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cheeks
The cheeks are delicious. Last week's fish had cheeks the size of the palm of my hand and ¾” thick. Quick saute w/ shallots,sherry and butter, fantastic. I usually simmer the carcass in a large stockpot and remove the rest of the meat. I strain the stock and freeze it for chowder base. I have 5lbs of body meat in the freezer that will be used for fish cakes/sticks or striper salad.
I am going to eat my Striper sushi for a late breakfast.
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