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  • How To Fillet Every Fish | Method Mastery | Epicurious

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    Watch at: 00:00 / 00:00:20[Music]I'm Mike Cruz manager of Greenpoint fishwholesale and I'm here to show you howto fillet every fish to fillet fish IWatch at: 00:20 / 00:40usually have around three knives with medepending on the size of the fish one ofthese butcher knives it's really goodfor cutting through heads this seveninch curved fillet knife and a littlefive-inch guy you also need a pair ofscissorsa steel to keep your knife sharp ascaler and a good pair of tweezers toget those tuned phones out sardine IWatch at: 00:40 / 01:00think people kind of think of sardinesis something grandpa has in a tin tuckedaway and hasn't touched in like tenyearssardines require no tools to prepare anyscales that you see on here totallyedible and our always served whole ifthey're fresh so to prepare a sardineyou're gonna open up that Gill plategrab it from the gills and pinch themWatch at: 01:00 / 01:20out once the gills are free you'll grabit from the collar here and without muchpressure it tears right off so nowholding onto the collar and the gillsand using your finger to sort of open upthe belly you'll take out all the gutsas soon as you do that the rib bonesstart separating on their own andtouching one side of the spine you canuse your fingers sort of like a knifeWatch at: 01:20 / 01:40and just run it straight down you do thesame exact thing to the other side makesure you're completely free then pickthe spine up from the center you'll sortof slip the tail through pull these uptake them out and then you will have abutterfly sardine porgy porgy is aWatch at: 01:40 / 02:00classic East Coast fish I always look atporgies as the pigeons of the sea whichis not a bad thing I say that usuallybecause they have some crazy colors inthem when they first come out of thewater lots of like purples and greensand blues it's a classic like fish fryspot fish for sure so to start we'llgrab our scaler get that fin out of theway start peeling scales back makingWatch at: 02:00 / 02:20sure you're going diagonal against thegrain of the scales from the tailtowards the head making sure you'regetting everything out of the way that'sgonna get in the way of your knife ifyou have difficulty scaling these fishjust play around with your position ofthe scale or I mean it's kind of dependson the fish and how much trouble thescales are giving you skeletal structureis gonna be pretty basic you pull thisWatch at: 02:20 / 02:40up get right down underneath that collarand comeso you make your first cut at the headnow Portuguese can be skinny sometimesso especially important to make surethat you are staying tight to the bonescrack through the pin bones on the ribspushing down on them peeling the filletback now one thing I think people don'tgive porky enough credit for is its fatWatch at: 02:40 / 03:00content and you'll feel it as you cutthis he'll oily the fish is that's porkyfillet Boston mackerel this fish ishighly oily definitely has a strong fishflavor which is great because it is afish super good for you super high inWatch at: 03:00 / 03:20omega fatty acids really good for likebrain development and things like thatthis fish is awesome and my personalfavorite so Boston mackerel is a greatfish to eat whole weather you just pullthe guts out and throw it in your ovenor butterflying it and that's so whatI'm gonna show you todayso with this guy open up the gill platesand just snip that very tip there workaround sort of the membrane and open itup being really careful not to punctureWatch at: 03:20 / 03:40too many organs and you'll open this guyup get your scissor into the tip of thegills gently pinch and twist and pull upand out and get a paper towel to cleanoff the insides blood is fairly strongflavored so you don't want to have toomuch of it touching the actual filletsWatch at: 03:40 / 04:00so we'll start from the tail just stayon top of these small fins here makeyour first cut really shallow makingsure you're on top of the bones openingup that belly cavity just gentlycracking through the rib cage andfollowing through to the other sidecracking the remaining pin bones onceyou have that side free flip the fishover starting from the head and justWatch at: 04:00 / 04:20using the very tip just start crackingthrough those bones and being carefulnot to cut all the way down through theskin then with your scissors you'll cutright in the middle of the tail to getinto the bones and once you're here youcould just pull out and crack face thehead away from you and just get right upWatch at: 04:20 / 04:40against those ribs and just gentlywiggle your knife underneath them samething on this side and just follow themkind of pulling them away from the fleshas you do it and with these guys becausetheir bones are so small and brittleit's totally fine to leave the pin bonesinand eat it as this Bronzino Bronzino isWatch at: 04:40 / 05:00a farmed european seabass commonly eatenwholesometimes you see fillets this I thinkis probably one of the best introductoryfish super low-maintenance you can cookthis any sort of way and it's probablygonna be deliciouslike with everything else the scalesneed to come off another great wayWatch at: 05:00 / 05:20actually the scale of fish if you'redoing this in your house and you don'twant to get scales everywhere is to fillyour sink with water and scale the fishunderwater and branzino is a prettybuttery fish to fillet and that the meatkind of just wants to come off the boneso when you're coming through the collarhere you really want to be gentle toonly use the very tip of your knife youdon't want to put pressure and startWatch at: 05:20 / 05:40puncturing any organs that might damagethe flesh so what you'll do start yourfirst cut towards the head and just verygently go down and just open up thespine except for where you have to comeup to the ribs you're gonna want to puta little bit of pressure and just crackthrough them and then go over verygently being careful not to touch anyorgans and using small but smooth cutsWatch at: 05:40 / 06:00and freeing up your fillet and going onthe second side free up the collar andwhen I go to my second position on afish I like to use the length of myblade to make that first cut justbecause the tail is a little skinnierkind of wobbles a little bit whileyou're cutting it and I'm pushing itdown on the ribs to flex them out of myWatch at: 06:00 / 06:20wayonce those are free you can pretty muchput your knife in and just followstraight down and you'll trim up thatbelly membrane you have a nice bladeBronzino[Music]striped bass so this is actually afarm-raised striped bass most of youthat will be familiar with wild stripedbass here on the East Coast you're gonnasee that this is obviously veryWatch at: 06:20 / 06:40different but with striped bassfisheries being at such criticalconditions as they are right now it'sprobably a pretty good alternative forus to start looking at farmed raisedstripers so with this fish we're gonnahave to scale it and with these fishparticularly you can clean up thecollars and those are delicious and nowwe're gonna gut this guy cut here enterwith your scissor facing up towards theWatch at: 06:40 / 07:00collar and towards the belly crackingthis open and just pinch the gills notcutting through them you're gonna twistand go up and out and you should getmost of it with it and this guy willjust take a paper towel on the insideout now we're gonna cut this guy pullingtaut and then make a sharp angle cutfree up the collar and then just gentlyWatch at: 07:00 / 07:20come down on the back of the spineangling up to crack those pin bones andget through the belly the same thing tothe other side and actually just gotstuck there and a good thing to do whenyou get stuck actually say you crackthrough the skeleton itself and you havehalf the fillet free and part of itsstill sort of stuck on therelift up where you're stuck and just getWatch at: 07:20 / 07:40the very tip of your knife and juststart scraping little by little untilyou get those bones free pushing downand angling your knife towards theskeleton until you're freed up and don'tget too stressed it's okay finish yourcut what I'm trimming away actually isessentially the stomach lining whichsometimes can be a bit tough and as Imentioned before these little collarsWatch at: 07:40 / 08:00actually make for some very deliciouseating if you broil them with a littlebit of soy sauce or something like thatthey're pretty much the spareribs of thefish worldsee best black sea bass is a local fishthis one came in from Massachusettsthey're great mild fish they're perfectWatch at: 08:00 / 08:20for pan frying baking cooking hole crudoall sorts of things this is a veryversatile very delicious fish so we'lltake our scaler it put a pretty goodamount of pressure on this fish but youdon't want to go too hard and riskpuncturing the skin so you take yourscissor just make one cut insert yourknife and just start to cut peel openand that should take everything out inWatch at: 08:20 / 08:40one to chop some crabs actually that'swhat he's been eating this is just onehalf of the crab and now you clean yourcutting boards cut behind the head openup the collar you'll enter your knife inthrough the back and make a shallow cutjust along the back just opening up soyou can see the bones make another cutmake one here and you should be good toWatch at: 08:40 / 09:00go now you'll come over the spine on theother side for the rest of the filletwhat you'll do is you'll angular yourknife pretty harshly you put quite a bitof pressure down onto the bones and thenwhen coming up over the ribs you'll havesome pin bones that you need to crackthrough and you'll just start at thetail use your momentum you just go rightthrough them and then sharp angle to getover those ribs get all the belly meetWatch at: 09:00 / 09:20you finish your fillet for the otherside you just flip her over do the samething so have a sea bass with two nicefillets hopefully not too much meat onthe bones and save that for some soupand you're just gonna trim there you gotwo black sea bass fillets ready fordinner arctic char char is a salmon oydWatch at: 09:20 / 09:40pretty much a cross between a trout anda salmon mainly farmed usually inScandinavian countries you can prettymuch expect everything that salmon hasto offer just a little fattier a littlemore buttery definitely a very forgivingfish to cook so easiest way to filletthese fish is to pick it up from the finput a finger right below the eye it'sWatch at: 09:40 / 10:00just for some leverage and I would justcut right behind the head on a diagonaland just chop the head off that goesaway can make soup what you do is youstart at the top of the spine just makea small cut just opening it up and thenvery gently follow that line then onceyour fillet is free from the back halfflip your knife over enter in from theWatch at: 10:00 / 10:20tail with just the tip and just run italong flip back overthe finisher cut know you want to do istrim up this rib section leaving aslittle waste as possible there you goarctic char filet red snapper these areusually caught in the Gulf of Mexicofish that likes to eat a lot ofWatch at: 10:20 / 10:40shellfish a lot of crabs a lot of sweetthings so this fish is pretty popularwith like Caribbean foods and thingslike that but it could be in a reallygood ceviche really great tacos crudo isgreat option all of it it's great it's agood fish first we have to scale it it'snow a filleting snapper they have somepretty aggressive rib bones actually soWatch at: 10:40 / 11:00that's something that you should lookout for and they're pretty steep soyou'll make your first cut behind thehead open up the collar go along theback gently and these guys have a prettyflaky flesh as well so you'll want totake care to not be rough with thefillet and when you come to the ribs thefirst one curves in slightly slightgoing follows and then they become sortof normal so you'll want to have thatWatch at: 11:00 / 11:20sharp angle get that extra meat aroundthat first rib that second rib and thenjust like normal just follow it downfinish out your cut one thing that'sgonna make this even a little easierbeyond having a really sharp knife ismaking sure that while you're cuttingyour keeping your knife clean any extrabit scales flesh that's on there it'sWatch at: 11:20 / 11:40probably gonna end up getting you stuckand ultimately damaging the fillet it'sred snappercatfish this guy you usually see friedblackened some sort of pretty aggressivetreatment trying to be nice to the fishWatch at: 11:40 / 12:00they come from some pretty gnarly watersometimes but ultimately it is a goodthing that we're eating so much of themthey are an invasive species they eateverything and they're very veryresilient because of the waters theycome from you do not want to puncturethe belly you do not want the smell ofcatfish guts in your house so forcatfish you'll make your first cut rightWatch at: 12:00 / 12:20in the back of the head and then I liketo put my knife in and feel where thebase of the spine is and twist andyou'll make your first cut like that andthen really gently follow the back andonce you feel yourself get to the ribcage here on the top half stop and startfocusing on the rest of it so you'll cutall the way down to the spine and freeWatch at: 12:20 / 12:40it up going over to the other sidefreeing all that up and then when youcome back and flip your knife over staytight to those ribs they sort of justraise the angle of your knife a littlebit more a little bit more until you'reover them and the meat becomes free atthe top like that once this littlesection is free you can flip your knifeback over and you'll start to see theWatch at: 12:40 / 13:00ribs once you see that that's when youwant to come in sort of a sharp angleavoid everything in there and finishyour fillet other side is same just tocut right here and sometimes they have apretty thick bone here along the top finand you'll have to angle up and sort ofover that finish the rest of it avoidingthe belly and freeing it up this isWatch at: 13:00 / 13:20garbagenow I like to switch to a slightlybigger knife to skin the catfish you'regonna want to make a very slightincision here at the tail and as you goin wiggle wiggle wiggleand start to make your knife as flat asyou can so that you're up against theskin leaving a little bit of meat hereat the end just for something to grab onWatch at: 13:20 / 13:40to and there's two ways you can skinthese you can either wiggle your knifewiggle your knife will go your knife andhope for the best or one of the easierways you can grab onto that piece ofmeat that you left and pull the skinleaving the knife stable and as you goyou can twirl the skin around yourfinger have some fun with itand finishand then you'll have skinless catfishfillets trout steelhead trout is aWatch at: 13:40 / 14:00farmed species of fish rated green forsustainability very similar to a rainbowtrout maybe a little closer to salmonand flavor they're strong flavored fattyreally good for poaching baking anythingyou do with salmon you do with steelheadtrout this one has very small scales andWatch at: 14:00 / 14:20are extremely sticky and these guys canbe pretty slimy and sort of difficult todeal with if it's your first time butjust cut right through the head againyou can see the fish has main spine boneon each side you can just start thereyou want to aim to be pretty much on topof the fins and with this you want toWatch at: 14:20 / 14:40make really gentle slow movements thisis not the most forgiving fish to filletand again here you'll just crack throughall the bones here and get into thebelly this you want to put a lot ofpressure down on that belly they're veryflexible they're not going to breakother side is similar start at the tailWatch at: 14:40 / 15:00finish your cut we're gonna trim upbelly membranelet's steelhead trout pile fish tilefish is a deep sea fish actually theyare predators for sure they like to eatsweet things like clams crabs it gives aslight sweetness to the flesh it's veryWatch at: 15:00 / 15:20similar to red snapper actually this guyis so nice you actually don't have toscale these if you don't want to if youplan on pan frying this fish the scalesactually puff up and add a nice crunchyelement to the fish so we're gonna leavethis scale on make a tight cut andfollowing up along all the way to thehead pretty much right above the eye cutthrough the collar now because there'sWatch at: 15:20 / 15:40scales on this fish it will be a littlebit tougher to cut so you'll just takeit slow make shallow cuts using momentumand tile fish are a little unique inthat most fishes pinbones just come toabout the first quarter of the fishwhereas tile fish is pretty much thefirst half of the fish so for crackingthrough the pin bones you're gonna needsome momentum you'll start at the tailWatch at: 15:40 / 16:00and sort of just run your knife up untilyou hear them all crackand with bellies on these guys theirribcage actually folds in quite a bit soyou'll want to just really slowly goalong the belly until you start to seethe skin poke through on the other sideand then you're gonna want to go prettysharp get this extra meat that's hangingWatch at: 16:00 / 16:19on there and that should free up yourfirst rib and you'll follow it down tilit's all free let's finish it same forthe other side just finish off this sidetrim up that membrane clean up youredges there you have tile fish heromassaso here Massa is mostly in raw it'sWatch at: 16:19 / 16:40usually a crudo I can be served in sushiapplications it's a really good superfirm buttery fish I would not recommendcooking it I definitely think raw is theway to go for this fish so this we'rejust gonna cut some fillets now the gillplate on this guy is actually prettyeasily defined if you pull back you'llsee the gill plate rise up from theflesh and that's exactly where you wantWatch at: 16:40 / 17:00your knife to go and just go rightstraight down and just open up once I'min I'll just spin my knife and just getit right on top of the bones correctthrough the ribs here and because thisfish is so buttery also makes it prettydelicate when you're cutting it same forthe other side just trim that away andWatch at: 17:00 / 17:20you'll reveal a really nice fatty bellythat'll definitely rival most cuts ofmeat that you eat that is akira masa is a fantasticsubstitute for Cod everybody loves codit's like America's favorite whitefishbut the fact behind cod fisheries isWatch at: 17:20 / 17:40that they're not looking great andthey're heavily controlled more likelythan not when you go to a fast foodrestaurant or somewhere that selling Codis really probably selling this samefamily super similar tastes no need toscale it we're gonna take the skin offof this one so these guys usually comeguts out so easy cleanup and make yourfirst cut and once you get into thereyou can see the head sort of followsWatch at: 17:40 / 18:00this swoop and even without cutting ityou can look at the top of theand you can see that there's meat thatkind of goes down two ways you want totry and get into that that'll give you anice entry to your first cut theis slightly different in that topsection of their bones don't reallystart until after the first set of finshere so you want to take care to payWatch at: 18:00 / 18:20attention to where you're going becausewe can very easily damage fillet for theother side you just do the same thingand just finish up trimming theskin is actually pretty tough so it canhandle this without cutting through andyou want to just start wiggling thatskin and keeping your knife as still aspossible and you'll have nice skin 'lessolive ways salmon salmon is somethingWatch at: 18:20 / 18:40that you'll see quite often poached orbaked lends really well to pan searingthough it's awesome for obviously sushisashimi things like that with filetsyou're just gonna have your standardportion fillet that you're used toseeing in supermarkets and with steaksthe bones stay in the steak it justWatch at: 18:40 / 19:00gives you so much more salmon flavor andit's just a fun way to eat them so todaywe're going to cut some steaks so againwe're gonna scale the fish so to stake asalmon first thing you're gonna want todo make sure you have no scales makesure the fish is dry making it easy tohandle you can get a good grip with alarge knife that is sharpWatch at: 19:00 / 19:20cut the head off for snakes I like to dothem like two fingers maybe threefingers thick so what you'll do isessentially we'll take two fingers sortof make a mark two fingersshallow cut same thing all along thewhole fish also you're gonna want toclip any fins so now for up here it's aWatch at: 19:20 / 19:40little bit easier to just finish thatcut just to free up your belly so I'mjust extending from that original cut wemade flipping my knife and cut straightthrough so once that's good take yourbig knife you're gonna go into that samespot that you originally made theincision one cut down and then on theway back you're gonna want to straightdown when you're going to finish thatWatch at: 19:40 / 20:00cut put your hand flat with your fingerssafely away and just straight down lastlittle cuts to make sure you're free ifyou have a little tail portion here it'svery easy to just fillet it up have alittle snackthat's a staked out salmon monkfish soWatch at: 20:00 / 20:20these fish lie at the bottom of theocean and they have a little angler ontheir head that they use as a lure toattract other fish and they have massivemouths I mean if this guy had a head onit would be the size of this board somonkfish typically come head off theyare sometimes sold with the head onusually by request so people can removeWatch at: 20:20 / 20:40the cheeks these fish have a prize theliver so you rarely see them with headon rarely see them guts in the fishpretty much has one bone going straightdown so some of this excess skin willjust pierce it a little bit just to getit out of the way because it is verytough and all you have to do is lineyour knife up perpendicular with spineWatch at: 20:40 / 21:00and you'll just make that first cut allthe way down to your cutting board onceyou've touched that you'll grab thisfillet and just start going straightdown just following that spine you cansee how tough the skin is slimy and itmoves now for the other side you'll justlay it flat down remove any sort ofextra organs that are on there you'llhold from the excess skin and just putWatch at: 21:00 / 21:20your knife flat against that bone andjust follow it straight down and you cansee this fish is pretty much just onebone no pin bones to worry about so forthe skinningagain you just want to free up any extraskin here and with this fish you do notwant to go all the way down to the skinbetween the skin and the flesh there's aWatch at: 21:20 / 21:40membrane that's actually pretty chewy soyou want to do your best to not get thatmembrane so you're gonna leave a littlebit of meat on there and you'll know ifyou get down to the skin because yourknife is just gonna slip right out thesefish are also known as the poor man'slobster texturally it is sort of similarit's meaty it has a nice bite to it andWatch at: 21:40 / 22:00a sort of similar sweetness mahi-mahi inthe off seasons they come head offusually they come head on heads are niceand square looking kind of a goofy fishcommonly used in fish tacos greatapplications also in ceviche and thingslike that it's a pretty mild fish it'snot a ton of flavor going on I mean it'sWatch at: 22:00 / 22:20delicate I would say but kind of holdswhatever sort of seasoning that you'regonna give it so we'll start from thehead position ma he's fillets actuallygo all the way to the top of the head soexpose that collar go all the way upwhen you go all the way up here you'regonna want to make sure you're nothitting bones and get all of thosepieces of fillet despite this being sortWatch at: 22:20 / 22:40of a weird piece I mean that's a wholeportion of a taco right there theirspine is pretty tall so you're gonnawant to make sure that you expose itcompletely so you can see everythingonce you're at that point from the tailalmost a 90 degree angle you're gonnacome down hugging that spine prettytight when you get to the rib you cankind of flatten your knife out slightlyWatch at: 22:40 / 23:00just to get through the pin bones andthen come right down and follow throughfor the other side you just do the samething with these you'll trim the bellynot really looking to save too much as abelly here because of how thin it is soyou can kind of just cut and monty istypically eating skinless filet isgetting your way you flip them up getrid of the skin you have two beautifulWatch at: 23:00 / 23:20skinless body filletsskate wing skate is an interesting fishthey are in the shark and Ray family youcan see this is a saddle cut andessentially this is the nose hereusually the body would be here and thenWatch at: 23:20 / 23:40they have a barbed tail that comes outthis fish definitely has a strongerflavor than most a very unique flavor Iwould call them sort of briny almostskate is pretty interesting in that allalong the entire fish is covered withthese hooked spikes you have to beextremely careful of that and becausethey're in the Ray and shark familyWatch at: 23:40 / 24:00everything in them is actually cartilageI know people who have eaten skate wingshole and they'll eat the cartilage aswell it gets crispy but fillets aredefinitely common so first thing we'regonna do if you have a saddle cut likethis take a pair of scissors and justseparate them this outer section of thewing is pretty much all cartilage so toexpose will start from all the way backhere they're a little translucent so youWatch at: 24:00 / 24:20can kind of see where the meat startsthey typically have a pretty aggressiveknuckle here and this is gonna hinderyou a little bit so first we'll take abigger knife make an incision here andthen you'll just give it a quick slapdown and just free that off now we'llflip the skate over we're gonna put ourknife straight down here the tip of theWatch at: 24:20 / 24:40wing cut through some of the skin andwe're just gonna give it a quick smackyou don't want to go all the way throughthe skin on the bottom and it's justlike skinning a fish slowly turn yourknife so it's flat then you're gonnawant to hold on here being careful ofany spikes that are on the bottom andjust wiggle and we'll do the same thingand just take it all the way so this isWatch at: 24:40 / 25:00a skate wing you can take it like thisput it in a pan sear it bake it but oneof my favorite ways is to fillet itright along here you'll feel thecartilage begins you'll follow it up towhere that knuckle was you'll feel thereand it curves back down there so withyour knife you're gonna make a scorejust right at the top where you feltthat bone follow it all alongWatch at: 25:00 / 25:20do the same thing on this side follow itall along turn it away from you and juststart your cut open it up little bylittle and you just want to stay hard onthat cartilage working in a semicircular motion andnow the top side is usually fatter so onthe bottom side you'll take a littleextra caution make this score andcontinue to fillet and this you don'tWatch at: 25:20 / 25:40have to worry about any pin bones oranything like that in here this is readyto go skate fillet turbo turbo is aflatfish they lay on the oceans floorcover themselves with sand and these twoeyes are used to pretty much lookstraight up while they're hiding to beWatch at: 25:40 / 26:00able to catch whoever they're afterturbo is great super buttery not tooheavy and flavor they're meaty and yeahI would just consider them sort of adecadent fish so what we're gonna dowe're going to start up here cut behindthe head free up that meat open up thebelly being careful not to puncture anyorgans inside along the center of thefish you can see depression and that'sWatch at: 26:00 / 26:20where their spine lies so what you'll dois put your knife roughly where youthink that is and just start cuttingstraight down you can free up the tailhere too just to make it a little easieron yourself and once you have a betterbearing of where you are put your knifein and just slowly start to flatten itout you'll crack through some ribs hereWatch at: 26:20 / 26:40again being careful not to puncture anyorgans even slide your finger underneathjust free up any membrane that's thereand you'll finish your cut pressingpretty hard up against the bones to makesure you're not leaving anything behindI'm just finishing your cut like thatflip it and now you can see the otherside of the spine you'll just get yourknife in sharp angle cutting up throughWatch at: 26:40 / 27:00that and then it's business as usualfilleting this side so here we'll spinit around cut up along the head free upthe collar find that middle line herestart your cut and we'll start removingfrom that side and we'll finish this aturbo like all flat fish will have adark side and they'll have a light sideWatch at: 27:00 / 27:20but there's no taste difference betweentwo and these will be skinned try andget as close to the skin as possible inthese wiggle and now these do have pinbones in them but what's great aboutflatfish is you don't need tweezers totake them out you just feel for them andjust cut them right out now you haveskinless boneless turbot fillets flukeWatch at: 27:20 / 27:40fluke is another flatfish same sort ofdeal they lie flat on the groundice facing up these fish are a littlemore predatory than turbot they havesome pretty aggressive teeththese are usually served raw they'regreat for baking they're great forparents hearing they have a sweetness tothem super white translucent flesh withWatch at: 27:40 / 28:00fluke we're gonna do it a littledifferent same beginning stepsI'll cut behind the head and what youwant to do to avoid any guts is reallypull a little harder on the fin just toget that belly away from the innards tocut fluke put the tip of our knife whereyour first cut is you're gonna keep yourknife in one position and pull the fishWatch at: 28:00 / 28:20towards you following the shape of thefish the whole time you can come in herefree up the tail a little bit and likenormal just start to really feel outthose bones and open up the fillet alittle bit now when filleting a flukeyour first opening cut here you want toreally make sure that you're on top ofthe bones these fish have a set of IWatch at: 28:20 / 28:40guess you can call them false bones thatmake you think that you are on thefilets and you are not and you will gostraight down and damage the other halfof the fish and these fish typicallyhave some pretty large Roe sacs in themso you want to be careful not topuncture that these are the eggsessentially of the fish so this is afemale so on the other side we do thesame thing open up the head hold tightWatch at: 28:40 / 29:00avoid the guts open up the tail put thetip of your knife into your incisionyou'll grab the tail and sort of twistit a little as you go and this prettymuch will help keep the part of the fishwhere your knife is entering flat andfrom lifting off of the board andfinished off the fillet on this sidehopefully you'll have no meat leftWatch at: 29:00 / 29:20you'll trim up ribcage not really tooconcerned about saving the belly onthese or not very thick I'll switch to alonger knife get down close to the skinkeep your knife steady and just wigglethe skin underneath it and skinless foodplaceWatch at: 29:20 / 29:40squid most people will know this asrings of calamari but I think that itcan be used way more appropriately ifyou have really fresh beautiful squidI think frying it is kind of doing it adisservice doing this thing grilled orquickly pan-seared in a super hotcast-iron for like 30 or 45 seconds isreally all it needs salt pepper lemonyou're having a great dayWatch at: 29:40 / 30:00first thing you have to do is understandthis is the body the tube then you'llhave the tentacles down here and this isthe head this is the eyes and if youopen it up in here you'll see that thisis the beach so yeah their beaks arekind of like birds beaks in a waythey're very similar made of like asimilar material they're very sharp andthey're terrible to eat so all of thatWatch at: 30:00 / 30:20has to come out so what you're gonna dois you're gonna grab the tube and insideof the squid you can kind of feel itjust by holding it there's what feelslike a piece of plastic as its spine sowhat you do is you'll take a finger andright where the spine starts at thebottom you're just gonna separate it andthen once you have it you'll just sortof run your finger all the way up andWatch at: 30:20 / 30:40sort of hook to grab onto the spine andyou'll pull everything out this is thespine looks and feels a lot like plasticbut it's not and then you have here thislittle silver guy is actually where theink sac is and if you puncture thatthere will be black ink everywhere andyou will not get it out so now to prepWatch at: 30:40 / 31:00squid you'll push the eyes down and justmake a straight cut down right beforethe beak you just throw these awayand then pick up the tentacles and kindof squeeze gently and the beak comesright out you discard that as well sonow your tentacles are ready to go forthe tube you lay it flat and you'll makea really slight cut here not even goingWatch at: 31:00 / 31:20all the way through just enough to kindof give you some space to start scrapingyour knife gently peeling the skin backand sea on squid can be quite chewy soyou don't want it now what you'll do isyou'll make a straight cut down verygently being careful not to cut throughthe second layer once you get to thatsecond layer you'll start to curve yourknife kind of similar to skinning theWatch at: 31:20 / 31:40fish if you got it right you hold yourknife in that position you pick this upand you just peel it all off come backlay it down on this side and you justsort of scrape off any extraskin that's left and there you'll have aclean squid octopus octopus areincredible creatures highly intelligentWatch at: 31:40 / 32:00super delicious and very intimidating tocook for most people it's a great optionI mean it's it's decadent it's rich morelikely than not be finding this as afrozen product a lot of the timesthey're coming from Spain or Portugalonce you have it thought out and infront of you very similar to squid inthat they have a beak as well it's alittle bit bigger than the squids prettysharp too so you want to be careful ofWatch at: 32:00 / 32:20that they have a set of eyes here at thetop and this is their head cavity sowhat we're gonna do is just cut right inbetween the eyes and sort of where thetentacles start to meet right there putthose aside for now we'll do the samething right above the eyes and just getthem out of the equation you're gonnawant to flip the head inside out andjust make sure you're removing any sortWatch at: 32:20 / 32:39of innards might be in there of coursetaking care to not break the head openwe'll flip it back so now when you havethe head cleaned and ready to goyou hold it taut and make a really smallincision not cutting through the octopusjust to get the skin to separate fromthe flesh and just peel away any skinand it is pretty tough so you're gonnaWatch at: 32:39 / 33:00have to put a little bit of muscle intoit you want to just take care to not bebrutal with it I mean it can withstandquite a bit of pressure so I mean I'mgrabbing this pretty hard but I'm notlike white-knuckling the octopus andjust work slowly in batches and you'llhave a cleaned head and now go back toWatch at: 33:00 / 33:20the tentacles what you want to do thisis the beak here let's flip it and withyour finger here just push like a buttonand it should expose itself and fromhere you'll just take a knife and justremove that whole section there and youcan see actually how sharp that is itlooks a lot like a bird beak next stepwould be cooking it and then you willbutcher it once it's done this is aWatch at: 33:20 / 33:39cleaned octopusso hopefully today I've made fish alittle less intimidating for you peopleshould consider fish a little bit morelike meat and a little less like thisforeign entity that they're super afraidof and they have to go to a restaurantto get nothing terrible's going tohappen if you overcook a fish one timeor your fish sticks to the pan and youWatch at: 33:39 / 34:00kind of ruined itthese are learning mistakes take thoseand you just don't repeat them there'snothing sustainable about eating onespecies all the time it's superimportant to just expand your palate andtry different thingsI think it'll open you up a lot more toexperiment in cooking and it's a lotmore funWatch at: 34:00 / 34:20[Music]