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#3 | ||||||
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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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| The Following 2 Users Say Thank You to Dean Romig For Your Post: |
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#4 | ||||||
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Yeah, we always kept the walleye cheeks.
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"How kind it is that most of us will never know when we have fired our last shot"--Nash Buckingham |
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| The Following User Says Thank You to Harold Lee Pickens For Your Post: |
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#5 | ||||||
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One of the great scams of bogus seafood traders was (and maybe still is) using a round punch to dowel out circular chunks of meat from the cheeks and crown of game and ground fish and sell them as scallops. A guy that used do come around to my inlaws cottage at Wellfleet on the Cape every day at 4PM in an old Good Humor ice cream truck would always tell us, "If they're all the same size, they ain't wild scallops!"
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| The Following User Says Thank You to Kevin McCormack For Your Post: |
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#6 | ||||||
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