How to DEBONE a WHOLE FISH to Cook Over the Fire
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- čas přidán 23. 02. 2020
- Chef Jojo Ruiz from Serea restaurant in San Diego, CA shows how to butterfly and grill a striped bass over the fire. He also shows how to use the traditional Japanese technique of sukibiki to scale the fish, which removes more moisture and allows the fish to get extra crispy over the plancha.
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#foodie #chef #fishfillet - Jak na to + styl
As a keen fisherman and lover of fresh fish I really appreciate you sharing this presentation. I’ve never thought of preparing a sea bass this way but I will definitely be trying it out! Big thumbs up from me 👍
That was an excellent video and presentation. Thank you Chef Ruiz!
professional chef. respect to u.
Very professional chef! Great video, I learned a lot, full of information.
Excellent presentation on how to debone a Bronzini. Hopefully I can do the same at home. Thanks for sharing this. It was really helpful.
Simple and beautiful! Great video!
Loved this thank you Chef. I’m in Croatia and just bought a fish and wanted to present it this way
That dish is so classic, yet Chef made it timeless! Nice work! Santé
It's all about that plancha over the fire.
Great presentation and explanation. Thank you!
Chef, you gave a beautiful presentation here! Your explanations were clear, to the point! 👍
We cook the fish like that in yemen and iraq, plus adding spices. It’s wonderful
You work in a beautiful kitchen amazing Grill thank you for teaching me how to do this
Going to give this a try after my next fishing session. That grill with holes in is brilliant! I love getting a little wood smoke into my fish on the fire. 🔱
Love how simple they keep it......
Thanks you!Very helpful!
Awesome video and the chef seems like a cool guy ✊
Thanks! Yeah, Chef JoJo is one of the coolest chefs I've filmed.
Thanks chef. Would love to eat there one day.
Amazing video!
Oh man , this made me very hungry , ill try this for sure
Dang earl, chill with the salt lol
That’s a badass grill
that was cool. i'm stealing this.
Awesome video, chef! How do you approach pin bone removal with this method?
Easy, he just pretended they don't exist, voila, "cOmPlEteLy BoNeLeSs" lolol
If I'm ever in your neck of the woods I am so going to come eat there and I'm eating the whole fish. Nicely done
his ears🥺
so dope
Thanks! Chef JoJo crushed it.
what is a good, widespread, easy to find robust olive oil?
Beautiful 👌😋
Dear America, please tell me where the A is in fillet?
That salt is everything lol I love salt.
He turned the fish into a stingray😂😂😂
Can the fish be deboned like this and fried with head still on? Or should the head be off if frying?
👌
Can you tell me what Olive oil you use?
👍 Excellent 😍 👌😋🤗🍀💞
This how we do fish in greece as well
Reminds me of Masgouf in Iraq.
Awesome grill!!! Whose project was it? I guess here you don’t get the black burned pieces on the meat that you get on traditional grill, where the heat touches it much to much, burning it. To me those burned pieces taste awful , are spoiling all dish.
Looks absolutely fantastic. I love the look of the fish, but couldnt stop my gag reaction to this guys ears.
So you dont need to flip the fish over to cook both sides?
😋😋😋😋😋😋😋😋😋
Josh Niland vibes
Bro just scale the damn fish
"That would be 450 dollar sir. Cash or credit?"
🧂
Damn i should have watched you first.
You need to check out some the guy from Fish Trim might learn a Lil something....
I give up, everyone just pick out the bones
No offense but thats not a striped bass or a striped sea bass for that matter. Thats called a wiper. Its a manmade hybrid striped/white bass. You can tell by the uneven stripes.
That said looks delicious thank you for sharing.
Chef must’ve forgotton his ear too long on the grill😅
Anybody else spend the whole video staring at dem ears 👀
😂😂😂😂😂
is that not a striper fish?
no offence, but if you dont present the skin side up, it so unnecessary you grill the skin so crispy
it is, the flavor would definitely different from crispy(well cooked) than semi/half cooked, you should try the difference.😇
@@kaidokun200 yea but still.. you should show that better than the boiled looking side
Agreed, gotta be skin side up! Otherwise it looses it's crunch
Still pin bones
Looks a lil raw round the head to me. Other wise. Very tasty
When you season the skin the moisture comes off and doesn’t get crispy smh. You go thru a whole process to look cool and don’t know you shouldn’t season fish on the skin side .
That will make it more crispy you donut
How can your fish skin be crispy if u serve it skin side down??? 🤦🏾♂️
it is not about the presentation😂it is the way he cooked it, were talking about crispness.
Too much salts
But u didnt flip the fish. Only cooked one side
Ear holes lol
Someone needs to tell of of these chefs that tattoos on their hands are unappealing.
Is there anything more grotesque than watching an inked up hand touching your food?
Meh
What's with his ears? 😧
He had gauges before. In the video, he didn't wear the gauges and it causes the loopy drag you're seeing.
No, No, No! Dude it's a striper. You butterfly it with shears and slow bbq with smoke. You keep the bones because they add flavor. No scaling because the scales insulate it during bbq. You are also wasting meat. Dude, striper heads fricken stink so bad when you cook them. Remove the head. By the way stripers are not a Baja game fish. Whole thing was weird and you know little about what your working with. The top looked raw! Lol. People DONT want boneless
No point in scalin like that lol its the same thing taking the scales of without a knive
He never added enough salt.