For my first attempt it wasn't too bad, two filets, two cheeks, two pieces of cod belly and a tongue. Along with a ton of bones to make stock. I have to say this Cape Anne never disappoints, this fish was swimming that morning and smelled like the ocean. A total joy to work with.
The first filet went into fried fish and grits with a spinach salad. the second filet was pan seared and put on quinoa 'risotto' made with fish stock. The bones went into stock, for the risotto and for a big bowl of noodle soup.