Tacos form the bodies & Fish-N-Chips with the meat!

Once the Filets had been removed from these three Fat Vermillion -- then a good washing and into the oven at 400 till they start sizzling then hit them with a light olive oil spray and a dash of season salt
Then toss some taco shells into foil to keep them company--and then turn it down to 300 for a good while, as I chop and prepare the rest--they should be cooked enough that when grabbing a crispy fin -the collar meat and bones just fall apart

I get that pre made chopped southwest salad bag but can use whatever is in the fridge really
A quick pick of the head meat and collars and then fork tease off the rib meat--my dogs get the eyeballs and little treasures tucked away that are black or greasy ,they tell me Im an idiot that the eyeballs are the best part-oh well 
one fish makes like 4-6 tacos --enough for me-2 fish left for todays lunch....I should do this with more fish....seems such a waste to toss these beauties after the main meat is taken

Lings bodies/cab bodies all go to my wifes co-workers after a good wash and overnight freeze in zip locks for soups and stuff I cant pronounce sinigang (sp) anyways they like em and ask for em all the time!!



then the fillets can be cevichi and beer batter dinners later in the week--like the fish and chips and tempura veggies in the last shots

   Ya need some help packing that away ?     What time should we be there ?   

So, all the fish fry stuff we have tried are great and each has its good pints--crumby-battery etc
and with ocean fresh fish like we all get from our kayaks its hard to make  fish n chips that is not 10 times better than the best you can go out and eat.

but---for the zucchini/carrots/broccoli/ onions and other stuff we fried up last time this was the best I've ever used---maybe the best fish and chips we've done yet and the fried beer batter veggies kicked it up big time to SUPER GOOD status

Nice haul dude!!  i need to get more creative with my fish!  Looks awesome!