Filleting

The art of filleting fish to make fish meat.

Higher skill gives better yield. There are five degrees.

Often gives Fish Scales and rarely gives Fish Roe.

Filleting is, like fish, odd to say teh least. Not even the great scientists of Egypt can agree on how to handle fish adn what the best way to fillet them is. That is why at soem 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. Another scientists insisted that mushrooms should be involved when you fillet a fish. Probably for smoking. Off course you cant fillet a fish when the fish is too cold or too hot compared to teh ambient temprature, wich is why you need some thermometers. a few to stick in teh 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 imaginalbe before you actually start with teh filleting there are hardly any roes left intact int eh fish, wich would explain why fish roes are so rare. -Mudkest