Thank You. After half an hour or more of watching overly complicated ways to prepare Branzino al Forno I came across your video. Complimenti Pamela. You respect the simplicity of the true Italian cuisine.
I did this with arctic char and it came out perfect. cooked longer of course. It was easy, as you said, for removing the tail, head, belly and bones. So good. Thanks for making the video.
Before you put it in slice gently where she breaks them off so it doesn’t tear when you bend it open and just do the same thing. Use your hands not spoons.
Just picked two up from Whole Foods in Charleston, SC. At $9.99 a lb, I was pleasantly surprised as I was accustomed to paying $12-16/lb at the Whole Foods in El Paso, TX. Haven't made this in a quite some time and a quick review of deboning don't hurt none.
It's 2 AM. Wanted to see how she debones "a whole" Branzino (as opposed to half). Not extremely impressed with her technique, but the fish looks so absolutely spectacular I'm tempted to defrost & grill one. Even if it's 2 AM. Anyway, she murders the thing a little, result is pretty much what anyone could come up with without any special training or shoes. Let's just say that if she were a French waiter she wouldn't score any points. That fish looks great, though. There IS a way to bone Branzino between the head and the tail AND leave the rest of the body intact for cooking. Not easy, I've done it a few times. It's a pleasure to eat, but must be well filled with strategically placed vegetables of the right size to maintain its shape through roasting or grilling, otherwise it sort of looks deflated. Not easy. She's the cooking instructor, let's see her video on THAT. Not gonna cook now, too lazy. That fish still looks absolutely great. Lunch. Later.
The quickest and cleanest amazing table side preparation I've ever seen was at Branzino Restaurant in Philadelphia. A Mexican man managed it with almost zero waste. The bone came out cleanly. Two fillets with crispy skin were on the plate in no time, and a fantastic creamy dill butter sauce poured over. It was one of those very memorable meals, and though I've tried to learn, I'm never quite as successful at it. Done right, there's nothing like it!
Jeanog - Branzino / Sea Bass / Loup de Mer is a great fish, although relatively dry sometimes, depending how it’s cooked. What she accomplished is relatively moist Branzino, looking almost steamed, in the oven. Have to watch this thing again, I suspect she may have roasted them covered in foil at least part of the time.
@@zalman7208, After watching a few more videos on Branzino, I grilled a whole one last night on the Weber. It was 1.25 lb, and grilled for 7 minutes on each side. It was moist and to me, seemed just right, but I'm still working on a clean prep to the plate so it's not sort of, like, a mess. I don't like to waste, but there are areas of the fish body that just aren't going to stay together, know what I mean? Yes, it's a great fish, and I'm going to try other methods, too - like roasting in foil, or parchment, including the vegetables.
One note! I don't advise handling your fish, then handling your Olive Oil, especially using your fingers on the opening the way she does here! Otherwise great video.
Instead of using those two spoons you could have might as well used your hands and gotten rid of the cartilage. I wonder why you make things complicated.
Thank you so much. I've come back to this video time and time again. So helpful!!
Thank You.
After half an hour or more of watching overly complicated ways to prepare Branzino al Forno I came across your video.
Complimenti Pamela.
You respect the simplicity of the true Italian cuisine.
Thank you! this was just what I needed. Made it for the family tonight and it was so good.
SO happy to hear that! Thank you :)
Pamela but that plating produces shame
I did this with arctic char and it came out perfect. cooked longer of course. It was easy, as you said, for removing the tail, head, belly and bones. So good. Thanks for making the video.
I can’t really cook but I tried this and it turned out great! Thanks!
thank you! My branzini turned out great!
Thanks!
Awesome video and recipe!
Thanks!
Nice simple video - I like browned butter with sliced almonds on top at the end
Thanks for the deboning tips! I’d like to find a way to keep the head and tail attached for presentation, yet have the middle deboned.
Before you put it in slice gently where she breaks them off so it doesn’t tear when you bend it open and just do the same thing. Use your hands not spoons.
Just picked two up from Whole Foods in Charleston, SC. At $9.99 a lb, I was pleasantly surprised as I was accustomed to paying $12-16/lb at the Whole Foods in El Paso, TX. Haven't made this in a quite some time and a quick review of deboning don't hurt none.
I found this interesting because this week it was on sale for $12.99 at Whole Foods!
So waste full the head has lots of meat and is very flavorful
Prakash Budhu I use it for stock!
@@pamelasalzman please ...Looks Terrible .the plating on the table looks terrible
You’re an excellent Chef, you should have your own cooking show. I wish I could be one of your students in your cooking class.
Thank you :)
Z0
On sale this week at Whole Foods for $6.99 per pound. Only they list it as Branzini We may give it a try.
That is a good price!
Branzini is plural for branzino. Same thing
How to remove bones from a cooked fish and how to debone a fish are two different things.
What do you say 2 the FishMonger first?
Ask for whole fish, scaled and gutted.
No may I (>Please
How bout good afternoon buddy.. Gimme two nice ones..
It's 2 AM. Wanted to see how she debones "a whole" Branzino (as opposed to half). Not extremely impressed with her technique, but the fish looks so absolutely spectacular I'm tempted to defrost & grill one. Even if it's 2 AM.
Anyway, she murders the thing a little, result is pretty much what anyone could come up with without any special training or shoes. Let's just say that if she were a French waiter she wouldn't score any points. That fish looks great, though.
There IS a way to bone Branzino between the head and the tail AND leave the rest of the body intact for cooking. Not easy, I've done it a few times. It's a pleasure to eat, but must be well filled with strategically placed vegetables of the right size to maintain its shape through roasting or grilling, otherwise it sort of looks deflated. Not easy. She's the cooking instructor, let's see her video on THAT.
Not gonna cook now, too lazy. That fish still looks absolutely great. Lunch. Later.
The quickest and cleanest amazing table side preparation I've ever seen was at Branzino Restaurant in Philadelphia. A Mexican man managed it with almost zero waste. The bone came out cleanly. Two fillets with crispy skin were on the plate in no time, and a fantastic creamy dill butter sauce poured over. It was one of those very memorable meals, and though I've tried to learn, I'm never quite as successful at it. Done right, there's nothing like it!
Jeanog - Branzino / Sea Bass / Loup de Mer is a great fish, although relatively dry sometimes, depending how it’s cooked. What she accomplished is relatively moist Branzino, looking almost steamed, in the oven. Have to watch this thing again, I suspect she may have roasted them covered in foil at least part of the time.
@@zalman7208, After watching a few more videos on Branzino, I grilled a whole one last night on the Weber. It was 1.25 lb, and grilled for 7 minutes on each side. It was moist and to me, seemed just right, but I'm still working on a clean prep to the plate so it's not sort of, like, a mess. I don't like to waste, but there are areas of the fish body that just aren't going to stay together, know what I mean? Yes, it's a great fish, and I'm going to try other methods, too - like roasting in foil, or parchment, including the vegetables.
Damn you wasted like half the damn fish!!! 🤦🏻♂️
Doesn't seem to know how to handle seafood ...Looks Terrible .the plating on the table looks terrible
One note! I don't advise handling your fish, then handling your Olive Oil, especially using your fingers on the opening the way she does here! Otherwise great video.
She wiped her hands.
@@bubbacat100 the plating on the table looks terrible...Doesn't seem to know how to handle seafood
😋😎
For one person u need to cook like 2 🐟 to get enough food
Ho god how much slat ! 😳
You killed the fish. Wow..
Looks Terrible .the plating on the table looks terrible
If you know how to cook, you should know how to prep them too. If the monger can do it, you should be able too
Can you say "like" one more time?
Jk
Awesome video.
Thank you
Wasted SO MUCH of the meat! Using spoons is ridiculous! Very amateurish. 👎🏾👎🏾👎🏾
When you marry a rich guy 101.
mmm...parlsey...the herb that has less than no actual flavor. Might as well baste it in room temp water.
I am very upset, my cousin choked!!! This technique does not remove all the bones
Probably won't buy Branzino again. It's tasty, but SO MANY bones! Bones, bones everywhere, even after wasting half the fish to remove them.
Fish monger?
A person who sells fish.
😳Looks Terrible .the plating on the table looks terrible
Allot of wasted meat. Lol
It seems that she does not know how to handle sea products...
That was a mess. Sorry.
I do this at work everyday and I guarantee there are still a LOT of bones in here. This is really clumsy and hard for me to watch. Sorry
Instead of using those two spoons you could have might as well used your hands and gotten rid of the cartilage. I wonder why you make things complicated.
LOL, this is disater looking !!!
Talking to much
Too much fuss for what the outcome is worth !!! And just not appetizing at all........I actually found it upsetting !