Chief Longwind Of The North
Certified/Certifiable
My dousing went fishing (while I was working, of course) and caught a mess of whitefish, too many for himself. His wife called and asked if I'd take some. Of course I agreed. What I didn't know is that I was to receive about 15 large fish. I thought I was in whitefish heaven, even if I did have to clean them.
I started by removing the head, and gutting them. Then, I thorougly washed them inside and out. Next, I filet'd them. And then came the tedious part, picking out the pin bones with pliers. After that was finished, I just skinned them, washed them, and put them into water-filled zipper-freezer bags. I have about 4 quart-bags of fish for my efforts.
What I don't like about fillets and skinning fish is that you get so little meat compared to the fish size. When I clean and dress brook trout, I have a fish that's between 8 and 12 inches in length, by two inches from belly to dorsal fin. The fish is baout 1/4 inch thick. The white fish were equal to about 4 brookies in size, but deliverd about the same amount of meat. And my fillet's were clean, very little meat stuck to the skelleton.
Male whole, just cleaned, and with the head removed. I can smoke those, skin on. Sounds like a good idea to me.
Well with that idea, I've only got two more fish to clean, fillet, and skin, rather than six.
Oh, and I'm trying an experiment. I'm boiling up the heads, skins, guts, and skeletons to make an intense broth. I'm going to purchace minnow molds online, and later, add unflavored gelatin and coloring to make my own artificial, biodegradable lures, that will taste and smell like food, to bigger fish. The trick will be to get just enough gelatine in the mix, or maybe a combination of gelatine, and pectin, to get the right flexibility, and texture. Wish me luck.
Question; would the cooked fish solids do good things to my veggie garden soil?
Seeeeeya; Chief Longwind of the North
I started by removing the head, and gutting them. Then, I thorougly washed them inside and out. Next, I filet'd them. And then came the tedious part, picking out the pin bones with pliers. After that was finished, I just skinned them, washed them, and put them into water-filled zipper-freezer bags. I have about 4 quart-bags of fish for my efforts.
What I don't like about fillets and skinning fish is that you get so little meat compared to the fish size. When I clean and dress brook trout, I have a fish that's between 8 and 12 inches in length, by two inches from belly to dorsal fin. The fish is baout 1/4 inch thick. The white fish were equal to about 4 brookies in size, but deliverd about the same amount of meat. And my fillet's were clean, very little meat stuck to the skelleton.
Male whole, just cleaned, and with the head removed. I can smoke those, skin on. Sounds like a good idea to me.
Well with that idea, I've only got two more fish to clean, fillet, and skin, rather than six.
Oh, and I'm trying an experiment. I'm boiling up the heads, skins, guts, and skeletons to make an intense broth. I'm going to purchace minnow molds online, and later, add unflavored gelatin and coloring to make my own artificial, biodegradable lures, that will taste and smell like food, to bigger fish. The trick will be to get just enough gelatine in the mix, or maybe a combination of gelatine, and pectin, to get the right flexibility, and texture. Wish me luck.
Question; would the cooked fish solids do good things to my veggie garden soil?
Seeeeeya; Chief Longwind of the North