Cleaning Fish

[cheferson]

Originally Posted by RickBomba

Sorry "The Making of a Chef" by Michael Rhulman

Great book! What part of the book is the part about your chef?? Been a while sence i read it.

[spence]

Rhulman is a pretty interesting writer...assuming you're into food

-spence

[capecodder]

Thanks to all. I guess I'm wondering if there is a way to gather this information into a single place, or if it already exists. Indexed by species and including handling methods, cleaning methods, etc.

For example if one were to catch a bluefin, what is the right way to handle it for either release or the table? Best way to bleed it (I think that is done), fillet or clean it, preserve it, are there parts better to eat than others, etc...

I'm not looking for how-tos on bluefin, just an example of what info might be a good resource. Maybe to include on this site.

If anyone knows of one...

[RickBomba]

"Corky" Clark was the guy...he was the only one who showed up for school the day of the January 96 storm, when the whole state was in a state of Emergency...
Everybody was scared of him, but he liked me for some reason (maybe cause I was reeally interested in the class).
He gave me an A-; he told me it was the first one he'd given since Tim Ryan(not the president of the CIA) in 1977.
Wasn't very hard, the Institute isn't what you'd call a brain trust.
Rhulman was a year behind me exactly....I used to sit at the lunch table with him sometimes...I didn't know he was a reporter.
Later,
Rick