If you know where youre going to fish, go there in advance and ask people what theyre using. Most folks, and especially older folks, love to give tips and usually know all the good spots.
The cook wrote: Your list pretty much covers my arrangement, with an improved filleting station my next to do. With regards to the fish ("beer") fridge, temperature is a critical factor. You want it set as close to 0c as possible without freezing the fish. This can literally double the shelf life of fish. If left whole I can fillet fish after 10 days & it is almost impossible to tell that it is old. |
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