>> i haven't done anything yet. we're just getting started. >> this is the easiest day i've had in a long time. it's like a vacation day for me. >> watching greg process fish at lightning speed is unbelievable. i'm taking a step back because he is swinging that knife around like a madman. not exactly the precision i learned in culinary school. but what you end up with is incredible. buffalo fish bones so big you can eat them like pork ribs. >> that's your ribs right there. that's the money shot. you eat it off the bone. >> like a fish rib? >> that's what it, basically a rib. >> it's a really nice fatty fish. >> yes. >> the simplest and the best way to cook the ribs is a fish fry. i mean, look at these ribs. they are humongous. so normally in a fish fry, i'd wash this all down with a cold beer. but today we're having a beautiful brindle rose. this rough fish is making me feel fancy.