16 pounds bagged. 4 thirty inch fish. The big ones push 40"
Just one VERY IMPORTANT, detail. After fillet cuting along the lateral line. Their is some dark meat, that will ruin the fish, if cooked with it. My cats love the stuff.
It does not all have to be removed, just the bulk of it.
any left on will remove easily after cooking.
These loin back straps, have the Y bone, They are easy to remove when eating.
Just steak cut at 90 degrees, to keep the bones uncut.
I hack saw the ribs, out and grill the whole section. Looks like a small animal rib cage, easy to freak someone out . What are you cooking! Possum ribs.