Here are the northern pike and largemouth bass completely skinned out. Nothing perishable is used -- just the skin, head, and fins.

I would post more pics but I've had a student the last two days and I'm pressed for time right now. Look for pics of the bodies being carved for the largemouth, smallmouth, and northern pike next.

Apologies for the fish meat plastered wall but after a few thousand fish that kind of happens.




If pigs could fly bacon would be harder to come by and there would be a lot of damaged trees.