Catch, Clean & COOK A FISH
CATCH IT.
Have men fished since the dawn of time? Yes. Have they captured mighty underwater creatures with bare hands and spears? Yes. Should you go that route? No.
When I go to a new place and want to target a specific species, my first inclination is always to hire a guide or charter a boat,” says Michael Cimarusti, lifelong fisherman and chef of Providence, a sustainable seafood restaurant in Los Angeles.
There's no real substitute for local knowledge.” Best part: You don't have to wander the aisles of sporting goods stores fretting over what gear to buy. Most guides prefer you use their tackle because everything-rod, line, reel and bait-is fine-tuned for angling success in that locale. Your job is to toss a sandwich and a few beers in a cooler, show up and pray for good weather and photo-worthy fish.
CLEAN IT.
Many guides and charter crews will either filet your catch for you or set you up with someone when you return to civilization.
“This is an opportunity to stand over the shoulder of an expert,” says Cimarusti. “Catching a fish and fileting a fish are very similar-it usually doesn't work out the first go-round. Literally roll up your sleeves, get your hands dirty and figure it out. You'll learn a lot and can practice at home with something you got at a fish market.”
Step one is to remove the scales. Step two is to eviscerate the fish and remove the gills.
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