Diamond Tooth Taxidermy

Exquisite Taxidermy Art and Design

© 2013 Diamond Tooth Taxidermy
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About Beth Beverly


I am a State and Federally licensed taxidermist who graduated from the Pocono Institute of Taxidermy in 2010 with high marks. I have a deep respect for this craft and those who strive to preserve it.

It is my pleasure to work on any trophy mount, be it a shoulder, life-size, rug, or fish.

I accept custom orders for fantasy mounts, wearables, and bridal hair pieces.

Sculptural mounts and hats are available for rental provided they are in stock at time of inquiry.

Contact me describing your wish and I will be delighted to make it so.


Diamond Tooth Taxidermy Blog:



"You're about to get real stinky."

Today we began the fish course.  The other student was absent so I got a head start, which wound up being a good thing since she works about twice as fast as I do.  I learned how to measure the fish properly and carve a form for it out of a simple block of blue foam.  I used a trout (a Brook trout I think, but I could be wrong; they all start to look the same to me).  Then I skinned it and cleaned out all the flesh, which was rather odorous.



Next came stretching the skin over the form and sewing it shut.  Fins were carded to set in place and the specimen put aside out to dry for three days.







I can honestly say the stench didn't bother me that much.  After a few minutes you just get used to it.  And yes, I was drinking coffee the entire time, grabbing for my white mug with my gut covered hand and thinking nothing of it.  I was perplexed that no one had wanted to eat these fish, but Mr. B informed me that one of the students from a year ago had caught so many that they did in fact eat them, about 5o of them and  the rest were frozen.  I guess after a certain amount of time they're rendered inedible due to freezer burn.  Am I crazy for looking at the guts in my hands and being tempted to shove the in my mouth?  Especially the cheek meat!  I remember visiting friends in Basque, when my husband and I went to Saint Sebastian and tried the eat of a fish's cheek on bread.  It was unpararelled oral delight.   I am eager to buy an entire fish back home and get some of that for myself, as well as a beautiful mount.



I mounted another trout, this one I added some motion to the form to make the fish seem to be swimming:







Next I carved a form for a Blue Gill.







They're much smaller than Trout and have very large scales which made skinning a challenge.







I opened up to my instructor a bit about what my intentions with taxidermy are, and he showed me some old books featuring "novelty taxidermy" which has been around for longer than I'd imagined.  Perhaps I was a Victorian in a past life!







That afternoon I practiced my hoop and then sat in the side room by the wood burning stove with the guys and worked on a cross word puzzle.  I had to shower the fish smell off before I could eat dinner (I have limits!) and enjoyed chicken with steamed brocoli and risotto for dinner, with cranberry cosmos.



Between the deer and moose meat given to me by my instructor and the royal treatment I receive from my hosts, I am officially being spoiled rotten.
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