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Chapter 7: Pan Seared Fish & Seafood
Hook, Line & Supper with Hank Shaw
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7m 47s
This technique is how most restaurants cook fish and scallops and it’s easy to learn. Hank demonstrates this technique with a nice piece of Hamachi and serves it simply.
Up Next in Hook, Line & Supper with Hank Shaw
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Chapter 8: Cracking a Crab
You can clean most crab the same way and Hank will show you how. He finishes the lesson by making simple Chesapeake-style crab rolls.
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Chapter 9: Grilling Fish
Grilling whole fish can be scary, but Hank walks you through how to do it right every time – without the fish sticking – using trout.
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Chapter 10: Butter Poaching Fish
It’s a genius technique for lots of kinds of fish and seafood, and you can even reuse the butter. Hank demonstrates with haddock.
