Recycled Fish, In-Fisherman, our NGPC Fisheries Biologists all agree that harvesting fish for consumption is GOOD. They also support SELECTIVE HARVEST when choosing to keep a meal of fresh caught fish.
First, we must understand SELECTIVE HARVEST! It simply means harvesting the most abundant size fish in the specific fishery. Usually, that is the "medium size" fish, although sometimes the smaller fish are dominant.
We ALL know the bigger fish are the most rare. BUT, they are easier to fillet and provide more meat for the table. Of course, at the expense of hampering the future success of the fishery.
Here's a solution for those who wish to "keep a limit". Choose a limit of the abundant size- even IF they are "small" and give this a try:
Chop off the head, slice the bottom of the fish from the front to the tail and remove the "innerds". Run a single slice from the front along one side of the dorsal fin to the tail. "Rinse and Repeat" for the remaining fish.
-Crank your OVEN to 400*. While it's heating up, grab a COOKIE SHEET and cover it with aluminum foil. DO NOT "OIL THE FOIL"!
-Pat dry the fish and place what you can on the cookie sheet.
-Once the oven is to temperature, place the cookie sheet on the center rack. Check after 8-10 minutes for "done". NEVER overcook fish!
IF you are sharing, simply cut the aluminum foil with a shared quantity of fish and slide it on a plate.
The skin will easily pull back from the meat to the tail, the top meat will flake off easily with a fork- or better yet, your fingers. The bones will easily release from the bottom meat, and that meat will easily flake off from the skin STUCK to the aluminum foil.
Roll up the aluminum foil when you are done and drop into the trash.
If you kept your "bag limit", simply toss extra fish in a freezer bag and into the freezer. Ready to thaw and "bake" for next time!
Easy to clean, little meat waste, a GREAT MEAL and you protected your fishery at the same time!
I'm betting that if you "try it, you'll like it"! In fact, I've heard that even MIKEY likes it!
