Prince Charles officially opens new Peterhead Fish Market

The video tutorial covers the Brittany cut technique used in France, focusing on maximizing yield from monkfish. It explains the cultural influence of the technique, the steps involved in filleting, and the importance of harvesting cheeks. The tutorial also provides insights into different cooking methods and niche markets for fish products.

What is the significance of the cheeks of the fish as mentioned in the text?

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What does the speaker suggest about the market for different fish parts?

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