Quote:
Originally Posted by MathGeek
I can do that on shorter fish, but once they are more than about 20" long, my hands are too far apart (head of fish in left hand, knife near end of fillet in right hand) for the control I want, and I often mess up.
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To shorten the "Hand Spread", move the left hand to hold the fish near the tail. You should be able to get a good grip there.
The 24"+ size Red's, I usually leave the scales on to BBQ them.