Here is fair warning: do NOT read this blog post or look at my pics if you tend to get slightly ill to the stomach at the sight of gross things. I took photo documentation of my experience :)
It all started out with the fish from the fridge. The same fish shown in my previous post.
The fish from Lexington Market
It was wrapped in a layer of paper, then a layer of plastic, then another layer of paper, then in a plastic bag, and then placed in a grocery bag. I unwrapped all the layers. Looked at the thing. And touched it with one finger. You would think that after doing all my mouse work I would be better at this stuff. Eventually, I was...but it took some getting used to at first.
The first thing I had to do was remove all of the scales. My friend Jeff told me how to go about doing this. I held the fish in my sink and went at it. It took me about 20 minutes. I rubbed the knife on the fish in the opposite direction of the scales, but I found that my fingers just worked better. Multiple times I squirmed and jumped in place because I thought that the fish was moving. I'm used to working with organisms that are still alive and breathing. I had to remind myself this fish was long dead. I worked until I thought all the scales were gone. (I realized later throughout the whole process that I missed tons).
The fish following removal of the scales
Next was gutting the fish. I watched youtube videos to know how to do this. My knife wasn't very ideal for this situation though, but it still did the job...eventually. I cut open the belly, and the guts came running out. It was so disgusting. And it smelled twice as awful of fish stench as the rest of the fish had before. Then I had to scrape out what was left on the inside and rinse it out. Surprisingly, this part was the easiest part, and I think the easiest to handle, probably just because of what I've done at work with dissections and such.
The guts
After washing the thing out after gutting it
Then. I had to figure out had to fillet the thing. Easier said than done. It took me forever to fillet the fish, and I got crappy cuts. But it still worked I suppose. I cut a bunch of random scraps too. I couldn't waste any of my fish!
My first fillet!
The fillets! Okay, they're not the best...but they're my first ones ever!
I then had to wash the fillets. I had been washing the fish the whole time because I was so worried about being sanitary and I didn't want yucky fish germs, but I especially didn't want them on the fillet. I washed them well, and then placed them in the pan to be cooked!
I seasoned them with some salt, pepper, lemon juice, and paprika, and then cooked then on a medium-low heat for about 20 minutes.
After that, my fish was done!
It was time to taste it. I was too scared to try it. The whole process of cutting and cooking my fish took me a LONG time. Like an hour and a half. I don't know why. But it did. So by the time I had to take a bite I was freaking out. I had Megan do it with me. I was totally disappointed with what it tasted like. It tasted just like what I had been smelling for the last hour and a half. Okay, maybe a bit better, but same general taste. Which, I suppose, shouldn't really surprise me. I was still disappointed though.
Lesson learned? Next time, I will have the Asian at the market fillet my fish for me, because they can probably do it in less than a minute :) I also learned that I really like fish, but I don't like scales. I'm totally glad I took the adventure though. It was sooo worth it :)
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