Art of the Filet
We've all gotten an occasional stray bone in a professionally prepared filet, clearly indicating that it's not a perfect science. Your own early attempts at it will certainly result in more than an occasional bone, so eat carefully. As time goes on you'll get better at it - just as with the catch, the key here is perseverance and practice - allowing experience to be your teacher. Your purchase of a good quality filet knife is money well-spent. The 7" Henckels pictured may be going over the top a bit in the "need" department, but it is likely to last a lifetime. Another handy alternative is the portable filet kit shown, use it at home or in the field.

Cooking
Broiled, deep-fried or grilled are all great options with one more appropriate than the other depending on your catch. Nothing really beats a nice Mako steak on the grill in the heat of summer or crabs breaded and deep-fried on a cooler evening. It's all a matter of personal taste; if you have a favorite recipe, stick with it. If you're feeling adventurous try a new recipe with each days catch!

Whether you're catching and cooking your own, or eating in one of the many Jersey Shore seafood restaurants, enjoy yourself at the Jersey Shore on vacation - or anytime.