[JRandomFreeper]

Generally, the uglier the fish, the better and more expensive.

I'm not seeing much cheek meat, but I would love to have one to part out and test cook. The forehead looks interesting, depending on how much cartilidge/bone is in it.

/johnny

[eastforker]

Well, at the moment I am gorging on a plate of high fin blue catfish filet’s caught from earlier in the week.