Fish Filleting Masterclass
Chef Dave Mothersill from The Salt Room in Brighton introduces us to a line caught seabass and the principles involved in filleting a fish.
From using a flexible sharp knife to the technique of pin boning, here Dave shows us how easy filleting is (when you know how) as he prepares a perfectly executed and weighted portion of seabass for one of the Salt Rooms seafood dishes.
The Salt Room Restaurant in Brighton
The Salt Room is already creating a buzz around Brighton and Sussex and it has been one of the hottest openings in Brighton for some time.