Text 37459, 77 rader
Skriven 2010-05-06 21:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: EARLY SPRING  00505
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Now I have images of mini-skirted ice fisherwomen.

 GJ> I prefer my images to your reality!

They do have a certain twisted charm.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Canning Suckers Part 2
Categories: Fish, Canning, Info
  Servings: 1

           How to fillet a sucker 

Don't worry about gutting the fish. Leave the entrails where they
are. There is also no need to take the scales off or cut the head,
tail and fins off. 

With the fish laying on its side, cut straight down just behind the
gills until you hit the bone. Then, without removing the blade, turn
it sideways and cut straight along the backbone to the tail. You now
have one fillet removed. 

Turn the fish over and repeat the steps on the other side. You now
have both fillets removed and the rest of the fish is for the
compost. 

If you have some of the entrails on your fillet, then you cut too
deeply over the stomach area. It's not a big deal though. Just
scrape or wash it off, then continue.

The next thing I like to do is slice out the rib section, because
the rib bones are large and easy to remove. You will see the ribs on
the inside of the fillet. Just place the blade underneath the ribs
and slice the section right out. 

Now comes the skinning of the fillets. With the skin side down
insert the knife at the tail and cut the meat from the skin. If you
start the cut about a half inch from the tail it will give you
something to hold as you pull the knife between the skin and the
meat. Pliers can be used to hold onto the fillet near the tail for a
better grip. 

When I have tried cutting with the blade parallel to the meat,
sometimes meat was wasted by being left on the skin and other times
I cut through the scales. I have since found that holding the blade
on an angle works best. It is almost as if I'm scraping the meat
from the skin. 

Here's another option that might make skinning easier for you. When
you are slicing the fillet from the fish, don't cut it right through
at the tail. If you leave an inch attached to the fish you can flip
the fillet over and hold onto the fish when you skin it. This saves
using pliers to grip the fillet as you skin it. 

This is the cleanest, neatest and fastest way that I've tried, and I
find that it only takes about a minute per fish. All that you have
to do now is rinse and dry the fillets, and you're ready for the
next step. 


  From: Countryside Publications Ltd.   
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Web reality doesn't have much in common with reality reality.

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