The cheeks are arguably the best piece of meat on Any fish.
A long time ago when I caught a really big bluefish I learned - do Not throw the head away!
The meat in the cheeks and top of the head are ‘fine dining’!
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"I'm a Setter man.
Not because I think they're better than the other breeds,
but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture."
George King, "That's Ruff", 2010 - a timeless classic.
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