So you caught fish! Now what? The aftermath.

When I was younger, I shot an Elk.  It expired with its upper buddy in a small stream.  We high-fixed each other, took photos, I might have danced the jig….  Then realization sunk in.   “What did we do?”  The work starts.

Fishing isn’t  like that, but kind of.  A pile of fish is work.  (Now I’m older )

I’m not the best fish butcher.  I’m getting better and better for sure.  My wife likes whole fish presentations.  So I focus on that. Scaling, gutting, etc.

You all?   All fillets? 

When I got home I cleaned all my gear.   Rinsed dry suit, hung it up.  Washed kayak drive, etc.  then I cleaned 3 fish.  I ran out of gas.  I bagged  the rest up, applied fresh ice and sat on my couch.   Fussing with arguably my sharpest knife while sleepy/exhausted seemed like a fools errand.   

I haven’t had that kinda fun in awhile.  The nervous excitement- I don’t get it bass fishing anymore.   Slipping out into the ocean?  You bet I did.

All my fish is processed, frozen or eaten.   By tomorrow I’ll be, “ someone please eat a burger with me!” 

I’m hoping fish scales are good for my garden. Hahaha.

Oh, my fish knife is a Japanese Hon-Deba.

(Oh. That elk hunt - my brother shot a bigger bull the very next day. I almost lost the will to live butchering and backpacking that thing off the mountain - I still relish that memory in some sick twisted way)

Now you know why I give away so many fish.
Watch this lady clean the fish.  I would like to take a private lesson during my visit to South Korea or invite her to US.



Paul

For filleting I put them in the fridge or on well-drained ice whole until the next day or day after. They are more limber and easier to deal with. And easier to keep slime off the meat. For whole fish I scale and gut them on/in the water and eat right away at home.

When I was younger, I shot an Elk.  It expired with its upper buddy in a small stream.  We high-fixed each other, took photos, I might have danced the jig….  Then realization sunk in.   “What did we do?”  The work starts.

(Oh. That elk hunt - my brother shot a bigger bull the very next day. I almost lost the will to live butchering and backpacking that thing off the mountain - I still relish that memory in some sick twisted way)

I never feel that way about a big game animal or pile of fish. Mostly just relief/gratitude. IMO the real work does not start when the animal is on the ground, as is often said. The work is the entire hunt. Field dressing, packing out, butchering is just an extension of the hunt and the experience.

Before enlightenment, chop wood, carry water. After enlightenment, chop wood, carry water. Or something like that.

C&R and draw a bead and re shoulder the rifle rather than drop your prey.
Priceless

Went fishing yesterday and the freezer was empty. Kept 8 good rockfish, 2 lings, and a large sole.

Drove home, unloaded and cleaned gear, put gear away, was exhausted.

Fish got a rinse down then stayed in the cooler overnight with fresh ice packs, no water/melted ice.

Cut the fish this morning. Meat is perfect. When I fish where there is no fillet station this is how I always do it.

Went fishing yesterday and the freezer was empty. Kept 8 good rockfish, 2 lings, and a large sole.

Drove home, unloaded and cleaned gear, put gear away, was exhausted.

Fish got a rinse down then stayed in the cooler overnight with fresh ice packs, no water/melted ice.

Cut the fish this morning. Meat is perfect. When I fish where there is no fillet station this is how I always do it.

......same here minus the sole but got a verm. Gave away some whole rockfish to a coworker last night and did the dreaded processing just now. I rarely fish for rockfish these days, prefer the ease of processing and preserving of halibut.


Since I don't freeze rockfish I will be sharing with my friends and coworkers. 


And frying some up!