5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Before Dan Bugge became the owner of Matt's in the Market restaurant in Seattle, Washington, he spent eleven years as a "fish thrower" at the famed Pike Place Fish Market - where fishmongers literally throw fish over the walkway between the ice display and the checkout counter.
Given his fin-omenal background, we seized this oppur-tuna-ty to learn how to achieve that perfect filet of fish - not to be confused with the Filet-o-Fish - every time .
Five Tips for Cleaning Fish: Dan Bugge
2. Scale the fish
3. Remove the fins and head
5. Removing bones
Grill by placing tin foil on the grill and place fish skin-down on foil. Add a little lemon, dill, butter, olive oil, salt and pepper and grill on medium heat for about 20 minutes."
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