Preparing Fish _ Cooking with Daniel Boulud _Celebrity Cruises

So, Chef, we have some beautiful rouges here. So you're going to talk us through how you tell if the fish is fresh. Well, of course, when you purchase fish, look at this hamachi, for example. You're looking for clear eyes, fresh. When I get to a new country, a new city, the first thing I do is go to the local market. Here I have a Mediterranean rouges. So it's a very delicate fish, and it's got to be gutted right away. It's maybe the most quintessential Mediterranean fish. You go to a place, you go to a market, and you want to buy everything and you want to cook with it. You go to Italy, you go to Greece, you go to even the coast of Senegal. They have a lot of rouges, and you can do it many different ways. For example, here I prepared what we call butterfly. So we go from the stomach and we open the fillet up to the backbone. If I go to Turkey, I ask so many questions. Ask, what do you do with this? What is seasoning or this fish toast best with? And I think that's the beauty of being a chef. It don't matter where you are in the world. You can always learn something from your cooking. Voila, simple. It's delicious.