To scrape or filet?

[Eagle 1]

I'm like the rest... but occasionally I like a mess of what I call "combs" too. Does anyone know what I am referring to? Hint: I'll cut the four to five inch sections of tail bone that's left between the tail and where the fillet comes off... then batter those up and drop 'em in the grease. Just like a steak or a pork chop... everyone knows that the meat next to the bone is the best... It's not much meat... but it's very tasty and is guaranteed to make your tongue slap your brains out. If you ever try it you prolly won't waste any more of the back or tail bones. Great finger food even when cold right out of the 'frigerator.

My fillets are all the way to the tip of the tail .

[Special K]

My fillets are all the way to the tip of the tail .

I understand... so do I. I'm actually talking about the section of backbone / tailbone that still has meat on it that's left after filleting.