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{"activity_order":null,"activity_type":["Technique"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-06-11T21:38:13Z","creator":null,"currently_editing_user":null,"description":"","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/AyjmphMiRTS7z7m6Mjuv\",\"filename\":\"Lingcod Butcher 2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":549670,\"key\":\"r8MOU6NQLGx7dsu5KobA_Lingcod Butcher 2.jpg\",\"isWriteable\":false}","forks":[],"id":371,"image_id":"","include_in_gallery":true,"last_edited_by_id":6,"layout_name":null,"likes_count":7,"published":true,"published_at":"2013-06-23T17:21:30Z","show_only_in_course":false,"slug":"butchery-lingcod","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Butchery \u2022 Lingcod","transcript":"","updated_at":"2013-07-01T16:53:53Z","used_in":[],"yield":"","youtube_id":"FJZzhUSBwoI","tags":[],"equipment":[{"optional":false,"equipment":{"id":129,"product_url":"http://www.amazon.com/gp/product/B0013JOMUQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0013JOMUQ&linkCode=as2&tag=delvkitc-20","title":"Fish shears"}},{"optional":false,"equipment":{"id":127,"product_url":"http://www.chefsteps.com/knife-collection","title":"Chef\u2019s knife"}}],"ingredients":[],"steps":[{"activity_id":371,"audio_clip":"","audio_title":"","created_at":"2013-07-01T16:53:53Z","directions":"Snip off the dorsal and anal fins using fish shears, cutting as close to the flesh as possible.","hide_number":null,"id":2720,"image_description":"","image_id":"","is_aside":null,"step_order":0,"subrecipe_title":null,"title":"Remove Dorsal Fins","transcript":null,"updated_at":"2013-07-01T16:53:53Z","youtube_id":"","ingredients":[]},{"activity_id":371,"audio_clip":"","audio_title":"","created_at":"2013-07-01T16:53:53Z","directions":"Slice off the tail. Use a forceful hit at the butt of the knife to cut through the spine.\r\n\r\nCut the fish in half widthwise, slicing all the way around at the center. Use a forceful hit at the butt of the knife to cut through the spine.","hide_number":null,"id":2721,"image_description":"","image_id":"","is_aside":null,"step_order":4194304,"subrecipe_title":null,"title":"Halve Fish","transcript":null,"updated_at":"2013-07-01T16:53:53Z","youtube_id":"","ingredients":[]},{"activity_id":371,"audio_clip":"","audio_title":"","created_at":"2013-07-01T16:53:53Z","directions":"Lift the gills, and slice through the thin layer of skin beneath them.\r\n\r\nSlice through the flesh behind the head, down to the spine, on both sides.\r\n\r\nHang the head off the edge of the counter and snap the neck (do fish have necks?) to remove the head.","hide_number":null,"id":2722,"image_description":"","image_id":"","is_aside":null,"step_order":6291456,"subrecipe_title":null,"title":"Remove Head","transcript":null,"updated_at":"2013-07-01T16:53:53Z","youtube_id":"","ingredients":[]},{"activity_id":371,"audio_clip":"","audio_title":"","created_at":"2013-07-01T16:53:53Z","directions":"Slice behind the pelvic fins, perpendicular to the spine, all the way to the bone on both sides.\r\n\r\nUse a forceful hit at the butt of the knife to cut through the spine.\r\n\r\nSlice flesh off of the spine in one fluid motion on both sides.","hide_number":null,"id":2723,"image_description":"","image_id":"","is_aside":null,"step_order":7340032,"subrecipe_title":null,"title":"Remove Collar","transcript":null,"updated_at":"2013-07-01T16:53:53Z","youtube_id":"","ingredients":[]},{"activity_id":371,"audio_clip":"","audio_title":"","created_at":"2013-07-01T16:53:53Z","directions":"Start with the front section of the body. In a series of long, fluid strokes, slice the body of the fish in half lengthwise.\r\n \r\nUse the rib bones as a guide for the back of your knife to help keep the knife steady and parallel to the bones. This will help you avoid cutting into the flesh. Use your off hand to gently lift the top half of the flesh from the bones as you are slicing.","hide_number":null,"id":2724,"image_description":"","image_id":"","is_aside":null,"step_order":7864320,"subrecipe_title":null,"title":"Fillet","transcript":null,"updated_at":"2013-07-01T16:53:53Z","youtube_id":"","ingredients":[]},{"activity_id":371,"audio_clip":"","audio_title":"","created_at":"2013-07-01T16:53:53Z","directions":"Once to the center of the spine, lift the top half of the flesh and use the tip of the knife to cut the flesh right along the spine. \r\n\r\nContinue slicing through the flesh. \r\n\r\nSeparate the two halves by tugging the knife through the rib bones, with the knife parallel to the cutting board.","hide_number":null,"id":2725,"image_description":"","image_id":"","is_aside":null,"step_order":8126464,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2013-07-01T16:53:53Z","youtube_id":"","ingredients":[]},{"activity_id":371,"audio_clip":"","audio_title":"","created_at":"2013-07-01T16:53:53Z","directions":"One half of the fish will still be connected to the spine. Remove the spine by laying the fish flesh side down, and cutting around the spine in the same way1.","hide_number":null,"id":2726,"image_description":"","image_id":"","is_aside":null,"step_order":8257536,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2013-07-01T16:53:53Z","youtube_id":"","ingredients":[]},{"activity_id":371,"audio_clip":"","audio_title":"","created_at":"2013-07-01T16:53:53Z","directions":"Repeat with the tail section of the fish.","hide_number":null,"id":2727,"image_description":"butchered lingcod","image_id":"{\"url\":\"https://www.filepicker.io/api/file/f1mxZVL6S3KukS2Qxih5\",\"filename\":\"Lingcod Butcher 2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":549670,\"key\":\"HIJPHH3HTR6qkxc9vW5t_Lingcod Butcher 2.jpg\",\"isWriteable\":false}","is_aside":null,"step_order":8323072,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2013-07-01T16:53:53Z","youtube_id":"","ingredients":[]}]}