I use them for poultry and meats, larger fish with thick fins, and any backbone work.” Langhorne, Widjojo, and Morgan are just a few of the chefs I polled who reach for their WÜSTHOF shears.

Trimming the outside of the fish (especially the fins) with kitchen shears makes it easier to grill and eat. Use a sharp knife to gently score the outside of the branzino 2 to 3 times on each side.

Wash the fish belly well under running water to remove any remaining traces of blood (4). Now remove the fins: with the ...

To make the sea bream, gut and remove the blood line of the fish. Remove the fins with scissors or a knife and, using a sharp scourer, scrub off all of the scales. Stuff the fish with the fresh ...