28 Jul,2017 By Jagabond
Rovinj is one of those amazing seaside towns. A place for relaxation, introspection…and indulgence. So many fish in the sea, and thus so many to eat!
De-boning a fish is described in this article on HuffingtonPost – “Then, using his spoon, he works his way down the middle of the fish, splitting the fillets in half. After he separates the top fillet from the ribcage, he lays them open, then lifts the spine right off the bottom fillet.”
I think our waitress at Balbi did a fine job. Could I have done better? Not likely. I would’ve seen the de-boned, angry fish chasing me in my dreams that night.
