Here's another in Epicurious magazine's Method Mastery series, this time focusing on how to break down an incredible twenty one different types of fish, from sardines to skate.
Our guide for this edition is Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale ,who sets about detailing the best methods for cleaning and preparing some of the most common types of fish you're likely to encounter in the kitchen, using only three different knives.
From the low-maintenance sardine, to the intelligent octopus, he takes away the fear factor in dealing with scales and tentacles, and all those tasks you'd usually leave to the fishmonger.
It's a long video, clocking in at around 30 minutes, but you can easily dip in and out depending on which fresh fish you've got on ice. However, watched in its entirety, it offers a fascinating sum of similarities and differences between the ocean's bounty while building up beginner's confidence after witnessing how simple some fish really are to fillet.
Take a look and prepare to get adventurous next time you go to the fish counter;