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🐟 Flat Fish Fabrication with Chef Barb (Part 1) Precision and patience are key when working with flat fish like flounder. In this first reel, Chef Barb demonstrates how to gut and clean the fish before removing the first fillet - highlighting the anatomy and knife control that make this skill so rewarding 🔪 Learning to break down whole fish opens up a world of flavor and sustainability in the kitchen, and it starts with understanding the structure of your ingredient 🤌 📌 Save this for your se
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Final part of the fish butchering lecture from Chef Leif @iceculinary !!! In this video he just gives a few tips and tricks, but skinning a fish is relatively simple otherwise. Just have to practice getting the movement right, but otherwise it’s pretty easy to do! For those of you wondering why we even bothered to skin the fish, it was because our fish were not descaled and so that we could be taught how to do it properly. Also wanted to mention how this fish butchery can be done with any knife,
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