Hello all. This is my first post after many months of lurking at your fine site. (My favorite thread by far was the dismantling of the Italian Specialty Food purveor, by the way.) My question is this: Some friends and I have chartering an overnight tuna fishing boat out of Cape May, New Jersey in July. Being the adventurous type, we ae planning on butchering what we catch, which hopefully will be at least 6 fish in the 100-200 lb. range. I would appreciate any information or insight regarding the following: Book or web resources What knife to use for the job Personal experiences. Thanks!
