good results. You'll know if you did wrong when you thaw out some fillets....
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