Good Thing There’s Sauce: How to Butcher and Cook Whole Fish
Dear readers, I have a confession to make: while I work in the seafood industry and am an avid seafood lover, I have never filleted a fish. It’s not for a lack of opportunity per se. The thing is, I was raised in an Asian family where the policy on fish was, “If you can’t pick out the bones, then you don’t deserve to eat.” So we cleaved our fish into large steaks or steamed it whole, with a splash of soy sauce over a shower of ginger and scallion strips. It was simple and satisfying, no need to get fancy.