That looks very good! Have you ever tried cutting the CC into steaks? That's the way we usually do it. Cut the whole skinned CC from the top down into horseshoe shaped pieces about 3/4 to one inch thick, roll in lightly salted yellow cornmeal and deep fry at 350 for about 8 minutes. The bones stay in, but it's delicious that way, and wastes very little of the fish.