How to fillet and butterfly a fish

In episode 2 of The Expert Series, experienced Durban fishmonger Caroline Bukhosini - of Seafood-Hyper - demonstrates how to fillet a fish, as well as how to butterfly one. Watch and learn, then try it for yourself.

[@michaelcook9612]

this is so therapeutic to watch 😍

[@andreasioannides5595]

Great video !

[@theyellowgloves]

Happy christmas and a lovely new year

[@marcg5130]

Very interesting and insightful great reference images for my little mermaid drawing xD gonna be gory

[@Machster10]

Use shears to cut the rib bones when butterflying. The shears are a necessity to cut through larger bones. Butterflying saves alot of meat!!!!!

[@christophertandy7977]

When I butterfly a fish I get it whole , not gutted and cut from the top , taking out the dorsal fins. The join is the belly , no bones :) no fin

[@l.vanessaedworthy1366]

You should touch then move the fisheye 1:16

[@Machster10]

Also the bones and the skin are what gives fish flavor. Never remove them. Once you have your butterflied fish put it skin side down on your bbq away from the coals and let it bbq (not grill) for an hour with aged alder or oak wood chips.

[@gabrielesquillace4452]

🥇👌👍✨👑👏🌟💯✌️🎖️🏅💫🏆🌠

[@Machster10]

Also why bother butterflying the head? Thats a hassle for nothing. Just butterfly the body.

[@JeffSmith-eq3kc]

Should have used a nicer quality fish for the demonstration.

[@souldreamer9056]

“Without wasting” you say??? That is a lot of waste.

[@randomskater92]

This lady is horrible! This is some of the worst filleting I have ever seen. Ripping apart the flesh, scales everywhere, all those uneven strides and excessive motions-- the worst is seeing her remove the pin-bones by cutting a "V" on the loin.

[@Hallowsaw]

just look at 1:45 people. See how rough that fillet is? This is a horrible job. If you want to watch fish being filleted, watch a fishmonger do it not a chef. Fishmongers do it all day long and are extremely fast and precise. Chefs know what herbs and spices are for but they are typically horrible at cutting meat and fish. They just don't do it enough

[@Hallowsaw]

@tom cool a novice at best. Not a professional. Must work at a store that only cleans 5 fish a day. I was trained at a place that did 100-200lb of fish each day.

[@cUser691]

@@Hallowsaw but how do you get competent at fishmongering if you’re at retail grocer and don’t get lots of customer requests to fillet etc?