I can't remember which book it was in but I remember reading an story about the head fish guy at Le Bernardin in NYC...perhaps the best seafood joint on the East coast. He was responsible for taking the days fish, all fresh and whole and cutting them into perfect portions.
Actually, a quick google turned up a nice video
Watch Le Bernardin's Justo Thomas Fillet a Fish Like a Boss: BA Daily: bonappetit.com
I'd like to see him pluck the pin bones on a big bass that fast!
-spence
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