Addie’s chef Andre Cavallero keeps his fish clean with these small forceps.
Andre Cavallero, chef de cuisine at Addie’s in Rockville, looks to an unlikely source for his seafood prep: the emergency room. He uses 3 1/2-inch forceps ($1.95, at Amazon.com), a surgical tool that looks like scissors but works like tweezers, to carefully pull out pin bones from fish (he especially likes them for salmon).” They are fine at the tip, so they have good grabbing power, but don't destroy the protein," he says.
