I S S U E 1

Ken Hack, 27 years of experience

Ken Hack and Dewey Cioffi have 71 years of combined experience filleting fish. They share trade secrets of speedy, succint slicing of Flounder and Sea Bass.

The key, according to both, is to start with the freshest fish possible. Most supermarkets carry older, repacked fish that is not as fresh as the Fulton Market catch.

Dewey Cioffi, 44 years of experience

WHAT YOU'LL NEED
1. A high-carbon knife, for a sharper cut
2. A fresh fillet of Flounder or SeaBass
3. A cutting board or table
4. A bucket or bowl of water to keep the finished fillet moist.

LET'S FILLET!!!