OK, I know this is a silly question, which should not be asked in this woodworking forum, but I ask anyway.
Today, I battled with a frozen whole king salmon. I swear it had been in -80 degree. Even after 1-day delivery, it was incredibly cold (almost dangerous to touch) and hard. None of my knifes didn't work.
So I whipped out my thin-kerf hand saw. I could managed to cut it into 5 pieces after almost 1 hour of hard working, but my shiny well-maintained Ryoba saw was tarnished with brown spots
I know that I could wait few hours until the fish was half-thawed, but re-freeze definitely would degrade the quality of the meat.
I searched the internet and there are people suggesting to use a bandsaw. I think I can buy a bandsaw blade for frozen food. So, I can avoid ruining my bandsaw blades, but, knowing how much wood dust comes out from a bandsaw, I'm afraid of ruining my bandsaw itself or risk the well-being of my woodworking shop! Or maybe wet meat may not turn into fine dust and clean-up is not too bad.
I'm just wondering if any of you have ever tried to cut meat/fish with your bandsaw. I would appreciate sharing your experience.