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Cleaning & Preparation to Fillet a Round Fish
Cutting Off the Top to Fillet a Flat Fish
Cleaning & Preparation to Fillet a Flat Fish Step 2
Cleaning & Preparation to Fillet a Flat Fish Step 3
Cleaning & Preparation to Fillet a Flat Fish Step 4
Removing the Skin from a Fillet of Salmon
Cooking Seared Salmon Recipe Preparation Tips
Preparation for Cooking Seared Salmon Step 2
Preparation for Cooking Seared Salmon Step 3
Preparation for Cooking Seared Salmon Step 4
Breading Recipe for Frying Fish
Frying & Cooking Fish Recipes Part 1
Frying & Cooking Fish Recipes Part 2
Frying & Cooking Fish Recipes Part 3
Frying & Cooking Fish Recipes Part 4
Frying & Cooking Fish Recipes Part 5
Recipe for Making Fish Stock Part 1
Recipe for Making Fish Stock Part 2
Recipe for Making Fish Stock Part 3
Recipe for Making Fish Stock Part 4
Recipe for Making Fish Stock Part 5
Recipe for Making Fish Stock Part 6
Recipe for Making Fish Stock Part 7
Cooking Salmon En Papillote Recipe Step 1
Cooking Salmon En Papillote Recipe Step 2
Cooking Salmon En Papillote Recipe Step 3
Cooking Salmon En Papillote Recipe Step 4
How to Poach Salmon Cooking Recipe Part 1
How to Poach Salmon Cooking Recipe Part 2
How to Poach Salmon Cooking Recipe Part 3
Making a Seared Ahi Tuna Fish Recipe Part 1
Making a Seared Ahi Tuna Fish Recipe Part 2
Making a Seared Ahi Tuna Fish Recipe Part 3
Cooking a Trout Amandine Fish Recipe Part 1
Cooking a Trout Amandine Fish Recipe Part 2
Cooking a Trout Amandine Fish Recipe Part 3
Making a Trout Menuire Cooked Fish Recipe Part 1
Making a Trout Menuire Cooked Fish Recipe Part 2
Making a Trout Menuire Cooked Fish Recipe Part 3
Making a Trout Menuire Cooked Fish Recipe Part 4
Summary: Learn the third step, from our expert, on how to make seared salmon in this free how-to video clip on how to prepare fish for recipes and seafood stock.
Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.read more
" Hi! I'm Louis Ortiz on behalf of Expert Village. Alright so we have seared this salmon on the presentation side first and now it is the skin side of the pan and again we have some olive oil and butter in there. I got just enough to keep this guy going and what we are going to do is put the pan inside the oven and I won't need much of this oil anymore so I could dump off the residue before I put it into the oven. So we have gotten rid of our residual oil that we won't need anymore for this part of the cooking process and I'm just going to lower the whole pan, fish and all into a preheated oven and at 350 degrees and will shut that and we should be done here in about 3-4 minutes. And we would show you the finish product. "
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