Beneath the chin lie large, bony plates. The coelacanth has large ... The coelacanth has gills similar to those of fish living at the depths in which it is commonly found (500 to 800 feet).

“Always check for freshness indicators rather than blindly trusting packaging when you buy pre-cut or pre-packaged fish.

However, like the head and tail fin, the fish collar is surprisingly full of flavor, with plenty of tender meat and fat. The collar is under the gill plate just above the pectoral or side fin ...

Unwrap white fish and place it onto a plate in a single layer ... gut the fish and remove the gills, or fillet the fish, but leave the skin on. Freeze single fish or two fillets in thick freezer ...