35 Before 35: Learn to Fillet a Fish

Last month I spent a few days at the Ballymaloe Cooking School learning how to cook fresh seafood.

It was messy, a bit gross, and very cool.

I learned how to deal with flat and round fish, and what pin bones were.  I also learned that monk fish (the really ugly guy above) have cheeks, which are tasty.  They are also super difficult to remove so I ended up stabbing him the face a lot until I got most of the meat out.

Mission Accomplished.

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5 Responses to 35 Before 35: Learn to Fillet a Fish

  1. John says:

    Seafood, hmmm…

  2. Darla says:

    So sorry Erica, but if I had to judge how that fish tasted according to what it looks like I can’t imagine how awful it was! Not ugly fish but fugly fish!

  3. JennyO says:

    Tasty but looks OH so “G”ross! wow, you are a brave woman, I think I’ll stick with clams. 😉


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