Beautiful fish, beautiful work, and the fact that more emphasis was given on the visual instruction than the verbal is rare and welcomed; straight-forward and to-the-point. I will refer to this video from now on.
Thank you for the video. Today I tried for the very first time to filet a huge whole salmon and your step by step instructions really helped. The only problem I had is my knives are not as sharp as they should be and I don’t have fish bone tweezers. Overall I made it though 😃 cheers
Thank you a lot! Cause most videos show how to cut a very long almost squared stripe of fish, while when I buy salmon it is always in the shape of the fillet you made.
I always thought the first few seconds of the videos are his pictures.... noo..... its video... his eyes blink.. .. but anyways.. ur videos are so helpful..thankyou
hello Joe. the sushi bar i work spreads salt on fillet for 30 minutes then rinses it all off. i was told this was to kill any bacteria. do you find this step necessary?
I have used multipurpose knife which cost about $80. And I use $100 yanagi. I never used expensive knife like $500-2000. I know that makes some difference. You can cut anything very smoothly. But in order to improve your skill you better use not expensive one. You are not going to rely on the knife but try to improve your skill.
You guys see how sharp the knife is. One swipe. AND to remove the pin bones. Unfortunately the skin is still attached and we do not see how he removes it.
ok I attempted this and sort of made it work but I cannot stress enough importance of a SHARP knife!!! I sharpened mine before hand clearly it wasn't enough. I need some Japanese knife.
Sharpening a knife is an acquired skill, it won’t cut just because it’s Japanese knife. They all have to be sharpened properly. Some people have an amazing ability to get them extremely sharp. Cheers
I didn't like that you decided to cut the right side of salmon with belly facing you instead of back. But you did a great job on the other side, especially the tail part where you change angle slightly i think is the hardest part to manage if you don't know this seemingly minor detail. Great job
For someone like me who loves eating fish, I find it a waste to set aside those bone parts including the head and the membrane. If you stew those parts, those would be very delicious to suck those little meat stucked in between the bones. And I suck the fish eyes too. So yummy!
I agree with you. We make a lot of bake salmon. So those meat in the bones is saved for that purpose. We make soup with salmon head. We don’t throw away much from cutting salmon. Most of salmon parts can be used for different purposes.
That's not how I would do it. To each his own, I guess. I noticed how he cuts the head right off instead of starting from behind the pec fin. He had to cut off a huge piece of salmon later.
