Friday, October 5, 2012

Cleaning Fish- Gird Your Loins!

Okay, we're going to walk through cleaning fish on the deck, but look out! It's a little messy.

After you let the fish bleed out, cut around the gills and pull them out.

Cut down the belly to the anus.

Open the belly and pull out the entrails.

If there's an egg sac, try to keep it intact.
Scrape out the excess intestines and rinse well before storing in the fish box or on ice. And make sure to cut open the stomach to see what the fish last ate- it makes nice dinner conversation when your guests want to know everything about the critter they're eating.

We had a female and tried some of the eggs. They were ... eggy. And not the greatest texture. I guess it needs a little treatment with brine or chilling down over right out of the ocean. I'll let the sushi chefs keep in charge of that.

Here's a little video showing some of the internal plumbing mysteries of a fish. And vegetarians out there (the real kind that don't eat fish), I respect that you eat only what you're willing to harvest. It's a great reminder of why I would venture out in search of my own food than go to the fishmonger.


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