03-05-2007, 08:42 PM
[cool] Hi Tarpon4me, about those sheepshead...I fillet up to the rib bones from the top and all the way down toward the tail. After making the cut from the top of the head down to the stomach area, like you do in normal filleting, slice up to the back bone down toward the tail on the bottom side. I use a heavy fillet knife that is thin but very stiff. With the fish's back facing you, lift up the top part of the fillet and stick the knife down between the rib bones to break the rib bones along the backbone. Then remove the bones after slicing off the skin. I wish I could draw a picture online because it would probably be clearer that way--hope this helps you, though.
They are very tasty with olive oil and lemon and garlic, sauteed. My favorite is breaded and fried, though.
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They are very tasty with olive oil and lemon and garlic, sauteed. My favorite is breaded and fried, though.
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