On Sun, 20 Jan 2008 11:21:17 -0500, Red Herring
wrote:

On Sun, 20 Jan 2008 10:00:57 -0600, Vic Smith
wrote:

On Sat, 19 Jan 2008 16:02:19 -0500, Red Herring
wrote:

Bread it, fry it, eat it. Simple!

That's what I normally eat, but it's always a fair-side cook
doing the frying.
But I'm always catching stuff that fillets out pretty small.
When I start getting the bigger, don't know exactly the best
method for slicing it up for frying.
Don't care too much for fish unless it's fried.

--Vic

If it's big, one way is to fillet it and then steak the fillets. Stripers
have too big a backbone to cut through like one would a salmon, especially
the big ones.

Ok. Since I've had a few introductory filleting courses from my dad,
I'll learn some fish butchering too. Looking forward to it, and
getting hungry.

--Vic