tag:blogger.com,1999:blog-3662130723628640176.post1982345757587721366..comments2023-10-14T17:43:06.467-05:00Comments on You have to cook it right: Smoked Sheepshead Spreadjcchttp://www.blogger.com/profile/14352609713459408325noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3662130723628640176.post-90997779479367741682015-06-24T17:06:35.948-05:002015-06-24T17:06:35.948-05:00Love your blog. I started eating sheepshead from t...Love your blog. I started eating sheepshead from the ole miss this year and have learned to love them. I found that all the lateral line meat is junk, and any brown or red tinted meat from the skin side needs to be filleted off so all you are left with is white meat. I fried it in a spicy cajun rub and it was great! I always keep them now if they are between 16-22 inches. Small ones taste better.Anonymousnoreply@blogger.com