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.