Today I received a 70-pound wahoo from my trusted seafood purveyor, Lowcountry Shellfish. Here's one of my cooks, Chris, holding it right after its arrival:
Pretty cool, huh? Line-caught Tuesday afternoon 35 miles off the coast of SC and driven up I-26 on ice. Next step:
Here's the sucker all splayed open. Butchering a 70-pounder takes me about 1.5 hours and keeps us in fillets and fish stock for several days.
And here's what you probably really only are interested in: the final product. Line-caught SC Wahoo fillet, with a cool heirloom tomato coulis.