Fresh guts

For reasons I don't need to go into, earlier this week I found myself watching this American gentleman's video on how to fellate a fish:

…actually, perhaps I do need to go into it.

There were some wild sea bass on sale in Tesco, so I bought one. But I rather stupidly forgot to ask the Tesco fishmonger to remove the guts. So, never having done so before, I found myself having to consult YouTube on how to scale and gut a fish. Having seen how to do it properly, I ended up inventing my own way.

Now that I have gone through the process of gutting one, I have finally worked out what it is that I most like about fish:

Their outsides.


3 thoughts on “Fresh guts

  1. That is possibly the most awkward way of filleting a fish I've ever seen.

    As far as 'fellating' goes, I assume you were thinking of a blowfish

    - ta dah!

  2. You should have posted it to me. I have a splendid fish filleting knife with a rather sexy leather holster and in our gang on the boat I was, I say without false modest blush, by far the best at filleting fish.

    This didn't meant I was much good: I managed to get half decent fillets about 30% of the time, the rest it looked like I'd had at them with a chainsaw.

    Why is that Yank clown using an utterly wrong knife? It should have a thin, flexible blade.

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