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  • whole (gutted).

    are they hard to fillet?

    piss easy. if you have loads why not pickle them - equal parts water, vinegar and sugar, bring to the boil take off the heat, drop the fish in and cover. you can add any aromats into the mix - corriander seeds, peppercorns, fennel, carrot, radish. that or brine them.

    freezing them ruins the fish IMO

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