MacSkipper wrote: I find if filleting at home and fish chilled nice and cold is easier to fillet than fresh fish? I think the flesh is firmer maybe a bit of rigormortis set in? |
The cook wrote: Nice work Coxie my method is very similar. I'm a touch curious why you don't do this at sea? Standard practice for me to pull into a sheltered spot on the way home & gut & gill my whole catch. |
coxie wrote: I fish from a jetski mate so there is not alot of room to be doing this sort of thing... Might have to see if I can come up with a way of doing it at sea though as it makes sense. |
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