TASTEMAKERS -- If there's one thing that Craig Deihl knows how to do -- and do extremely well -- it's elegantly breaking down a Vermilion snapper. We saw his work at leg fabrication and knew this chef was skilled. But when Craig Deihl took us through the step-by-step filleting of a beautiful Vermilion snapper, we were fully impressed.
Vermilion snapper. http://t.co/FkmMTrYF
— Craig Deihl (@cdeihl) February 1, 2013
Collars and head seperated http://t.co/uMnhl0X1
— Craig Deihl (@cdeihl) February 1, 2013
Filet and remove pinbone http://t.co/d9PNs9jW
— Craig Deihl (@cdeihl) February 1, 2013
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