A sushi chef shows how to fillet fish using horse mackerels with 3 different techniques: 3-piece, harabiraki and sebiraki filleting techniques.
(1) 3-piece filleting technique
(2) Harabiraki filleting technique
(3) Sebiraki filleting technique
■Content
0:00 Opening
0:13 Fish to use for the video (horse mackerel)
0:24 Knife for filleting fish
0:42 Why horse mackerel is used for practice
1:07 Where scute is and how to remove it
2:03 How to scale fish and the important point
2:22 How to cut off fish head
2:55 How to cut fish stomach
3:06 (1) How to fillet fish with 3-piece filleting technique
3:17 How to cut the stomach skin (3-piece filleting)
3:33 How to put a knife to cut off the meat (3-piece filleting)
4:03 Why we start filleting fish with its head facing to the right
4:49 How to get the first fillet (3-piece filleting)
5:43 How to get the second fillet (3-piece filleting)
6:45 Tips for how to use a knife
7:28 Tips for how to use a knife to remove ribs
8:02 How to remove ribs and fine bones
8:34 (2) How to fillet fish with harabiraki filleting technique
9:04 How to cut the stomach skin (harabiraki)
9:36 How to put a knife from the outer side (harabiraki)
10:14 Tips not to break the meat (harabiraki)
10:35 How to cut off the bone
11:07 (3) How to fillet fish with sebiraki filleting technique
11:20 How to put a knife to cut off the meat (sebiraki)
11:53 How to cut off the meat (sebiraki)
13:04 How to remove the backbone (sebiraki)
13:17 How to remove the pelvic fin (sebiraki)
13:44 Comparing harabiraki and sebiraki and the differences
14:14 Summary of the video
#3piecefilleting #3maioroshi #harabiraki #sebiraki #howtofilletfish #horsemackerel #aji
■How to Make Horse Mackerel Sashimi
• アジのさばき方！身のおろし方／姿造りにする...
■How to Fillet Sardine with Hands
• イワシの捌き方（手開きの仕方）きれいに骨を抜...
[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
amzn.to/2GbzKSu
Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
amzn.to/3igyY3B
Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
amzn.to/36j7iZn
Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
amzn.to/36jydob
Soy sauce with strong flavor
■Amabito-no-moshio 100 g
amzn.to/3cQKhys
Salt with seaweed flavor
[Recommended kitchen utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).
■Knife (by Suisin)
ginzawatari.suisin-shop.com/ec/
The knife I actually use
■Chopping board (by Miyoshino Kitchen)
ginzawatarim.theshop.jp/
The chopping board I actually use
■Dishes
ginzawatari.thebase.in/
The dishes I actually use
[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.
I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.
(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)
■Lunch (1 pm - 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000
■Dinner (5 pm - 10 pm)
Seasonal fish course with drink : From JPY 20,000
(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 15,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included
(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included
Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)
■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan
■Watari’s Line link
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)
Thank you very much for all your support and please keep your eyes out for future videos!
21 июл 2024
