On the antique fillets : If i have some big thick fillets i would do one of two things. First when i clean my fish i always take the mud vane out (we call it the zipper). Then when i fix the big thick fillets i would cut the down to 1" x 1" x 5 to 6" long and dry batter them and fry . Another way i would take the whole fillet and wrap in foil and put butter and little water and some little bit of lemon juice in also. And season to taste. Basically you are steaming the fillet in the foil. I put on the grill and let on for about 10 to 15 min. max . Both ways i have people ask me how good the fillets were and want more. By taking out the mud vane it takes the strong taste out .