08-26-2010, 06:51 PM
I'm new to this forum and really liking it. It looks like it will be a fun place to hang out and share fish stories and tips.
When I was a kid, we never filleted our fish. We'd just gut them at the lake or river and take them home and put them in the frying pan. The last couple of years I've learned to fillet the fish, and I know we can't transport the fillets which means doing the filleting at home. I'm wondering if I still need to gut them at the fish cleaning stations. If I stick them in a cooler (with guts intact) with ice and make the hour or so drive home will it effect (or is it affect?) the meat? I'm curious as to what everyone else does.
[signature]
When I was a kid, we never filleted our fish. We'd just gut them at the lake or river and take them home and put them in the frying pan. The last couple of years I've learned to fillet the fish, and I know we can't transport the fillets which means doing the filleting at home. I'm wondering if I still need to gut them at the fish cleaning stations. If I stick them in a cooler (with guts intact) with ice and make the hour or so drive home will it effect (or is it affect?) the meat? I'm curious as to what everyone else does.
[signature]