Blog

  • Skinning and Trimming.

    by David Parham Skinning and Trimming.
                  With time, practice and patience I have learned to remove the fat, red muscle, and bloodline revealing the pure flesh of the fillet. ...
  • Sushi. Sashimi. Kaiseki.

    by David Parham Sushi. Sashimi. Kaiseki.
    For years I have been honing the whole of my smoked salmon process. My path takes me further and further away from typical commercial production an...
  • A Razor Might Be Sharp Enough !

    by David Parham A Razor Might Be Sharp Enough !
    There's no substitute for carbon steel. One day I'll discuss how I sharpen my knives. With time and a lot of patience I slowly reveal the pure fles...
  • It's all about the belly !

    by David Parham It's all about the belly !
    All 3 cuts which I offer are unique in flavour and texture. Due to it's thinness I must devote all my experience to only removing the thinnest laye...
  • If it was a really poor day I wouldn't be standing there !

    by David Parham If it was a really poor day I wouldn't be standing there !
    There's nothing more humbling in Shetland than witnessing the power of nature. It controls our lives. Those of us who choose to lay ourselves befor...
  • Keeping an Old Wooden Boat Alive

    by David Parham Keeping an Old Wooden Boat Alive
    Tomorrow I will get up early and prepare another salmon, cure it in sea salt, make fresh oak sawdust and start smoking the two skinless sides. It's...
  • Not Perfect.

    by David Parham Not Perfect.
    Improving, one fish at a time. I don't plan on retiring. Just improving. One day I'll have to stop. But I hope that's many years away. Should I sti...
  • Relax, Focus, Stay Calm .

    by David Parham Relax, Focus, Stay Calm .
    This part still makes me nervous. I am slowly perfecting my skills. Turning away from commercial filleting practices in favour of pristine fillets ...
  • Flesh and Bone

    by David Parham Flesh and Bone
    I would say that how I fillet is more akin to carving. My knife finds it's way along the path between flesh and bone. It's a slow gentle process. N...
  • Using my senses.

    by David Parham Using my senses.
    I wear rubber gloves.  The knife is more than just a cutting tool. I feel how the knife vibrates as it passes through the flesh of the fish. Scrapi...