Quote:
Originally Posted by Cool Beans
....... I always remove the dark meat along the lateral line from my fillets.....
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....Me too, every last bit of it, and there's quite a LOT of it unfortunately.
And with all due respect to our Medic-friend, in regards to..."
I spoke directly with the State Health Dept several years ago and they where very clear that their testing was done only on samples from fillets. "
When filleting a Striper, that "red-meat" IS part of the fillet. Was it removed? Who knows at this point....I do know that when I buy a fillet from the store, the "red-meat" or that area in general is NOT removed.
...it finally happened, there are no more secret spots
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