Tuesday, June 15, 2010

Filleting Fish

You can't really be a fisherman unless you know what to do with the fish once you catch it.  This next step intimidated me as a kid, until it finally clicked that the goal is just to get all the flesh off the skeleton, and you get extra points for making it pretty.

I've never thought myself great at filleting, but I thought I was good.  Then I watched these two guys (both restaurant cooks) whip out these mahi on Sunday leaving no flesh remaining on the bones and no slash marks in the fillets:

[They don't even use traditional fillet knives, just whatever's lying around, except sharpened beyond imaginable.]

[In true Japanese fashion, somebody said "You're cutting fish? You might as well cut us up some sashimi!"]

[team orange looking on]

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