News |
Quirky Work: No bones about it, fish market job takes a pro |
|
SAGINAW — Good fish shouldn’t smell like fish, and it shouldn’t have bones in it, either.
Brothers Tom and Mike Bolger know that, and they, along with their now-retired father Bob, have made a business out of it for 28 years. The blue banner of the Huron Fish Co. at 505 Gratiot in Saginaw serves as a seafood oasis in a land of megagrocery stores and chain restaurants. With steady hands and a sharp knife, a once-whole trout becomes a headless version, now in two perfect fillets. A small plierlike tool is used to remove the tiny and sharp pin bones from the meat. Mike Bolger slowly rubs his hands down each fillet, making sure he’s extracted each one. Nothing can ruin a fish-eating experience like a bone in the back of your throat. |
|||
|
|
||
MELISSA WOOD, NATIONAL FISHERMEN: Meting out the meager
May 22, 2012 - Listening to the New England Council's Groundfish Advisory Panel talk about how that industry is going to pay for monitoring costs is kind of like trying to figure out how to pay your bills when you've just lost your job. Though monitoring is important keeping costs down is critical. As Panel Member Gary Libby pointed out, "If we had 100 percent monitoring we probably wouldn't have an industry."
