tinsnips - cut down the center of the back and then down each side. Peel the skin back and remove backstraps. DO NOT SOAK!!! Water will turn the meat mushy. You can rinse the meat right before cooking if you need to.

Once you have the backstraps, you can use many different recipes. One I want to try this year is dipping the fillets in mustard then rolling in dry batter before frying. One I use regularly is to cut in strips and then crab boil, chill, and serve with co cktail sauce. Tastes like crawdad.