Sharpen your knives and come to attention because class is in session! Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cleaning and preparing just about every fish you could encounter in the kitchen. Not every fillet is made the same and learning the proper technique can elevate your seafood game to the next level. So, if you're ready to learn how to fillet every fish, Mike has you covered and then some.<br /><br />00:00 Intro<br />00:41 Sardine<br />01:36 Porgy <br />02:49 Mackerel<br />04:41 Branzino<br />06:11 Striped Bass<br />07:52 Sea Bass <br />09:19 Arctic Char<br />10:16 Red Snapper <br />11:34 Catfish <br />13:43 Trout <br />14:47 Tilefish<br />16:18 Hiramasa<br />17:11 Pollock<br />18:21 Salmon<br />20:01 Monkfish<br />21:45 Mahi Mahi <br />23:07 Skate Wing <br />25:29 Turbot<br />27:22 Fluke <br />29:20 Squid<br />31:36 Octopus
