Ready to learn how to fillet a New Zealand kingfish (haku) from scratch? Ken has 30 years of industry experience under his belt and will show you how to make the most of your beautiful fish (ika).
Once cut into fillets, Ken will demonstrate how to skin the fillets and finally how to effectively debone kingfish.
Remember to always use a filleting knife when cutting fish. Filleting knives are flexible and will go over the bones nicely.
