Got my mojo working

[gstours]

First halibut of the many delayed season,  early morning tide was easy.  150 ft ,  anchored  and used herring and octopus juice scent.   Kapow 🤷‍♂️

[Swami805]

Looks like some fine dining right there but I got to ask when is your mojo not working?

[Maxed Out]

Looks like a year supply from one day of fishing. We used to have 3 months, now we are down to 4 days in May and almost guaranteed nasty weather on those days. Glad you still have what can be called a "halibut season"

[Shark Hunter]

Kapow! Indeed.
Dat is a lot of Butt Meat.

[Tightlines667]

Nice!

Way to start the season with a bang!

[Cor]

Highly skilled filliter, I have never eaten it, but looks like very nice meat.

[David Hall]

Yaba daba!

[Reel 224]

Beautiful filet's! What are you going to do next? Smoke them?

Joe

[Donnyboat]

good catch, look like nice white flesh, have you soaked it in a salt water solution, do them fish have any dark meat in them, thanks for posting, cheers Don.

[gstours]

Thanks for the great questions,   These filets as shown have the skin on the bottom.  I always remove it with a long knife and trim a little as there is some fat ot cartilage/ gristle.  Maybe 2% if you're good.
    Then I portions it and vac package or use food grade film wrap and then freeze.   
    Very lean,  no fat.  Freezing is good for a year.   
    Tonight we poached a piece in water and a chicken broth cube.  Add fish w some sugar and salt. Cook till medium done ( quick). Then remove and broil for a couple minutes.   Then dredge pace I. Garlic butter wit a salad.   Healthy and earthy.    Yum.     Great for leftovers snacks.  Cream cheese and crackers.😇