A big flat fish is being cleaned so well in an extremely hygenic condition and cut in to pieces in such a manner that it looks like a cake and how well the person makes it is a beauty to watch. These people are experts in this field and are highly competitive so that it will be difficult for others to come to their level as they perform their job much beyond any body's imagination.
Thanks for the nice comments !!!! Nagasaki Yamatonara108
@mahtay20009 жыл бұрын
If you are removing the skin, why do you go to the trouble of the earlier skin preparation? I notice it with flounder and other fish too.
@yukion66809 жыл бұрын
mahtay2000 I'm just guessing but that's probably because you can only peel off the skin smoothly after the tougher, thicker outer skin is removed. If you try to peel off with the outer skin, it could rip the flesh.
@khh87769 жыл бұрын
mahtay2000 It's just because of the scales are a big trouble to the process to filet fish. Not every fish but this Amberjack has a lot of small scales. If you try to filet this fish you will find that the scales stick on the chopping board, knife and hands etc., everywhere, especially on the fish meat. Then you have to wash them all, including the fish meat. Cleaning or washing fish meat with water is the things you must avoid if you want to keep the fish fresh and firm ( By the way, do you know even regular water has many bacteria in it.) In this video, the fish was cleaned by the water only once before cutting body part, and so the meat never deteriorate by the water. Also, we can use a scaler (scale stripper), but it scrubs and pushes the fish meat, that may mush the meat. So some very FISH OTAKU chefs use the knife instead.
@mahtay20009 жыл бұрын
khH877 Thanks for that. Yes as I have watched more sashimi preparation I notice that the fish is cleaned then dried then the meat is exposed. Thanks for your information. I assume a very sharp knife is needed for the removal of the scales?
@ownfknprogram9 жыл бұрын
+mahtay2000 This shef explained that he uses knife to remove the skin and scale in order to avoid causing damage to fish body. I think he try to provide best fish to his customer. Also he said that he uses scale remover when he fillet fish which has large scale such as snapper or breams. Hope this help..
Thank you for your comments. Nagasaki. Yamatonara108
@user-vq5ki1px5z10 жыл бұрын
Thank you for your comment !
@svoloch197910 жыл бұрын
and you
@user-bk8ri9lv2r7 жыл бұрын
鱗は金たわしで取っても問題ありませんか?
@PatrickInCayman8 жыл бұрын
Was that amberjack?
@MehmetKaya-ny8yx8 жыл бұрын
Could you please explain the liquid one? What's its name? How taste does it have? It is used for what? Thanks.
@archaicsmile51618 жыл бұрын
It's Syouyu! It is made from soybeans and Japanese soul source. It tastes salty and a little sweet.
@archaicsmile51618 жыл бұрын
It's Syouyu! It is made from soybeans and Japanese soul source. It tastes salty and a little sweet.
@archaicsmile51618 жыл бұрын
oh, I misunderstood. Black one is Syouyu but clear one is Nihonsyu. This is Jaapanese traditional alcohol and made from rice. Nihonsyu goes very well with Sashimi!