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Well another way of looking at the for hire filet issue is simple; you should never let a guide filet your fish. Those guys do hundreds a year,
and they just zip through them, leaving you with only a little baggie full of filets. Whenever I chartered, I always took my fish home to filet, and carefully worked through them to get all the meat. SB are too tasty and keepers too hard to come by to waste them with fast, poorly done filets.
Which also BTW helps solve the dockside rack disposal issue.
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