Last night I used a dull knife to fillet a fish. It was just an experiment with a bargain-basement breed of fish, so I didn't bother to look for my good knife (still can't find it, might have to go buy one). Anyway, it got me wondering, if all I had was sharpened rocks or clam shells or something, I couldn't even think of filleting, could I? So, what's the original paleo way to butcher a fish?
By the way, the fish was delicious. I'm gonna buy more of that breed. It's called sheep's head or drumfish, and when I was on SAD, I thought it was the most foul-smelling, godawful creature in creation. Boy, how tastes change!
I shouldn't have said dull knife. It was just an inappropriate kitchen knife, too wide and too ridgid. But just as bad as a dull knife.
asked byHuey_1 (2936)
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on November 02, 2011
at 06:32 PM
Try this: Don't fillet the fish at all. Put the whole thing (guts is up to you) in a crock pot with a little water. Cook an hour or three. Pull out all the meat you find, then cover the bones with more water and a little vinegar. cook that on medium over night and enjoy some outstanding fish stock the next day.
on November 16, 2011
at 07:30 PM
Tools is what we do, and maybe pre-brain we ate fish raw and whole, but I've seen a lot of crudely split gutted fish staked for cooking and smoking. Over in Germany you see the steckelfisch, which is no more than a fish on a stick cooked like a marshmallow.