DonO,
From: "DonO" <[EMAIL PROTECTED]>
Reply-To: <[email protected]>
To: <[email protected]>
Subject: [VFB] Live fish filleting
Date: Thu, 9 Feb 2006 13:28:19 -0700
I grew up in the deep south, and fished for as far back as I can rememberDidn't grow up there but Toccoa, GA is where i spent many a time with my grandaddy fishing.
Fish were baked whole or fried whole- head, eyes, fins- everything.
"There's a lot of good meat around the head of that fish- can't throw that
away", my granddad used to say.Japanese chefs revere certain parts of the head and brain...a delicacy.
Who has not fished the salt extensively and
not had a predator strip, chop up, de-body, or mutilate a fish on the line?
If you bottom-fish off-shore, you might as well take everything home, as
nothing survives the swim back to the bottom. Heck, for the first few fish,
sometimes, they don't even survive the reel-in to the surface.Yep, poor dad had a king mackeral the size of a...well, we'll never know as that tiger shark was a monster. We DID get the head to the boat. No bite radius, staright across and dad thought to the end he still had the king on the head was so heavy.
I've seen saltwater fishermen
gash a live bait to make it bleed to attract gamefish. This goes on and
will go on. One does become calloused to any suffering the fish feels
because of the environment that fish lives in anyway.I always used a copper wrap on ballyhoo but you know the rest.
In freshwater fishing, one rarely witnesses a feeding frenzySure. Nice little 15" bow is sipping late day and a black form came from under a rock and took him whole. Browns have manners unless they are swimming between you legs after the sculpin you caught.
I know where the brain is in a fish. My filet knife is just the right tool
for a humane dispatch if I'm going to gut & scale, be-head, or filet & eat
I rarely fillet. I prefer my fish whole. -Murf
Comments?
DonO
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