Fresh Bass

[JohnR]

Originally Posted by NIB

I remove the fillet from the carcass.then ride the knife bout 1/4 in.off the skin to eliminate any red meat thats the fat where the bad stuff is harbored u want pure white meat wonderfull fish one of my favorites.

That's right, and no matter how you cut it, take out the red stuff - that's what holds most of the heavy metals, leads, mercury, etc... Also, be sure to cut around the pec fin and around up and do a "V" at the top of the head and get that skull meat - good stuff...

[Redsoxticket]

The information that you all provided is priceless and I want to say "Thank You".

Given that the bass was already in the refrigerator for 24 hours the best I could have done was at least fillet it and also remove the red parts. It did not occur to me that the mercury, etc. resides mostly if not all in this part. The next fresh kill will be bleed (like a pig) and filleted as indicated above.

It is almost time to eat know.