I had read that the red meat should be removed from the fillets and imagined it to be a fairly simple task, but the red meat in my fish was rather marbled in the outer meat (not just a simple strip that could be cut off easily). So, I left it in the fillets as apposed to butchering up the fillets and wasting a third of it.
Make a "V" cut at the end of the red meat in HSB and "unzip" like a zipper. We had a guide at Lake Texoma show this to us. This
video shows how to do it.
To us, it greatly improves the taste and quality of the meat. Takes no time.
