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<blockquote data-quote="mike243" data-source="post: 5869021" data-attributes="member: 3237"><p>I have ate several 15-20lb rockfish over the years and cut the red out, we liked it fine, I caught a redfish down at gulf shores that was somewhere around 36", I had never filet 1 before and will never do another 1 that big, a chain saw is the proper tool for 1 that big and when I got through cutting the red out it was a pitiful amount of meat for the size of the fish. If I ever do another smaller 1 I might leave all the red in and maybe soak it to pull some blood out. Honestly was ashamed of throwing that much away. I can see why they do them on the 1/2 shell grilling.</p></blockquote><p></p>
[QUOTE="mike243, post: 5869021, member: 3237"] I have ate several 15-20lb rockfish over the years and cut the red out, we liked it fine, I caught a redfish down at gulf shores that was somewhere around 36", I had never filet 1 before and will never do another 1 that big, a chain saw is the proper tool for 1 that big and when I got through cutting the red out it was a pitiful amount of meat for the size of the fish. If I ever do another smaller 1 I might leave all the red in and maybe soak it to pull some blood out. Honestly was ashamed of throwing that much away. I can see why they do them on the 1/2 shell grilling. [/QUOTE]
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