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Guys, thanks a million. But seriously, all this stuff
is simply gut driven.
The butterfly techinque. Once you gut and clean the
fish, take your knife and start from the fish's butt hole
with a cut to its tail. Spread the meat apart. Now take a long heavy
chef's knife and lay it on the fish's backbone. Put some weight
into it, but only enough to paritially crack it. This allows you
to fully split the fish wide open.
This is just a presentation techinque, but, it does allow you more
room for different stuffing. Like, maybe, crab meat during the
cooking process or a cold cabbage salad added after the fish is cooked??
have fun...
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