Preparing fish for cooking

  After spending a day in the freezing cold on Lowestoft Pier without catching anything, our thursday group had an easier time the next week.  We went down to Norwich market to "catch" six sardines, 2 sea bass, 1 sea bream and 1 plaice.  They were whole fish and we took them back to the unit to de-head, gut and wash them.   The stars of the group were Aaron, Alden and Harvey.  As usual Aaron displayed real leadership in showing the others how to do this unpleasant but necessary job.