How's it Done?
Basic preparations of fish and seafood after you've caught it.
|
How to scale a fish.
How to skin a whole flat fish.
How to skin a catfish (and eels).
How to skin a side of salmon.
How to skin and fillet a monkfish.
How to fillet a round fish.
How to fillet a flat fish.
How to bone a fresh herring.
How to cut a salmon steak.
How to cut a halibut steak.
How to clean and prepare squid.
How to shuck oysters.
How to shuck hard shell clams.
How to shuck and clean soft shell clams.
How to open and clean scallops.
How to debeard mussels.
How to clean and prepare abalone.
How to split and section a live American lobster for broiling.
How to devein shrimp.
How to devein crayfish.
How to clean a soft shell crab.
How to open and remove roe from a sea urchin.
FishingChef.com.
A promoter of catch and release.
"Respect your catch. Release it unharmed or do it justice on the plate."
Copyright
© 2000-2008 Fishing Chef®
and its licensors.
All
rights reserved.
Fishing Chef® is a registered trademark.
While all content may be copyrighted with the US Copyright Office,
content may be downloaded for personal use.
Please email for distribution
in company newsletters, for commercial usage or linking to other sites.
