I felt pretty lame yesterday cos I felt noone bothered to take the effort to be generous enough to be less selfish (for once) when I held my hand out to fix something because I care a whole lot. For a moment there I wanted to just give up but I decided to stick to it right til the end cos I knew that maybe I was getting the wrong impression, e.g. I might have caught everyone at the wrong time.
I woke up this morning feeling glad that I stayed positive and never got cynical about it. Eventually, I connected with a friend more closely and have learned new things about the others in the process. There's always something to gain imo.
Last edited by somers90; 04-05-2010 at 10:35 PM.
Reason: Missed stuff out
I can never trust the fish market near me. They always take pieces of my fillet to repackage for sale later. So I always pick the fish and clean it at home. I sharpen my flexible fillet knife and make a cut behind the left fin, then the right one. Then I make an incision from the anus to the throat along the belly while being careful not to puncture the internal organs. I twist the head to snap the neck and the entrails all follow and falls out. I then make 2 cuts on the top of the belly cavity on the spine to remove the air bladder. I then clean that part out with an old toothbrush. Running water through it, I use my fingers to clean the inside thoroughly. I then lay the fish on the side, align my knife above the spine and then cut through the rib bones down through the body and out the tail. I then flip the fish over to the other side and make a similar cut freeing the meat from the spine. I throw away the spine and tail and concentrate on the fillets. I carefully place the knife behind the rib bones and gently cut along the ribs with slight upward force to get those bones out. I do the same for the other fillet. Afterwards, I make a cut on the tail end down to the skin. Then rotate the knife 90 degrees above the skin, with moderate downward force above the skin, under the meat, to separate the skin from the fillet. The same from the other side. I now have two perfect, boneless fillets for my enjoyment.