My fingers dont peel, they just smell like fish!!!
My fingers dont peel, they just smell like fish!!!
only get it with tuna not its guts but its flesh
Greg
MY question is, Why do you gut fish ?
I haven't gutted or gilled a fish in so long. For that matter, I haven't scaled one.
I have ( for years, and years........... ) filleted my fish.
Take one side off, then the other.
Take skin off and de-bone.
Cook and eat fresh or place in salt water ice slurry in fridge for a couple of hours, then drain and freeze.
Apart from that, Can't help ya with the peeling prob.
Cheers Phill
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I rarely gut fish now too. Chill em down asap and they will be fine until brought home to be filleted.
Cheers, Mark.
Yeah my fingers peel but only from freshwater fish.They peel the worst after handling bass and i dont mean gutting them just handling them makes my fingers bubble and peel.As a matter of fact my fingers are still peeling right at this moment from fishing last sunday arvo.
Nathan
P.S. gloves dont work for me seems to be the slime not the actual fish./
Guys, thanks for the replies.
Yes it's a serious business. It's a deep peel and I can usually feel it coming, because my fingers also go numb and papery/bubble (eg. thumb, forefinger and middle finger). They remain numb until after they have peeled - it usually results in cuts at the joins between the dead skin and untouched skin.
I'll pass on the piss/peeing part and take some gloves on, but not the pink gloves. My missus loves the pinks.
Mick we use the Dachshund for bait!Seriously, they are being eaten in as we speak. I hope you caught those posts. BTW the smoked trout are tasty (lekker).
Jeremy, I have at least 4 of those things a week, and I pick them up by the tail, dip them in diced white onion and chase them down with pickled gurken. No rashes, no stinky hands. My missus complains though.
No surprises there.....Originally Posted by DICER
Jeremy
"The underlying spirit of angling is that the skill of the angler is pitted against the instinct and strength of the fish and the latter is entitled to an even chance for it's life."
(Quotation from the rules of the Tuna Club Avalon, Santa Catalina, U.S.A.)
Apathy is the enemy
Beware, it is probably an accumulative allergy the more you do the worse it gets. I could eat fish untill I was 16 but the problems just got worse and worse.
I can handle them OK as long as I don't have broken skin IE a cut or stab. If that happens my hand looks like a balloon, not good.
Have a talk to a doctor about it and avoid contact with what sets you off.
I now get itchy hands from the gut cavity of commercial chickens I assume from the amount of fishmeal they are fed.
Bummer about the hands, mine just stink after a session and will thus at worst affect my love life
as far as those herring you down... look a heck of a lot like mice to me!
Mind you I was born in a country (Sweden)where they pickle and ferment the herring to the point where the cans become explosive and the laws govern where you may open or consume a tin.... can't be carried on a plane either!
Never liked the fermented stuff but raw and pickled works fine in the right sauce.
Dicer,
Just don't gut them. I fillet and skin all my fish, and do not bother gutting unless it is something like a sole that needs to be cooked whole.
Cheech
Dug - yes it's also true my mum has become alergic to shellfish and crustaceans, and for certain I don't want to have an accumulative effect. But at this stage it's only my hands after gutting, as I'm eating a variety of seafood. I think it could be the bile or gastric juices attacking my hand. Truly bad luck about the fish-chickens+allergy.
BurleyBoy, yes I have heard about Sweden and I'm likely to go there and try the fermented herring. I've also heard they bury the fish and come back ~6 months later when the hydrogen sulphide is really going off. It has my gastric juices rumbling already.
I try to fillet the big ones, but when I either catch the smaller bream, squire etc or if I buy small fish then I always go for the gutting and bake whole. I don't see anyway around the smallish fish scenario. For sweep in south australia the quantity allowed you to go for a head and gut cut.
I'm aware that oils in some fish can produce that kind of reaction in people with certain skim pigmentation. A dermatologist will be able to assist
Cheers
PeterH
NO GOOD MATE .dicer you can by a brush from yer tacle shop 4 a few $$$.
i dont have that problemas WHEN i get fish i fillet them and dont even touch
the guts.
its like sea sickness keep doin it and you might get used to it..
good luck.........
wayno
Dicer, don't gut fish that often but I use those disposable rubber gloves - come about 50 to a pack and over them I use cotton prawning gloves - never have to worry about slimey smeklly hands afterwards - even when filleting I use the disposable glove with one of those latex ribbed cotton gloves (sounds like a condom) to hold the fish and leave my knife hand bare - has saved a few cuts and once again leaves the hand slime free.
Cheers Sam
PS: Melbourne is the place to go for good herrings
One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce and canonized those who complain.
Thomas Sowell
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