"fillet" news and stories

It's pretty easy to find tasty fish fillets in your local grocery store. However, if you're interested in taking that impressive next step and picking up a whole fish that you prepare yourself, you really should check out the video above. Chef Kirt Martin takes a Steel Head Trout and fillets it step by step. It's a great demonstration on the particulars of fish prep, and should help you prepare the perfect fish, whether you're picking up a whole sucker at the store, or sitting at a fire by the river.

I don't usually see kangaroo-excuse me, australus- in my meat section, but, if through some stroke of luck (or a dare) you're faced with an opportunity to cook some, Australian chef Benjamin Christie has some tips. Basically, it sounds like you can treat cuts of kangaroo strip loin and fillet like you would other similar cuts of red meat or game. Christie says that those cuts should be pan fried and never cooked past medium rare. Kangaroo is apparently pretty lean. The longer a cut ages, the gamier it will get, he says. Also, if you're working with ground 'roo, soy sauce is a better choice than salt, as it will dry the meat out less. A version of larb, the spicy Thai salad, sounds tasty.