Attention la classe, today we will discuss the preparation of that favorite food, fish. Or as we say in my country, les poissons. Les poissons, les poissons, how I love les poissons. Love to chop and to serve the little fish. First I cut off their heads, then I pull out their bones. Ah mais oui, ça c'est toujours delish. Les poissons, les poissons. With the cleaver I hack them in two. I pull out what's inside and I serve it up fried. God I love little fishes, don't you? Here's something for tempting the palate. Prepared in the classic technique. First you pound the fish flat with a mallet. Then you slash through the skin, give the belly a slice. Then you rub some salt in, cause that makes it less. Oh for a special treat, you must try the shellfish. Oh the shellfish, they are the noblest of the sea's creatures. That's right we are. The clam is excellent, the lobster is extraordinary. But best of all, mesdames et messieurs, best of all is the crab. Oh the crab, oh please the crab. Ah the crab. I'll give you a demonstration of my special preparation. First you nab the crab, then you grab the crab. Then you stab the crab. What?