On a side note concerning GSF, I have had the occasion to fillet quite a few pretty good size GSF recently and the meat and skin are distinctively different than BG.
One notable difference is that the GSF will have a thicker fillet but the body is not as tall so the fillet is not as wide. Overall I think I get less meat from a GSF than a BG of similar size.
But the main things I notice is the meat is finer grained (flakes are smaller when cooked) and the skin and scales are quite different. On a BG to get the fillet off the skin just run the knife between. Comes off pretty easily. But when I fillet GSF I have to be lots more careful with the knife or I cut through the skin. The skin seems to be thinner and more delicate, the scales finer and the meat more tender. All in all, when cutting the fillet off the skin I have to be a lot more careful or I mess up the fillet.
I can't say that I have noticed any difference in filleting a HBG vs a pure BG but in reality I just did not pay that much attention. I will try to compare better in the future. But the GSF was enough different it was easily noticeable that I had to be more careful getting the skin off.
Last edited by snrub; 08/28/18 07:18 AM.
