Thanks VC that sounds like a better way to go than what I've Been doing! Cheers
Type: Posts; User: matto1234
Thanks VC that sounds like a better way to go than what I've Been doing! Cheers
I've got a long Rapala stainless filleting knife which is good and a svord carbon steel which is good also. I tend to peel the gurnard and cook them hole cause the centre bones are a pain!