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HomeMy WebLinkAboutThe Brussels Post, 1977-06-29, Page 12Step by step illustiated instructions HOURS Daily 10-6 pm Friday 10-9 pm Sunday 1 -6 pm (Cony There A vaila ions KEEP ON TRUCKIN' With Datsun 1977 Datsun Long Box 1/2 Ton Pickup Featuring a peppy 4 cylinder 2000 cc engine, with a 4 speed transmission, AM-FM 8-Track stereo, West Coast mirrors, White Wall Tires, Step Bumper and a Futura Fiberglass Cap with tinted sliding windows and screens SEE THIS GO ANYWHERE ECONOMICAL PICKUP' GERALD'S DATSUN LTD. AN& , DATSUN Ph 527-1010 Seaforth Ont. 4A Once you've caught it, what to do next? There's a heap of hap- penings between the catch and the eating and the more attention paid to those happenings will make the eating a lot better. Improper care of freshly caught fish can mean no fish at all, and the fisher- men at Zebco have a sug- gestion or two on how to care for your catch, from lake or stream to table, If at all possible it's best to keep your catch alive, but if this isn't possible, make sure those fish are on ice or refrigerated to prevent spoilage. It won't hurt to throw freshly caught fish out on the ice in the winter time, but summer's a different story, If the fish are put on ice, make sure they're either in or on the ice and not ln the ice water. Drowning dead fish in water can have a soggy ending. If fish are to be trans-. ported a long distance or 'if the ice is short, remov- ing the entrails and gills is a good second step in preventing spoilage. But if the time between catch- ing and kitchen care isn't too long, it makes sense to do the whole thing at home under better con- ditions. Although many fish such as trout and bluegill make excellent table fare with just the entrails, gills and scales removed, when it comes to the larger bass and crappie, the Zebeo. fishermen have a better solution; fillet them. And that's another story, be- cause if done incorrectly there's a lot of needless waste. So let's look at a step. by-step fillet job and see just how really easy it is if done correctly. 1. Catch a fish. 2. Kill the fish before starting the fillet job. Use a sharp rap on the head with a paddle or some heavy instrument. 3. (picture A) Lay the fish on a flat surface. Use a good sharp fillet knife which has a somewhat flexible blade. An electric carving knife works even better and there are some models on the market which can be used on 12 volt DC current from the boat or car battery. Lift the fin just behind the head of the fish and make a cut to the spine bone. Do not cut into the en- trails of the fish. 4. (picture B) With the knife held at a slight angle toward the spine, cut along the top dorsal fin. Since the rib cage enters the picture at this point here are a couple of variations. You can either cut through the rib cage and trim it out Inter, or you can slide the knife over the rib cage as you are cutting. It's a matter of preference and experi- ence. 5. (picture C) Contin- ue cutting along the spine until you reach the tail. Stop. Do not cut this, fillet completely off. 6. (picture D) Pick up the fillet at the front and flop it over toward the tail. 7. (picture E) Make a cut into the fillet at the tail and run the knife at a slight angle toward the skin. Not too much of an angle because you'll cut through the skin. Hold the fillet piece in your hand and "slide" the knife the entire length of the fillet. s 8. (picture F) A fin- ished fillet. This one with the rib cage intact. To trim out, simply trim along the top of the cage. You'll notice you have not gilled the fish, scaled the fish or skinned the fish. There has been one (Continued on Page 5) When in Blyth Cume and Look In the Cupboard for GIFTS, TREATS, CRAFTS BA YOUR '1. STOP PC PA CC 0 FI OUTDOOR STORE See Us For All Your Camping - Hiking - Picnic Fishing & Hunting Supplies We Carry-All Your Outdoor Needs •