Cutting Out Grouper Cheeks

Video Transcript

"In this clip, I'm going to show you how to cut the cheeks out of the fish. The cheeks are actually the jaw muscle and there's just a boneless hunk of beautiful meat in here and it's located just above the mouth. The cheek of the fish is located just above the mouth and just below the eye in this section right here on top of the gill plate. And I'm going to show you how to cut it. You're going to you knife in, right in that little line that's provided for us. And you just kind of got to saw with a lot of practice, it's not as easy as it looks, along the same direction as the, of the jawbone and you're going to pull the flap back, just like it's a little filet. You're going to put your, dig your thumb underneath the meat, between the meat and the skin and you're going to pull this skin off. Take your knife and cut the meat out. And that's a cheek muscle and these things are delicious. We're going to do the same thing with the other side of the fish. In the opposite direction, this side for me is a little bit easier to cut because I'm right-handed. I'm going to cut the cheek out from this angle. We're going to dig our thumb underneath the skin. We're going to separate the skin from the meat. We've got two boneless grouper cheeks."