If you've ever filleted a fish, you know maneuvering around the bones, skin, gills, and teeth can be a little intimidating. Ever wonder how chefs tackle really big fish? The chefs at NYC's Del Posto restaurant put together a video sharing their technique. It's a rather graphic (we are talking about butchering a very large fish here) but interesting look at how skilled chefs break down a big catch.
Firstly, this video is about Kindai tuna, which is a more sustainable and farmed option than controversial blue fin tuna. It's a rare find in the US and fetches a hefty price. And it's no small task to break down into small pieces fit for sushi. Dramatic music aside, it's clear the chefs know what they're doing. Even with that neat diagram of the parts of the fish, I'd be at a total loss.
Del Posto, a restaurant headed by Joe Bastianich, Lidia Bastianich and Mario Batali, it turns out, has put an number of similar how to videos on YouTube (who knew?). If the tuna has piqued your interest, check out the following:
• Del Posto Gnocchi
• Del Posto Pumpkin Cappellacci
• Del Posto Chocolate TreeRelated: Tsukiji Fish Market Tokyo, Japan
(Images: Del Posto Restaurant YouTube channel)