Sharpen your knives and come to attention because class is in session! Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cleaning and preparing just about every fish you could encounter in the kitchen. Not every fillet is made the same and learning the proper technique can elevate your seafood game to the next level. So, if you’re ready to learn how to fillet every fish, Mike has you covered and then some.
00:00 Intro
00:41 Sardine
01:36 Porgy
02:49 Mackerel
04:41 Branzino
06:11 Striped Bass
07:52 Sea Bass
09:19 Arctic Char
10:16 Red Snapper
11:34 Catfish
13:43 Trout
14:47 Tilefish
16:18 Hiramasa
17:11 Pollock
18:21 Salmon
20:01 Monkfish
21:45 Mahi Mahi
23:07 Skate Wing
25:29 Turbot
27:22 Fluke
29:20 Squid
31:36 Octopus
Follow Mike on social! @booyamike
