Monday, July 4, 2011

The Whole Fish

This post features Vine to Dine’s first guest blogger, The Black Belt Butcher.  BBB is my cuz Robert Young who lives in Washington and is a butcher at Whole Foods.  He takes the art of butchering to a whole new level.  -- Gin

When one of your loved ones finally brings home a big fish (like the ones they talk about) and flops it on to the kitchen counter, what do you do with it?  Sure, it’s been gutted and cleaned … but there’s a tail on one end and a big head on the other.

Don’t despair!  You’ll be a pro on getting the fish on to the grill and on the dinner table.  Check out this video where The Black Belt Butcher easily skins and fillets a big Spring Chinook Salmon. The BBB also shares recipe for Grilled Salmon with Wasabi Lime Butter.
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