I'm tellin' ya, it makes a HUGE difference. I prefer BG filets, but if you thin them down a bit, CC filets are awful close. Nothing worse than getting a piece of fish that's overdone on the edges and not quite cooked in the middle.

Keep them filets the same thickness, and cooking's easier and the results are WAY better...

In a lifetime, the average driver will honk 15,250 times. My wife figures I'm due to die any day now...