Amazing tutorial! I've never butchered a fish before and wanted to make an impressive dish for the Christmas table. It was a success! There are no bones or holes in the fish, and the fish appears to be still whole. Delicious and no fear of bones! Your explanations and tips are so good, I had no trouble following them, even though Im new to this. It will likely become my go-to way to prepare fish for special occasions.
Well done on the explaining if how to. I would like to know more about the last bit of this video. Like the stomach and other organs how to make something from it. Im a hunter and angler so i want to utilize every piece of every species i harvest the best i can to honor its life and make it not just for the best parts. Again, well done mate. I want to do this soon with a walleye. Its in season where im from and filleting the fish the way i was taught seems to be at least a 40% waste of the fish. I thought about using the rest for bait so it doesnt go to waste but if there is a better option id like to know it. So thanks for the post of this. I appreciate it
For a home cook, this hugely depends whether you could source fresh fish from local trusted fishmongers to be able to harvest all parts of a fish like that.
