After work yesterday I fileted 30 7"-10" BG and made a big batch of ceviche. It was a lot of work, but well worth the effort.
We're wrapping up a major infrastructure upgrade at work, and I had the project team out for supper as a small token of gratitude
for a job well done. They have all had shrimp ceviche at the mexcan restaurant, but none of them had ever seen it made from fish.
One of the guys commented how fresh it tasted. I said yep it's fresh alright, two hours ago it was swimming.