Yoshi Copper Grill Mat

Just saw it on tv. Anyone have one?

Not the copper ones, but my wife bought the black ones a few years back and they were good for grilling fish that's flaky and normally falls apart on the grill.

I do just fine with the top rack with skin and scales. This tasted better than it looked.

Heck Bill it looks great!

that guy is annoying...

someone on here bought one a few years ago i cant remember who it was but i do remember them saying that it worked really well

got one works great

I'm surprised that you didn't add a can of refried beans to it.

Bite me. I'm not a one trick pony.

That fish does look good. What kind was it?

It was a speck. I learned too late that you could do skin and scales with the. It took on a real firm texture.

Bill, I have cooked redfish like that and its good. On the specs do you eat the skin too or just flake the meat off?

We grill fish a lot, just remove the guts and scales leave fins on and put on grill.

Very easy

I did redfish for years. This was a 20 inch trout. I filleted it left the skin and scales on and put it bone side down in a dish of lemon juice for several hours to start the cooking process. I cooked it on the top rack at 600 or so degrees. Chili powder added color. I served it with flavored butter and a baked potato.

But do you eat the skin too?

No. It pulls away from the skin and scales. I never eat the skin of trout. Ever notice that they serve the skin side up on most cooking shows?