I began cutting up fish when I was a little kid.
Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy.
I like to catch fish and release them. I probably haven't killed a fish that I've caught in sport fishing for 20 years. No reason to kill it. You know, just take it and release it.
Once you decide to gut a fish, there's no use waiting till it rots.
Fish is the only food that is considered spoiled once it smells like what it is.
I left home at the correct time but when I was riding along near the hatchery, the crew was separating some salmon, I guess I just got distraught, watching them.
Fish butchering means a lot to me as a chef; I take pride in it and get a lot of joy from filleting fish, working with fish, breaking down fish, trying to understand fish.
Of all the jobs I've had, sliming fish was pretty good preparation for life in Washington.
The most important thing is to get the fish in quickly and leave it in the water. Forget the hero pose.
