The Best Way to Butcher a Fish | Epicurious 101

Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time demonstrating everything you need to know about prepping and filleting a whole fish for cooking. Whether you need help making a pick at the market, looking to break a fish down piece by piece, or even need tips on cooking and serving a fish whole, chef Frank has you covered in his customary fashion.

Learn more with Chef Frank on his YouTube Channel ProtoCooks!
Follow him on Instagram at @protocooks

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0:00 Introduction
0:41 Chapter One - Purchasing Fish
1:53 Chapter Two - Filleting
2:25 Round Fish
5:53 Flat Fish
10:06 Chapter Three - Whole Fish
13:44 Conclusion



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[priyashreiya]

Frank is the best chef. He has everything. Talent, humour, skills literally *EVERYTHING* & that's why we love him ! 💜

[ayhamchtay]

What would the cooking world be without the, Chef Frank

[davidhalldurham]

We love Frank here at our house. I always learn something and he's really funny.

[LoveBanime]

I like Frank. It's amazing when he teaches

[lumpialimpia]

As a sushi chef, I can confirm that this man is a genius.

[DirtyFrigginHarry]

I worked at a fishmarket in my early twenties but I was very bad at it and quickly fired so this is very helpful

[ColombianLNP]

I love chef Frank ! He is awesome! Cheers from Colombia amigos!

[ClothesCat]

As a Norwegian I can share that I have never met anyone, ever, who has preferred scales to a soggy fish fillet. Scales are nasty and ruin the meal, a little extra moisture is manageable. The advice I got from my family when I was little was that if you are afraid you can't get all the scales off a fillet then you simply don't fillet the fish.

Then again back then boiling was a lot more popular.

[BradimusMaximus]

I’m loving all the solo Proto content!!!

[MeegMaster]

I love Frank. Entertaining and informative.

[mr.t]

On the round fish the pin bones are along something called the mud line which you can cut completely out in a V shape. There is blood flow in the mud line and it's the fishy part of the fillet so it's good to cut it out completely.

[hannahdennis]

New viewer, I'm not even cooking fish, I just like to listen to him in the background while cooking. You're awesome Chef Frank

[harmonicspice]

Chef Frank, I am big fan and I like your work and all, but when it comes to whole fish the only correct way is to use your hands to enjoy the fish. That's a strong opinion too btw😃. Keep up the good work.

[woodstream]

I was watching chopped and this guy had a neat pin bone hack. Lay the filet over an upside down bowl and the pin bones will stick out easier to tweezer.

[kaizerkoala]

As a Thai, I'm on team whole fish all the way. No filleting either, let me be a savage on my fish.

[issaaraki]

As a sushi chef its slightly different. We don't use a flexible boning knife, but rather a pretty stiff and thick knife. Theres nothing wrong with western style butchery, however its a lot more messer which is an absolute sin in a Japanese kitchen.

[broly]

Really loved this look forward to learning more. Been wanting to learn how to cook an clean out fish it is one of those that is super difficult for me.

[mikewozawski]

I love frank he's a great on explanation and having fun at the same time

[WarpFactor]

You missed walleye pike! The #1 favorite fish in the N. Midwest. Easy to fillet and no pin bones! Nice video Chef!

[glorijagabrielerutkauskait]

im not sure why did i watch this, but it was totally worth it! great work!