The best way to harvest them is by dropping them in ice water, instant shock, then cutting their gills to bleed them out.


They're in the tropical fish family and shouldn't be kept in water temperature less than 72 to help prevent disease, but can live in water 10 to 15 degrees lower than that without dying.


now it's time to gut and clean them, scalling is a waste of time, so is filleting because you lose to much meat, cook them stuffed wrapped in tin-foil in the oven or on the wait