Kristin Donovan of Toronto’s Hooked shows us how to break down a whole halibut.
Whilst tackling an entire halibut may not be in the standard kitchen repertoire of many of us, it’s all in a day’s work for Chef Kristin Donovan of Leslieville’s Hooked, where they go through around five whole fish in any given week.
Kristin makes it look easy, but it is obviously a much tricker process than she would have us believe, requiring a sharp blade, a steady hand, and an eye for the natural contours of the flat fish on the slab.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he’s not quite sure when he’ll have a whole halibut like that in his kitchen, but that was a lot of fun to learn about nonetheless.
Really enjoyed that. Thanks!