Butchering a Fish Class

Chef Tucker
Cook time: 90 minutes
Servings: 2
Difficulty: Intermediate
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What you'll learn

  • Learn how to handle a sharp knife with precision, how to debone and fillet fish without wasting meat, and how to execute clean cuts.
  • Prepare a wide range of dishes, from whole-roasted fish to delicate fish fillets upon learning the tricks!
  • Whip up a delicious Orzo salad that is a perfect pair to your finely butchered fish.

Mise En Place

Paper Towels
Cheese Grater
Chopping Board
Saute Pan
Offset Spatula
Wooden Spoon
Large Pot with Lid

Shopping List

Basil, ¼ bunch

Parsley, ¼ bunch

Parmesan cheese, 1 oz

Cherry tomatoes, 1 cup

Pitted olives, 2 oz

Whole branzino, 1x

Chicken stock, 3 cups

Orzo, 1 ½ cup

¼ cup canola oil, ¼ cup

Balinese Truffle Salt, to taste

Unsalted butter, 4 tbsp

Lemon, 1x


  1. Chiffonade the basil and chop the parsley.
  2. Grate the Parmesan cheese.
  3. Slice the cherry tomatoes in quarters.
  4. Slice the olives in half.
  5. Remove the fish from the packaging and pat it dry with paper towels. Really ensure that the fish is as dry as possible so it doesn’t slide around on your cutting board. Have a damp kitchen towel on hand.
  6. Butcher the fish.

How to cook

  1. In a medium pot, mix together 2½ cups of the chicken stock with the orzo. Bring to a boil over medium heat, then, once boiling, turn down to a simmer and cook for about 12 minutes.
  2. Heat up the large saute pan over high heat. Once nearly smoking, add the canola oil.
  3. Season the filets with truffle salt and gently place into the hot oil, skin side down.
  4. Turn the heat down to medium and cook until golden brown and delicious.
  5. Add 2 tablespoons of butter to the pan and baste the back side of the fish until nearly cooked through.
  6. Flip the fish and lightly kiss on the other side. Remove from the pan and set aside.
  7. Time to finish the orzo! Add the remaining half cup of chicken stock to the orzo and heat over medium heat. Add in 2 tablespoons of butter and emulsify. Add in the grated cheese. Add the lemon zest.
  8. Add a splash of lemon juice over the fish filets and add the remaining lemon juice to the orzo.
  9. Season the orzo to taste with truffle salt. Mix in the tomatoes, olives, and herbs. Voila!
  10. Plate the orzo with the filet, crispy skin side up of course! Dig in, Chef!

From the chef

Chef Tucker here! Unlock the secrets of fish butchery and elevate your culinary skills in this hands-on and flavorful experience. Join me as we dive into the art of handling and preparing various fish cuts while mastering the creation of a delectable cheesy orzo accompaniment.

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