I like to keep the Collars and the Carcass. Clean blood from carcass, split in half. Salt, pepper, and dill. Wrap in tin foil and bake for about 10 minutes. Strip meat from carcass. Makes for a great dip. Eat Collars while working on caracass.

Matt
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Yes sir you are a fine angler, the wind is a problem. - Scott O'Donnel