Cleaning Fish

[Jimbo]

RickB? "afore mentioned"? "ecumenical"?, "wherewithall"? Dude I don't know what happened to you but you're starting to sound almost clerical.

Capecodder, I found this site a while back with step-by-step instructions for fileting flounder.
http://www.cptdave.com/filet-flounder.html

I think Dave Masch just had instructions for dogfish in one of the last two OTW issues that came out.

If I find it, I had a really good, detailed article on cleaning tuna from the perspective of a sushi chef (probably similar to the wherewithall of the afore mentioned, ecumenical Chef Pastor Bomba).

[RickBomba]

I know the ecumenical thing is a broad reach...why you bustin Father Bomba Balls, though JB.
Good to see you back, me and Mikey missed you at the rave!
Anyhoo, we got the house in Homo Disney the week of 6/24-7/3 if'n you gonna be anywhere close.
PM me, we really did miss you.
Hope all's well with the kids&wife.
Later,
Rick

[ZuluHotel]

"Steaker" definitely applies to the size of the fish. Actually, with big cod, say over 35 pounds, the fillets are sometimes so thick (3 inches or so) that cooking them becomes difficult (i.e. burned on the outside, raw in the middle). You can actually steak cod, though you'd probably be better off butterflying the thickest part of the fillet.

By the way, Bomba, what's happenin' with you?

Zach Harvey

[RickBomba]

Hey Zach,
Tried to get in touch with you last summer thru the Fisherman...I'm good, takin a little trip to CT tomorrow.
Jess is on a cruise in the Carribean, so I'm taking advantage of my spare time.
Drunk Mike used to come to my restaurant all the time before closed, funny guy!
Later,
Rick