QUICK CUT: Ramon Humphris fillets a salmon from Tasmania at the Gladstone Fish Markets.
QUICK CUT: Ramon Humphris fillets a salmon from Tasmania at the Gladstone Fish Markets. Campbell Gellie

Deft touch fillets them all at fish market

RAMON Humphris stands at a bench with a window in front of him, but his eyes seldom look up.

He has been at the Gladstone Fish Markets since 6.30am and has been filleting fish since he arrived.

"This will be 75 kilos of barramundi," he said as he sliced the back of the head on the next fish.

"This one is seven or eight kilos."

Mr Humphris is meticulous but quick at the same time - working as a single person "disassembly line".

"When you start you take your time," he said. "It's pretty easy when you know how to do it."

He soon finishes with the barramundi, and then clears the trays of fresh fillets.

The Gladstone man has been working at the fish market for nine years.

"The trickiest fish to fillet is probably a king salmon," Mr Humphris said.

"Along the bone they have big lumps and you've got to go up and over them."

Salmon from Tasmania is next and surprisingly, it doesn't make his mouth water.

"We try to have it at least once a week," he said. "If you stand here cutting it all day, you don't really feel like eating it."

He also gave away some secrets to get rid of that fishy smell that accompanies someone who works constantly with it.

"The hotter you can have your shower the better," he said. "It opens up yours pores and lets it out."

Mr Humphris was looking forward to the weekend, but wasn't looking forward to the pain when he stops.

"My legs get a bit sore," he said. "You don't really feel it until you go home and relax."



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