this chief is very generous with the skill & knowledge. he must have a big heart. even my japanese chief friends wouldn't share the knowledge of cutting details of parts with me. the part of the fish makes a big different when you cook it n place in your mouth. Domo arigato.
Here in Downtown Los Angeles, specifically in Little Tokyo, there are a couple of small markets that sell sashimi - grade tuna. But what I just saw in this clip, the markets have nothiing this fresh. It must be so tender, that the consistency is almost like tofu. When I buy a small slab of sasimi tuna, I like to put wasabi and soy sauce on it. If I ever go to Japan and do that, I think I will be frowned upon, big time.
What were the dishes you said you could make with the tuna you scraped off of the skin? I have some thin slices of salmon that were left over from when I made sashimi the other day and I want to make something from them. Nice tuna cutting skills btw.
not sharp enough.....in sushi making its crucial for your knife to be so sharp the meat wont tear when you cut into it. but if you are to look at the video u can see he has to saw the knife back and forth there for tearing the flesh during the process.
PURPLELIou LOL It's all about good judgment when to slice in one motion or to saw I Saw a lot when cutting some part of the tuna to make clean cut it doesn't tear it up.
I don't see too many scars on this chef's hands. Also for as long as the vid has lasted, I have not seen him getting cut a single time. The fact that with your skills you would gamble and risk injuries if holding a knife like that does not mean that somebody else cannot master this skill, greatly reducing the risk and gaining some advantages over the "safe" methods. Better safe than sorry, but practice makes perfect. Keep your mind open, take care
I hold my knife and cut exactly the same way. A chef I worked with for a year hated my technique, it bothered him so much that I put my finger down the spine of the knife for extra control : )
I fillet a dozen fresh water fishes at a time, inspecting for both fatty content and parasites.. I am not sure if you understand the uncooked principle of enzyme saturation of that which we eat but.... half of the year we are not ice locked here and I welcome you and your techniques.
Finger along the spine grants more pressure but on most knives gripping it with your index and thumb above the handle on the base of the blade should grant more control than any other grip.
This chef has decent skills but if you've ever seen a real sushi chef work they consistently wipe their knife and their cutting board between tasks sometimes even between cuts!
"Real" I can assure you he really is a sushi chef, and likely went through years of training. Being at the bottom end of your profession doesn't make you any less "real"
Hi Kizuna and chef Lin, I added you in my facebook, I wonder where is your restaurant? You look like you have a happy kitchen team there, I wish i could join you there. I am a chef here in London, but I always wanted to work in an oriental theme restaurant with head chef like Linsan.
TIL how big tuna could be. Holy shit. I don't go near fish, but I've started becoming braver with sushi. I like spicy tuna rolls. I.. god damn. That is huge.
You are supposed to pull the knife towards you, but how can you cut the fish all the way through in 1 motion? knife too small (or fish too big) requires you to slide the knife back and forth until you finish your cut.
KittyOnTheNet Them suckers get bigger. Check out some videos of people catching the larger tuna that are used for making sushi. Them things are CRAZY big.
