|08-25-2003 05:56 PM|
Just as well
He probably would not fit in the normal sized wok anyway.
BTW: in the future, just gut them and cut each side with a series of vertical slashes between the ribs. (like on the fish below) Do not remove the head, the tail, the fins, the skin, nothing! Just deep fry the whole thing. Easy!
|08-25-2003 05:40 PM|
|Robert Burton||Anything over 24" has to go back|
|08-25-2003 05:12 PM|
Beauty is only skin deep
How did it taste? I used to throw those things back because they were such a pain to clean. Now that I have learned the quick and dirty way of dressing them out, I'll keep every one I can get my hands on.
|08-25-2003 04:38 PM|
|Robert Burton||Wadda mean it struck beautifully it fought beautifully and out of the water it posed beautifully|
|08-25-2003 01:43 PM|
|dewey||That's a big fish, but boy is it ugly|
|08-25-2003 12:38 PM|
A warm water monster