Pcj wrote: Had the 10lber for dinner tonight,scaled,de headed and cut tail off to fit oven,packed gut with rice/spice etc and had a basting juice.Hmm nic.e but definatly not moist,thinking in furtue let them go,34/40 have more taste. Could of smoked it but no time Thoughts? |
Keith C wrote: I split fillets into thinner pieces. Easy if your knife is sharp. |
rowboat bob wrote: How do you reckon steaking a big snapper with bone in , skin on would go? |
Pcj wrote: Had the 10lber for dinner tonight,scaled,de headed and cut tail off to fit oven,packed gut with rice/spice etc and had a basting juice.Hmm nic.e but definatly not moist,thinking in furtue let them go,34/40 have more taste. Could of smoked it but no time Thoughts? |
rowboat bob wrote: How do you reckon steaking a big snapper with bone in , skin on would go? |
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