|
Probably just like Mako...just crosscut it all the way down the body in 3-4" thick "steaks". Will leave the ring in the cartiledge ring in the middle which just falls out when cooking. Kinda like swirdfish, can be tough if over done.
I could be totally wrong here...but Im 100% sure that 90% of the time Im right 50% of the time.
|