by far one of the best bonito fish processor on youtube...I've studied each stroke and it's simply a masterpiece..keeping space constantly clean is important for the maintaining meat quality...you'll never find this cleanliness (or respect for the fish= handling) at a US based fish processing plant...and that's the biggest difference between sashimi-grade
Never thought I would say this about watching someone cleaning some fish, but that was captivating in an odd sort of way. I couldn't take my eyes off of that knife. And the sound it made as it so easily sliced through the flesh and skin. I also liked the way he kept his work area clean and free of blood and offal by regularly dipping out water and pouring it over his work area. If I owned a fish house, I would definitely want him on the crew.