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I always pick mine at 6-8 ins ,If they need destringing I go down each edge witg a spud peeler then when done run them through a bean slicer .Get one on E-bay for 99p + postage ,beats sitting at a table for hours and cuts em fine enough even for my missus.
don't be afraid to innovate and try new things
remember.........only the dead fish go with the flow
I didn't even know there was another way of doing them! That's how my gran and my mum did it, it's how I do it! Not sure that it is just a Yorkshire thing though.
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