How To Fillet Every Fish | Epicurious

I'm Mike Cruz, Greenpoint Wholesale Fish Manager, and I'm here to show you how to

fillet

each

fish

. I usually carry about three knives with me depending on the size of the

fish

. One of these butcher knives is really good for cutting off heads, this seven inch curved

fillet

ing knife and a little five inch type. You'll also need a pair of scissors, a steel to keep the knife sharp, a scraper and a good pair of tweezers to remove those sardine bones, I think people are kind. Think of sardines as something Grandpa has hidden in a can that he hasn't touched in 10 years.

Sardines require no tools to prepare the flakes you see here, totally edible and are always served whole if they are fresh, so to prepare them. sardine you are going to open the gill plate grab it by the gills and pull them out once the gills are free you will grab it by the collar here and without much pressure it comes off so now grab the collar and the gills and using your finger to open the belly, you will get all the guts out as soon as you do, the ribs start to separate on their own and touch one side of the spine, you can use your fingers like a knife and just run it down and do the exact same thing on the other side , make sure you are completely free, then lift the spine from the center, you will slide the tail, lift these up and take them out and then you will have a butterfly sardine pargy the pargy is a classic east coast fish.

I always see pargys as the pigeons of the sea, which is not a bad thing. I usually say this because they have some crazy colors when they first come out. the water has many purple, green and blue colors, it is a classic like fried fish, it will surely stain the fish, so to start we will grab our scaler, remove that fin and start peeling the scales back making sure to go diagonally against the fiber. of the scales from the tail to the head, making sure to remove anything that will get in the way of your knife.

If you're having a hard time scaling these fish, just play with the climber's position, I mean just nice. It depends on the fish and what problems the scales cause you. The skeletal structure will be quite basic. Lift this up, go down under the collar and come out to make the first cut on the head. Now porgys can be skinny sometimes. So it's especially important to make sure you stay firm until the bones break the rib bones by pushing them down and peeling the steak. Now, one thing I think people don't give porgy enough credit for is its fat content and you'll feel it when you cut into it, how oily the fish is, that's the porgy fillet, Boston mackerel, this fish is very fatty, definitely has a strong fish flavor, which is great because it's a super good for you fish, super high and really good omega fatty acids. for brain development and things like that, this fish is amazing and my personal favorite, so Boston mackerel is a great fish to eat whole, whether you just take the guts out and throw it in the oven or make it in butterfly shape, and that's what I'm going to do.

I'm showing you today, so with this guy open up the gill plates and just cut off that same tip, work around some sort of membrane and open it up being very careful not to puncture too many organs and you'll open this guy up and stick your scissors in. Gently pinch and twist the tip of the gills and pull up and out and take a paper towel to clean the inside. This blood has a pretty strong flavor, so you don't want too much of it touching the fillets, so we'll do that. start from the tail, just stay on top of these little fins here, make your first very shallow cut, making sure you're on top of the bones, opening the belly cavity, gently breaking the ribcage and working your way to the other side, breaking the Las remaining bones once you have that side free, flip the fish starting from the head and using just the tip to start breaking those bones and being careful not to completely cut through the skin, then with the scissors you will cut. right in the middle of the tail to get to the bones and once you're here you can just pull it out and snap it with the head away from you and just get close to those ribs and just gently move your knife under them, same thing on this side and just follow them away from the meat as you do it and with these guys, because their bones are so small and brittle, it's totally fine to leave the bones in and eat it as it is branzino bronzino is a European bred sea bass is usually eaten whole , sometimes you see steaks.

I think this is probably one of the best very low maintenance introductory fish. You can cook it any way and it will probably be delicious, as with

every

thing else, the scales should come off. The most effective way to scale a fish if you are doing this at home and don't want scales

every

where is to fill the sink with water and scale the fish under water, and bronzino is a pretty buttery fish to fillet and that the meat kind of just wants to come off the bone, so when you go through the collar here you really want to be gentle and just use the tip of your knife, you don't want to put pressure on it and start piercing any organs that could damage it. the meat, so what you're going to do is start your first cut towards the head and very gently go down and open the spine, except where you have to get all the way to the ribs, you're going to want to put a little bit. of pressure and just go through them and then go very gently being careful not to touch any organs and using small but gentle cuts and releasing the fillet and moving to the second side, release the collar and when I go to my second position in On a fish, I like using the length of my blade to make the first cut just because the tail is a little thinner, it wobbles a little as you cut it and I push down on the ribs to flex them.

My way, once they're free, you can put your knife in and just keep going down and you'll trim away the belly membrane. You'll have a nice bass with retarded bronzino stripes, so it's really a farm striped bass for the most part. Those familiar with wild striped bass here on the East Coast will see that this is obviously very different, but with striped bass fisheries in such critical conditions as they are now, it's probably a very good alternative for us to start. look for. at Farm Grace Stripers so with this fish we're going to have to scale it and with these particular fish you can clean the collars and those are delicious and now we're going to gut this cut guy here come in with your scissors facing up. the neck and down to the belly, opening it up and just pinching the gills without cutting them, you're going to twist and go up and out and you should get most of it out with it and this guy is just going to take a paper towel to clean the inside. now we're going to cut this guy taut and make a sharp angled cut to free up the neck and then just gently go down the back of the spine at an upward angle to break those bones and go through the abdomen, same thing down to the other side and I actually got stuck there and it's good to do something when you get stuck, actually say you go through the skeleton and you have half the fillet free and part of it is still stuck there, lift up where you're stuck. and just take the tip of your knife and start scraping little by little until you free those bones, pushing down and angling your knife towards the skeleton until you're free and you're not stressing too much, okay, finish your cut.

What I'm actually cutting out is essentially the stomach lining, which can sometimes be a little tough and as I mentioned before, these little collars actually make a very delicious meal if you roast them with a little soy sauce or something. . They are practically the ribs of the fish world. Sea Bass Black sea bass is a local fish. This one came from Massachusetts. They are excellent mild fish. They are perfect for frying, baking, cooking raw whole. All kind of things. This is a very versatile dish and very delicious, so we will use our scaler. You can put quite a bit of pressure on this fish, but you don't want to try too hard and risk puncturing the skin, so grab your scissors, just make a cut.

Insert your knife. and just start cutting through the shell and that should get it all out at once some crabs is actually what he's been eating this is only half the crab and now you clean the cutting boards, you cut behind the head, you open the collar and you'll see Stick your knife in through the back and make a shallow cut right along the back, opening it up so you can see the bones. Make another cut. Make one here and you'll be good to go. Now it will go through the spine on the other side. For the rest of the steak, what you're going to do is angle the knife pretty hard and put a little bit of pressure on the bones and then when you get to the ribs, you're going to have some bones that you're going to need.

Open up and you'll start at the tail, use your momentum and just go through them and then make a sharp angle to get over those ribs, get all the belly meat, you'll finish the steak for the other side, just flip it over. same thing, so you have a sea bass with two nice fillets, hopefully there won't be too much meat on the bones and save it for some soup and you'll just trim it, there you have two black sea bass fillets ready for dinner. salmonid practically a cross between a trout and a salmon raised mainly in Scandinavian countries.

You can expect everything that salmon has to offer, just a little bit fattier, a little bit more buttery, it's definitely a very easy fish to cook, so the easiest way to fillet them. The fish you have to pick up by the fin, put a finger right under the eye just to get leverage and I would just cut right behind the head diagonally and just cut off the head that goes away, you can make soup. What are you doing? start at the top of the spine just make a small cut just opening it up and then very gently follow that line and then once the fillet is free from the back half turn the knife go in from the tail with just the tip and just pass it on. lengthwise, flip it over to finish the cut, all you want to do is trim this section of rib leaving as little waist as possible and voila, Arctic char fillet, red snapper, these are usually caught in the Gulf of Mexico, a fish that likes to eat a lot. of seafood, a lot of crabs, a lot of sweet things, so this fish is very popular with Caribbean foods and things like that, but it could be a really good ceviche, really great raw tacos, it's a great option, everything is great, first it's a good fish. we have to climb it so now with the stuffed snapper they have some pretty aggressive ribs so that's something to pay attention to, they're pretty steep so you're going to make your first cut behind the head, open the neck and follow the back gently and these guys also have quite flaky meat so you'll have to be careful not to be rough with the steak and when you get to the ribs the first one curves slightly the second one follows and then they become somewhat normal. so you want to have that sharp angle, put that extra meat around that first rib, that second rib and then as usual, follow it down and finish the cut.

One thing that will make this even a little bit easier beyond having a really sharp angle. The knife makes sure that as you cut, you keep it clean. Any extra bits, flakes, meat that's in there will probably end up jamming you and ultimately damage the steak. It's a red snapper catfish. This type you usually see fried blackened. some kind of pretty aggressive treatment trying to be nice to the fish, sometimes they come from pretty gnarly waters but ultimately it's a good thing we're eating so many of them, they're an invasive species, they eat everything and they're very very hardy so the waters they come from you don't want to pierce your belly you don't want the smell of catfish guts in your house so for the catfish you'll make your first cut right on the back of the head and then I like Put my knife and feel where there's the base of the spine and turn and you're going to make your first cut like this and then very gently you're going to follow the back and once you sit down you get to the ribcage here on the top half stop and start focusing on the rest to cut up to the spine and release it by going the other way releasing all of that and then when you come back and turn the knife over, stay firm on those ribs and just raise the angle of your knife a little bit more until it's over them and the meat free at the top, so once this little section is free, you can turn your knife back and you can Start to see the ribs once you see that's when you want them to be at a sharp angle, avoid anything that's there and finish the steak.

The other side is the same, just a cut right here and sometimes they have a pretty thick bone here on the top. fin and you will have to lean over and finish the rest avoiding the belly and releasing it this is rubbish now I like to change to aslightly larger knife to peel the catfish you're going to want Make a very slight incision here on the tail and as you go, move, move, move and start flattening the knife as much as you can so you're against the skin. , leaving a little meat here at the end just for something.

To grab them, there are two ways you can skin them: you can move the knife, move the knife, move the knife and hope for the best or one of the easier ways you can grab that piece of meat you left behind and pull the skin leaving the knife stable and as you go you can twist the skin around your finger have fun and finish and then you will have skinless catfish fillets, trout, rainbow trout is a species of farmed fish classified as green for its sustainability, very similar to trout Rainbows, perhaps a little closer to salmon in flavor, really do have a strong, fatty flavor. good for poaching bake anything you make with salmon you make a rainbow trout trap this one has very small scales and they are extremely sticky and these guys can be quite slimy and hard to deal with if it's your first time but they just cut the head off Again you can see that the fish has the main spine on each side.

You can start there. You should aim to be practically on top of the fins and with this you should make slow and very smooth movements. This is not the most forgiving of fish. fillet and again here, you're just going to go through all the bones here and into the belly. This you want to put a lot of pressure on that belly. They are very flexible, so they will not break. The other side is a similar start. in the tail, finish the cut, let's trim the belly membrane, rainbow trout, tilefish, tilefish, it's a deep water fish, in reality, they are predators, they sure like to eat sweet things like clams, crabs, it gives a slight sweetness to the meat.

It's very similar to red snapper, actually this type is so nice that you don't actually have to scale them if you don't want to, if you plan on frying this fish the scales actually puff up and add a nice crunchy element to the fish so we'll leave this scale and we'll make a tight cut and we'll follow up to the head more or less right above the eye and we'll cut the neck now, as this fish has scales it's going to be a little bit harder to cut so I'll just take it easy, make little cuts deep using momentum and the bluebird is a little unique in that most fish with bones reach about the first quarter of the fish, while the bluefish is pretty much the first half of the fish, so to break it . the pin bones, you're going to need some momentum, you're going to start at the tail and just run the knife up until you hear them crack and with these guys' bellies, their ribcage actually folds inward a little bit, so I want to go very slowly along the belly until you start to see skin peeking out the other side and then you'll want to go pretty hard to get this extra meat hanging down there that should free up your first rib.

You'll follow it down until it's all free and you'll finish it the same for the other side, just finish this side, trim that membrane, clean the edges, there you have tilefish hiromasa, so hiromasa is mostly eaten raw, it's usually a raw and can be served. In sushi applications it is a buttery, super firm and really good fish. I wouldn't recommend cooking it. I definitely think raw is the way to go for this fish, so we're just going to cut up some fillets now that the gill plate on this guy is really pretty. It's easily defined if you pull back you'll see the gill plate rise up from the meat and that's exactly where you want your knife to go and it'll just go down and open up once it's in I'll just twist my knife around. and just place it right on top of the bones, go through the ribs here and because this fish is so buttery, it also makes it quite delicate when you cut it the same way for the other side, just trim it away and you'll reveal a nice greasy belly that will definitely It will rival most cuts of meat you eat, i.e. hiromasa haddock, haddock is a fantastic substitute for cod.

Everyone loves cod. It's like America's favorite white fish, but the fact behind cod fisheries is that they don't look very good and are most likely very controlled when you go to a fast food restaurant or somewhere that sells cod, you're probably selling this same family with a super similar flavor no need to scale it we'll take the skin off this one so these guys usually come out with the guts so it's easy to clean up and make the first cut and once you get there you can see that the head follows this movement and even without cutting it you can look at the top of the haddock and you can see that there is meat coming down in two ways that you want to try and enter that will give you a good entrance to your first cut the haddock is slightly different on that top section of your bones doesn't really start until after the first set of fins here so you have to be careful and pay attention where you're going because you can very easily damage the fillet on the other side just do the same thing and finish After trimming the polished skin, it's actually quite tough, so you can handle this without cutting, you just want to start moving the skin and keep the knife as still as possible and you'll have beautiful hollow, skinless fillets.

Salmon is something you will often see poached or baked and it adapts very well to the pan. Although searing, it's obviously amazing for sushi, sashimi, things like that with fillets, you'll just have the standard portion of fillet that you're used to seeing in supermarkets and with fillets, the bones stay in the fillet, it just gives you a lot more salmon. flavor and it's just a fun way to eat them so today we're going to cut some fillets so again we're going to scale the fish. Take them out, so to bet a salmon, the first thing you need to do is make sure.

You don't have scales, make sure the fish is dry so it is easy to handle. You can get a good grip on it with a large, sharp knife. Cut the head for the fillets. I like to make them two fingers, maybe three fingers thick, what do you want? Basically what I'm going to do is take two fingers, make a kind of mark, two fingers, superficially cut the same thing all the way through the fish and you're also going to want to cut the fins off, so now up here, it's a little bit easier to finish . that cut just to free your belly so I'm just extending the original cut that we made and I flipped my knife and cut straight through so once that's good take your big knife and you're going to go to the same place where you originally made the incision a cut down and then on the way back you're going to want to go down down when you're going to finish that cut place your hand flat with your fingers away safely and just down the last little cuts to make sure you're free and if you have a little bit of tail here, it's very easy to just fillet it, have a little snack which is a salmon monkfish with stakes so that these fish are on the bottom of the ocean and they have a little fisherman on their head that they use. as a lure to attract other fish and they have huge mouths, I mean if this guy had a head it would be the size of this board, so anglerfish usually come with the head, sometimes they are sold with the head, usually at request, so that people can remove the cheeks, these fish have a precious liver, so you rarely see them from the front, you rarely see the guts in the fish, it practically has a bone that goes down, so which part of this excess skin you're just going to pierce it a little bit to get Get it out of the way because it's very sturdy and all you have to do is line up the knife perpendicularly with the spine and you'll just make the first cut all the way to the cutting board once that has touched him.

You're going to take this fillet and start going down, following that column. You can see how hard the slimy skin is and now it's moving to the other side. You'll just lay it flat and remove any extra organs that are there. You're going to hold the excess skin and you're just going to place your knife flat against that bone and follow it down and you can see that this fish is pretty much just a bone, there are no bones to worry about so to skin again you just want to free it up. remove any extra skin here and with this fish you don't want to get all the way to the skin between the skin and the meat, there is a membrane that is actually quite chewy so you want to do your best not to get that membrane so you will leave a little meat in there and you'll know if you get to the skin because your knife will just come off.

These fish are also known as poor man's lobster in texture, it is something similar. meaty, has a good bite and a similar kind of sweetness in the off seasons, they usually come straight ahead. The heads are nice and square looking, a type of dumb fish commonly used in fish tacos. Excellent applications also in ceviche and things like that. It is a fairly mild fish, it does not have much flavor, I mean, it is delicate, I would say, but it holds up to any type of seasoning that you are going to give it, so we will start from the position of the head, the mahi fillets.

It actually goes all the way to the top of your head, so it exposes the collar and goes all the way up. When you get here you want to make sure you don't hit bones and get all those pieces of steak even though it's a bit of a weird piece, I mean it's a full portion of a taco, the loin is pretty high so you'll want to make sure expose it completely so you can see everything once you do it. At that point from the tail, almost at a 90 degree angle, you will come down hugging that spine quite tightly.

When you get to the ribs, you can flatten the knife a little to get through the spines and then come to the right. down and continue on the other side, just do the same thing and with these you will trim the belly, not really wanting to save too much of the belly here because of how thin it is, so you can just cut and mahi. Normally eaten skinless fillets get in your way, you flip them over and get rid of the skin. You have two beautiful skinless mahi fillets. The stingray is an interesting fish. They belong to the shark and ray family.

You can see this is a saddle cut and essentially. this is the nose here, normally the body would be here and then they have a spiked tail coming out. This fish definitely has a stronger flavor than most. A unique flavor. I would call them somewhat salty, almost patinated. He's pretty interesting at that all the time. The entire fish is covered in these hook-like barbs, so you have to be very careful with that, and because they are in the stingray and shark family, all they contain is actually cartilage. I know people who have eaten whole stingray wings and will eat them.

The cartilage also crisps up, but fillets are definitely common, so the first thing we'll do if you have a saddle cut like this, grab a pair of scissors and just pull them apart. This outer section of the wing is pretty much all cartilage, so to expose, we'll start from back here, they're a little bit translucent so you can see where the flesh starts, they usually have a pretty aggressive knuckle here and this will hinder you a little bit, so which we'll take first With a larger knife, make an incision here and then you're going to give it a quick downward stroke and release it.

Now we will turn the skate over. We're going to put our knife directly down here. The tip of the short wing. a little bit of skin and we're just going to give it a quick swipe, you don't want to go through all the skin on the bottom and it's like peeling a fish, slowly rotate the knife so it's flat and then We're going to want to hold on here being careful of the spikes on the bottom and just move and we'll do the same thing and just take it all the way, so this is a skate wing, you can take it like this, put it on. in a pan, brown it, bake it, but one of my favorite ways is to fillet it here, you'll feel the cartilage start, you'll follow it to where the knuckle was, you'll feel it there and it curves down, so with your knife, you're going to make a mark right on the top, where you felt the bone, follow it all the time, do the same on this side, follow it all the time, move it away from you and start cutting, open it little by little. and you just want to stay firm on that cartilage working in a semicircular motion and then finish now the top side is usually fatter so on the bottom side you're going to have to be a little bit more cautious and do this score and continue with the fillet and um, this. you don't have to worry about bones or anything like that here this is ready to skate fillet turbo turbo is a flat fish that lies on the bottom of the ocean it is covered with sand and these two eyes are used to looking directly while hiding so they can catch whoever they're looking for. the turbo is great, super buttery, not too heavy tasting, they are meaty and yes, I would consider them some kind of decadent fish, so what are we going to do?

Shall we start here? Cut behind the head, release the meat, open the belly,taking care not to pierce any organs inside. Along the center of the fish, you can see a depression and that's where its spine is located, so what? What I'm going to do is place the knife approximately where you think it is and start cutting downward. You can also release the tail here to make it a little easier for you and once you have a better idea of ​​where it is, place the knife. and just start flattening it out slowly, you'll break some ribs here again, being careful not to puncture any organs, even slide your finger underneath, just release any membrane that's there and you'll finish the cut by pressing pretty hard against the bones. to make sure you don't leave anything behind and finish the cut like this, turn it over and now you can see the other side of the loin, so you can cut with the knife at an acute angle and then everything will continue as usual. to place this side, so here we'll turn it, we'll cut along the head, we'll free the neck, we'll find that middle line here, we'll start cutting and we'll start removing from that side and we'll finish with this one, the turbo like all the fish blueprints.

They will have a dark side and a light side but there is no difference in flavor between two and these will be skinned, try to get as close to the skin as possible. They may move and now they have bones but the good thing about flatfish is that they don't you need tongs to get them out, just feel and cut them now that you have skinless and boneless turbo fillets. It is another flat fish of the same type They are found on the ground with their eyes up These fish are a little more predatory than the turbo They have some pretty aggressive teeth They are usually served raw They are great for baking They are great for listening parents They have a sweetness , translucent super white meat with chance.

We'll do it a little differently. Same initial steps we'll cut behind the head and what you want to do to avoid galls is pull the head a little harder. fin just to move that belly away from the innards to cut the flounder, place the tip of our knife where your first cut is, it will hold the knife in one position and pull the fish towards you following the shape of the fish all the time. You can come in here, release the tail a little bit, and as usual, start to really feel those bones and open up the fillet a little bit.

Now when you fill a fin, your first opening cut here, you really want to make sure that you're on top of the bones, these fish have a set of, I guess you can call them, false bones that make you think you're on the fillets and you're not. you are, and you're going to go down and damage the other half of the fish and these. The fish usually have some fairly large rose sacs so you want to be careful not to pierce them as these are essentially the eggs of the fish so this is a female so on the other side we do the same , open your head and hold it steady to avoid. the guts, open the tail, place the tip of your knife in the incision, you will grab the tail and twist it a little as you go, and this will help keep the part of the fish where the knife goes in flat and flat. from lifting off the board and finishing the steak on this side and hopefully no meat left, you will trim the ribcage without worrying too much about saving the belly on these, they are not very thick, switch to a longer knife, get closer to the skin , hold the knife steady and simply move the skin underneath and the skinless glazed squid.

Most people will know these as squid rings, but I think they can be used more appropriately if you have them really nice and fresh. Calamari, I think frying them is a disservice, grilling this or quickly sautéing in a super hot cast iron skillet for about 30 or 45 seconds is really all you need, salt, pepper, lemon, you're having a great day . What you have to do is understand that this is the body, the tube and then you will have the tentacles down here and this is the head, these are the eyes and if you open it here you will see that this is the beak, so yeah, its The Beaks are like bird beaks in a sense, they are very similar, they are made of a similar material, they are very sharp and they are terrible to eat, so all that has to come out, so what you are going to do is you are going to grab the tube and inside the squid you can feel it just by holding it, there is what feels like a piece of plastic like its spine, so what you do is take a finger and right where the spine is.

It starts at the bottom, you're just going to pull it apart and then once you have it, you're just going to swipe up and hook the spine and pull the whole thing out. This is the column. It looks and feels a lot like plastic, but it's not, and then you have these little silver bits here where the ink bag is and if you puncture it there will be black ink everywhere and you won't be able to get it out, so now prepare the squid . You will push the eyes down and just make a straight cut right before the beak you will just pull them out and then pick up the tentacles and gently squeeze them and the beak will come out you will discard that as well so now your tentacles are ready to choose the tube place it flat and you'll make a very light cut here, not even going far enough through to give yourself some room to start scraping the knife, gently peel the skin back and the squid skin can be quite chewy so you don't want it now what you will do is make a straight downward cut very gently being careful not to cut into the second layer once you get to that second layer you will start to curve your knife something similar to peeling fish, if you did it right you hold the knife in that position, you pick it up and you just peel it all off, you come back and you put it on this side and you just scrape off any excess skin that's left. there you will have a clean squid octopus, octopuses are amazing creatures, very intelligent, super delicious and very intimidating to cook for most people, it's a great option, I mean, it's decadent, it's delicious, more likely than not You find it as a frozen product on many occasions.

Sometimes they come from Spain or Portugal once you have it in mind and in front of you they are very similar to squid in the sense that they have a beak and it is also a little bigger than squid, quite sharp, so you have to be careful. They have a pair of eyes here at the top and this is the cavity of their head, so what we're going to do is just cut right between the eyes and pretty much where the tentacles start to meet right there, leave them at a side for now. You'll do the same thing right above the eyes and just take them out of the equation.

You're going to want to turn the head upside down and make sure to remove any kind of innards that might be in there, being careful of course. In order not to break the head, we will turn it back, so now when you have the head clean and ready to use, hold it taut and make a very small incision without cutting the octopus just so that the skin separates from the meat and just remove the skin and it's pretty tough so you're going to have to put a little bit of muscle on it, you just have to be careful not to be brutal with it, I mean, it can take quite a bit of pressure, so I mean, I'm gripping this pretty tight, but no I'm like a white-knuckled octopus and just work slowly in batches and you'll have a clean head and now go back to the tentacles.

What you want to do is the beak, flip it over and with your finger here just press like a button and it should expose itself and from here you'll just take a knife and just remove that whole section there and you can actually see how sharp the beak looks a lot like. of a bird The next step would be You will cook it and then cut it once it is ready. This is a clean octopus, so I hope today made fish a little less intimidating for you. People should consider fish a little more like meat and a little less like this foreign entity. who are too afraid to have to go to a restaurant to get it, nothing terrible will happen if you overcook a fish once or if the fish sticks to the pan and you ruin it, these are learning errors, you take them and just don't do them You repeat, there is nothing sustainable about eating one species all the time.

It is super important to expand your palette and try different things. I think it will open you up much more to experiment in the kitchen and it is much more fun.