How to Butcher Red Snapper – Fillet a fish – How to tell if Fish is Fresh – Cooking Classes
How to Butcher Red Snapper – Fillet a fish – How to tell if Fish is Fresh – Cooking Classes
Cooking Class
Thank you for watching How to butcher whole Red Snapper- How to Fillet Red Snapper-how to deboned Red Snapper-How to clean Red Snapper. How to fillet a fish.
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How to fillet a Red Snapper quickly. This Technique is one of the best to butcher whole Red Snapper. The Knife cut close to the bone of the Red Snapper fillet. Removing the head of the Red Snapper and the fillet of the Red Snapper. Removing the pin bones of the Red Snapper. Farm raised Red Snapper are sustainable. Cooking school basic technique. Butchering basic technique. Cutting a salmon for sushi-salmon burger-. Professional butchering technique demonstration-of cutting a whole fish. Dressing and Filleting round fish. Red Snapper cooking recipes. Learn how to debone whole Snapper.
How do you know the fish is fresh- it should have a shiny, brilliant appearance, scales firmly in place. Bright shiny eyes, sunken eyes are not a sign of freshness. Bright red gills, full of blood, firm, and intact stomach; firm flesh, resistant to the touch with a nice fresh odor.
Red Snapper fillet can be sautéed-Snapper can be poached-Snapper fillet can be roasted
Professional chefs use that technique. Some of my favorites chefs are;
José Andrés recipes
Daniel Humm recipes
Tom Colicchio recipes
Dan Barber recipes
Grant Achatz recipes
Michel Richard recipes
Alfred Portale recipes
Mario Batali recipes
Judy Rodgers recipes
Eric Ripert recipes
Lidia Matticchio Bastianich recipes
Patrick O’Connel recipes
Charlie Trotter recipes
Jean-Georges Vongerichten recipes
Thomas Keller recipes
Daniel Boulud recipes
Rick Bayless recipes
Alice Waters recipes
PAUL BOCUSE recipes
JACQUES PEPIN recipes
MARCUS SAMUELSON recipes
DAVID CHANG recipes
The international culinary center
The French Culinary Institute
culinary school
cooking school