Just a quick follow-up with some pics to help others on the cleaning.
125lb fish yielded 33 lbs of filets. Could have gotten more meat if we went after the cheeks. The fish was iced overnight to firm up the flesh and that helped a lot for the clean fillet cutting.
Flesh is very firm when raw and excellent as sushi. When cooked it is quite a bit softer but still excellent on the grill or seared. Breaded and fried is next, smoking should work well also especially if you take the cheeks.
Not all of us like belly meat. I give all mine away. It just isn't my cup of tea.
If you can get belly meat off of the rib cage on an opah you are much better than I. I did get #40 of fillet off of the #120 fish that Tim and I caught though.
Bio: We have seen Indians in immense numbers, and all those on this coast of the Pacific contrive to make a good subsistence on various seeds, and by fishing.
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I hope I get the chance to do this some day. For sure on my bucket list.
Thanks for the post. I hope some day I have that chance to cut one up. I dont care for the belly meat all that much but have some Korean freinds act like its gold when i give it to them. I am glad it doesnt go to waste. Nice fish
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