Then, gently angle it ninety degrees so that you can easily slide the knife along the backbone towards the tail. To bone the fish, place the flat of your knife just past the gills, slicing downward to the spine. But, like anything, after I got over the shock value, watching the process was really fascinating. Now, I’m not the most squeamish person out there, but I’m not going to lie, watching the first few cuts did make me cringe a bit. Then, the four of us set off to the Fish Shack to get the meat. They returned around noon with quite the haul of Bluegill and Bass. But, if you’re highly squeamish, do be warned.)Įarly one foggy morning, the boys cast off into the lake. I’ve tried to keep them as tame as possible, while still showing the process. However, there are pictures of all the magic happening below. (WARNING: Thankfully, in this case, smells can’t be encapsulated in a post. This year they decided they wanted the satisfaction of eating the fruits of their labor. Tim loves fishing with his Dad and Brother, but until this year, they have always just caught and released. Quick and tasty after all that work!Ī few weeks ago we had the opportunity to see the whole cycle of a meal coming to the table. Looking to fry up your catch of the day? Here’s a simple pan fish recipe – pan-fried with a Ritz cracker breading.
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