Hello Antonis Thank you for the kind words and positive feedback. I’m very happy you enjoyed the video and found it useful in your cooking. Please stay tuned because we have a couple more videos coming up very soon. 🥰 Also. I apologize for my super late response 😖
Excellent! Thank you for taking the time to think through the camera angles and talk through your process. Easily one of the best 'fish butchery' videos, even when compared to ba, eater, epicurious, chefepic, chefdai, chefhiro and the like.
Hello Moses Thank you for the kind words. I’m glad you enjoyed the filming and find the video content useful. We will have more videos up soon for you so stay tuned 😊❤️ Also, I apologize for the late response, I’m finally finding a bit more time to reply to messages and work on some more contents 😊
Thank you! And sorry for the late reply (super late….) It depends on the fish. Some fish such as salmon or saba, are more prone to having anisakis, so freezing them previously is actually required in some countries. However, in japan a lot of times it’s up to the chef’s experience and knowledge to judge and exam the fish when they handle them to determine if the fish is ok for sashimi. (Even freshly caught fish can have parasites in them)
Hey, do you salt cure all your fish or just specific ones? tuna, salmon, hamachi etc. Also, if you were to save some fish by freezing it, would you cure it before hand?
Almost all fish I cure with salt yes. Tuna not so much, but if I do it’s with marinating soy (nikiri blended with more mirin). I would freeze first and do the salt curing after it’s defrosted.
