How to Make Grouper Sushi & Sashimi (Scamp) | (石斑鱼寿司)

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Online Sushi Course on Udemy:
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Knife Recommendations:
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Scamp is one of the few groupers we have here that is suitable for raw consumption. The silky texture of the filet truly separates them from other groupers. It's exceptionally tender, delicate, and smooth, almost like Yellowtail Snapper.
What Groupers to Avoid For Sushi?
sushieveryday.com/grouper-sush...
Read my blog and find out which groupers to avoid for sushi. There are photos to help you identify which groupers are safe for raw consumption. Check it out!
OTHER VIDEOS!
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• How to Fillet Snapper ...
► MACKEREL Sushi
• How to Fillet Mackerel...
► CALIFORNIA Roll
• How to Make a Californ...
▬▬▬▬▬▬▬ Knives I Use ▬▬▬▬▬▬▬
•8” Japanese Fillet: amzn.to/2s6yZSD
•10" Sashimi Knife: amzn.to/2tbOwAI
•7” Santoku (For Veggies): amzn.to/2tKpaXt
•Affordable Santoku knife: amzn.to/2tKqrO9
▬▬▬▬▬▬▬ Ingredients ▬▬▬▬▬
•Real Wasabi Paste: amzn.to/2tb757s
•Rice Vinegar: amzn.to/2sbJgrS
•Sushi Nori Sheets: amzn.to/2tbw4In
•Sushi Rice: amzn.to/2taMY9J
•Toasted Sesame: amzn.to/2sbGoLw
•Soy Sauce: amzn.to/2tbodKZ
▬▬▬▬▬▬▬Tools ▬▬▬▬▬▬▬▬
•Fish Scaler: amzn.to/2u55qNs
•Fish Bone Tweezers: amzn.to/2s6mma4
•Mandolin Slicer: amzn.to/2u4PFqb
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Опубликовано:

3 окт 2017

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Комментарии : 101

@SushiWithDan 6 лет назад

If you want to learn more, I have a very comprehensive sushi course on UDEMY with 40+ video lectures. Use this link for DISCOUNTED price: bit.ly/YTPromo10

@KylesHooked 6 лет назад

I've lived in Fl my whole life.. I would of never thought of eating grouper like this. You have mad talent.. Love your videos.

@michaelkolinski 6 лет назад

Great video!

@jharvey433 4 года назад

I made some blue runner sashimi couple weeks back... it was damn good

@SushiWithDan 4 года назад

Nice! One of the most under rated fish in the GOM

@Bsprecksfishing 5 лет назад

That looks amazing!

@vancesolinap6917 6 лет назад

You're awesome. Thanks for the tutorials

@ghetto29fab6 6 лет назад

Just saw the dual vid you did with the sheep fish. Great stuff man and your channel is great. Im going to watch all the video's, keep up the great work.

@SushiWithDan 6 лет назад

Thanks man, appreciate it. Hope its helpful!

@NicksterFL75 5 лет назад

would love to see more of these. Great job!

@SushiWithDan 5 лет назад

Soon!

@Silver-Freddy 5 лет назад

beautiful process

@rawrfishing 6 лет назад

great vid, Roger sent me :O and bluerunner vid was awesome, makes me wanna try some

@SushiWithDan 6 лет назад

raWr Fishing Thanks! Blue runners are awesome, especially the bigger ones offshore

@garyschuller6981 3 года назад

Great stuff! New subscriber from St. Pete. I'll be watching closely for new techniques and recipes. Thx again.

@davidschnall4788 6 лет назад

Nice work!

@philip956 6 лет назад

Thanks for putting the fishing footage in there at the end. 👌🏽

@reneee_abella 6 лет назад

i watch back again and again just to hear your voice.even when i am working in office..😂😂

@patbrown2227 6 лет назад

Wonderful video with a very professional and yet free personal video style. Your heavy traditional one sided sharpened knife slicing is very graceful and flowing. Your sashimi slicing skill with the full cut in one motion of the knife is very professional and confident. It may be very edifying to explain the Edo style soy sauce vs. the Kansai style soy sauce and the appropriate times to chose one or the other. I really liked your idea when you combine fresh thin skin lime juice with Ponzu. It is joy to watch you work. Best Regards, Pat Brown

@robert5117 6 лет назад

So much good info. Thanks for teaching - have you ever iki jime the catch?

@SaltPursuit 6 лет назад

Nice video. Sushi is my thing!!!!

@SushiWithDan 6 лет назад

Thx, make some!

@mikejackson6882 6 лет назад

Very nice

@jamilcastro 6 лет назад

Very good.

@jameshowcroft321 5 лет назад

Awesome 😀

@MANISHKUMAR-xu9lp 5 лет назад

Great cutting skill.. Never seen cutting like that before

@SushiWithDan 4 года назад

Still learning new tricks...

@europeancavebeast9100 6 лет назад

You are the best, I mean it. Thank you!!!

@SushiWithDan 6 лет назад

Thank you

@syedammarasyrafsyedhussain9052 6 лет назад

First...yummy grouper...i prefer steamed...

@randylindsay9946 6 лет назад

Awesome vid. I just recently had grouper as sushi for the first time. I had never seen it on a menu before and was a bit surprised to see it since it is a bottom dwelling fish, but man was it good! The restaurant I had it from served it with very thin slices of lemon, which complemented it quite well.

@SushiWithDan 6 лет назад

Nice, what kind of Grouper was it? Lemon goes really well with white fish, Yuzu too, but its nearly impossible to find fresh ones in the states

@randylindsay9946 6 лет назад

Sushi Everyday They didnt specify and I didnt think to ask at the time. Now I am interested to know too. Next time they have it I will ask.

@byakko0785 6 лет назад

I like your Video because it is amazing @sushi Everday

@brianlb78 2 года назад

You typically only see the worms/parasites in larger red grouper. However the min size to keep in FL is 20" so any keeper is going to be decent size. But even those at that 20-22" area usually don't have worms. Might have something to do with the amount of time it takes for the worms to develop/get into their bodies or something as to why it's only in bigger ones. Greater Amberjack are the same way, you usually only see the worms in the larger fish and normally only in the tail area. Scamp grouper has a smaller min size to keep. p.s. I need to learn how to filet how you do. Sometimes I have trouble and leave a little to much meat on the carcus.

@Hindukushsailing 6 лет назад

Wow the Grouper on bed of rice would be awesome. With some Ikura and Ebi.

@SushiWithDan 6 лет назад

Oh man, that would be awesome

@escharenguivel 6 лет назад

great content, do you rinse the fish in fresh water? i find usually fresh water affects the flesh. Also if you have any tips and best way to look after your catch from moment its caught to slicing for sushi will be great. I go fishing regularly and find sometimes the fish isn't bleed correctly. Cheers from nz

@SushiWithDan 6 лет назад

escharenguivel Thanks! For sushi, I never rinse the fish meat in water, the color will change and will absorb water, so faster for bacteria to grow. For cooking it's okay, not for sushi. I always bleed fish by gills or throat and ice it down for at least a full day before eating it raw. GL!

@shanerichter3243 9 месяцев назад

Hi there, Can you go into detail about "icing it down"? Do you leave it in a bucket of ice ? Thank you @@SushiWithDan

@garysalt1 Год назад

Hi - thank you for the Grouper Scamp Sashimi lesson. I’ll definitely try once I catch my first live Scamp here in Florida. In the meanwhile, do you know of any quality fish mongers - who sells sushi quality blocks or freshly caught tuna or yellow tail? A new subscriber who lives a little North of Orlando. 😅

@ballistic350 6 лет назад

You a sushi chef? Looks good BTW

@linowiroto1207 Год назад

Hi thanks for the videos. Love your channel. I have many questions if you don’t mind helping clarifying, 1. What goes into decision whether to scale the fish with a fish scaler then rinsing it or scaling with knife(sukibiki) and keeping it dry? How do they affect the quality if both are dried with paper towels afterwards? 2. In some of your videos you take off the belly bones while filleting in one go(like in your porgy video) and in this one you fillet first then take the belly bones off. Are there things that affect the decision or just preference? 3. Also when doing San mai pros hi you fillet the meat off the bone, but in this one you fillet the last peace from cutting it from the skeleton facing up, when to use which way? Thankksss

@hazaaalkhayat4910 6 лет назад

Can you make cooked sushi video?

@spartancraig6000 5 лет назад

I’m going to the Bahamas, so do strawberry grouper make good sushi as well?

@SushiWithDan 5 лет назад

The strawberry groupers will do! They're great cooked too. I've only caught ones less than a foot, hopefully you get some bigger.

@jackgold8382 6 лет назад

awesome, you do it like pros in Japan. where in FL? do you try to avoid mercury? thanks

@SushiWithDan 6 лет назад

Hey thanks, in the Tampa area. Mercury is more of an issue in bigger fish like King macks or tuna. I just eat less of it. Mercury is everywhere, just at different levels.

@manmarvel 6 лет назад

have you tried red grouper sushi?? idk why people hate on red grouper so much I've had it cooked side by side w/ black grouper and it was pretty much the same. although it was a 23 inch fish i can't speak for the larger reds.

@SushiWithDan 6 лет назад

manmarvel I love red grouper, and you're right, it's pretty much like gag. But I fried them into nuggets and make sushi that way. Sometimes too much parasites in the meat to eat raw

@spygracearts 6 лет назад

My fav fish for Chinese-style steaming too!! 8D

@willcox1209 6 лет назад

Sweet video! Do you think Bergall would be a good fish to eat raw? The meat looks very similar to this grouper and I have never seen signs of parasites. The meat tastes great cooked. I am just unsure if there are any health concerns about the specific fish, Bergall aka Cunner.

@SushiWithDan 6 лет назад

Thanks! I've never worked on Bergalls before but I have used other wrasse before for sushi and its great. If you're familiar with how the fillets suppose to look, go for it. Getting sick from eating raw saltwater fish is very rare.

@willcox1209 6 лет назад

Thanks for the reply! I got 4 decent cunner today and I just ate one with ponzu and peppers. The texture and color of the meat were great!

@SushiWithDan 6 лет назад

Thats awesome! Did you get pictures of the finished dish? Would love to see it

@willcox1209 6 лет назад

I did! should I email them? I don't think I can post a photo in the comments.

@SushiWithDan 6 лет назад

Oh cool, try the post area on my FB page. I never cut cunners before, interested to see it. Thanks!

@nikitaonassis6090 6 лет назад

Other than angles of Hiri zukuri ( vertical down slightly angled ) , Hira zukuri ( knife tip to left leaning left vs. Sogi zukuri knife tip to right leaning right ) and Sogi zukuri ( more scooping ), what is the difference in applying pressure to which side of blade and what does it give in final product ? Does this go through blast freezing to rid parasites or water, salt and vinegar to rid bacteria ? 02:37 what is difference removing center bone with loins above vs loins down with center bone above ? Thanks !

@SushiWithDan 6 лет назад

I try not to freeze fish for sushi unless its salmon. You can reduce bacteria with some salt

@SeanLeonDrumz 6 лет назад

How do you make sushi rice? ive checked your channel could not find a video on it.

@SushiWithDan 6 лет назад

I haven't upload one yet! Sorry!

@michaelkolinski 6 лет назад

Great question. I'd love to see a video on that. Also maybe one on the different knives you use and why.

@SushiWithDan 6 лет назад

Sorry for the delay, but I will have one soon!

@europeancavebeast9100 6 лет назад

Sushi, what is the other garnish on the grouper, looked like green onion and black sesame. Anything else?

@SushiWithDan 6 лет назад

There is some grated ginger mixed in the ponzu sauce

@cobrauf 6 лет назад

Another great video, I wanted to see you bite into that tender sashimi!

@SushiWithDan 6 лет назад

My dog eats it all!

@dudedude4375 6 лет назад

Would love see a video to learn how to look for and protect from parasites and worms when catching and eating fresh fish

@SushiWithDan 6 лет назад

I'll have to plan for that one. Here's a link with pictures for help: sushieveryday.com/grouper-sushi-and-sashimi/

@dairel3783 6 лет назад

Очень приятный голос^_^!

@joshruben7937 6 лет назад

Can i use a slicer stainless steel knife for sushi

@SushiWithDan 6 лет назад

JR Fishing yes, for slicing only, probably not for breaking down a whole fish

@tonyvu9053 6 лет назад

0:56 Damn, buy her dinner first!

@wickedoutdooradventures6694 6 лет назад

Grouper I love...Informative, awesome footage and a "Must-Watch" Channel added to my list......I just subscribed to your channel...Keep up the great work and check out my latest videos too

@SushiWithDan 6 лет назад

Thanks man!

@joshruben7937 6 лет назад

Can I sashimi a tiger grouper if not a hybrid grouper

@SushiWithDan 6 лет назад

I never worked with Tiger groupers before. If you have cleaned many and don't seen any parasitic issues, I would think it's good for sashimi. Check out the link in the descrip. if you need some guidelines on how to check

@joshruben7937 6 лет назад

Sushi Everyday ok thanks

@wizard7889 6 лет назад

if you were going to skin it, why did you scale it? Just wondering

@SushiWithDan 6 лет назад

I get that question a lot, check out the Blue Runner sushi video for explanation.

@wizard7889 6 лет назад

I actually saw that video right after this one, so I got my answer, thank you, great food.

@melvynyee5886 6 лет назад

Theres sashimi and non sashimi grade fish. Im not sure about it. But hw can we be sure there are no parisite in the fish? I would love to do sashimi at home but recently there has been cases tat people eat raw fish in singapore became ill and had to amputate their limbs. How can we b sure about doing it at home?

@SushiWithDan 6 лет назад

Thats unfortunate to hear...There is never any guarantee when eating any kind of meat. There are thousands of cases of salmonella poisoning from eating chicken and people have been hospitalized from mad cow disease. I can say that the cases of parasite from sushi in the US is so low that the FDA doesn't keep an accurate account the last time I checked (somewhere in the 20's per year). The term "sashimi grade" is subjective, depending on who you talk to, it varies. For me "sashimi grade" means: fish a few days old, species that are not known to carry parasites, and only using saltwater fish. I suggest you buy prefabricated sashimi grade fish from a reputable store. There are lots in California and the Northeast. GL!

@adamobregon552 6 лет назад

Next episode trigger fish sushi..

@raulsanchez4493 5 лет назад

Whoever doesn’t eat blue runners is a fool! LOL

@basssnooker3136 6 лет назад

Can you sushi a snook?

@SushiWithDan 6 лет назад

Will have to work on one. Will need to freeze it first, they're in both salt and freshwater

@randylindsay9946 6 лет назад

It has been a number(far too many) of years since I have had snook, mostly when I was younger and fishing a lot more often. Back then, I didnt know much about or appreciate sushi like I do today, therefore, have never tried it raw. I have heard more recently, though, that it is one of the best fish to eat raw. One person also told me that it is amazing as ceviche! Just make sure you take the skin off, or you will get the infamous "soap" taste.

@fishybizcharters9706 6 лет назад

Very nice video but keep in mind a Grouper has to be 24” to be legal, that’s a baby Grouper, 10” max from head to tail the one u got, just be aware 👍🎣

@SushiWithDan 6 лет назад

Fishy Biz Thanks, but scamps have different reg. I fish on the gulf side

@fishybizcharters9706 6 лет назад

Sushi Everyday oh didn’t look like Scamp to me, but if it is the is 16” total length, again love your videos amazing work 😍you a professional chef am sure a good fisherman