How to BREAKDOWN a WHOLE SWORDFISH
Natalie Sawyer from Ironside Fish and Oyster in San Diego, CA shows how she fillets and portions a whole locally caught swordfish for service. Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe! Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook #foodie #knowyoursource #culinaryart
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