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I've been making the point of cutting out the red/dark meat in the fillets. In addition to the fact that it has the worst taste of the fillet - that fatty part is most likely to contain any ill contaminants in the fish. It actually cuts out pretty easy and quickly, only adding a minute to a slow filet'er such as myself :P
Yep - we'd be dead for sure if the wives were allowed to compare notes. I've often thought that a "fishingwidows.com" would be more popular but I don't want to let that Genie out of the bottle :P (besides - the domain has been taken)
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