A sea butcher is the knife artist behind the filet of fish on your plate. In the case of the Oceanaire Seafood Room, the sea butcher is Ezequiel Canul, a.k.a. E-Z.
He 9-to-5's his way through the day in a freezing cold seafood walk-in where he breaks down all the seafood products that require it for the whole restaurant, or about 150 pounds a day.
E-Z says, "I learned with the company. I used to be a cook, working the grill. Then I got a promotion and they trained me."
So what happens to all the fish heads, skins, bones, and tails that get left behind when a filet is cut? Executive Chef Sean Bernal says, "We make a stock about once a week. The rest of the time we give it to the dishwashers. This is a family. The Haitians, they make a big pot of fish head soup with it and feed their families. They don't make a lot of money so we look out for them."
Here are some more pictures.
New shipment of Alaskan King Crab.
Shipped from Anchorage, Alaska.
Caught on Halloween.
And ready for your plate.
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Part of the Oceanaire's training program entailed Sean's working on a crab boat too. "The company flew us out there to Dutch Harbor and I spent seven days out there with two other chefs seeing and being a part of every part of the process of crabbing. I was out there on the ship pulling traps and everything. The whole process is amazing. They cook the crabs in this brine tank bath and then 6 more, each with more salt."
The pastry chef makes caramel for flan.