{"id":2702,"date":"2020-06-10T11:00:40","date_gmt":"2020-06-10T15:00:40","guid":{"rendered":"https:\/\/outdoorsportsnation.com\/?p=2702"},"modified":"2020-06-10T02:21:26","modified_gmt":"2020-06-10T06:21:26","slug":"why-dont-we-take-our-fish-to-the-processor","status":"publish","type":"post","link":"https:\/\/outdoorsportsnation.com\/why-dont-we-take-our-fish-to-the-processor\/pentecostkyle12\/fishing\/06\/10\/2020\/2702\/","title":{"rendered":"Why Don’t We Take Our Fish To The Processor?"},"content":{"rendered":"
There’s nothing like bagging a good-sized deer in the fall and thinking about all the great meals you will enjoy from the venison. For some hunters, the process entails skinning and butchering the deer themselves. However, for many other hunters, the final stop between a downed deer and their table is dropping the animal off at the processor or butcher. While many hunters, myself included, advocate for home butchering as a vital part of the process, it is socially acceptable to use a processor in most hunting circles. But, when it comes to processing fish it is unheard of to imagine dropping one off at a butcher to be filleted. We take it for granted that a fisherman will quickly filet his catch.<\/p>\n