I’ve just recently begun to enjoy eating fish. I went through a long faze where anything fishy just was disgusting. Didn’t want to eat it, touch it, smell it, look at it. You couldn’t catch me in a sushi restaurant, let alone eat it.
I’ve slowly begun to get past that. I still will only eat certain items, but I’m okay in a restaurant that serves strictly fish. Clam Chowder is delicious, as is most salmon, as long as it is cooked. I still can’t handle eating sushi or sashimi, but someday….someday.
What this also means is that I was able to watch my husband and dad fillet the fish they caught last weekend without wanting to vomit. In fact, I got up close and personal with the fish. And the camera. Possibly too close.
So here is a warning. These pictures may be too graphic for some. So if you don’t want to see some fish blood (no guts…guts were already taken out…) go ahead and click out.
This is your last chance.
My dad, as he lifts the fish. He’s probably going to be mad that I posted this picture…but I love it. It shows just how heavy the fish is, when you lift it from a different angle.
This ones better.
First, you cut off the head. Having it talk to your baby is not a necessary step…but entertaining nonetheless.
Then off comes the tail.
Once the tail is off, you want to start separating the two big pieces.
This is the part that can get messy….as long as it’s cut, you are successful…don’t know how in the world the Iron Chefs can do it in like, 5 seconds. It took the two of them about 10 minutes to do this.
But eventually it is separated. Keeping the skin on it keeps it together better. You want to make sure to carefully clean off the bits and pieces before you freeze it.
It’s a messy messy job….
As gross as it is, there is still a quiet beauty about it.
Don’t worry, I won’t be watching anyone butcher a deer anytime soon…
Can’t wait to try out the recipes you guys shared!