On trips where I catch a limit or two of seatrout, and I bring fish home to eat, I always take particular care when cleaning the trout.
As I fillet off each side of the fish, I make sure I leave the belly of the fish intact. That white strip of belly meat runs from the pectoral fins back along the underside of the fish. It is pure white; but, it is also pure gold!
I save these belly strips and cut them to shape them into a nice jig or bucktail trailer. To keep them ready to use, I store them in my “salt can“, the one that keeps my shrimp tips ready to use. And, if you want to know about my shrimp tips, see my How To on shrimp!
The salt toughens them and allows me to keep them unrefrigerated for an extended period of time. […]
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