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(If the skin is to be left on the fillets for cooking, the fish should be scaled before filleting.) Fillets are best removed by carefully cutting down to the backbone just behind the fishs head and gills before laying the knife on its side and cutting towards the tail, keeping the blade as close as possible to the bone structure to minimize wastage
But, from what I know, the baits listed here are thoroughly proven options
If you plan on trolling more than casting, select a Moderate action
But it does change the balance of the rod compared to my competitors 2500
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