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Chapter 2: Gutting & Scaling Fish
Hook, Line & Supper with Hank Shaw
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4m 53s
Step-by-step instructions on how to gut and scale fish, plus tips on when you’ll want to use this technique instead of filleting, what equipment you’ll need and more.
Up Next in Hook, Line & Supper with Hank Shaw
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Chapter 3: Filleting Fish
You’ll learn simple fillet techniques and which fillet knives are best.
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Chapter 4: Fish & Seafood Stock
Making stock from fish and seafood is a much faster process than with poultry, wild game or beef. Here’s how to make a non-fishy smelling fish stock you can use for rice, soups or pasta.
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Chapter 5: Raw Essentials
How to eat raw fish and seafood without getting sick. Hank gives you an overview on popular raw dishes and makes ceviche to illustrate.
