Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: armytruck on July 08, 2009, 10:00:00 AM
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Just wanted to see how other anglers dice up there springs . Myself , I like to fillet the fish , debone it , then cut the fillet right down the center of the fillet then cut every 3 inches . I end up with quite a few nice big square pieces . Before vacuum sealing , I take a time out to check on the chunks on the BBQ ;D .
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I do it pretty much the same way..... I'm to lazy to take the pin bones out though. ;)
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Cut into meal size chunks and feeze
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I either do it the same as you...
Or I cut steaks (perpendicular to the spine)about 1 1/2 " thick. I then debone it as best I can, leaving the skin on. I then tie the steaks with butchers cotton, tucking the "legs" of the steak in so I get a boneless round puck of meat with the skin on. These are then frozen. I do them this way specifically for poaching. It's a bit more effort but it is very worth it.