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I read on a post to remove this. Where is it located? Toward the spine. I caught a whole mess of them and gutted and scaled them. I don't want the flavor to be spoiled. Thanks in advance.
 

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panchO - Mangrove snapper make excellent table fare. If you like your fillets with skin-on then have it. Do not worry about that dark meat some folks call the bloodline. We had several batches of mangrove snapper this past summer; some had been skinned and others were scaled/skin-on. They were all very good - baked, grilled, fried, ceviche, courtbouillion.
 
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