[masraum]

Originally Posted by cstreit

Looks amazing - had similar in SE Asia. Love the crispy skin.

I do prefer to gut them personally - have just heard bad things about not doing it. NEevr looked to see if it was done that way when I had it in Laos.

I wonder if the key to gutting or not gutting is time. IE, catch the fish and cook the fish in <8 or 12 hours and you're fine to leave the guts in, but if the fish are dead over some amount of time, then you probably want them gutted.