[MAKAI]

Funny you mention that. I have worked the fillet station at many charity events from the Joe Cronin Jimmy fund tournament. To the wounded vets fishing contest in ptown. I pride myself on the ability to quickly fillet a fish with maximum flesh retention. I use scalpel sharp flexible boning knives mostly. I usually have 4 or 5 various styles at the table. What I’ve noticed is whenever some folks dive in to help the fish processing it’s seldom a clean look. A lot of sawing going on.