How to Fillet a Seabass | Jamie Oliver

okay how to fill it a beautiful sea bass sea bass is a wonderful fish gorgeous flaky white flesh and can be fairly expensive but it's pretty readily available and it farms beautifully so first up let's show you how to fill it it get yourself a nice plastic board get yourself a wet cloth underneath so it doesn't move these bones here are really spiky okay and if you cut yourself with them they normally go a bit horrible so cut these off you can also get rid of these little fins here as well so we're going to go behind the neck it's quite a nice small fish you can even probably go all the way through so if we look in here can you see how the ribcage goes out a centimetre and then comes out with a salmon it normally just comes straight out like that with a little bit of a bow this kind of kinks out it's a much more kind of broader we've got the backbone down here and I want to stay on this side that's the spine in the middle I want to go slightly to the left I want to use nice long slow movements down the spine very carefully don't put too much pressure on your hand you don't want to slip and you don't want to cut yourself so once you've done that that nice smooth action has opened it up just have a look in there it's opened it up quite nicely we can use the tip of the knife again to take it to the central spine once you get to the central spine we're going to stick our knife through straight through to the bottom hold the knife down hold it to the bone and flip it out and look how beautifully clean that is right to the bone no waste have a little look in here I'm just rubbing gently down the little rib cages but I'm angling the knife towards the ribs this is where the little tweak is this is my personal technique I've taken it down the spine to there I've cut across here so it's three-quarters done and then I just wanna use the tip of the knife to take it as I said that rib cage is slightly different on a sea bass it's more like a cord it's broader so I'm going to do what I can and then I'm going to put my knife in here I'm going to put the Filip over it and my fingers are out the way safe and I'm going to angle my blade into the ribs so I'm only going to damage the ribs I've just found that this is the nicest way to fill it the fish and every time I brush it I'm looking and see how that just beautifully comes off look at that that's a gorgeous gorgeous fill it a sea bass and look how clean that is absolutely mint clean what I want to do I just want to clean up the edges so the edge I want to just reshape it so I'm going to take an angle here boom that comes off nice and clean beautiful and then if there's any little ribs or bones left or just trim those off what I want here as a chef what I want here is a nice clean edge so I'm just going to use the weight of my hand pushing down to the safe shop and look at that that is a beautiful perfect Phillip of sea bass when I do the other side I go to the tail cut it across do a nice long movement down the back bone again to the end I'll take it to the spine in the middle go through to the bottom hold the blade down and angle it to so it's clean I'm just going to loosen up that broad part there and this time I'll do exactly the same at the other way around I'm going to angle that blade in to the ribs and I'm going to stroke it angle to the bone not to the fish I do not want to wreck the fish fill it this is a critical stage just literally rubbing the bones and that this is your reward for doing that a wonderful Phillip right there just trim that up just beautiful and then along this line here just see little scores and you only want to do it about half a centimeter thick this will give it a lovely visual appeal but also will allow you to stuff it with herbs and seasoning and it will also allow heat to penetrate it and look at that gorgeously prepared like that and even with just a little bit of salt and pepper that is going to be a fantastic fish steam roasted pan-roasted or even sort of pan-fried skin side down so it goes super super crispy about 90% of the time for that four minutes and then on the other side for a minute it's going to give you a beautiful fill it there that is how you take this and turn it into that enjoy yourself take care and if you like this please like it if you want to comment please comment and of course if you like a bit of fishmonger II share it on your social media so other people can have a good old go to and you never know they might even cook for you have a look below and there'll be a whole lot of beautiful fish recipes that you can cook with fishes like sea bass or sea bass take care

Channel: Jamie Oliver

Views: 760,529

Keywords: jamie, oliver, cooking, food, cook, recipe, tube, chef, Jamie Oliver (Chef), seabass, filleting

Id: Tgfv3EhXVHk

Length: 5min 8sec (308 seconds)

Published: Sun Nov 30 2014