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.
Yeah, but that would make you the exception. Typically there is a line of people waiting, and the mates just go zip zoop and there you are with a couple of tiny filets and a rack of bones with meat hanging off of them. Always better to take the fish home and do it right.
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