So it's stone crab season down here in Florida, and everyone's eatin' the little critters.
But for the first-time chef, just getting through the shell can be something of a trial. Well, perhaps the easiest way to show you how to do it is to, er, show you how to do it.
Here's expert Bert Davis to show you how. Bert has been cutting fish for 18 years. He is the sales and marketing manager for Waterstreet Seafood, one of the largest import/export companies of fresh and frozen seafood.
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