Conundrum

[pimplepounder]

I agree with you Wakina.. Hey, if someone wants to charge $10.00/per fish and people will pay it that is fine but I will not. I have an MBA and I know how business works. I just sort of like to clean my own fish and can likely keep up with most at the cleaning table cheeks and all. I like your idea of cuting them out prior, but I.have watched cleaners do their deal and its not.the same as when I do it with stripping and trimming the brown.

[wakina]

I agree with you Wakina.. Hey, if someone wants to charge $10.00/per fish and people will pay it that is fine but I will not. I have an MBA and I know how business works. I just sort of like to clean my own fish and can likely keep up with most at the cleaning table cheeks and all. I like your idea of cuting them out prior, but I.have watched cleaners do their deal and its not.the same as when I do it with stripping and trimming the brown.

Agreed! But. We are talking about butchering only at the cleaners and of course that does not include zippering and trimming the brown or removing those nasty little bones along the zipper line. Butchering (cleaning) is the hard part and it does get the fish down to a much more manageable size that can be iced down and prevent spoilage for those who have traveled to the area to enjoy the great fishing opportunities Lake Erie offers. It also gives them the legal paper work that is needed to prove when the fish were caught and cleaned so they can take home several days catch without fear of being ticketed for over bagging. Even so I would not recommend zippering those fillets until I got home just to be safe.