Wednesday, December 11, 2013


Branzino or branzini - this is a Mediterranean fish that has good flavor, nice fish texture like a trout, and great for grilling or broiling.

Best to cut the back of the fish from the top of the head all the way down to the tail sliding your fish along the skeleton of the fish.  Open the fish like a book.  You can now remove the fish entrails and cut off the gills.

 Next, you slide the knife flat omg the main skeleton removing it from the flesh from the head to the tail on the other side of the fish bone to remove the entire fish skeleton.  Cut it off from the head and the tail to discard the fish skeleton.

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