Filleting

The art of filleting fish to make fish meat. There are five degrees.

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.

Often gives Fish Scales and rarely gives Fish Roe.

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