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How-To Tuesdays

Up your game in the kitchen by learning all the fundamentals, brought to you by Mario Batali's incredible team of professional chefs!

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How-To Tuesdays

De-Bone a Cooked Fish

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So you cooked some beautiful branzino, red snapper, or seabass…now what?  To avoid hacking your dinner into oblivion, it’s important to know how to de-bone or “carve” a whole cooked fish. Follow this technique from Anthony Sasso–chef at NYC’s Casa Mono–and you’ll end up with 4 intact beautiful fillets (per fish!) ready to be gobbled up by friends and family.

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Anthony Sasso carve de-bone fillet Fish seafood whole fish

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