Chef Tony Maws: Butchering a Bluefish [PART 1]

Chef Tony Maws from Craigie Street Bistrot in Cambridge, Mass. demonstrates how to filet a bluefish. This same technique can be used on other types of fish as well.

Category:

Howto & Style

Tags:

• Bistrot
• Craigie
• Filet
• Fish
• Martha's
• Maws
• Street
• Tony
• Vineyard

[zeeKxxL]

@mikinike66 Not to mention the way the guy does it on that boat, is easy. I can filet a catfish in 10 seconds, and take the skin off, but that doesn't mean that it's any better, often times, I like it with the bone on and skin pulled. The guy is just impressed by speed, not flavor.

[mikinike66]

@groffel123 This is an instructional video. Maybe that's why.

[omt07]

too much talking...

[FishOnFishing]

@x50rider haha

[x50rider]

@FishOnFishing guy snickers bar during the frenzy haha

[FishOnFishing]

@kikook222 yeah, they r one of the easiest fish to catch, i use either dimond jigs or mack chunks

[kikook222]

@FishOnFishing They're easy to catch man,I like to use the Zig Jibs, which are the jigs with a orange head and white body, that are about 1 inch. But they'll pretty much go for hooks if they're bloody

[FishOnFishing]

what did you catch him on?

[ar15xm15e2s]

@TheoMSH ?Wtf is the big deal about a glass table? lol

[groffel123]

THIS GUY NEEDS TO WATCH THAT MAN CLEANING BLUES ON A MOVING BOAT.... capslock....the boat guy cleaned 20 or so blues that size and lager in the time it took chef boy oh boy here to clean that one fish