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There’s nothing like the true field-to-table experience of catching and then eating your own fish. With just a few steps, you can fillet your fresh catch and ready it for dinner or put it in your freezer for later. Cindy Haenel, a chef instructor at the Central Market Cooking School, demonstrates how to fillet fish from start to finish.

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 Photo by: Louisiana Department of Wildlife and Fisheries

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Shannon Rikard
Shannon Rikard is a freelance writer and photographer with a passion for conservation and wedding and portrait photography. The Archery Trade Association and National Wild Turkey Federation have published her work. A self-professed word geek, she enjoys Wheel of Fortune, crossword puzzles, and finding a dynamite synonym to illustrate any point. After starting her career in public relations with a national conservation organization, she ventured out on her own with Copper Door Studios.