The Oceanaire Brickell: Notes From the Sea Butcher
|Ezequiel Canul spends his day in a freezing room breaking down fish.|
He 9-to-5's his way through the day in a freezing cold seafood walk-in where he breaks down all the seafood products that require it for the whole restaurant, or about 150 pounds a day.
E-Z says, "I learned with the company. I used to be a cook, working the grill. Then I got a promotion and they trained me."
So what happens to all the fish heads, skins, bones, and tails that get left behind when a filet is cut? Executive Chef Sean Bernal says, "We make a stock about once a week. The rest of the time we give it to the dishwashers. This is a family. The Haitians, they make a big pot of fish head soup with it and feed their families. They don't make a lot of money so we look out for them."
Here are some more pictures.
|New shipment of Alaskan King Crab.|
|Shipped from Anchorage, Alaska.|
|Caught on Halloween.|
|And ready for your plate.|
Part of the Oceanaire's training program entailed Sean's working on a crab boat too. "The company flew us out there to Dutch Harbor and I spent seven days out there with two other chefs seeing and being a part of every part of the process of crabbing. I was out there on the ship pulling traps and everything. The whole process is amazing. They cook the crabs in this brine tank bath and then 6 more, each with more salt."
|The pastry chef makes caramel for flan.|