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Can life get any better than a sunny day at a tiny restaurant in an obscure  Northern Italian town? Perhaps. I could be cooking. Or browsing the local markets. Or talking history, culture and the price of tea in China with the locals.

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    « More Knife Skills | Main | Lentil Stew: Flexible, Flavorful and Frugal »
    Tuesday
    Mar152011

    Skinning and Filleting a Flat Fish

    DateTuesday, March 15, 2011 at 21:45

    These are invaluable knife skills to know, even if you don’t wish to skin and fillet the fish yourself. I do like to do it myself, since I can then have the bones to use in stock - getting more value for my dollar!

    This can also be used with fresh sole, uh, which I happened to see whole, on ice over at Whole Foods yesterday. Hmmmm. May have to nip back over there.

    Play the video at SD or slow speed, otherwise it will drive you nuts.

    Authormavenandmeddler | CommentPost a Comment |
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