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Filleting Goatfish for Sashimi and the BBQ

In all my years of fishing this is the first time catching and cooking a Goatfish. I can now understand why this is such a high valued and expensive fish. It has a sweet white flesh with hints of prawn and crab flavour, probably due their diet. This fish was gutted, scaled and all traces of blood inside were removed before dry aging in the fridge for 2 days. I ate this two ways, sashimi and cooked over coals. Both are equally great but I prefer it cooked over coals.