Halibut skin, unlike that of other fish, cannot be eaten. Chef Marco Pauvert slices it off and shows how to remove small, sharp bones from your halibut. Watch as he uses Gütesiegel knives to demonstrate his expert technique. Bravo chef!
The wine connoisseur is a unique creature; the love of wine is deeply personal and far-ranging, and being knowledgeable about one’s favorite vintage can go deep into science, chemistry, history and personal tastes. It’s little wonder that knowing one’s wines can verge on obsession.