Master Butcher Marco Pauvert shows the world his worst enemy: fish scales. They cause blades to slip and ruin expensive fish. Chef Pauvert demonstrates step-by-step how to cut, where to start, and what to avoid when cutting a rockfish.
Master Butcher Marco Pauvert is a specialist in cutting meat-in this case duck-without damaging the good parts. Watch as he trims the fat and scrapes bone with knives from Gütesiegel.
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