Joseph Melluso, creator of The Tin Fish chain of restaurants (right) and his son Giuliano, named for Mellusos mentor Tuscan chef and author Giuliano Bugialli, show a 70+ pound Alaskan halibut that was flown in from Alaska the previous day.
- Joseph Melluso, creator of The Tin Fish chain of restaurants (right) and his son Giuliano, named for Mellusos mentor Tuscan chef and author Giuliano Bugialli, show a 70+ pound Alaskan halibut that was flown in from Alaska the previous day.
- Melluso makes the first cut along the side to create two manageably-sized filets from one side of the large fish
- The next cut is along the dorsal section of the fish. Melluso deftly separates the flesh from the ribs as he cuts. This takes practice so, if you dont get it right the first time, you are in good company.
- With only two cuts, Melluso reveals the first of four filets.
- The white-fleshed, cold-water Alaskan halibut, when fresh, is sushi grade and absolutely delectable even raw.
- Cook Dene Thompson puts the filet on a pan to place in the cooler near the kitchen line.
- Grilled Alaskan halibut.
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