Blog
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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.
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 !
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 !
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 !
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
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.
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 .
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
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.
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...
