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I then take the knife and cut closely behind the rib bones on the fillet and remove them. This eliminates all of the bones. (Don't forget to check with your fingers as you don't want a child choking on a bone.)
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. Not yet but sounds delicious.silverking wrote:My method is similar, except instead of removing the filet from the carcass I simply slice almost to the tail but leave the side on butterflied. That makes it easier to skin since you can hold on to the fish and really flex the knife against the tabletop to cleanly remove the meat. I use a Victorinox 7-inch filet knife and it does a great job.
HnM, did you ever try that bacon-wrapped finger recipe brushed with olive oil and grilled? Plan to do another batch of those after my next trip. Dust with Italian seasoning and serve with a rice pilaf. Very tasty.
Sounds great. Do you par cook the bacon first? A lot of folks cook duck and dove similarly, but if you don't par cook the bacon, the over cooked duck/dove will taste like liver.silverking wrote:http://www.bigbendfishing.net/phpBB3/vi ... 14&t=37314
Salty Gator wrote:Sounds great. Do you par cook the bacon first? A lot of folks cook duck and dove similarly, but if you don't par cook the bacon, the over cooked duck/dove will taste like liver.silverking wrote:http://www.bigbendfishing.net/phpBB3/vi ... 14&t=37314
Gotcha, do you try to completely wrap the fish in bacon? Kind of overlapping as you wrap( like your wrap an ace bandage)?silverking wrote:Salty Gator wrote:Sounds great. Do you par cook the bacon first? A lot of folks cook duck and dove similarly, but if you don't par cook the bacon, the over cooked duck/dove will taste like liver.silverking wrote:http://www.bigbendfishing.net/phpBB3/vi ... 14&t=37314
I don't, but I use turkey bacon instead of pork. The bacon wrap holds in the moisture of the fish on the grill.
.silverking wrote:I slice the filets into narrow fingers and roll them both together. If they're still too thick I use a couple toothpicks to hold it together.
Will post some pix the next time I fix them.
I do the same. It makes it easier to slide the fillet off the skin with your knife.silverking wrote:My method is similar, except instead of removing the filet from the carcass I simply slice almost to the tail but leave the side on butterflied. That makes it easier to skin since you can hold on to the fish and really flex the knife against the tabletop to cleanly remove the meat. I use a Victorinox 7-inch filet knife and it does a great job.
HnM, did you ever try that bacon-wrapped finger recipe brushed with olive oil and grilled? Plan to do another batch of those after my next trip. Dust with Italian seasoning and serve with a rice pilaf. Very tasty.