Made fish stock today with some snapper bones and heads . . . and almost took one of my fingers off when I was trying to split the head. I was using a 210 Fujiwara FKM western deba. I don't have a cleaver, which might be a more practical knife to use.
I could never do this well - always end up looking like the aftermath of a chainsaw massacre. Sure, because it's just for stock it doesn't really make that much of difference. But the aesthetics (and my personal safety!) bother me.
So, how do you do this elegantly? Are there any videos on how to split a large fish head? I'd really appreciate some tips and advice as well.
Thanks!
I could never do this well - always end up looking like the aftermath of a chainsaw massacre. Sure, because it's just for stock it doesn't really make that much of difference. But the aesthetics (and my personal safety!) bother me.
So, how do you do this elegantly? Are there any videos on how to split a large fish head? I'd really appreciate some tips and advice as well.
Thanks!