Quote:
Originally Posted by fishsmith
Thanks JackK, well said.
The cleanup does stink, but fresh fish is beyond compare and makes it all worth it. I bury the racks in my neighbors garden, and keep a spray bottle of bleach water nearby. My fillet station is redneck to the nth degree, a barrel tipped upside down and plywood, or the top of a cooler.
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Find someone doing kitchen renovation and try to get a 4-5' piece of old counter top (or ask a kitchen remodler to save you a piece
). I have a 4' section of my old formica countertop, either saw horses or truck tailgate, and works great for filleting plus keeping clean. Wish I did a 6' piece for tuna...
Bare plywood would not be as sanitary...
