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slim jim

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Reply with quote  #1 
One of the local pros cleaned my fish this way years ago... When cutting out the red meat, he cut all the way through the fillet. That makes a thick, uniform "tenderloin" of back meat and a separate thin piece of belly meat. Having a mess of 16" stripers for the first time in a while, I tried it this way and liked it. I baked the thick pieces tonight, and they were uniformly flaky, all absolutely bone-free.
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bassman

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Reply with quote  #2 
I've done similar with a lot of fish including black bass. I take the thick section for baking like you and the smaller pieces and tail go into the deep fryer as pre-dining appetizers. Have done this with the stripers we've brought back from the few trips to Texoma we were able to make.
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