Some of you may remember that I purchased a 195 Blue #2 Ichimonji Deba about six months ago. I bought it for a fishing trip that never materialized so the knife had never been used until yesterday. I finally tried it and flayed a 1.5LB Pompano. just wanted to post some pics of the process.
I grew up in Plymouth Massachusetts and am part of a family of Portuguese fishermen from the old country. Although i work in a more white collar career, I've filleted hundreds of fish in my 40 years of life and have only used a filet knife. Some good ones rapala and some cheapo's. Being a knifenut I wanted to see what all the hype is over a single bevel Deba knife. We'll let me say that I'm no longer regret buying this thumper. Here are a few pics.
The last shot is of the fillets and the skin. You're looking at the inside of the skin or where it was attached to the flesh. Sorry for the sloppy presentation but I was moving quickly as I didn't want the fish fillets to warm up. How did i do? Any suggestions on how I should prepare it? I've never eaten pompano.