In this episode you’ll learn how to fillet a fish from Sam Peterson, a fisheries biologist with the Wisconsin Department of Natural Resources. We’ve heard from listeners that being handed a whole fish—one with the head still on and insides still inside—can be intimidating. We’ll talk to Sam about his job, his hobby of microfishing, then he’ll break the fish filleting process down. Marie even tries her hand at filleting a walleye, and then we get into different filleting techniques for different species of fish. For the Fish-o-Licious part of our podcast, Marie cooks a new recipe called, “Oh My, Arctic Char!” It’s really simple and easy and can be used on almost any kind of fish.