Nice job, professional. I am a pro too and use almost same tecnjqur with small excepitions. I use SWIBO or VICTORIONOX knives. Regards from Laplans/Finland
For all the idiots who give high praise regarding this video, think again. No way in he'll who'd you catch an expert lack wisdom by forgetting to rinse away the metal shavings after sharpening knife on stone. Lastly, who the hell sharpens a knife with stone directly on the fish cutting surface?? Yeah, this is the best video to follow. Right!
Ian, excellent video! I think it is by far the best one that I have seen yet. I am in no way an expert fish filleter, but how you did it there was very little wastage and the fillets looked beautiful and very presentable at the end. Cheers.
Very good technique and knife skills. Refreshing to see someone fillet a salmon and NOT wash the fillets. Some "experts" make this mistake. It degrades the fillet to wash it and the fillet will spoil much more quickly.
i love the video, this is one of the best videos of filleting fish i have seen, it has a higher yield than the method that one of the chefs i am learning under demonstrated for my class. then again, the class was not in protein fabrication (meat cutting and filleting fish) and you retained the belly meat which is often cut away and discarded (which i disagree with). one question though, what is the length of the blade you typically use for salmon? i generally use either a 4" blade or a 6" blade for most of the fish i am tasked with filleting and do you use a stiff blade or a flexible one on your fillet knives? i am an aspiring chef and avid fisherman, and i like to see that as much of the meat possible is retained.
+Sam Sadowitz Cheers buddy,The knives i only use are hard blades ( stiff blades ) and the length of the blade i use for Salmon is about 30cm long. I dnt like using flexible blades because the amount of pressure used for filleting fish determines how much recovery you get from an unbalanced blade. I mean dnt get me wrong, I think flexible blades are less controlled when balancing the pressure through out the center of the blade as to a hard blade which is so much more controlled especially when cutting fast.
Having a super sharp knife literally is half the battle. So many people I've watched try to hack away at a fish with it sliding all over the board and all because they are using a blunt knife, or a sharp knife that is just nowhere near sharp enough. Use a proper filleting knife and sharpen it until it cuts like a lightsaber.
Cutting for the shop is based on presentation in what the best fillet a customer would buy. Cutting for wholesale is leaving certain parts on the fillet as where the company who buys fillets will finish trimming the fillet. Wholesale is cheaper because of that certain process.
I scrape the frames and we eat the left overs as sushi with soy sauce. Or..... chuck it in the microwave and eat it like that. (With a bit of water at the bottom of the plate, with all fish)
