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Originally Posted by NIB
I remove the fillet from the carcass.then ride the knife bout 1/4 in.off the skin to eliminate any red meat thats the fat where the bad stuff is harbored u want pure white meat wonderfull fish one of my favorites.
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That's right, and no matter how you cut it, take out the red stuff - that's what holds most of the heavy metals, leads, mercury, etc... Also, be sure to cut around the pec fin and around up and do a "V" at the top of the head and get that skull meat - good stuff...