Since they are going to be smoked. I used the electric fillet knife. Cut off their heads, then about a half inch off the bottom of the belly to de-gut, and wash. A little running water to get the slime off and they are ready. I am reading the fish section of "Home Book of Smoke-Cooking, by Sleight and Hull.
Good morning Dave, I've checked the ships systems, and everything appears to be running normally.
