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2 mins ago, Richard_the_Aughth said:

Nice! Will you try making tog puttanesca?

I'm a big puttanesca fan. It will either be that, or Mediterranean style with olive oil, white wine, lemon juice, cherry tomatoes and basil.

The Sultan of Sluggo

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8 mins ago, jmei said:

You really ought to bleed your fish. Those fillets could have come out snow white.

I've never bled my tog and the meat is always very good. Maybe it's more of an issue on the bigger ones? Just to clarify I have to hike some distance to get to my tog spot and don't want to risk tog blood leaking into my backpack, otherwise I would

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3 hours ago, Richard_the_Aughth said:

I've never bled my tog and the meat is always very good. Maybe it's more of an issue on the bigger ones? Just to clarify I have to hike some distance to get to my tog spot and don't want to risk tog blood leaking into my backpack, otherwise I would

It's not like it'll be inedible if you don't bleed it, but it does make a difference. Not too hard to do with a stringer in most places (put fish on stringer, cut gills, drop stringer back into the water for 5 minutes, pull back up and put fish into cooler/backpack/etc.). 

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