[snapperbluefish101]

After going on a Gambler offshore sea bass trip this year and keeping for the first time whole Sea Bass, I find it kind of weird(best word I can think of) that we still fillet a majority of our fish on many of the trips we do. It gets kind of procedural and compulsory, so it makes sense why we do it. But I tell ya, I baked a whole 4lb BSB in the oven and I could not believe how much more extra meat I had than compared to the fillets only. Cheek meat, rib meat, and meat between the spine bones. It adds up. I am not sure how many of us here keep fish whole, but I am not gonna get fish filleted too often anymore. I know I said it a thousand damn times in the BSB regulation posts, but it really gets us more bang for our buck. If a whole Sea Bass worked out better, I can imagine a whole Cod or Striper being even more better .... (I know many of the guys on here keep Stripers whole and it's a great thing to keep on seeing in my opinion.)

SNAPPER