Cleveland Advocate (Cleveland, Tex.), Vol. 69, No. 24, Ed. 1 Friday, June 17, 1988 Page: 7 of 24
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Outdoors
CLEVELAND ADVOCATE, Friday, June 17, 1988, Section A - Page 7
Canfield tells how to fillet day’s catch
So you’ve caught some really nice
fish. As you begin your journey
home, your mouth begins to water as
you daydream about the big fish fry,
you aimlessly watch the miles go by.
Read on, sportsfans, and you will
learn two or three unique ideas,
juicy, flaky, tasty flavor. And, that’s
why the fish that are transported
alive over a long distance retain
their fresh and tasty flavor.
So, you don’t have an aeriated live
well and really don’t care all that
much for an on-the-bank-campfire-
,> Outdoors
with ■ ,
o
Vv
which will make your dream
become an even better reality.
For openers: The moment you lift
your striner from the water the fish
begins to die from lack of oxygen.
And, the lack of oxygen plus
dehydration adversely changes the
taste. For a real eye opener as how
much this adversly affects the taste
try this: Sometime when you catch a
mess of fish , clean them im-
mediately. (yes, Virginia, while they
are still wiggling and flopping
around.) Then, over a campfire
quickly fry them. Aha! Notice the
cook out. The next best method is to
ice down the fish in an ice chest or
styrofoam box. Next best?
Do as I do: Take along a few
newspaper and a large plastic
garbage bag. Wet the newspaper
and individually, loosely wrap each
fish and place it in a shady, cool,
ventilated part of your vehicle for
the drive home. Above all else, don’t
put’em in a hot stuffy closed car
trunk. You will truly be amazed at
how long they will stay alive, if kept
wet, dark and cool.
To fillet a fish (1) cool running
water, (2) lots of old newspapers, (3)
a sharp (razor sharp) fillet knife, (4)
a rinse pan filled with chilled salt
water (4 tsp/gal), (5) Air tight zip-
loc freezer bags into which to put the
fillets, (6) or for whole size pan size
fish—square paper one-half gallon
milk cartons filled with chilled salt
. /ater (again 4 tps/gal).
Fillet knives come in four sizes 4
inch, 6 inch, 7 and one-half inch and 9
inch. Me? I prefer the 7 and one-half
inch. Brand? Nearly all are made of
high-grade stainless steel and are
good. Expect to pay more than you’d
expect to pay —but get a really good
knife. Use an Arkansas whet hone
stone to maintain a razor sharp
edge.
Unfold the newspaper, two sheets
thick. Place the fish with it’s head to
your left. Make the first cut
diagnally, top front to lower part
just behind the gills (don’t cut off the
head).
Beginning at the diagonal cut,
slide the blade from the head to the
tail along the back bone. Keep all
fins. Remove fillet number 1. Turn
the fish over and repeat for fillet
number 2 (again Keep all fins).
To remove the rib bones, insert the
blade close to the bones and slice the
entire rib section away—skin an all.
Now you are let with two boneless
pieces of meat.
Finally, to remove the skin, place
the fillet with the skin side down,
with the tail to your left. Heretofore,
you sliced the fish from head to tail.
Now reverse it and grasping the tail
fin, insert the knife near the tail and
with a combined lifting, slicing,
pulling motion slowly cut away the
skin, (again, keep the fins.)gYou are
now ready to place the fillets and
fins in the chilled salt water prior to
cooking and or freezing. Caution: Do
not over-wash the fillets, ‘cause you
will undoubtedly wash away some of
the tasty juices that keep the meat in
its firm and natural state.
Now, about the fins: Cut the fins
away from the backbone and
keep’em. Why? Place them in the
frying pan with the fillets. Why?
Because from the thin membranes
near the tip of the fins are rare and
tasty flavor is cooked into the grease
and meat. Try it, and you’ll be
astounded at the flavor thereby
added.
There’s more to say, but alas, the
editor tells me I’m out of space. So,
‘till next time.....give yourself a
break.....get out and .....enjoy the
great OUTDOORS!
Readers photo
Johmon frmt®
Leo Howard (left) and Jeff Berton, both of Tarkington,
caught this heavy limit of black bass last month in Kickapoo
Creek.
Youth rodeo entertains fans, contestants take home donated awards
Continued from Page 1A
Nacogdoches. This event was sponsored by C. Bruce
Stratton, a Liberty attorney.
There was also one Cleveland rider in the jr. ribbon
roping event. Jim Tanner of Cleveland was teamed with
Mandi Gloor, but didn’t finish in the top four. The event
was won by the team of Caleb Murphy of Corrigan and
DeDe Atkins of Nacogdoches. The event was sponsored
by Whitener Auto Parts and, Coldspring Veterinarian
Clinic and Mrs. Eleanor McKellar.
The sr. ribbon roping event, sponsored by the Doug
Carnes family, the Richard King Family and Cook Tire
& Service Center, featured several local participants.
Diedra Ayers was a member of two teams when she
combined forces with Clay Jones of Nacogdoches and
Thomas Brockway of Mesquite. Robert Hubier and Lisa
Hatchett composed another team. Rae Hutto was team-
ed with Matt Lovett of Shepherd and David Tanner
teamed up with Lori Burgess of Lufkin.
David Tanner and his partner finished second in the
event while Rae Hutto and her teammate finished four-
th. Winning the event was the team of Scotty Eaton of
Corrigan and Wendy Goodwin of Lufkin.
The jr. girls cloverleaf barrels event featured one
Cleveland rider — Melissa Hubier. Hubier failed to
finish in the top four positions. The event, sponsored by
the Cleveland Pediatric Center, was won by Ceslie Bur-
ton of Trinity.
There was also one local rider in the sr. girls
cloverleaf barrels. Cleveland’s Lisa Hatchett was
unable to break into the top four places. The event was
won by Wendy Goodwin of Lufkin.
The jr. girls pole bending event was another with no
local riders in the finals. Billie Jo Reding of Normangee,
who came into the finals leading the field, won the finals
and the buckle sponsored by Thomas Bros. Feed.
The sr. girls pole bending did feature one rider from
the area. Again, however, Lisa Hatchett was unable to
finish in the top four places. The event, sponsored by
Hubier’s Quickstop, was won by Micki Gresham of
Nacogdoches.
The last event of the night was the one many people
had been waiting to see — and probably the most
dangerous. The bull riding event was an all-Cleveland
showcase, with all three participants coming from the
area.
Henry Munson and Greg Vance, the first and third
riders respectively, both went the distance (eight
seconds) on their rides. The second rider, Trent Tanner,
was unable to stay on his bull.
Tanner’s ride almost turned to real tragedy when,
after being thrown, his hand became entangled in the
bull rope. After several very tense seconds, Tanner was
able to escape and was not seriously injured.
_" H_' 1 _
The bull riding event was won by Munson with Vance
finishing second. The bull riding was sponsored by the
Cleveland Livestock Market.
After the last event, jr. and sr. all-around cowboy and
cowgirl were announced. The jr. all-around cowgirl sad*-
dle, sponsored by First National Bank, was won by
Ceslie Burton. The jr. all-around cowboy saddle, sponr
sored by Pace Stancil Funeral Home and Charter Comf-
munity Hospital, was won by Justin Gordon.
Micki Gresham won the sr. all-around cowgirl saddle
sponsored by First Bank & Trust. David Tanner took
home the sr. all-around cowboy saddle sponsored by
James Nutt Trucking.
All-in-all the four-day rodeo furnished plenty of action
and thrills for the many fans who made their way out to
Stancil Park.
The Cleveland Advocate
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Lowe, R. T. Cleveland Advocate (Cleveland, Tex.), Vol. 69, No. 24, Ed. 1 Friday, June 17, 1988, newspaper, June 17, 1988; Cleveland, Texas. (https://texashistory.unt.edu/ark:/67531/metapth871416/m1/7/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Austin Memorial Library.