All I’ve done for far is get the meat off the back straps. Stay above the ribs as the eggs are toxic to humans, or so I’ve heard and not willing to find out. Cut the meat in to chunks, marinade in honey mustard dressing and some liquid smoke. I clean the fish, chunk the meat. When I get home, I rinsed off the meat, put in to a gallon sized zip lock bag with marinade and put in the fridge. I cook it on a medium-medium high heat in a skillet or on the grill. It will turn white like chicken breast when it’s done.