Quote:
Originally Posted by piemma
The only other person I know who cuts the red meat off of bass is my wife. She claims it vastly improves the flavor of the fish.
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I cut most of it out, it's much stronger flavor and not to my liking. That being said, to cut it all out is nearly impossible unless you remove a lot of good meat, so some compromise is necessary.
To the original post, I don't think there's any problem with cleaning fish on top of the cooler, although I'd like a more consistent surface if I was going to remove the skin.
I would bleach the crap out of it frequently though. A cooler top isn't a cutting board and will nick quite easily (not to mention the existing texture) which will grow bacteria no matter how often you wash it with water.
-spence