I fillet them out and fix the same as the reds. I can't really tell the difference in flavor. I think the biggest thing about cleaning fish is not to leave any blood on the meat. I don't worry about loosing a little meat. I just don't want those blood lines in my fish. I think that is what makes fish taste bad/oily/fishy. I do the same with all my fish. I think that is why so many people like specs and small catfish because they don't have those blood lines.
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