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Filleting

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Revision as of 16:16, 21 October 2010 by Lisimba (talk | contribs) (Updated 2nd degree requirements and moved T5 tag to indicate the level requirement, not the tuition.)
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The art of filleting fish to make fish meat. There are five degrees.

Use

Higher skill gives better yield. Filleting in a Kitchen appears to give a 1:1 ratio of fish meat to the size of the fish, regardless of your Filleting skill so long as you fillet within 1 hour of catch. Holding fishing longer than 1 hour will degrade fillet yields. Filleting will always yield at least 1db of meat except when stored in a chest or warehouse. If a fish is placed in a storage container (chest, warehouse) for 2 hours or more, filleting will yield rotten fish meat.

Often gives Fish Scales and rarely gives Fish Roe.

Source and Cost

You may learn the first degree of Filleting at (level 3), (level 7). T5N.gif The levels at which you can learn additional degrees of filleting have not been confirmed.

Level School Cost
(level 3) School of Worship
(level 7) T5N.gif School of Worship

Background

Filleting is, like fish, odd to say the least. Not even the great scientists of Egypt can agree on how to handle fish, or what the best way to fillet them is. That is why at some point a few of them insisted that the best way to fillet a fish is by using a hatchet to chop them up in very small bits. Other scientists insisted that mushrooms should be involved when you fillet a fish. Probably for smoking. Of course, you can't fillet a fish when the fish is too cold or too hot compared to the ambient temperature, which is why you need some thermometers. a few to stick in the fish and a few more to see how hot or cold the air around you is. Now because you are pretty much molesting the fish in any way imaginable before you actually start filleting, there is hardly any roe left intact in the fish, which would explain why fish roe is so rare. -Mudkest