The skeleton gets tossed into the garbage bin, piled high with heads, tails and bones. After removing the meat, the only remains are spinal column to tail. As instinctually as a plumber tightens a washer, he carves out the fillet.
The man tosses a one-pound chunk of meat into a silver tray with one hand, and flips what’s left of the whitefish with the other. Next the man follows the fish’s backbone with his blade past pectoral fin, then dorsal fin until meeting caudal fin: its tail. He presses his knife through flesh until it hits hard abdominal vertebra. One man brings his slender blade to the fish’s head and removes it, chucking the discard into a grey garbage bin beside him. Due to overfishing, invasive species, and pollution, few wild Great Lakes fisheries remain. Photo by Theresa Soley Kevin Anschutz has been commercial fishing in Lake Michigan for the last 40 years. These fish were caught wild in Canadian waters. Or as many pounds of tilapia as you can fathom - farmed in China.īut on this particular weekday in the fillet room at the market, four men are slicing along the spines of lake whitefish and walleye, native species from the Great Lakes region. Red king crab legs the length of your arm - from the Bering Sea. At Empire Fish in Milwaukee, you can buy a frozen octopus the size of your head - from South Africa.
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