by Robin
Jack and I are conservationist at heart. We love God's creation of wildlife on land or in the sea. I was an animal science major in college and have always loved animals. But one thing we keep in perspective is that some animals are made for food.
We made a decision early in our first years of offshore fishing never to take more than what we could eat/freeze. We wouldn't take animals that were inedible, simply for trophies. We tried 2 sharks, but felt so guilty that we vowed never to do that again. Sharks are beautiful top predators in the oceanic food chain, to be appreciated. To this day, I cannot choke down a shark steak to save my life.
BUT, we have no problem with filling the deep freeze for a few months at a time.
As I have mentioned, to the point of exhaustion, Red Snapper species are being taken from our dinner plates unnecessarily. There is no shortage. But, we will comply with the rulings begrudgingly. Thursday, was the last day for Jack to take some Red Snapper for an indefinite time.
We carefully, filleted the fish & filled the big bowls up with meat.
It was a sight to behold. Not for beauty, but because it may be the last time we get to freeze up Snapper steaks. What can I say? We're sentimental folks.
I took extra care in vacuum-packing the meat. This machine has more than paid for itself!
Here is the side of the big snapper. Look at those thick shoulder steaks. They will be saved for special occasions.
One thing I want to point out is in the side pictured... there is a blood spot in the center of the steak. Somebody (not Jack) was not careful in how they handled the fish and they bruised the meat. I'm not real happy about that.
More tomorrow.......
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