Like seafood? Then you have to meet Tommy Gomes, a legendary seafood chef from San Diego, California – Then learn a few tips from him as he breaks down one of the ocean’s tastiest fish: an opah. . .
Chef Gomes is a seafood guru, so much so in fact, he graced San Diego Magazine’s list of “50 People to Watch in 2011.” It’s chef Gomes’ strong passion for seafood, and expertise with a fillet knife that landed him his current gig as fishmonger at Catalina Offshore Products, where he’s been working since 2003.
In addition to working with some of San Diego’s top chefs, Gomes had an opportunity to cook for Bizarre Foods’ Andrew Zimmern – Chef served uni and swordfish marrow. . .
Here’s a good video showing Chef Gomes at work. Watch as he breaks down an opah, and even drops some interesting knowledge on the 7 different cuts of meat: