Originally Posted by
NOPD
I don't know how they do it, but they are pretty knowledgeable in what parts to eat and what parts not to eat. I've seen one of his friend cut up this 30 lb fish that they caught with precision and skill, like he was born to do it
h:
I'm a damn meat cutter, seafood is easy.
Cutting it up isn't the problem.
You should remove the intestines within an hour of the birds death, or the "juices" can leak throughout the body and contaminate the meat.
Just make sure they cook it to 180 for more than 5 minutes.
h: