Cleaning method for a brim
This is the method I use to clean all brim that I will fry whole.
Start by scaling all the fish. Then put the brim on his back with his belly up.
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Locate the vent and position the knife right behind it. Make a cut straight down to the backbone.
http://i239.photobucket.com/albums/f...h/100_0384.jpg
http://i239.photobucket.com/albums/f...h/100_0385.jpg
Turn the knife towards the head and keeping it parallel to the backbone cut all the way to the pectoral fins.
http://i239.photobucket.com/albums/f...h/100_0386.jpg
Turn the knife to cut downward at a forward angle. And voila.
http://i239.photobucket.com/albums/f...h/100_0387.jpg
Cut on each side of the dorsal fins to complete the job.
http://i239.photobucket.com/albums/f...h/100_0392.jpg
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Ready to fry up. The meat just peels from the backbone and there are no ribs bones to worry about. If you cut the ribs really close to the backbone you usually get the pin bones also. At this point if I need to feed some young'uns or old'uns I just fillet one side all the way leave one side on the bone as rango mentioned in another post. Cleaned this way I started my kids on them when they were about 8 years old with some lessons on where the bones are. I use an electric knife because it's easier to cut through the bones that way. Just my way of doing it. This way also leave he tail and dorsal fin intact for that little extra flavor treat.
"gene"