Thread: First rig of the season

Key thing with rig is to immediately "trunk" them- whack their head, tail and fins off so they bleed out quickly. The ammonia in their blood taints the flesh otherwise. I worked on commercial boats as a kid and processed bloody thousands of them. Final thing was running the deck hose through their spines to fully clear the blood.

Filleting them is a bit weird and it takes a bit of figuring out how to avoid the cartilage.

Cooking is up to you, I like to cut them into bite size chunks then coat in what ever you feel like, breadcrumbs or coat n cook (just throw it in a bag and toss don't use egg) then shallow fry. Don't over do it or it will go dry.