For those who might be curious turbot are in the same _order (Pleuronectiformes)_ as many other flat fish including the many super families of flounders, soles, plaice, and halibut.
@@ciaranwood5585 really depends on where you’re located and what’s most available in the region. For people who live in landlocked countries or regions all ocean fare is usually expensive. The North Atlantic fluke is an alternative for the more expensive flatfish species like sole, turbot and halibut. Fluke is also known as “Summer Flounder” for their tendency to stay inshore during the summer months. These fish are also called “Left Eye Flounders”. Fluke can be distinguished from all other soles and flounders in the North America region as it alone is “left eyed”. Hopefully this is somewhat helpful…
Guys could you do a Q&A vid? I wanna know more about you, how did you meet, any set back on y9ur journey, what hobbies you have, interesting stories, have you guys ever had to fire anyone, or tell someone off, just any stories like that 👐
Can you imagine in 100 years our new alien masters have a RU-vid channel on how to prepare a human like this? I'd be fascinated to know what my prime cut us 😂
I'm not in the restaurant industry at all so I'd like to ask. Do chefs prefer to bring their own personal knives to work or do kitchens provide knives for the chefs?
If it’s a chain restaurant or maybe a pub, kitchen might provide. Quality restaurant chefs use their own knives, which are guarded like the Crown Jewels! Don’t touch another chef’s knife without permission.
The average cost of that 2kg wild caught Turbot is more than £100. Good job cost of living according to the Bank of England and IMF has decreased. I'm sure many households will take this on board when prepping their next most expensive fish for dinner.
the size of that turbot holy god. i would demolish that in seconds. it'd cost about 90 quid like. worth it. Have to say turbot is 100% always better cooked on the bone but hey.
as a commis chef,i did my 706 1 & 2 hotel &catering manager course at clacks college. Didnt no, what level i was as a chef.or baker .but well done guys, id would like to no if the sauce was bisque ,or americana.👍
For those who might be curious turbot are in the same _order (Pleuronectiformes)_ as many other flat fish including the many super families of flounders, soles, plaice, and halibut.
Only issue with the skin to flesh bacteria issue is that when you had the fillets ready the skin had already touched the board. The heat will kill the bacteria before its hand a chance to travel sufficiently especially if you cool it quickly. Edit: probably even more obviously - we eat the skin a huge amount of the time
what's your problem it's not complicated lol by the sounds of it you should stick to microwave meals you don't need to be a professional chef to fillet and cook a fish...
@@BobaPhettamine I dislike the way professional chefs use words like 'you', 'simply', 'easy' when they're in an entirely different space. You're feeding into that nonsense. I'm an English teacher and for me its easy, simple but to suggest you could do it is nonsense. You speak English, right? You can write a sentence? Come and teach Shakespeare to a Y8, class with a majority of SEN students... Sounds like you should appreciate what learning is
@@shakespearewilliam8423 filleting and cooking a fish like this is basic cooking it would be the equivalent to learning the ABC's not teaching Shakespeare lol
Are you using unhealthy SeedOil’s in your restaurant i.e. type Canola Oil…all industrial/factory processed Seed Oils can contain close to 4 percent VERY unhealthy TransFat, perfume with more….pls make a video describing your preferred oils used. You as professional chefs must never put money/cost saving ahead of making healthy food.
Turbot in the bahamas is a type of triggerfish, in Europe it's a flatfish, different species called the same thing by different people for some reason.
Chef (obviously) does it all with efficient skill, but nothing that he did was overly difficult (of course, the results of the filleting will vary greatly depending on experience and skill sets). While the turbot is very different looking than the trout or bass they're used to catching, I could show this video to any of the local "hick fishermen" and they'd be able to do what Chef did. I've never filleted a fish in my life (I'm not a fisherman; I have, however, trimmed a lot of beef and chicken), but watching Chef, I can see what he's doing and why (e.g., hold the knife flat when skinning, so the edge is the 1mm above the skin that's needed). You might not feel comfortable jumping straight from tossing fish sticks in the oven to a gourmet preparation of turbot (and who is?), but if you pay attention to the skills being taught, and work your way up, this would easily be a "make it at home"--for a special occasion, not a mid-week meal. :) At my skill level, I'd consider doing this with a fresh trout or cod--especially if I was trying to impress a date. ;)
so dont put the skin on the flesh to not cross contaminate, but youve been touching it all over and using the same cutting board and mixing it already.