Keeping and eating fish is one of the best parts about the outdoors for many people. However, if you’re going to keep fish and aren’t cooking it right away, it’s also important to properly pack and store the fillets to ensure they don’t go to waste.
Stephen Neil spent two summers fishing and guiding in Elfin Cove, Alaska. During that time, he filleted hundreds of pounds of fish for clients daily. He became quite proficient and still thoroughly enjoys it today. Back home, living in the suburbs of Franklin, Tennessee, Neil often brings home fish for the frying pan. In this series of blogs, he outlines the steps in the process of filleting and preparing fish for cooking or storage.
Read the complete article on the Mercury Marine Dockline blog: [ Ссылка ]
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