Sweetbeards are a delicate meat that require not just proper technique but that the sweetbeards be of top qulity for best taste. You need a butcher you can trust and talk to. For those of you who live in Manhatten the only butcher I now trust is a former chef, Pino who purchased one of the last Italian butcher shops in Greenwich Village a dozen odd years ago. He personally picks out his own carcasses at the wholesale market and "butchers" these himself, with the help of staff, all trained by him. He not only sells TOP Quality meats he can also tell you how to cook it all.The postage stamp shop is next to St. Anthony's church on Sullivan St. almost corner with Houston St. and right across the street is Joe's Dairy. While I now live in Mexico City I have dared to "smuggle" frozen product from Pino's shop every time I return. So far so good!