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Over the last few weeks I've described the joys of fishing with the master--John Llanes, co-owner of Makaira in Taveuni.  The talk has been mostly about fishing.


After the fish is in your cooler you have to get it on your plate and needless to say, there's some intense preparation that must take place.  

When I returned from a recent fishing expedition with John, the fish was put on the counter.  It was bleeding a bit and it looked like preparation of the fish was going to be a messy affair.  He took out his long knives and started to sharpen them.  


The filleting was about to begin. 


I think you'll enjoy the gory details.  Most of us back in Redding, California don't ever see, much less fillet fish this size, so get ready to take notes...




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