On 5/25/2013 10:04 PM, Wayne B wrote:
On Sat, 25 May 2013 21:37:44 -0400, JustWaitAFrekinMinute
wrote:

Wow, that looks yummy. I don't know anything about those things, how
many rows of ribs do they have? Easy to clean?

===

I am not an expert on cleaning fish, just two basic techniques in my
repertoi Filleting and Steaking, both fairly easy.

To steak a fish out I just cut off the head, make a slit down the
belly, and clean out the guts. Then you just start cutting off the
steaks. It takes a *very* sharp knife to make clean cuts. I use one
of those sharpeners with the V-shaped carbide rods in a plastic
holder. The tackle stores usually have them with the fillet knives.


I guess you could go that route Old friend of mine was a Merchant
Marine, used to pay him to come into the bar every Sunday and do all the
knives. Said he learned at sea as there wasn't much else to do To this
day I keep the knives in this home and at the campsite, toolbox, etc,
fresh and ready to go...

Have fun eatin', and yes, now that Dick mentioned it, that is a
Skipjack. We watched the kids catching them from the dock and got a few
off a boat during our trip to Fla in '90