When Sean is not at sea or on the foreshore he’s a ‘silver surfer’… he came across an article written by Josh Sutton otherwise known as ‘guyropegourmet’… we contacted John as we really liked the drawing he’d done of Sean’s way to gut a mackerel…. so here it is…
to quote John…
“….. ‘All My Sons’ pulled alongside the tiny jetty in Staithes harbour. Laden with day fishers and a healthy catch, the small boat bobbed on the high tide. Like seagulls to a trawler, myself and other curious onlookers swarmed to the boat as Sean the skipper began his demonstration on how to ‘fancy gut’ a mackerel. With more fish than his clients could carry, Sean offered free mackerel to those willing to have a go themselves. I’m never one to miss an invitation like that and walked away with three fresh fish and a lesson in a new technique. The thing about gutting the fish without slicing the belly open, is that the cavity is perfect for stuffing with tasty herbs and lemon.
So moved was I by this new revelation in gutting technique, that I scribbled a little drawing of how it is done. Part of the trick is to have a really sharp knife and make the cut around the body at a 45 degree angle just behind the pectoral fins. The key part is to make sure that you manage to sever the intestine at the anus. Make a small slit and pull out a little loop of intestine with the pointed end of your knife and cut. Otherwise it just doesn’t work……”
you can find the rest of John’s article here at ‘The Foodie Bugle’
{ 0 comments }
