Setting aside the obvious parasite infestation, does anyone better versed in the Asian-style of fish prep than I know why the fishcutter ALWAYS scales and beheads a fish before cutting the fillets? Seems a giant waste of time to me.
I do see that he uses my favorite type of scaler. Really the best I've ever found. See here:
nyangler.com
And I don't think those are tapeworms, which normally live in the digestive tract of a host. I think they're some type of giant nematode. But then I only had five semesters of Marine Science at Dowling before switching to a Business major at SUNY. So maybe I'm wrong.
Also, the cameraman/narrator is a giant wus, IMO.
I do see that he uses my favorite type of scaler. Really the best I've ever found. See here:
Fish Scaler
I usually just skin my fish. But I was wondering if you have a fish scaler that you think works well. A link to buy, if you have one, would be great.
nyangler.com
And I don't think those are tapeworms, which normally live in the digestive tract of a host. I think they're some type of giant nematode. But then I only had five semesters of Marine Science at Dowling before switching to a Business major at SUNY. So maybe I'm wrong.
Also, the cameraman/narrator is a giant wus, IMO.
