Another story published today, this time in Pithead Chapel, who were a joy to work with!
“The best way is to strip out the bones and guts and split the fish down to the tail so the meat can be draped over the racks. Kingfish and mackerel work best, but it’s been a while since Delmar netted fish large enough to hang. Instead, Elise ties the tails with strips of cloth and scraps of old nylon net and pegs the flesh up to dry in the salt winds. Before Delmar, Elise would go out in the boat with Papa, watching him set his nets, haul them in, and gut the fish on the way home. The twitching fish around her feet would make her giggle and Papa would pretend to be angry when she picked out the smallest and slid them back into the water. When the wriggling stopped, the iridescence on their flanks faded and their red eyes dimmed like a thousand tiny sunsets. By the time they got home, trailing gulls, the fish would be ready to hang.”