Filleting Course
A rather unusual activity for me - gutting fish, however, it was available at a steal so I couldn't pass up the opportunity to have a try. I sauntered over to Gloucester Road to The Fish Shop. What else are ya gonna do on a freezing Tuesday evening other than stand in a controlled (cold) temperature handling fish that have been on ice? I met the Fish Shop team Dan & Matt, who were cramming in a quick beer next door after their long day on their feet, and I ordered myself a tipple also. Then I, accompanied by my small class of 5, followed the guys next door where we donned our aprons and signed a disclaimer regarding handling of knives. Here I questioned my decision to have a Malbec prior to signing my fingers away, hmmm should have thought that out.
We were given a work station and, after a little game of 'Identify The Fish' (I guessed trout on all, law of averages state I'll be right eventually) we got straight to business with a couple of Mackerel. We were shown first how to remove it's jiggy bits and it wasn't til I had my thumb and index finger inside it's gills and ripping out it's wotsits that I realised my squeamishness may limit my education on this one. But with a quick glance towards the ceiling and a good swift tug the wobbly bits were out of my eyeline and out of my Mackerel. Not so bad, my nausea soon dissolved. Aswell as the Mackerel, I learned how to fillet a Seabass, a Dab and a few Squid. Whilst gutting the poor little blighters we picked up some tips on how to pick out the freshest ones from the fishmongers and how to cook them so they're scrummy. I even got a chance to try an Oyster which was much tastier than I had expected. I wish I'd tried them earlier, rumour can delay a good experience...I shall be making up for lost time there.
The evening came to a close with our fishy tutor packing up our handiwork to take home aswell as a few extra gifts of prawns, kippers and some fish bits'n'bobs to make our very own stock. Dan and his crew sell all varieties of fruits of the sea aswell as sushi products, squid ink, dressed crab, you get the message, they sell a lot! With a freezer stocked with enough seafood to feed a small army I am prepared for the usually lean month of January. Does anyone know if Sainsburys Basics baked beans are a good accompaniment to Seabass? Answers on a postcard please...
www.glosroadfish.co.uk
Image courtesy of: www.emmadibben.com
