Getting the most out of the fish you caught!
     Strong flavors in some fish can be reduced if the fatty darker meat is trimmed away. If you freeze fish, know your fish. Some are called fat fish, and some are known as lean fish. This determines the freezing qualities of the meat. Fish that freeze best are the lean fish, such as, jewfish, flounder, snapper, whiting, tilefish, red drum, sheepshead, sea trout, and grouper.

    The name given to fish having an oil content of more than five percent is "fat fish." The exact amount of fat in the flesh is a result of the season when caught, the species, temperature of water, and the depth of water where you caught the fish. Fat fish have a stronger flavor.

    Lean fish may require more basting during the cooking process to prevent drying out.

    Grouper and tile fish are best for soups, broiling, stews, and chowders.