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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