Live stream preview
Chapter 10: Butter Poaching Fish
Hook, Line & Supper with Hank Shaw
•
6m 1s
It’s a genius technique for lots of kinds of fish and seafood, and you can even reuse the butter. Hank demonstrates with haddock.
Up Next in Hook, Line & Supper with Hank Shaw
-
Chapter 11: Frying Essentials
Basic tutorial on how to fry fish and seafood. Spoiler Alert: There are lots of ways. Hank will demonstrate with beer battered haddock – a New England classic.
-
Chapter 12: Fish & Seafood Stews
Hank demonstrates how to build a better fish stew in general, and makes a great seafood gumbo with crab, shrimp and sausage in the process.
-
Chapter 13: Reeling It All In
Tying together lots of short tips and tricks to make you a better fish and seafood cook. Hank covers fish care on the boat, storing fish in the fridge and freezer, food safety and more.
