The streak continues between waves and in the face, sudden storms, walking and traveling by car in search of best spot, other bass have been photographed.
As usual, some are finished in the oven, others are back at sea: I like the fish and release it to me always impose under a certain size or when I reached the requirements necessary for a week .... but the taste of salt sea bass is second to none.
I do not like to tell false stories in any field, even in the fisheries and departs ... why I suggest what I believe is the best way to respect and serve the fish if you decide to keep him:
Before a photo fast and well made, then a quick killing and dry with a blow on the head to avoid unnecessary suffering to the fish (especially bass have a vitality that absurd out of the water), immediate cleaning and washing in the sea ... the best way I think to avoid the risk Anisakis if you decide to eat it raw, and also this way you avoid any unpleasant taste of the meat by making the most.
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