For the third and final installment of our Pier to Plate series we went behind the scenes with Quince Chef Mike Tusk to get a good look at his own technique for preparing a wild caught local California King Salmon. Watch as he prepares, fillets and serves us some Salmon Tartare (and cured fish) with wild fennel pollen, cucumber and caviar.
The kitchen of Quince is bustling in the mid-afternoon.
Chef began the process by cutting off the head and tail.
A precise cut separates the fish down the center of its body.
The filleting process takes precision and must be done very slowly so as not leave any bones.
Taking a spoon, Chef Tusk slides it down the fish to collect meat close to the bones that's used as part of the final tartare dish.
The end product.
