4884, Chilling fillets Posted by , Wed Feb-27-02 08:11 PM
I also chill the meat in brine before final trimming of the fillets. When doing large batches of tuna or YT I use an ice chest full of saltwater & ice. I always did it to firm up the flesh & soak out the blood. Never noticed worms, but then I never really looked for them, either.
I'm glad I like my fish well done! :D
Fishslayer
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