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The fishy fundamentals

Chef Wolf's Grilled Bronzino with Sauce Bouiliabase - Credit: @chefwolf/Instagram
Chef Wolf's Grilled Bronzino with Sauce Bouiliabase - Credit: @chefwolf/Instagram

For many at-home chefs, a fish dish can be intimidating to tackle. Well, prepare to be schooled! Tony and Chef Cindy reel you out of muddy waters and on to dry land with a strong foundation of fish fundamentals. From selecting and cleaning your fish to tools and techniques, here are the basics you'll need to make your next serving of seafood a real splash.

Tony Foreman is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, comprised of six restaurants and two retail wine stores. The combined staff is over 350 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.
Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.