Fish filleting question

[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.

[JohnR]

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.

I always cut out the red section;

• It is the worst tasting, mushy dark part when cooked.
• It is the fatty part where and heavy metals are more likely yo be stored.

[spence]

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.

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

[basswipe]

I use a cutting board strictly dedicated to filleting fish and nothing else.