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Updated: 04/10/2014 08:00:00AM

Only 28 days left to bring

a soapfish home

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By Capt. Mike Myers

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Growing up back in the ‘70s and ‘80s was an awesome experience — well, at least I think it was, from what I can remember of it. The world back then was truly a much different place, and the changes that were happening at that time were occurring at an alarming rate. The modifications to the world (the good and the bad) that took place over that 20-year span are what shaped the world we live in today. Just think about it for a minute: Without the ‘70s and ‘80s, we wouldn’t have microwaves, color or cable TV, CDs, computers, cellphones, digital music or the Internet.

I personally believe that one of the best things to come out of this era (hold your breath, now) was the glorification of the practice of skinning your fish. Back in the old days, most folks would clean their fish by simply removing the scales and guts and then chopping off their heads. It was, and still is, a quick and easy way to clean fish, and you lose very little of the meat. The only real problem with this technique is that some fish taste horrible when cooked with the skin still attached. The soapfish is a prime example of this. Take the skin off a soapfish before you fry it up, and it’s one of the best eating fish in salt water. Fry it up with the skin on, and you’ll learn how it got its name.

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