How to Scale, Gut, Clean, Fillet, Skin & Store a Whole Sea Bass with Shaulan Steenson
Learn the essential fish preparation techniques from scaling and gutting to filleting, skinning, and storing in this detailed tutorial with Shaulan Steenson. Using a whole sea bass, we’ll guide you step-by-step through each process, with expert tips and techniques from Japan, including “sukibiki” (cutting scales), “ikejime” (blood removal for freshness), and proper storage methods for maximising flavour. Ideal for home cooks, chefs, and anyone looking to elevate their fish prep skills. ____ Follow us on Instagram: / w2kitchn #W2Kitchen #fishfilleting
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Nobody knows that! I learned this trick from an old fisherman!
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