Cleaning Fish

Cleaning fish

Cleaning fish

 

For the most part, all edible sought after fish in the North Channel is considered a “Round fish”. This means they have two whole filets on either side of their rib cage. Unlike their counterpart, the “Flat fish” which has 4 filets, two on either side of their top spine, and two on either side of their belly. Different, commonly known species of round fish include bass, tuna, salmon and trout. The prime species of flat fish include flounder, sole and halibut. At Lake Lauzon Resort we have set up an ideal area for cleaning fish right near the lake. This ensures that as you're cleaning fish, you'll have all necessary amenities right near by. A large industrial sink, and 4 feet of stainless steel fastened with a laminated wood cutting board. With this type of set up, all you need is the right tools and guidelines and you'll be a fish cleaning master!  Cleaning fish is certainly not rocket science, but round fish is much easier to clean and filet. All it takes is a sharp blade, insert it just underneath the top of the tail, and follow along the ribs til you hit the gills. This will ensure you get the most amount of meat from the body, and you get to avoid the mess of opening the belly. Now, if you have the gusto to clean the belly out, you will be left with the gift of the fish bones & head. May sound gross, but with this “trim” you can make the tastiest fish stock. Recipe for a standard, yet amazing stock is to follow! Keep fishing my friends! Hoping to see you by Lake Lauzon Resort this summer!

Cleaning fish can be quick and easy with the right information.

For more information on cleaning fish visit link below

 Cleaning Fish