As the main cook around here, I of course have a thing for knives. I believe in good ones, for example, the large carbon-steel French chef’s one I’ve used for over 40 years. I bought that with the advice of my friend Paula Delancey. She was a student at the CIA in Hyde Park NY and on the way to becoming the first woman to graduate at the head of her class there. She already knew knives. Thus it is amusing that I delayed springing for a good fillet knife, even if I would use it rarely.
I remember my first fish filleting forays. Apparently some of my local fishing trips around Romney, West Virginia, were mildly amusing to family. In particular, when I would go sit on the bank of the South Branch of the Potomac with Rumsey Oates.
We were related by marriage. He was the father of the man who married my maternal grandmother’s younger sister. Discounting the by-marriage and removed qualifiers, he would have been my great-great uncle. I was a kid and he was in his mid and late seventies.
My mother said some people would try to tease him about his wee fishing buddy. He would tell them I was the best type — I had a lot of patience and didn’t talk much. We could sit by the river for hours. Sometimes we pulled in sunnies or perch. When luck was with us, it was trout and bass.
I enjoyed his quiet company too. The 60 to 70 year age difference seemed unremarkable to me. We got along.
I suppose it was my mother’s doing, along with her parents. She ran Red Cross chapters, which were filled with aged volunteers. Most of them insisted that I call them by their first name and treat them like peers. Likewise, my grandparents had mostly friends who were 50 or more years older than I, who also treated me as an well-mannered equal. I lived the school year with my mother and summers with her parents. I knew more old people than kids my age.
Scaling, gutting, filleting
Many fish aren’t that bad to prepare. Those little ones remained pretty bony though. The fat trout and small-mouth bass were much easier. The spine often lifted out with most of the bones still attached. Then slicing out a decent fillet on each side was something even a kid could do, assuming he had a decent knife.
That past revisited recently as my wife subscribed to Cape Ann fish shares, choosing the whole-fish options. Haddock and pollack were pretty easy to deal with; they were thick and my existing knives were OK. So were the two very large flounders one week. Another share though was seven very thin flounders. They were impossible to cut a real fillet from. I did accept that if I had a serious filleting knife I would have done a little better.
Now I’ve tipped over. I bought the good knife. It arrived a day after I had successfully butchered the two pollack, but I’m ready.
Fish stores and the Haymarket have a good range of whole fish. I’m armed.