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
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
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