Introduction and Advice

[Stiksave]

I skin thefish, then fillet, cube the fillets about an inch to inch and a half. Have your water boiling, I use a wok spoon strainer to drop the cubes in and fish them out. You can add some old bay to the water. The wife melts butter for dipping and cocktail sauce(red). I can't cook the whole thing fast enough, as they come out they get eaten. Those were channel cats in May. Also still reading "how's fishing in Buffalo" back to front.