Go to the Article: Butchery • Halibut
This video is amazing. Love the tree board as well, is it as easy to clean as stainless steel?
Yes, very easy to maintain.
Wow, I had never thought of cutting a finger hole for the tail. Can not wait to try it out. I love breaking down fish, and halibut is one of my favorites.
Missing shears in equipment. Great video. Monk fish next round?
Awesome work on that fish!
Good work, respect for the product at the highest level!!!
I'm waiting for the polished video on cutting carrots. Really though the video is educating but the whole romance in butchery is way too eccentric. It's a dirty job and any cook that has to process over 200 lbs of meat a day on top of their station setup would agree that it's just cutting fish.
Hey, what is the long flexible knife you use in this video?
http://www.amazon.com/Misono-M...
- originally posted by Nicholasgav
I am sorry you feel that way, I don't think it is a dirty job at all. It can be if you make it that, definitely. I have been cutting fish and processing vegetables my entire life. All over the world in fact, even many, many pounds a day with little time to do it. Seeing it in a romantic light is what makes is a sustainable process for a cook. Approaching it in a careful way is what makes you better at it every day, otherwise you are simply join throughout the motions.
- originally posted by Grant Lee Crilly
This looks like it could be a meditation. Slow and easy, focused.
Just a quick bit of info on the cheeks (don't forget to remove the skins). They can be prepared just about any way you would prepare scallops, although you need to be very careful not to overcook them.
This is a dead link - what knife is this?
Beautiful work Grant. The cheek meat (oysters) is the best little cut on the entire fish. Great butchery is the first step in showing the true reverence in the use of the animal.
its a misono ux-10. not sure if they make the scalloped blade anymore but here is the straight edge. http://www.chefknivestogo.com/miuxsl27.html
awesome man! you guys are awesome! great job Grant!
Hi ChefSteps , I would like to know what knives did you use to make halibut done in this demo ... name and serial nr please ...
at the fish store here they sell halibut pieces, which are cheaper than full size halibut and look like thin fillets, but when I cook them (oven, 30 mins) they run into orange balls of fat! this is despite having holes underneath to let oil drip. is this fish really halibut? i squeeze them and the oil drips from them. there's a lot of fat tissue there too.
