PROCESSING

With the exceptional array of fish available, you need to have the ability to prepare each type for your method of cooking. Check out these tutorials for specific fish preparation.

PROCESSING STANDARD FISH

Filleting an upright swimming normal fish is a challenging task that requires some practice.  Each species is different, so learning a single skill will not always make you successful.

PROCESSING FLAT FISH

Flatfish look completely alien.  Their shape defies our notion of what a fish should be.  Their anatomy is unfamiliar.  Those factors generally cause people to assume that they are difficult to work with, but flatfish are by far the easiest fish to work with.  They are clearly marked with lines to guide the butcher.  They have small, soft scales.  They have relatively little viscera to contend with.

PROCESSING A SCULPIN (BIG-HEADED WILD CARD FISH)

This technique works for many types of big headed, low yield fish. They can be intimidating to work with, but processing them in this way makes it just as easy as more standard-shaped species.

FILLETING A FISH WITH AN ELECTRIC KNIFE

 For many fish, it is easier to use an electric knife and the yield is higher than it would be using a regular knife.

PROCESSING WHOLE CRABS

Crabs require a little instruction and a lot of effort to work with.  That effort will be rewarded with sweet sweet crab meat.

PEELING A WHOLE SHRIMP

Shrimp are among the most common types of seafood consumed in the United States and that means you can buy them pretty much any way you want them. If you've never seen a shrimp with its head on, it might intimidate you, but don't let that happen! Follow this simple guide to peel and prepare a whole shrimp.