>>864199for the anon who asked about preparing the catch a couple months ago, there's many ways, but for the last fish I kept, I prepared it with lime and onion, wrapped it in buttered foil, baked it at 400 degrees for 15 minutes, and served it over salad. I left the head on because on most salmonid species, there are two pockets of cheek meat that are fucking delicious. Pic related.
