![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/05/IMG_1337-300x225.jpg)
P. Zimmerman filleting salmon. If you are an expert, you can do it in one clean swipe.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/05/IMG_1339-300x225.jpg)
P. Zimmerman cutting away the stomach.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/05/IMG_1341-300x225.jpg)
Make sure to remove these pin bones.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/05/IMG_1342-300x225.jpg)
Bass that students will be cleaning, preparing, and cooking.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/05/IMG_1349-300x225.jpg)
Make sure to score those fish fillets or else they will curl.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/05/IMG_1354-300x225.jpg)
Check for browning before flipping the fish fillet.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/05/IMG_1355-300x225.jpg)
Finish product on top of sautéed mushrooms and tomatoes before sauce is poured on.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/05/IMG_1360-300x225.jpg)
Making the sauce.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/05/IMG_1358-300x225.jpg)
Clam casino