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The way we handle fish has changed a lot in my kitchen
Last week I got a delivery of wild king salmon, and the fishmonger had already portioned and vacuum sealed every single piece. It was perfect, but it felt a bit too clean. Last month, I was prepping a whole striped bass for a special, and I realized I had to dig out my old boning knife from the back of the drawer. Three years ago, at the old place on 2nd Street, we'd get whole fish delivered on ice every Tuesday morning. The whole crew would gather around the table to break them down together, learning from the senior guys. Now, with everything pre-cut and labeled, that shared moment of skill transfer is just gone. It's more efficient, sure, but I miss the noise and the teaching. Has anyone else had to make a point of bringing that hands-on breakdown back into their routine?
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victor_carter511mo ago
Wait, you had a boning knife just sitting in a drawer for a whole month? That's wild to me. How do you not use that thing all the time?
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