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Has a high weight limit - MAXIMUM LOAD 22 KG / 48.5 LBS

How to fillet & skin dogfish Cut off all the fins, but leave the head attached Cut from the anal fin to remove the guts Cut off the flaps on either side of the stomach Cut a circle around the head of the fish skin deep Use the knife to nick just under the skin around the neck, to create a flap of skin you can grip just behind the head Use pliers to grip the skin, and while holding the head pull the skin all the way down off the tail Turn the fish on its side, and cut the two fillets away from the spine in one smooth motion

it comes with

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Greg McCrickard with a healthy early fall Virginia smallmouth