No, I'm not into fishing yet - though I'd love to. Maybe next year, I'll learn to fish the right way. Back in my country I use to fish using a bamboo stick or a long twig. No reel, no sinker, no bobber, etc., just stick, line, hook and bait. Understandably, I catch only small fishes like tilapia and gourami unlike this monstrous fish.
I'd say this fish weighs about 10 kilos. I skinned and filleted the fish and then broiled it in the oven.
And the head (we eat fish heads you know - yuck!) was made into a Filipino dish called sinigang. Sinigang is a soup or stew characterized by its sour flavor most often associated with tamarind. My brother said that when he first came to America in 1975, pink salmon fish heads are given away free. Now they cost $1.99 per pound courtesy of the Asians.
That's all folks! Thanks for reading.
Most knives I bought are sharp out of the box and all I need to do is to strop them to make them razor sharp. Others, I have to sharpen on the stone and then strop them afterwards. Here is my simple sharpening kit.
I'm not an expert on sharpening but I am able to make my knives really sharp using this kit. As shown above, I have a sharpening stone which I bought from Chinatown for about $3. It has a fine and coarse surface.
I have a strop that I made out of an old and unused leather belt tied to a piece of wood by a rubber band. For removing nicks and chips on the blade and sharpening my axe, I use a small Nicholson flat file.
The tape on the picture, I can't remember what it is for. Maybe, if I cut myself while sharpening or maybe to put on the blade to prevent the coating from being scratched.
For stropping compound, I use rubbing compound, the type used for removing scratches on paints of cars. That's my sharpening kit, it works for me pretty well.
That's all folks! Thanks for reading.
