STS
This months issue has some very good articles, or maybe it is just me starved for fishing information.
The article Francis (hey I recognize you
)did on fileting out a fish was a new fresh look for me how to do the task. I like the approach, and while I don't feel like I do a bad job now I will give it a try - when I have the opportunity again.
That said I did sneak into oregon and catch a springer right from under you noses
There a couple things shown in this process that I have always tried to avoid though, and that is cutting the skin from the outside in, not inside out when you cut the lateral line and the cross sections. The issue being is dulling the knife on the tough scales/skin. Also the pushing of scales and slim inward towards the meat.
In the traditional "do it in one piece" I position my knife to cut from the meat out, and mostly the knife is in conact with meat not skin. Also when the filet comes off the fish I flip it onto the skin side and slide my knife down the long piece and easily separate the meat from the skin in one long cut. The shorter smaller pieces don't give you much to work with to do this part smootly in one long knife stroke, now you have to separate 6-8 meat/skin parts easily.
The second article I found interesting was the Bankies vs Side Drifters - brings back to the forefront a need for a "code of ethics" that we can use as a common source. And one funny comment …. Anybody else see the baseball cap swap on page 86.
gus
Gus Orviston
This month STS articles
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