Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Feb 19, 2009
Mermaid Inn chef Laurence Edelman walks you through it.
======================CHOW.com========================= CHOW Tips are the shared wisdom of our community. If you've figured out some piece of food, drink, or cooking wisdom that the world has to know about, send us a message and tell us what you've got in mind!
TRANSCRIPT Going to show you how to fillet a red snapper. These are really spikey. They will hurt a lot if you're not careful. There are two fins here and here and then one in the back. If you want to buy a whole fish, definitely have them scale it for you, there's no honor in scaling fish. So here's the backbone. We're going to take our knife, rest it right on top of there and start sawing away at some of these smaller bones and you're going to walk away with a perfect fillet. For the other side we're going to do the exact same thing except, instead of resting the knife down, we're going to pull the knife up towards the bone. Voila, two fillets.