The mouth of the North River, 3rd and 4th Cliff have produced innumerable monster stripers and blues over the years. I grew up in Norwell and fished the rivers and beaches of Marshfield and Scituate my whole life. ![]() When I was a younger man and newly married (80’s) my wife and I rented a house in Green Harbor, a small village in beautiful Marshfield MA. In Jersey, the going rate is about one dollar per fish. Some people prefer to have the mates on the boat fillet their fish. When I am finished I wash down the cooler and the area where I was working. I throw each empty carcass and the skin over the side as I finish with it. Once you're done, turn the fish over and repeat the process.Īs each fillet is completed, I dip it into the water in the bucket to get any scales or blood off, then put it into a plastic bag, which goes into the small cooler. Keep the knife still and steady, and just move the skin. While keeping the knife slightly tilted towards the skin, pull the skin back and forth so that it is cut from the rest of the fillet. Then turn the blade away from your fingers that are holding the fillet. While tightly holding onto the very end of the pointed part of the fillet, make a cut through the meat down to the skin without cutting the skin. Then I flip the fillet over so that the skin is on the cutting board. Holding the head, I make a cut down to the spine from just behind the pectoral fin, then curve the blade towards the tail and cut above the vertebra of the spine all the way to the tail. ![]() I also have a draw bucket next to me about 2/3 full of fresh seawater. I bring the small cooler out from the cabin and put it next to me, then remove my fish one at a time from the large cooler, and lay them on the top using the lid as a cutting board.
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