The Best Way to Butcher a Fish | Epicurious 101

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Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time demonstrating everything you need to know about prepping and filleting a whole fish for cooking. Whether you need help making a pick at the market, looking to break a fish down piece by piece, or even need tips on cooking and serving a fish whole, chef Frank has you covered in his customary fashion.
Learn more with Chef Frank on his RU-vid Channel ProtoCooks!
/ @protocookswithcheffrank
Follow him on Instagram at @protocooks
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0:00 Introduction
0:41 Chapter One - Purchasing Fish
1:53 Chapter Two - Filleting
2:25 Round Fish
5:53 Flat Fish
10:06 Chapter Three - Whole Fish
13:44 Conclusion
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Опубликовано:

15 май 2024

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Комментарии : 184

@ayhamchtay5410 2 года назад

What would the cooking world be without the, Chef Frank

@beyondtheearth 2 года назад

horrible

@fawazzainullandeeen1164 2 года назад

Still cooking world , though i appreciate if frank was there

@Pine230 2 года назад

Dull and boring...and deserving of destruction...

@priyashreiya1080 2 года назад

Frank is the best chef. He has everything. Talent, humour, skills literally *EVERYTHING* & that's why we love him ! 💜

@fransciscustjokro7360 2 года назад

he doesn't make his fish this time

@priyashreiya1080 2 года назад

@@fransciscustjokro7360 Haha 😂

@jericklazaro2075 2 года назад

As a sushi chef, I can confirm that this man is a genius.

@NRUTO-ev6op Год назад

shut up

@davidhalldurham 2 года назад

We love Frank here at our house. I always learn something and he's really funny.

@jagerzaku9160 2 года назад

His recipies on his channel are fantastic

@DirtyFrigginHarry 2 года назад

I worked at a fishmarket in my early twenties but I was very bad at it and quickly fired so this is very helpful

@ClothesCat 2 года назад

As a Norwegian I can share that I have never met anyone, ever, who has preferred scales to a soggy fish fillet. Scales are nasty and ruin the meal, a little extra moisture is manageable. The advice I got from my family when I was little was that if you are afraid you can't get all the scales off a fillet then you simply don't fillet the fish. Then again back then boiling was a lot more popular.

@TheCotzi 2 года назад

Some scales are totally edible and in asia some get made in a tempura and fried dont know if it is normal but have watched it in a video

@mr.t6097 2 года назад

On the round fish the pin bones are along something called the mud line which you can cut completely out in a V shape. There is blood flow in the mud line and it's the fishy part of the fillet so it's good to cut it out completely.

@ColombianLNP 2 года назад

I love chef Frank ! He is awesome! Cheers from Colombia amigos!

@hannahdennis6533 Год назад

New viewer, I'm not even cooking fish, I just like to listen to him in the background while cooking. You're awesome Chef Frank

@MeegMaster 2 года назад

I love Frank. Entertaining and informative.

@Love2Banime 2 года назад

I like Frank. It's amazing when he teaches

@yuma_thesassytenshi8225 2 года назад

👏👏👏

@broly6524 2 года назад

Really loved this look forward to learning more. Been wanting to learn how to cook an clean out fish it is one of those that is super difficult for me.

@BradimusMaximus78 2 года назад

I’m loving all the solo Proto content!!!

@Rndmsr734 Год назад

Thank you, chef Frank and team! Funny and instructional. Loved the roasted branzino.

@dylanf3108 2 года назад

Thank you Chef Frank for the help

@WarpFactor999 2 года назад

You missed walleye pike! The #1 favorite fish in the N. Midwest. Easy to fillet and no pin bones! Nice video Chef!

@JohnHausser 2 года назад

Nice job chef Frank ! Great teacher ! Cheers from San Diego California

@fierenz 2 года назад

I love this guy :) Always a real pleasure to watch. Thanks

@nichtlachen1554 2 года назад

I'm a simple man. I see Chef Frank, I'm happy

@woodstream6137 2 года назад

I was watching chopped and this guy had a neat pin bone hack. Lay the filet over an upside down bowl and the pin bones will stick out easier to tweezer.

@Argonaut520 7 месяцев назад

That asks for the demonstration, can I get the video name to look for?

@TheJCJexe 10 месяцев назад

What an amazing teacher!

@mikewozawski1634 2 года назад

I love frank he's a great on explanation and having fun at the same time

@clarissakrigger4599 2 года назад

It's a skill I want to learn but terrified to do. Thanks chef

@glorijagabrielerutkauskait3391 Год назад

im not sure why did i watch this, but it was totally worth it! great work!

@kellywhite9299 2 года назад

I'm of the strong opinion that running a fillet under water does not remove flavor. It does remove scales, slim and blood that may be on the meat from the cutting board. Laying the fillets on a towel (paper or otherwise) after rising will remove the excess water, and all is good.

@alexalviso654 Год назад

i got a sepcked trout and thank you for this

@emanuelebolli6437 2 года назад

Thank you Frank

@brokenglassshimmerlikestar3407 2 года назад

When I was little, my family always let me have the fish eyeballs. There's some gooey good stuff in there, same with inside the fish head!

@thewhitepenguin1328 6 месяцев назад

Thank you so much ❤

@mariefusaro301 2 года назад

I love this guy

@morriganwitch 2 года назад

Gotta love Frank xxx

@maryngshwuling9916 2 года назад

Thanks for sharing 🌈

@harmonicspice2536 2 года назад

Chef Frank, I am big fan and I like your work and all ,but when it comes to whole fish the only correct way is to use your hands to enjoy the fish. That's a strong opinion too btw😃. Keep up the good work.

@furretman3741 2 года назад

meat is always finger food for me

@kliverjohn 2 года назад

That flat fish cooking method very excellent. And now how my mom cool : Throw whole fish in hot oil. Calm and steady while oil splash like wave hitting rock.

@vso8247 2 года назад

Roasted/oven baked thai whole fish is my favourite way to eat fish! Its so juicy and flavourful!

@eduardradoiu4897 2 года назад

Respect!!!

@ZENsushimuncher 2 года назад

Frank Proto is the BEST

@cheng1991 2 года назад

Frank has great sense of humour

@Righthand_ Месяц назад

“You are not a surgeon” Dr Murphy takes that personally

@eyanatahmed9911 2 года назад

We love FRANK!

@arsenijereshkovich8774 2 года назад

Totally agree on Scales, jesus they're so nasty with that cold plastic texture. Thank you Chef Frank !!!

@chiujacky2905 2 года назад

In my hometown, steaming with ginger, scallions, and soy is the best way to cook fish.

@priyashreiya1080 Год назад

May i know where are you from?

@idunno3302 29 дней назад

the new video with the real butcher was great!

@LilT2o00 2 года назад

The eyeballs are great

@ruffr4bb1t 2 года назад

Yes! I’m still intimidated by whole fish but i want to start saving the bones for stock instead of buying the store condensed stuff

@rmurray819 Год назад

Idk if you’ve ever been fishing before but I like to practice on dead bait fish

@lauryn_jc 10 месяцев назад

Frank: "When buying a fish..." Me, pulling out my fishing rods: "Buying?"

@allankaangtv6350 2 года назад

Wow,, nice!

@namulondobeth8345 2 года назад

Mr. Frank thanks for teaching really very wonderful

@MUTFAGINIZDAYIM 2 года назад

Emeğinize sağlık 🤝🙋🇹🇷

@kaizerkoala 2 года назад

As a Thai, I'm on team whole fish all the way. No filleting either, let me be a savage on my fish.

@pro_154 2 года назад

respect XD

@harmonicspice2536 2 года назад

My dude

@steelkamote1888 2 года назад

As a Filipino, I agree

@Me-eb3wv Год назад

You eat everything even the bones and head?

@akuiori 10 месяцев назад

congrats, to each his own though...

@rizrizriz 2 года назад

I gut my own fish. That way I know it's really clean and thorough.

@gg31hh 2 года назад

I wonder if Frank can teach us if method of cooking in camp is different to cooking in kitchen?

@csabah.6251 2 года назад

Good stuff. One more thing to check for freshness. The gill should be dark red. If it is pale... don't buy it.

@sourabhjain4522 2 года назад

pls do a Biryani challenge cheap vs expensive

@pb7199 2 года назад

personally as a Bangladeshi person I think filleting fish is a waste of time (we eat a lot of bone-in fish in our cuisine so you learn how to eat around them very young, plus ain't nobody got time to fillet fish all day long) but I love Frank and I respect sushi chefs for thei skill and expertise

@joseluissilvazegarra 2 года назад

Please tell chef frank also to know if the fish that you buy is fresh is also in the gills, if they are red like ruby it's fresh but if it is black or purple it's old.

@AbwoliMorine Год назад

I ❤ how you do your fillet

@siddlicious Год назад

Frank, is there a reason you ate the first filet with the fork upside down? Is that a technique or just something you did in the moment?

@elizavetavinokurova7624 2 года назад

Fish has always been intimidating for me. I hope these tips will be a first step to overcome that. Thanks chef Frank!

@fransciscustjokro7360 2 года назад

Frank usually makes his own fish

@mahinmuntaha1068 2 года назад

The creator of Epicurious has been waiting over 14 years to get so many views and subscribers

@ogbonker 2 года назад

Wow

@yanislavbochev8221 2 года назад

Hello, what is the brand of the knife

@jadedDoll 2 года назад

Uncle Frank strikes again!

@davidtaylor8822 2 года назад

Here in the UK, that branzino is called 'bass', or 'seabass' (a tautology, as there are no freshwater bass in the UK). And being a Brit, I just can't get used to 'fillay' - I 'fillet' my fish (and I eat plaice skin - delicious!).

@grovermartin6874 2 года назад

Both fillet (fill-it) and filet (fi-lay) are used in the US. Just to be sure to make things harder. Look up the pronunciations for "banal" and emphasis on "ballet" for more fun.

@alfredkhew1634 2 года назад

13:37 cheek is the best part, get it silently and give it to the woman you love.

@TY-ob7fz Год назад

Hey frank. Better than cheeks are the gray matter in the fish head. 😋 Sweetest and tastiest part of the whole fish.

@jep9092 2 года назад

Tasty

@samerick2787 2 года назад

Some may say Frank farms his own fish😅

@issaaraki4765 Год назад

As a sushi chef its slightly different. We don't use a flexible boning knife, but rather a pretty stiff and thick knife. Theres nothing wrong with western style butchery, however its a lot more messer which is an absolute sin in a Japanese kitchen.

@FxMal 2 года назад

I am that savage that eats the flesh right off the bone on a whole fish lol

@rubenbroodryk4855 2 года назад

Frank needs his own channel

@woodstream6137 2 года назад

He does or did, can't remember the name.

@woodstream6137 2 года назад

Protocooks with Chef frank

@nozrep 2 года назад

ayeee Will Sasso is a secret professional chef! 🥴🤪 bet Chef Proto has NEVER heard that one before. Surely not. My joke is certainly totally original. hahaha anyways, excellent tutorial.

@catsmith233 Год назад

So you just fry it in the pan? I’ve been grilling mine

@nozrep 2 года назад

why did they spell filet incorrectly the whole time and in the title? Jeewhiz. such a great video anyways. I have been fishing more lately but other people have been fileting them and I need to learn to do it myself.

@squealingbagpipes1686 2 года назад

Mike Cruz should be doing this!

@yuma_thesassytenshi8225 2 года назад

👏👏👏

@ashtyn..rose0 2 года назад

is it just me or do i feel bad for this fish- also good job chef frank! you helped me learn how to cook and i love it now!

@Whysoserious___ 2 года назад

For cleaning a cooked fish go for a waiters video. Thanks for the rest of the video.

@AmberU 8 месяцев назад

The skin is very tasty !

@Pine230 2 года назад

I love eating the skin of flounders, a type of flatfish, with curry powder.

@moh6296 2 года назад

Why did you guys remove the part of him cooking the fish??

@siewheilou399 Год назад

How many knives?

@Bears2024 2 года назад

Did Frank sail out himself and catch these?

@galacticmechanic1 2 года назад

now bread and fry the fillet 😋

@thepimme 2 года назад

The different coloured sides on that second fish are giving me the hibbie jibbies

@Forsakianity 2 года назад

lightly fried fish fellets

@mscoochi Год назад

1:48 I’m sure I’ll end up at the store that tries to charge for scaling

@TheCotzi 2 года назад

When you skin a fish and the skin is edible you can Deepfry it like Tempura the chin meat from the head could have ben cut out also a spoon to scrape the spines could be also told but away from that nice video

@ChibiSteak 6 месяцев назад

13:54 fin.

@Dahalx 2 года назад

I want those tweezers

@davidmilhouscarter8198 2 года назад

13:44 Jeepers creepers 👀

@chinnidiwakar 2 года назад

Iam not afraid of fish, iam afraid of frank

@jdawg4510 2 года назад

As someone who's fileted thousands of bluegill it annoys me how chefs fileted small fish. You can do each side in one continuous cut and it's easier to remove the skin if it still attached to the tail.

@HAmerberty 2 года назад

Kiss the fish! Kiss the fish! Kiss the fish!

@johnsmalldridge6356 Год назад

You can just continue to fillet over the over the rib bones and avoid dulling your knife on the bones.

@findmi2708 2 года назад

I wonder if chef proto and chef ramsay are friends or acquainted?

@jamesevans7388 2 года назад

Do ppl not eat the fish brains? Its pretty tasty when roasted.

@jayharv285 Год назад

It's not exactly common in a lot of areas and can be unsettling for a lot of people

@mchief3463 Год назад

does this hurt the fish

@afout07 Год назад

Rinsing fish is perfectly fine if you're cooking the fish right after you rinse them. It is not a good idea to rinse your fish fillets and then throw them in the fridge for a couple days, especially not saltwater fish.