Here's How to Clean a Fish Quickly and Thoroughly

Ahoy there, fellow sea lovers and aspiring fish mongers! I must say, this article is a veritable treasure trove of information, particularly for someone like me who regularly fishes off my sailboat to supplement my provisions. It is indeed true that knowing how to clean a fish properly is an essential skill on the sea, or in any survival situation.

I appreciate the emphasis on safety and using the proper equipment. From my own experience, I can tell you that a dull knife can be more dangerous than a sharp one; it requires more force, increasing the risk of slipping and causing an injury. And a cut resistance glove is worth its weight in gold, I assure you!

One thing I would add, from my personal experience, is the importance of cleaning the fish as soon as possible after the catch. The longer you wait, the more the meat begins to deteriorate, affecting the taste and quality. In a survival situation, you want to maximize every meal.

When I'm on my boat, I also like to use the fish remains as chum to attract bigger fish. It's a useful technique when you're out on the water and the fishing is slow. Just remember to do this down-current from your boat, to avoid attracting unwanted predators too close to your vessel.

As for fish like skates and rays, I've found that their wings make excellent bait for larger fish like tuna or marlin. Nothing goes to waste on the sea!

Also, I'd like to add a note on the importance of sustainable fishing. Always respect local regulations and only take what you need. Remember, we're not just surviving, but also stewards of these vast and beautiful waters.

Stay safe and tight lines, everyone!

Having navigated the treacherous waters of both the sea and survival, I must commend the author on such a comprehensive guide to cleaning fish. The nautical world and the prepper's domain converge in the art of preparing a good catch for a meal, and I believe this article charts a clear course through that process.

In my experience aboard the Papillon, my 52-foot Norman Cross trimaran, we often rely on our own fishing skills to supplement our food supplies. The process begins with the thrill of the fight, reeling in the catch, but it's in the cleaning and preparation where the true survival skills come into play.

One thing I'd add is the importance of keeping your equipment shipshape. As the author has pointed out, having a good quality selection of gutting and filleting knives is essential. But, just as you'd maintain your vessel to ensure it doesn't fail you in a storm, you need to take care of these tools – clean them meticulously after each use, and store them in a dry, cool place to prevent rust.

Also, while the article does a fine job covering a variety of fish, I'd like to add a note on cleaning eels, a common catch in some coastal waters. Their slippery skin can make them a challenge to handle. To combat this, you can rub salt on the skin, which helps to grip and peel it off.

Remember, whether you're charting a course through the open sea or preparing a meal from your catch, every detail counts. The sea teaches us to respect nature, and part of that respect is making the most of what we catch, leaving as little waste as possible.

Again, bravo to the author for a well-crafted and informative guide. I hope my additional notes from my experiences on the Papillon can help other readers in their own adventures, be it at sea or on land.