Filleting the salmon

Filleting the salmon!
www.hwl.dk/da/product/victorin...

[@TimothyNH]

Perfection. No wasted movements, total concentration. A true craftsman. Thank you

[@cris4915]

Mad respect to this master, he made it look like easy.

[@shawndoe2834]

Stumbled upon this video again. This guy is by far the best for speed, accuracy, & least amount of waste. There are others on You Tube who are just as fast but they waste a horrendous amount of meat. I've been posting this video link on several other salmon filleting videos because I love this video so much!!!

[@kinseyfulks6282]

I work for a company in which we do this everday. He does this an interesting way. Ill post a video of my technique and how much more profitable it is. I have a tiny bit more trimming to do when after spliting, but the amount of meat is way more than other other video. I also do whole tuna, so ill post a video when i get a chance.

[@TheGhextreme]

This is BS. Where's your video? If you are better than this, let's see it!

[@littlegoobie]

i know where he's talking about meat loss. When you cut the entire fillet off by floating the blade over the spine in a single cut through the body, you're left with meat in the dips on both sides of the backbone. If you cut in from the fish's back and gradually work through that way, you can ride the blade over all the bones, go over the backbone, then ride the bones again on the way through. And this also leaves the ribs attached to the spine because you're floating cuts over the ribs too. All the major bones are gone in one shot, all that's left are the pin bones and trimming any lining from the stomach cavity.

[@ievakiourtsidou]

kzbin.info/www/bejne/aqHcp2CArKuJeqc

[@IurijZagorulko]

@@kinseyfulks6282 still waiting for the video of your tecknique )))

[@flaviogomesdearaujo9094]

the best video ever about filleting the salmon, this guys just fly doing it.

[@ivofena83]

Happy to see some one put a real professional way to fillet salmon. KZbin is full of videos how to fillet salmon, but this is the only one I found to do it the right way. Just a tip, remove the ribs before you trim the bottom, in my opinion you loss less meat that way. Well done.

[@thegermanangler1096]

This coming from an expert? Lol

[@thegermanangler1096]

I never claimed to be an expert, but I think I can do better than that. That guy is just doing a shitty job and seems to be in a hurry. You're entiteled to your opinion and so am I

[@timc2168]

A true master at work. I really appreciate seeing someone that takes the care in filleting that this man does. It is almost MAGICAL... Keep up the amazing work.

[@raphaelm6149]

Tim C : He’s using Gmo’d farm raised fish !! Suddenly out of nowhere these Salmon vids are surfacing, everyone one of them are using GMO farm raised Salmon ?? 🤬

[@heimalambi]

It is a Victorinox knife with a 20cm blade and a fibrox handle. I sharpen it ones a day or ones every 2. day on a belt grinder. It wears the knife down pretty fast but it is important to have a razor sharp knife when you are filleting fish every day, so you don´t get infiltrations and sore muscles.

[@prasadkshirsagar1469]

Where I buy this knife

[@testandoreceitas32]

The knife seens bigger. Maybe 10" (25 cm). Great skills!

[@scottsam6960]

Thank you to me your the best bro hands down I wish I can meet you so you can teach me I know how to gut and clean but I have a hard time fileting

[@ChuxDiaz]

Victorinox is a great brand, I've had one for 3 years.

[@westmichiganfishing9613]

This guy is my new hero!

[@ew7007]

This is an extremely humbling show of skills. Outstanding and thank you for sharing this. I would go absolutely mad doing that all day. I prefer to trick them into coming aboard my vessel for a ride home an ultimately some time in my freezer. I have just witnessed how far I need to go in my filleting skills (compared to you I'm just flailing in the dark with a butter knife). Thank you. Cheers!

[@averygrimreaper6321]

Incredible knife skills! Love wathcing experts with years of experience make everything look so simple! lol

[@hooperinthecourt]

That dude is badass at filleting! That was an amazing work!

[@23v0lv32]

wow this guy is an absolute JEDI with that knife! that close skinning work and pulling the pin bones with such ease like that is amazing.

[@NightHawk2512]

This video is SO satisfying

[@wpforever5257]

Flott filitering 👍👌

[@westmichiganfishing9613]

This guy is still on the top of my "Hero" list!

[@InJurance]

best fillet video I've seen by far. He is an artist

[@ievakiourtsidou]

kzbin.info/www/bejne/aqHcp2CArKuJeqc

[@ernestkovach3305]

Wow, no nonense, precise, steady and FAST . If he had chosen to be a surgeon, he would be world famous as a doctor. Sure handed , efficient , and very skillful. Thank you!

[@kellybutler6070]

Great work mate, classy nice recovery rate also. Some guys on here are about speed but there recovery rate is SHOCKING! And same with their skinning. Leaving the silver on the fillet is quality and flavour. Personally l like the brown meat you cut off, but what buyers or the market want, is the fillet you’ve displayed in your video. Job well done to you. From another knife hand from Aotearoa New Zealand.

[@TheGhextreme]

This is the best there is! Amazing

[@jdog7812]

Do u still use the scraps and i also saw u left alot of meat on the backbone what donu do with the meat on the bone ?

[@samuelsulaiman]

what kind of knife is that? ive been looking to improve my skill but i need a better knife

[@Azuriel03]

I can watch this dude all day

[@TruthSlayer11]

very impressive... what is that fillet knife your using?

[@user-jt2ee4pf4w]

정말 대단한 실력자. 많은 도움이 되고있습니다. 감사합니다!

[@shawndoe2834]

Absolutely Amazing. Such smooth long accurate cuts. Loved the entire video, but was surprized how quickly you picked the pin bones out. Do you use regular small plyers or are they some type of culinary plyers??? I don't catch salmon but would like to try that with trout. I usually make a thin "V" slice to remove the pin bones but that separates the fillet into two & of course doesn't look good. Thanx for your time: Shawn

[@patrickkelly8095]

I know this guy does not, but removing the skin makes it easier to remove the pin bones.

[@shawndoe2834]

Awesome, good to know - thanks for the tip.

[@phudoan37]

Better than professional Sushi chef... He is amazing...

[@larryayers1533]

what kind of knife are you using and how was you sharping the knife?

[@arunsodari00]

You are a great chef & knife is amazing!! God bless you

[@heimalambi]

link to the knife above!

[@edanbehjou4935]

The link is weard can I get a real full name of the knife or a link to the knife on amazon.

[@user-fk7gy5nk4v]

Настоящий профессионал! Мастер 100го уровня!

[@JCA122510]

What's all the grey stuff after taking the skin off? I thought that's a healthy spot?

[@cheflev9884]

Think about it, this guy probably works for a restaurant seafood purveyor. He may be literally cleaning fish for other chefs.

[@velocitygaming7037]

0:33 my zipper when it's stuck

[@edanbehjou4935]

Can you send an Amazon link of that exact knife you are using in the video. Your link is a weird website

[@lindebr]

A proper filleting job!

[@tarkojreed6998]

Oh maan you make me hungry.. Nicely done..

[@edanbehjou4935]

what brand or model of knife is the one in the video?

[@HarPlayer]

Afer he's done how do you figure out the price per Lb?

[@RickC1Thirty7]

This guy is an artist

[@stevenraguenet1993]

if this guy is an artist I m a star . A filleter that split salmon are to slow on production.

[@josearellano6454]

Este guero muy bueno para filetear salmón hace buen trabajo felicidades. Amigo.

[@xxxmotek-18xxx]

Where do you sharpen your knives with?

[@stevenroberts3648]

You are the f--king man hats off impressive 👍

[@uvid4us]

Is that an fdick polish steel?

[@ernestkovach3305]

My favorite fillet of salmon video !

[@robertprecilda3087]

Good job sir now i know how to filleting the salmon godbless u

[@vids2002]

This was hypnotic

[@sebastianmakowski2421]

Awesome Skills!

[@TimothyNH]

At 6:28 he is using a pair of pliers that seem to be thumb activated/worked. What are these? It seems much more efficient for heavy use. Kindly share.

[@anikethan-lq2hk]

what do they throw the remaining parts?

Làm cá rất chuyên nghiệp .những tay nghề lâu năm . Cá hồi nhìn ngon thật🌍👍❤❤❤

[@reybarrera9345]

This is art.

[@theozbloke2]

please tell me about the knife ?other than its sharp

[@artenisdhjaku8171]

www.everten.com.au/victorinox-heavy-stiff-butchers-knife-fibrox-handle-20cm.html

[@thaiga]

Amazing!

[@sushi_chef_marcos4879]

Onde eu compro uma faca dessa?

[@CovenantZA]

This guy knows his shit.

[@WyrGuy2]

Salmon are such a beautiful fish, both to catch & eat and I’m lucky enough to fish for them almost all year long 1/2 hr from home... My only wish is to be able to get my knife skills CLOSE to what this guy has!!!

[@jasonalba5768]

only ppl who work like this can show u how it's done, wholesale style

[@SK-mz5if]

他の人が書いているように、確かにすごく速いわけではないけど、切り落としつ無駄になってしまう部分が最小化されていますね 食材を大事にしていることが伝わってきますし、凄いスキルです

[@zouhairsuleiman209]

Amazing work,awesome

[@HarPlayer]

I work in a supermarket seafood dept and when we get salmon fillet in it still has the white belly on it and the stomach and back is not trimmed off they do that on purpose

[@wayneash1979]

Like a ninja,well done

[@doctoredable]

Great knife skills. I personally would never eat a farm raised salmon for many reasons.

[@doctoredable]

@montanadoctor I catch my own local wild salmon here on the California coast. If people knew what was actually added to farm raised fish they would not eat it.

[@scottsam6960]

Master fillet

[@a_uchiha5954]

How 😭😭 how do you get the skin off soo smoothly I always pierce the meat i sharpen my knife sufficiently

[@matthewmcgrath1741]

Step one sharing a knift. Its simple the angle that you use on one side it most be the same on the other side. Step two. When u sharpen ur knift the same amount of stroke on one side it most be the same on the other side as well. You're knift have to be balance. If not ur knift will never be shape..

[@Krampus5150]

everything he is trimming is still so good......

[@9hundred67]

exactly, it can be used.

[@deewill6663]

I tell you what; I feel sorry for the JOKA that think they are going to slip through one of your windows at your house.......... Sliced & Diced in under a minute......... Your skill is crazy!

[@prasadkshirsagar1469]

Where I buy this knife

[@tarkojreed6998]

Iam sure his good on filleting temales,too.

[@andrzej199017]

I must show that video my company CEO. Its amazing.

[@fishing4life76]

Wow! Good job

[@lasalleman]

The guy is really fast. And he has to keep that velocity up for an entire shift.

[@elrollo79]

amazing skill

[@hamoodelaughter6158]

Wow that's awesome It's really amazing

[@Justin-ur8we]

Those victorinox knives are awesome. My favorite knife to dress halibut!

[@dimmacommunication]

Why are those sharpening steels in the water ? 😮

[@apoaral7382]

It s valyrian steel.

[@user-bi9lz5ug4s]

流石だ…凄い

[@9hundred67]

so many offcuts! What do you do with all that?

[@theozbloke2]

just getting warmed up

[@nguyenhuutiep3874]

I want to buy the knife and pliers, please !

[@user-ph6qs4sk1o]

This is Victorinox 5.7603.20?

[@johnhermansen2407]

Yes it is!

[@ramboelahmady34]

very good man 👍

[@tipyourtakeawaydriverengla1036]

very good , just 1 thing though , if you re going remove the brown meat theres no need to skin it so tight .

[@patriot52realfinn22]

Good pro job. I use same knives and SWIBO.

[@linhtruongthanh7622]

Where can I buy this knife?

[@s-sh3921]

If I want to buy your Salmon Fish to Cambodia .how do I do? And What's your price ?

[@conterplarque]

Why removing bronze fat parts?

[@edanbehjou4935]

Your a fish goddess. What is the exact name and model of that knife your using. The link is not in English or in a way someone in America can understand.

[@Usernamenotabailable]

Very little waste. Almost none. Damn good job.

[@morticia80xx]

I am a filleted by salmon filter by trade n this guys yield is shite n I have a video coming

[@theozbloke2]

amazing

[@je187u]

Awesome

[@user-wj3sz9qp1y]

Куда выкидывают всю эту вкусняшку??

[@tima.478]

Yeah, he does it in his sleep...that's why he's so good!!!

[@liangtian5977]

Thank you so much

[@TheKing-dm3br]

Took me a second to realize that his glove is chain mail! :D

[@kidphillyorg]

Took me reading your comment to realize his glove was chainmail!

[@adrianrubi5012]

Wow. Not even a Deba knife. Skill and Knowledge actually rules...

[@blinkhornklinkhammer999]

Master.

[@tarkojreed6998]

why ate trimped the fats away those are the money

[@atavtvingtsun1751]

Geez your not learning that any time soon thats expert level

[@usatrucking3925]

Красавчик!!!

[@petrsemenov7570]

That is a filleting machine... With maximum accuracy

[@kh-zh1pj]

i love those belly faty meats! we eat those for breakfast here in japan its called harasu. yummy😋

[@kh-zh1pj]

@@fredflintstone3318 and when did i ever said that its goin to be shipped it here?🤯dnt waste ur time attacking people's comment if u cnt understand properly.