It is in fact a dietary thing. Meat color not with standing, their protein source in fresh water is so much different that it doesn't make for good table fare.
Type: Posts; User: SuperD
It is in fact a dietary thing. Meat color not with standing, their protein source in fresh water is so much different that it doesn't make for good table fare.
For table fare, you will want to filet them. I can my Kokes so I split them at the spine, brine and smoke before pulling them off the bones for stuffing my canning jars.