Sweet! Do you think there is a difference in the taste of an albino vs a common CC once they've had a bath in hot grease?
What I’ve noticed with albino CC, the nasty yellow fat content on the top strip of the back is very little to nonexistent. That’s a plus in my books. The taste fair I would venture to say is near the same. The dark red blood lines are still present, but with proper filleting can be separated easily.
