Falcon
Active Member
Did some searching but couldn't find what I was looking for. I'm trying to improve my ability to gut the fish onboard before I put them in the hold. Usually I just do it on top of the checker-plate but it's hard on knives and makes a mess. I was thinking of just drilling a custom poly cutting board on top of the checker-plate, but thought I'd see what others are using, maybe give me some ideas as to how I should do this. I've been going out/taking a lot of people out lately so just trying to keep the fish as fresh as I can. I'll see if I can attach a picture of the back of my boat.
Thanks!!
Thanks!!
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