Quote:
Originally Posted by RIROCKHOUND
Assuming it isn't being weighed for a tourney...
Bleed them right away, gut them. rinse em out. pack them in ice. fillet the next day... huge difference in meat quality!
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I could't agree more, save more meat and 10x easier to fillet the next day, and as stated bleed em right away.
A trick I learned this year was to not completely remove the fillet from the first side you cut, leave it there, to give better leverage for filleting the other side.