Wrap the fish snugly in the remaining prosciutto slices, leaving the head exposed and with the middle of the slices sealing the belly. It will take 6 or 7 slices to enclose the fish. 4.

While the fishing, the cooking and the eating are the fun parts, the cleaning and scaling portion is the work — but knowing how to do it right will make you a top chef on the trail. 1.

Discover the art of Sukibiki, a traditional Japanese fish scaling technique that combines precision and respect for the ingredient. Using an exceptionally sharp knife, this method gently removes ...

Australian chef Josh Niland would love home cooks to see fish as more than a sum of their fillets. He discusses how privilege has led a majority of consumers to use boneless and skinless product, ...

Watch the precision and elegance of Japanese fish preparation as a master uses one of the sharpest knives in the world to remove scales with ease. This technique showcases the blend of tradition ...

If you’ve ever tried scaling fish at home, you know what a mess it can be. Scales everywhere, just like confetti. Except they can be even more difficult to clean, because scales seem to stick to ...

Australian chef Josh Niland would love home cooks to see fish as more than a sum of their fillets. He discusses how privilege has led a majority of consumers to use boneless and skinless products, ...