A provocative view of all that is food

BEEF UP!: Filetting Whole Fish

In Musings on April 30, 2013 at 9:46 am

BEEF UP!: Filetting Whole Fish

I’ve recently become of fan of Sheepshead fish at the farmers’ market for both the flavor of the dense fish, since it tastes more like shrimp or crab, but also because it’s economical too. Sheepshead can be cooked a lot like shrimp as well – fried, grilled, blackened, baked, dipped in butter, etc.

The last time I cooked sheepshead, I had the skin on and realized it was way too tough and unpalatable for eating. For some reason, the farmers’ market no longer fillets fish, so I tried it at home. I probably should have seen this video prior to savagely mangling the fish, but I am sharing the basic way to fillet a fish, so you can try various fish that you see at the market and explore the different flavors and textures. Have a sharp boning knife for best results.

http://www.youtube.com/watch?v=O1e2FdspN5E

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