La Marina Demonstrates the Art of Filleting Fish
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La Marina, located on Hertel, has been serving some of the freshest (and the best) seafood in the city of Buffalo for many years. Rosalie and Charlie Morreale know good fish. They accept only the best from their vendors, sending back anything that falls beneath their extremely high standards.
One of the most unique features of this business is that they not only operate as a lovely restaurant (with a killer fish fry, also available to go), but also as a market. On Thursdays and Fridays, loyal customers stop in to buy salmon, scallops and sundry other gifts from the sea. If you are looking for a beautiful piece of fish, or some above-par seafood for home preparation, this is the place to shop. Since they carry only the best their selection varies from week to week and it’s best to call ahead if you’re looking for something in particular.
Today we have the privilege of viewing a demonstration which illustrates the technique of filleting a fish. Filleting isn’t an extremely difficult task, but it does require practice. Here, Charlie, a consummate professional, displays the basics for those eager to learn.
La Marina Seafood Market & Grille
1503 Hertel
834.9681
www.lamarinaonline.com
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viking
Excellent demonstration, makes it look easier than it is. How about a secret use for the remaining portion after filleting. ( pate, bisque, patties). I watched more than once and couldn't tell if the fish was Scottish, Norwegian, Peruvian or domestic salmon, didn't see a tag.
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crozdub
Great Restaurant. The first time I ate there I had a cajun rubbed mahimahi which was totally amazing, however since then it has been absent from the menu and I have had to settle for many of their other great entree`s since. However if someone from La Marina reads this, please bring back the cajun mahi mahi, please!
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