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Just thinking. After filleting a YT or other fish, there seems to be a lot of good meat still on the bones and in the head. Has anyone tried to gleen this meat from the carcas and use it for ceviche or some other purpose?
I have seen some of our master fishers bring frozen fish heads to cut up for chum while making bait. If this meat would be better served with a bit of lemon, lime, onion and tomato, I think that one might be able to get an extra meal or two out of each fish.
Any thoughts?
Bob
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