Grilled Fish 101, From Market to Table, With Chef Michael Cimarusti

Learn everything you need to know about fish from market to plate. Chef Michael Cimarusti will take you through the basics, like where to source fish, how to tell when it's fresh, the best way to season it (a surprisingly simple pro tip), and the final key step that many home cooks miss. Iron Chef winner Cimarusti's Providence restaurant features some of the best seafood specialties in the country and he's letting us in on a few of his secrets.

More questions for Chef Cimarusti? Let us know!

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7 Questions in the Kitchen highlights popular chefs and food experts answering questions in their very own kitchen. We get culinary masters to talk about their passions, from a special cuisine to their favorite gadgets, and then show you the tricks of the trade. Watch and discover new, never-before-aired information about all the chefs you should know, and learn how their professional knowledge applies to you at home.

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• Category

  • Food
  • Entertainment
  • Learning & Education

• Produced by:

  • BermanBraun
  • Rodale

[bobiii3]

What was the chili from france called?

[Hailey Brown]

you can use the same techniques on larger portions of fish.

[IncogInfidel]

wow you showed me how to make one bite of fish.

[Paul Singh]

no black bass is a real fish

[LollixMochii]

You guys have a new fan and subscriber, keep making these awesome videos! ^^

[LollixMochii]

And this chef is a fisherman :D

[4142star]

Nope, he means black bass.

[GladiatorShield]

chefs don't know there fish fishermen know their fish

[NlHaoDude]

google it. im pretty sure that this chef knows his fish.

[GladiatorShield]

wtf is a black bass, he means a sea bass right?