Quote:
Originally posted by Matt Clark:
Larger fish, I also "filet the filet" and get all pieces roughly the same size/thickness, so they all cook at the same rate. No more than 3/8" or so...
Good point, Matt. I do this as well, and it works great. I've found this method especially helpful with larger CCs and saltwater redfish (red drum). You are right on about them cooking up much better when the fillets are the same size.

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