Preparing Your Wahoo for the: Grill, Fryer, Baking, or Sushi
First, filleting your wahoo.... Nowadays, it is usually a couple of weeks between fishing trips and I will almost always have fish to freeze (even after giving a bunch away). For this reason, I leave the skin on many of the fish fillets which will prevent freezer burn from occurring. I also am using a vacuum sealer which is fantastic and no fisherman should be without one. Try to consume any frozen fish within 30 days of freezing it. If you do keep it longer and freezer burn does occur, simply use an incredibly sharp fillet knife and shave around 2mm worth of flesh off of the fillet on all surfaces. Make sure to rinse your cutting board as you do this so that the stinky stuff does not get into your freshly exposed meat. We have used this method many times after discovering that you can turn a nasty, foul freezer burnt fillet into an extremely fresh tasting delite! In this photo series, I will try to demonstrate how to properly prepare your fillets so that the outcome is the best tasting fish you can achieve.