Quote Originally Posted by RCC View Post
It's been a few years since I've done one, but this is correct. That lets you score the meat and keep it together when it cooks.

rcc, they even make a machine to do that for you. my neighbor has one. he and his friends do a lot of giging in the winter here on the spring but i think it's like a 1000.00. i'll do mine with my fillet knife. there's a commercial fisherman in black rock that is a whiz at scoring them.