Amazing tutorial! I've never butchered a fish before and wanted to make an impressive dish for the Christmas table. It was a success! There are no bones or holes in the fish, and the fish appears to be still whole. Delicious and no fear of bones! Your explanations and tips are so good, I had no trouble following them, even though Im new to this. It will likely become my go-to way to prepare fish for special occasions.
Well done on the explaining if how to. I would like to know more about the last bit of this video. Like the stomach and other organs how to make something from it. Im a hunter and angler so i want to utilize every piece of every species i harvest the best i can to honor its life and make it not just for the best parts. Again, well done mate. I want to do this soon with a walleye. Its in season where im from and filleting the fish the way i was taught seems to be at least a 40% waste of the fish. I thought about using the rest for bait so it doesnt go to waste but if there is a better option id like to know it. So thanks for the post of this. I appreciate it
For a home cook, this hugely depends whether you could source fresh fish from local trusted fishmongers to be able to harvest all parts of a fish like that.
You sound like you’re not educated with cooking techniques but butterfly is quite literally a type of slicing technique for all types of proteins. Reverse is just doing that inversely. You sound even dumber now haha 😂
Best fish processing video I've seen, and I've watched many.
Amazing tutorial! I've never butchered a fish before and wanted to make an impressive dish for the Christmas table. It was a success! There are no bones or holes in the fish, and the fish appears to be still whole. Delicious and no fear of bones! Your explanations and tips are so good, I had no trouble following them, even though Im new to this. It will likely become my go-to way to prepare fish for special occasions.
A master at work!
Great explanation and visuals especially
Thanks !
This is awesome! Never seen such a good explanation before.
Only my cats don't like it since there will be nothing left for them 😂
Well done on the explaining if how to. I would like to know more about the last bit of this video. Like the stomach and other organs how to make something from it.
Im a hunter and angler so i want to utilize every piece of every species i harvest the best i can to honor its life and make it not just for the best parts.
Again, well done mate. I want to do this soon with a walleye. Its in season where im from and filleting the fish the way i was taught seems to be at least a 40% waste of the fish. I thought about using the rest for bait so it doesnt go to waste but if there is a better option id like to know it. So thanks for the post of this. I appreciate it
For a home cook, this hugely depends whether you could source fresh fish from local trusted fishmongers to be able to harvest all parts of a fish like that.
an "eyes" cream 😂
Make Garum
Thats why we salt or vinigar, not everyone has acces to fresh fish
Well sh*$... I rinsed. Thank you for the education.
@clams_levatino this man is your Australian fish brother from another mother. Peace
@cookingwithclams
Butterfly from belly. What the duck is reverse Butterfly. Fancy naming gordon wannabe
You Butterfly normally from the out side. this is butterflied from the inside, hence “reverse”
You sound like you’re not educated with cooking techniques but butterfly is quite literally a type of slicing technique for all types of proteins. Reverse is just doing that inversely. You sound even dumber now haha 😂