At least you use most of the fish unlike most. Couple of years ago when I went on a tuna charter out from Portland was surprised at the cleaning table how only the fillets were knocked off. Behind the head there was so much flesh. But locals were there waiting for the left overs.[/quote]Lightningx wrote:
Waste not, want not... I usually advise my friends that only eat fillets, to save the carcass and freeze it for burley next time. Personally it's a far better use than sitting at the bottom of bait ramps being sucked on my stingrays and puffer fish. If i'm too lazy to clean the fish at the ramp, i take it home and have a bucket for all the guts and flathead heads/bones. Once i'm done, its bagged and frozen ready for the burley bucket the next trip.
In some parts of Japan, the tuna wings are quite the delicacy as well as the head. The sweetest part of the fish is actually the cheeks, good hard working muscle capsulated by bone and cartilage. :thumbsup:
Poodoo, fish head curry is the best, a bit sour, tangy, sweet and spicy. on a bed of plain white rice and your done.... oh also everything taste better when you eat with your hands. :victory:
