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Reply to "First Fish this Past Saturday."

Great work! Have you thought about preparing those cuts so that the "legs" on each side don't char? For example, when grilling salmon steaks, some will seperate the skin from one leg and roll the exposed flesh into the cavity. Then the other leg is rolled over that. I know I did not make any sense, so here is a crude drawing (hey, I'm a salesman...not an artist).
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