Give me that fillet o' fish, give me that fish.
I spent the first two days of production cleaning, filleting and skinning cod, branzino, steelhead trout and monkfish. My arms were definitely open to the task at hand; I need work in that arena. I've never been big on buying fish—especially whole—so I'll take any aquatic creature thrown my way.
Of all the fish, cod was the most challenging. It's massive. On Wednesday, the fish was more than half my height. Pretty freakin' awesome—except for the worms. The fish often has a parasite (the cod worm) that crawls in its flesh. I'm not sure I'll ever order cod again after plucking those guys and watching them squirm.
No more fish tomorrow. Production works like this: Each person spends two days on a rotation, comprising filleting, butchering and stocks. I believe stocks is next. It's the rotation I'm least looking forward to due to all the horror stories of burns and back aches.
I better stock up on sleep 'cause tomorrow is gonna be a long one.