[Jigman13]

I bleed them immediately upon catching them...as I do with all of my fish. Once bled out, get them on ice immediately. From here there's a lot you can do with them...here's 2 of my favorite ways to have them.

One of my favorite ways to eat them is sashimi or cerviche. I'll keep them buried in ice for 24-48 hrs before preparing for sashimi so they "loosen up". Fillet, skin, and strip out into 1/4" slices. Delightful meat with soy and Wasabi.

For cerviche, skin, fillet and fillet again to get 4 thin fillets from one fish...like thin slicing chicken breasts. Place each fillet on plastic wrap with ample space between them. Lightly whack the fillets with the back of a wooden spoon or meat mallet in an outward/ toward the edges motion. The fillets will increase in surface area and the meat becomes very tender. Do this until translucent. Cut pounder fillets into 1" wide strips and halve them cross ways creating sufficient bites. Lay pieces over cleaned bed or arugula. Cover with plastic wrap and chill. For marinade/sauce, blend lemon juice, peppadews, lime juice, black pepper, sea salt, gooood olive oil, finely minced garlic and dash of sriracha if u like heat. Find the balance of taste you prefer. Once you have it, drizzle over fish. I like to use a squirt bottle. Sprinkle on some finely chopped parsley. Recover and let chill 20-30 min. The citrus and salt will "cook" the meat a bit changing it from translucent to opaque. Preferred level of doneness is subjective. The peppery arugula pairs well with the citrus marinade. Drink with a hefeweizen beer or good sauv blanc like a Kim Crawford. Oooooo I'm f'n fancy!