6. A good catch (Image 6 of 8)
The bigger the catch, the tastier the fish and the boys manage to string up quite a catch.
"Now we chop of the tails and let them bleed," says Lee. The bleeding stops the meat from becoming to bloody. "That's like what we do with a pig," says Gordon.
Lee has been fishing this way for years and learnt his skills from his father and grandfather.
Food the way nature intended, straight from Hugh Fearnley-Whittingstall at River Cottage.
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