This filleting method will work with any flat fish such as halibut, flounder, sole, etc.. Last video: • Bringing My 'A GAME' a... Cutting Board amzn.to/36BwNSr Shun Chef Knife: amzn.to/2KvO4EH
Anyone acting like he doesn’t know what a fillet knife is he’s a professional sushi chef I think you should leave the filleting to him he has probably done a few more fish
He was at a super fancy downtown San Fransisco sushi place too, where sushi cuts and filleting are going to be one of the most crucial parts of the food. The guy knows what he's doing, he just prefers a certain tool for the job, as any professional would!
I'm glad they never edit out the filleting bit in videos. Even though I've seen it dozens of times it's still so chill to watch. The sound the knife makes on the fish bones is 👌
No joke that’s the best camera work and commentary I’ve seen showing filet work on a fish, and that’s coming from a guy that watches deermeatfordinner/fisherman’s life daily! Well done
I'd recommend watching Kimagure Cook - an extremely talented young Japanese chef. I think there are few people in the world with his knowledge of seafood species and techniques.
Hey Taku! my parents are chinese and grew up preparing fish whole, bones and all; I used to dread eating fish whenever it was for dinner because I just wasn't great at spitting out all those bones LOL but watching all of your prep videos gave me more confidence to take over in the kitchen in regards to fish, and now the family always looks forward to when I cook it! We had some amazing saba shioyaki the other day, thanks mostly in part to your fileting tutorials 😊 much love from San Diego! Keep up the great work!
I prefer filleting the whole side instead of doing it in two pieces. It's so much cleaner and the satisfaction of seeing a whole piece of fillet is just incredible.
Please do more of these with other fish. Usually people go through a whole salmon so fast on the tutorials. You're an excellent teacher! Please do this for salmon. Love your videos, you and Jocelyn are so cute!!!
I work in authentic Japanese restaurant back in the day and this technique is the way I like so much unlike using fillet knife they are waste a lot of meat.
Honestly if your used to using a chef knife daily.. you can feel the bones easier.. fileting a fish is actually more of a feel.. than a movement.smooth and steady with the blade.. right on Taku your the man bro, I'm very happy you decided to make you tube videos... wish I could meet you in real life.. professional! Love it my friend. Keep um coming
#TakuTuesday!! Woot!! Best part of the week. My goal this summer is to catch my first salmon or steelhead to fillet and I plan to fillet it using your techniques. Gotta love Jocelyn with those camera skills!!
Watching you videos has given me the confidence to fillet and make my own sushi at home. Thank you very much for technique and tips you give. Keep up the great work.
Really guys, a filet knife? Haven’t seen a fish monger do better than Taku. Sushi chefs have a respect for fish like no other. Masterful, beautiful and even peaceful.
I’m not suggesting what knife is best, or what you should use. My filet skills have a lot of room for improvement, and that’s just one of the reasons I follow you! Thank you 🙏🏻
While some people listen to lofi chill music to relax, I watch Taku and Jocelyn on Outdoor Chef Life. There's nothing like that scraping sound of a chef's knife on fish bones. LOL
I've said it before I'm definitely jealous of your filleting skills. I agree with you on the "preferred" knife thing. Once you fillet enough fish you can do it with a razor blade, chefs knife or a filleting knife. It's the practice in the first place that matters not the knife. 👍🔥
One of my favorite vids you've made. I've commented before that I love your videos with lots of knife work and this is exactly what I mean! I feel like I'm learning so much just through osmosis. Awesome stuff, man.
