Here's a video of Montagu Arms head chef Matt Whitfield demonstrating how he portions up a whole sea bass. He uses the bones and trim to make a fish soup and uses trimmed off belly pieces to make a tartare.

If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: www.patreon.com/Thestaffcanteen

Come and join us here!
Twitter: https://twitter.com/CanteenTweets
Facebook: http://www.facebook.com/thestaffcanteen
Instagram: https://www.instagram.com/thestaffcanteen