A video of fish butcher Justo Thomas who works at the New York restaurantLe Bernardin. Filmed by GQ, Thomas shows his skills in quickly filleting a fish - he is famous in the world of food after Anthony Bourdain devoted a chapter in his book Medium Raw to him. he legend goes that he can shift 1000 pounds of fish a day, a job that takes three men when he's away.
It's nice to watch someone who is such a master and see exactly how they go about filleting a fish - enjoy!
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.