Recently read that you can tell the difference between white from red by gill colour. Would be good to know prior to a bonk..
Have you ate a capilino white?I think its pure ********. I like them both. See no difference myself.
just poke them with your knife and check the core sample before bonking that way you dont kill fish you dont wanna eat
Have you ate a capilino white?
Might sway your opinion lol.
For serious!??!
Tell me more.....On the bbq or baked, its gotta be a red spring. But if poached and served chilled, hands down a white. The oily and fishy taste that can be prevalent in the whites seem to disappear when done this way,and the flesh stays moist and delicate where the reds tend to get too flaky and dry.
Great table fare on a hot summer night!
Tell me more.....
(shhhh! dont tell anyone! Jalapenos!)
I have a piece of red on the bbq right now. I'm pretty happy about it! I've had good results with whites too but they are usually kept for the smoker. That said I have never tried a cap white. I don't see that changing.
same with me BUD all comes down to how you prepare and care or it , I butcher game meat for people and you would be shocked at what people "think" is clean, my favorite line so far what does it matter if it has dirt and hair on it its getting all ground up anyways......Each to her own......I personally have never had a ‘bad’ whitey and actually prefer the oiliness and rich flavour
But what do I know......I like mule deer