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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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s/o @chef.chrisono who has been teaching me fish butchery - to be frank i did a very mediocre job here, there are many ways to break down fish and this is just 1 way #fish #dryagedfish #seabass #sukibiki
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