Very precise, I love how beautiful the fillets look at the end. Would love to see a grilled salmon head video. (For those that don’t know all the scraps can be used to make a bone broth as well.)
Very nice filleting - but - who ever cleaned that fish needs to be schooled again. Leaving the gillls in like that and so much blood in the fish is unacceptable as this is where spoilage begins.
Why do things so hardly? Finland we take, the spine of much easily to fileknife. With one fish its last like 2min and then i have two perfect files. I dont get it why in Japan they dont know how to make filets that way.
In the US the fish are dark from the coloured feed. Natural salmon is not dark like in the US where they are made to look like Sock Eye salmon which are naturally dark.
