It was about a week ago that I posted a fish-frame APB. What on earth, I wondered, could I do with all the striped bass carcasses Kevin and I were left with after we stripped them of their filets.
And you responded with characteristic resourcefulness and ingenuity. After reading all your suggestions, it was clear to me not only that I have a much better-informed readership than I deserve, but also that fish-head soup needed to be part of my repertoire. Today, Kevin and I came home with three striped bass, and I was ready to try it.
I fileted the fish, and then Kevin and I tackled the carcasses. Snip off the heads, remove the gills, and you should be good to go.
Have you ever tried to get the head off a 35-inch, 20-pound striped bass? I hadn’t, and neither had Kevin. One thing was clear, though — it wasn’t coming off with sewing scissors.
We started with the kitchen shears, but they didn’t even make a dent in the various bones and plates that connect a fish’s head to its body. We then went up the cutting tool hierarchy to poultry shears, but fish are made of sterner stuff than chicken. Kevin then went to the garage for the big guns, and came back with tin snips.
Now, it may be that our tin snips are a little long in the tooth, or it may be that nothing this side of a band saw can decapitate a striped bass, I don’t know. I do know that we were making a big bloody mess and not much progress.
Then we went to the Fiskar loppers. The kind with a gear, that we use to cut branches up to about three inches in diameter. And, yeah, those worked. But the fish was so mangled by this time I couldn’t imagine putting it in a soup pot. We wrapped the carcasses in newspaper and threw them in the freezer. If you can use them, they’re yours for the taking.
This, my friends in the Starving commentariat, is how I repay your kindness.