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.

The Salt Room is the sister venue to the very reputable Coal Shed restaurant on Boyce Street Brighton.