Clean Fish

Much is learned at the fish cleaning table. 

Fish should be rinsed in cold well water 

before they are filleted and pan fried. 

Two bowls and a bucket are best for the job. 

Backbones and ribs are not to be wasted, 

they make the best soup. 

Knives should be sharp and slice away from delicate fingers. 

Mosquitoes will have their fill 

before the fishers have theirs. 

Fishing does not end when the boat is out of the water. 

A cold beer is a cool solution for the early afternoon heat and humidity. 


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