03-26-2009, 05:33 PM
I was first taught this by a chef who was aboard a boat I was crewing on while it was moved from St. Thomas to a yard in Savannah for some work. We had lines out and landed a pretty good blackfin, which the cook ran on deck, bottle in hand to inspect.
This chick didn't mess around, she slowly poured a considerable amount of rum on the gills the instant the fish hit the deck, and until it completely relaxed and expired, then had it cut up in seconds and off to the galley.
We ate sushi and grilled tuna for dinner, and had seared tuna on our salads the next day. Some of the best fish I've ever eaten.
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This chick didn't mess around, she slowly poured a considerable amount of rum on the gills the instant the fish hit the deck, and until it completely relaxed and expired, then had it cut up in seconds and off to the galley.
We ate sushi and grilled tuna for dinner, and had seared tuna on our salads the next day. Some of the best fish I've ever eaten.
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