On our last day of class we had the rare treat of watching Professor Berman fillet a striped bass. Although the star of the show was supposed to be the bass I found myself wandering around the huge kitchen that the school of hospitality let use use for this class.
Our striped bass was very fresh caught less than 12 hours before it came to rest on these cutting boards. We could tell that the fish was fresh because of the clarity of the eye and the fact that it still had the glossing coating on its skin which is secreted to protect the fish from the water that it lives in.
To fillet the fish, Prof. Berman started with making a vertical incision behind the gills, he then took his fillet knife and set it flush with the back bone resting along the rib bones. He pushed his knife through to the anterior side and worked his knife down the length of the fish to remove the fillet.