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Steeldrifter

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  1. We bleed them by cutting gills and then on ice till we process them. Larger fish over 15 lbs. we zipper the fillets to remove the dark meat. And we always skim our fillets. We are very careful when processing so we don’t need to rinse the fillets as this degrades the texture. When grilling I do mine medium rare for best taste and texture. For seasoning I like salt pepper and smoked paprika.


    Sent from my iPhone using Lake Ontario United

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