How to Fillet Sheepshead Fish for Sushi

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Online Sushi Course on Udemy:
bit.ly/MAR112021
Knife Recommendations:
sushieveryday.com/knives/
What do you guys think about filleting with a Western style knife? In my opinion, this method of filleting fish for sushi is very fast and clean once you know the technique. The narrow blade is flexible enough to bend and can cut differently than a Japanese knife.
The knife used was a Dexter Russell Knife:
9" Blade - amzn.to/2SKTvSM
7" Blade - amzn.to/2K0ysZK
Some people never thought that Sheepshead can be eaten raw, but Sheepsheads are actually excellent for sushi. Some might find it surprising, but they pretty much taste like most other snappers. I've caught hundreds of these fish and never had an issue with worms. Have you guys ever spotted any parasites in one? Let me know what state/regions you were fishing in the comments.Thanks!
Checkout EliasVFishing's Channel:
/ eliasvaisberg87
OTHER VIDEOS!
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Questions? Ask me on Facebook:
bit.ly/FBSushiEveryday

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Опубликовано:

27 июл 2019

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Комментарии : 85

@BautistaYarisantos 5 лет назад

Woah you're back! I reference your work quite a bit when my students want to pick the basics of sushi. Your channel deserves so much attention.

@SushiWithDan 5 лет назад

John Santos hey John! What kind of work do you do? Thanks for your support

@levihorn395 3 года назад

My wife and I love your videos, we are sushi lovers and I'm just starting to make it at home. I watch your video for ideas and inspiration. The art you make with your food is so beautiful, its impressive to say the least. I hope to see more of your videos in days to come but understand RU-vid is not your life. The hate mail you receive is not justified, don't let it get to you. Continue showing us your beautiful art work.

@alexishorn6746 3 года назад

I'm the wife and I approve this message

@SushiWithDan 3 года назад

This might be the best comment ever, you got a smile from me haha thanks

@adoggy1111 8 месяцев назад

Started cracking up with the John Skinner intro for your course. Great video and great skills!

@SushiWithDan 3 месяца назад

Skinner's the man!

@goodman4773 3 года назад

Came to your channel from EliasVfishing. Been filleting fish since I was 12. I'm 66 now. You can teach an old dog new tricks. Love what you are doing.

@SushiWithDan 3 года назад

Elias is a fishing machine. There is always something new to learn!

@bozzskaggs112 5 лет назад

Dan, I saw no advantage to the western knife over the deba but it's always a joy to watch your knife handling. The deba takes a slightly different skill set over the western double ground edge but it's not so different that one can't extrapolate. I bought a deba and have enjoyed using it except that needed sharpening right out of the box and it is an inexpensive knife so it leaves a bit to be desired and yet sharpening helps me know the edge and make the blade better and in learning sharpening I'm learning cutting and filleting. On second thought I'm glad my knife is less than perfect. I'll spring for white steel laminated blade when my other knives are sharpened to tiny spikes. Regarding the sheepshead it seems the fillets make perfect sandwich sized pieces of fish breaded in corn meal, fried in lard and squeezed between two slices of whole wheat sandwich bread with a shmear of Miracle Whip. Or sushi.😎

@SushiWithDan 5 лет назад

Hey Bozz! it really depends on what the end purpose is for. Too be honest if I was filleting a larger fish and need to cut thru bones, I'm deba all the way. But I often come home from long fishing trips with sometimes 100+ lb of fish and the western fillet knife is all I use. Speed is the key. If you get good at it, you can fillet a fish in less than 60 secs, in the video its slowed down. Maybe I'll upload a video in the future at normal speed and you'll see the why this is faster.

@bozzskaggs112 5 лет назад

@@SushiWithDan I look forward to that. Most "speed filleting" I see is crude and wasteful.

@guppygod7839 3 года назад

Hey just wanted to let you know that I'm coming back every month to check for any new uploads. Hope you can get around to making more videos! Favorite channel

@SushiWithDan 3 года назад

Thanks for the support. Trying to, tough to balance time.

@ONTHEPASSWITHMAX 3 года назад

Looks good!

@paulsilva2363 5 лет назад

another excellent video!

@jjson775 2 года назад

Great job!

@paullecat1230 5 лет назад

I loved your course an recommend it to ANYONE! Extremely efficient method with little waste on the frame, BUT, by not making the usual diagonal cut behind the gills, it looks like you may have left some thick meat behind in the front of the fillet I ALWAYS enjoy your videos and am glad you are successful!!! Paul

@SushiWithDan 4 года назад

You're exactly right, there's some extra meat left there. Thanks for your support!

@johnathoncastro 5 лет назад

Nice sheephead!!! I speared one the other day.

@peter006 4 года назад

Can’t get a cleaner filet than that. Can I get a like by Sushi Everyday?

@SushiWithDan 4 года назад

Peter Nguyen you get more than a like, how about some love.

@Max-on1hk 4 года назад

One thing I might add. Bleed the fish and create an ice/saltwater slurry in cooler for even cleaner/better tasting meat.

@taikiskitchen8174 5 лет назад

Hi Sushi everyday ! I saw the knife you used for the first time (^^) It's very good to dismantle!

@SushiWithDan 4 года назад

Awesome, hope you give it a try

@chasew.8919 5 лет назад

Tried this filet method for the first time last weekend on some Mangrove Snapper I caught. I pretty much ruined one of them, the others turned out okay, but I believe with practice this is how I will filet all of my fish.

@SushiWithDan 4 года назад

Chase, I do this with all the Mangs I catch. It does take a lot of practice but you'll get there. Once you master it, it works on a number of other fish with similar body profile.

@davescheer5038 5 лет назад

Been waiting for a video , haven't seen a post for awhile hope alls well, really like the catch and sushi videos ,trying all the different species even bait fish ! More videos please !

@SushiWithDan 5 лет назад

Glad you checked back. Did you see the last one?

@davescheer5038 5 лет назад

Sushi Everyday , Dan I've watched all your posted videos and enjoy your knowledge and creativity I think making people realize that they to can make sushi and live a more healthy life style and have fun doing it wether they go fishing and get their own catch or buying locally , I thought it would be kinda neat if you could do a bento box sushi , or stuff like knife sharpening or even fancy veggie decorations for plating , hope to some day catch ya fishing , tight lines and good times ! 🌴 Mr Dave from St Pete 🌴

@SushiWithDan 5 лет назад

Thanks Dave, glad you enjoy them. The whole RU-vid community in the last few years has opened up people's mind and breaking outdated ways of thinking. I used to remember that many people were so hesitate to try local fish for sushi and only bought expensive fish flown from other parts of the world. Now there's Catch n Cook videos. We have so much water on both sides of the coast and people are now starting to see the hidden gems. Just glad I can contribute my part.

@CookingandFishing 5 лет назад

Extremely helpful video, those "feather cuts" on the flesh side surface kills any raw presentation!

@SushiWithDan 5 лет назад

Roger! what's up dude. Hope you're doing well. You posting that mack video soon?

@CookingandFishing 5 лет назад

@@SushiWithDan Haha yes, I'll have to check out your spanish mack vids if I ever catch another one!

@dunou906 4 года назад

Can you make a video about “fish aging for sushi”?Couldn’t find any info on RU-vid. Thank you!

@kerryai 3 года назад

If you know Japanese, there are tons of videos on RU-vid. Try to find one with translation.

@HotPepperLala 5 лет назад

Now teach me how to slice it with a Chinese cleaver lol

@SushiWithDan 5 лет назад

haha it's been a while since i used one, but its actually quite common

@tomdeleon6538 4 года назад

Was the fish frozen prior to fillet and eating?

@user-et2ry3hd5f 5 лет назад

すごいい！

@SushiWithDan 4 года назад

ありがとうございました

@weiopwer 4 года назад

which knife do you prefer the Western style or Japanese Yanagiba style?

@SushiWithDan 4 года назад

If I'm filleting dozens of small fish, the western style all day. Yanagiba is only for sushi or sashimi, not really designed for filleting. Hope this helps

@MrDillon45 2 года назад

I really love your sushi videos man! Wish you would post some more!!

@baskaategsh9752 3 года назад

Honestly I wouldn’t recommend this technique, but definitely useful for beginners.

@regiopazzo 5 лет назад

Thanks, Dan!

@samuelwong6448 5 лет назад

Can you do an ikejime tutorial ? Thank you

@SushiWithDan 4 года назад

I will one of these days, thank you

@mbnz0174 5 лет назад

Good filleting skills. I have a question. Every time I've seen a sushi chef fillet a fish, the fish has already been scaled. Why do you do this if you are going to remove the skin anyway? Here in New Zealand, it is common practice to fillet the fish with scales on and then remove the skin from the fillets.

@SushiWithDan 5 лет назад

Hey MB, most sushi chef do it because they want a clean surface to work on and avoid getting the scales on the meat so the end product is cleaner and avoid rinsing in water. To be honest, if you have excellent knife skills, you can skip the scaling. Most of time I skip it too. If the fillet is going to be cooked than there is absolutely no reason to scale it unless you want to eat the skin.

@mbnz0174 5 лет назад

@@SushiWithDan Thanks!

@lassehahn1794 5 лет назад

don't you bleed the fish (after catching it)?

@SushiWithDan 4 года назад

Yep! Immediately after it's caught.

@Jongerzzzz 4 года назад

So the belly is wasted and there is too much pulling in the flesh while filleting, also too much knife work which causes splitting

@SushiWithDan 4 года назад

Anyone that has filleted a sheepshead before knows that the belly is all bones

@Jongerzzzz 4 года назад

@@SushiWithDan you can get upto 2 nigiri size cuts out of the belly even though it will be quite thin and it is very nice if u aburi the nigiri

@miamiwax5504 4 года назад

Are u in florida?

@SushiWithDan 4 года назад

Was in Tampa

@tomdeleon6538 4 года назад

We just had a couple of pieces of redfish that i caught a few days ago but the fillets were frozen prior to prep.

@SushiWithDan 4 года назад

tom DELEON I never tried redfish but don’t see why not. As long as they were frozen. You’re talking about red drum?

@tomdeleon6538 4 года назад

@@SushiWithDan Yes Red Drum, I actually sliced a couple of pieces and my wife love it as sushi. Very clean tasting.

@tomdeleon6538 4 года назад

We made the rest as Ceviche.. very good.

@SushiWithDan 4 года назад

Nice! Can’t go wrong with ceviche, will have to try sometimes. Thanks for sharing

@kcrfrdqm 5 лет назад

@4:58 , why did you cut with the grain instead of against it? you couldve angled your knife pointing to the left to cut against the grain. at least, that's how it was taught to me. please enlighten me. p.s. I look forward to seeing another sushi-related courses on udemy from you. I already finished that sushi course. It was great! Thanks for your efforts! ;)

@SushiWithDan 5 лет назад

Furedo Hi Furedo! You’re right, traditionally it’s always cut across the grain which is very important for fish like tuna or jacks with stronger sinew. For this fish, it’s very tender already and for me, there’s really no difference in texture.

@SushiWithDan 5 лет назад

Thanks for your support!

@kcrfrdqm 5 лет назад

@@SushiWithDan I see. Thanks for the clarification! Im a beginner sushi cook :)

@Cilloux972 5 лет назад

That's the French way to filet fish with the knife "Filet de sole".

@coastalcarolinafishingnc5199 5 лет назад

Poor mans lobster

@propwash6880 4 года назад

I thought sush/fish needs to be frozen first to destroy parasites.

@SushiWithDan 4 года назад

Not all fish, depends on the fish and some experience to spot parasites.

@propwash6880 4 года назад

@@SushiWithDan How do you identify the ones that are bad to humans? I know a lot of FL fish here have worms but they are harmless to humans.

@SushiWithDan 4 года назад

Prop Wash stay away from freshwater fish. Use only saltwater fish like snapper, Spanish Mack’s,. Fish you are familiar with and are less prone to parasites.

@propwash6880 4 года назад

@@SushiWithDan OK, well i'mma take your advice. Saw your pompano vid. I catch so many of those guys in the winter I don't know what to do with them. They are not my favorite cooked fish. I bet they are great for sushi.

@SushiWithDan 4 года назад

@@propwash6880 Nice, pomps are one of my favorite and easy to clean. Shoot me a PM on fb if you got questions down the road. Where do you fish out of?