Fresh fish is delicious but amateur chefs may be intimidated by the idea of starting off with a fresh whole fish! Chef Edwin Smith, Executive Chef at Monterey Bay Fish Grotto in Pittsburgh, PA, demonstrates a mouth-watering salmon recipe – and it all starts with step-by-step instructions to de-scale, de-bone, and cut a whole fish. Click here for a transcript of this video. | Click here for more Fish Recipes.
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