Quote:
Originally Posted by Charlie B
I agree filleting leaves a lot of meat behind. So what I do is after filleting I cut the carcass up to fit in a pot with a little water, celery, and onion and steam it for about 15 minutes. Then save the stock and flake the meat off. Good for chowder or fish cakes...Charlie
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Also +1 on that one. Fish stock is ridiculously delicious.
