Paul Wheston from Fish Glorious Fish shows you how to correctly take the scales off, remove the fillets and pin-bones from the Seabass. For more advice, you can chat to Paul, go to fishgloriousfish
thanks now looking for the item Pin bone for fish do you know any good brands im just trying to start filleting fish and seabass is where i am starting
"you wont have this problem with supermarket fish because its so old...." says it all... go fish for your own seabass get it fresh from local or don't eat it ;)
It’s sad that most people will never taste a fresh sea bass, and I mean one caught the same day it’s eaten and preferably dispatched using ikejime. Tastes absolutely nothing like the fishy junk you get in the supermarket and even a lot of restaurants.
@@Reuben17505 totally agree man! it blows me away how many people come to my house and eat freshly caught seabass and cannot believe how good it tastes... just because they only know store bought crap...
@@HassanIngram I describe it as meaty instead of fishy, smells of absolutely nothing but such a smooth flavour. I like to sear super hot on the skin until brown, flip then immediately turn off the heat before basting in a knob of butter for a minute or so. When cooked right I love how the flakes hold their shape. So grateful that I live on the UK’s south coast where it’s easy enough to catch!
