Step by Step with Chef Chad… How to debone and skin your fish…

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Good enough to eat!

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Some tips from Chef Chad White at Sea Rocket is always clean your fish before you start cutting and your knife between each cut to avoid scales getting onto the meat.

Use sharp knives when cleaning, deboning, and skinning your fish. Avoid serrated blades also. Dull edges, as well as serrated ones, have an annoying tendency to tear through the meat of the fish, not slice through it. Do not “saw” … use a smooth fluid motion…..

Fillet! You have Fresh Fish ready to eat!

One or two servings of fish a week will reduce your chances of getting heart disease, because it’s rich in omega-3 fatty acids.  Fish are excellent sources of protein, vitamin B, vitamin D, trace minerals, and essential omega 3 fatty acids, which are lacking in most diets. Some fish are richer sources of omega 3 than others, and these are generally also richer in vitamin D.

Omega 3’s are healthy fats that are important for optimal immune function. They also help to increase metabolism and are involved in hormone production. Some PMS or menopausal symptoms might benefit from extra omega 3’s. They are also involved with anything that relates to cognitive function, so sometimes depression, memory, concentration, or learning disabilities can be helped. They are very important for cardiovascular health, any condition that involves inflammation like arthritis, and are helpful in controlling blood sugar levels for people with diabetes. Omega-3 fatty acids also decrease triglyceride levels, slow growth rate of atherosclerotic plaque, and lower blood pressure.

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