Whole Salmon Cut and Clean For Sushi Prep (Visual Instruction/ASMR)

[@harvey4455]

Hiro genuinely does the best recipes and easiest to follow, yet this channel is incomplete without the camera bloke

[@robd1329]

Hes his sidekick!

[@Slip151knot]

NO

[@powerstrokediesels7824]

@@robd1329 but he annoying

[@muhammadzinc5228]

@@powerstrokediesels7824 naw he's not annoying

[@monke4632]

He’s the camera guy for Bang Bus too

[@flannel872]

This reflects the many years of joy Hiro has shared with every step of preparation for each ingredient. I look forward to future collaborations with even more youtube food harvesting and preparation channels.

[@themrmaiorca]

I work with Bakafrost in my restaurant in the Netherlands, the quality is unmatched. Man, I miss my kitchen, we have been closed for months now, due to this d*mn covid. Great video, always a pleasure to watch you work Mr.Terada.

[@DiariesofaMasterSushiChef]

That is such sad news to hear...I wish you will be open soon.

[@themrmaiorca]

@@DiariesofaMasterSushiChef Thank you so much.

[@themrmaiorca]

@@Crunchyonionbits In den Doofpot, it's in the city of Leiden.

[@rienvannoort4786]

hoi.. bakafrost zegt dat ie niet in nl levert... .. ik zou ook wel met die zalm willen werken maar zowel smit als van as leveren niet grtjs rien

[@themrmaiorca]

@@rienvannoort4786 He Rien, Bakafrost levert wel in Nederland, maar minimale afname is 1 ton (!) Ik had een contact bij een transporteur in Scheveningen en afspraak met het eindadres, zodoende kon ik kleinere hoeveelheden afnemen. Maar dat staat allemaal stil nu natuurlijk en of dat nog terugkomt is de vraag, bovendien, en dan spreek ik voor mijzelf, moet het inkoopbudget dan ook weer toestaan om dat soort kwaliteitsingredienten te kunnen aanschaffen met bijbehorend prijsniveau voor de betalende klant.

[@Мудрых]

I wish everyone who reads the comments health and happiness to you and your children. Good luck !!!

[@codysykes5568]

And same to you friend, wherever you are in the world I wish the same for you and yours. :)

[@babyYoda97]

Thank you friend, and you 🙏🏻

[@aidanafandi5263]

@@richards.5964 Oh ok

[@dancrazyful]

Same to you and everyone...

[@boishisingson6995]

You too😊

[@rog9135]

I really enjoy these kinds of ASMR videos! Hiro's expertise shines even brighter when he doesn't have to also explain things to the camera. Awesome!

[@TheTranceGamer]

The first ever video I watched of Hiro was him filleting a salmon back in Nove kitchen. And now this. We've gone a whole circle!

[@dwaynewladyka577]

Much respect to you, Chef Hiro, with the excellent quality dishes you create, and your preparation of the ingredients. Hope you and your cameraman have a good afternoon and a great week. Cheers!

[@hellosheila]

Definitely love the sound of a heavy, quality knife slicing through to a heavy, quality cutting board. Thank you, gentlemen!

[@jeannecooke4862]

Happy Valentine's Day to you both! ... and your families and friends!

[@Apollo440]

_I just can't get enough of that Bakkafrost Salmon_ *Bakkafrost* : the Frosted Salmon worth your Bakka.

[@HomeSkillit]

😂

[@jeffreyliddell8365]

Culinary craftsmanship at its finest in the world...!!! Keep up the great work making our mouths water with every video...!

[@nayyeriqbal7142]

Finally Salmon Second released. I was waiting for my request for this video for more than one year now. Now Sir Hiroyuki Terada You Are a Master Sushi Chief INDEED

[@shewolf614]

Very clean...was pleasant to see, i admire how clean you keep your station.

[@zbchen1104]

One of the best if not the best in the business definitely miss the times when you guys go out for deep sea fishing then cut for sashimi or cook as soon as gets back to the land

[@hongphan1887]

Thanks for beautiful work,happy Valentines to you!

[@hoimoose]

Always a pleasure to watch Chef Hiro display his master skills

[@decdem08]

My favorite person on KZbin for sure

[@ericchugg]

Great job editing this video. Appreciate the preparation shots, and Hiro's magic with the knife.

[@kindlethekitsune]

Beautiful fish, I bet it's pretty tasty too! This is the reason I'm glad a variety of different animals exist. They're both delicious and beautiful! Thanks, now I'm hungry!

[@BelleMichele99]

wow so close to 2 million congrats! just found your channel and subbed right away

[@t0aster_b4th]

Watching Hiro-san work is still mesmerizing

[@blackychan9333]

That's the most beautiful salmon I've seen in my life

[@DylanDestr0y87]

Your a samurai ninja with that knife!!!! Laser precision!!!!!

[@canescemo6268]

UNO DEI SUOI ISCRITTI È IL GRANDE MAESTRO CHE ONORE

[@leonardouchiumi7358]

Hi Teradasan. Nice to meet you. I am sansei from Argentina. I hope you are doing well. I got a question. Why do you use wax paper to wrap the salmon instead wrap directly only with plastic film? Best regards. Leonardo Kiichi Uchiumi.

[@Beu8791]

What knife are you using? Amazing tutorial 👍🇦🇺🤗

[@EREFoodChannel]

Very nice fish 🤩🤩, amazing color. Thanks for sharing 👍👍

[@WhoMakeTheBestFood]

The slices are so clean!!!! Happy Valentines! Getting some salmon today as well. However, I won't be fileting it. Lol

[@NT-kg4rw]

Happy Valentines Day Hiro-san and Charles!! :) awesome video!

[@DarkPark]

I used to work next a Korean sushi chef and I watched him do this every day for a few years. I remember all the steps.

[@nohandle62]

He's like a machine, but also an artist.

[@hxhdfjifzirstc894]

It's a martial art, then.

[@inspectanickk]

I am speechless. This is just so cool. Thank you!

[@Ana-dg5ep]

You are such a nice and great gentleman. Great job! Salmon - yummy , yummy, yummy,.. The biggest salmon gourmand in the world is the small Asian dwarf otter, Hana - who lives in Japan, I haven't seen that in my life salmon is the most important thing in the world to her. A fat, little glutton who is , constantly on a diet 🤣 because of salmin. She and Matt Stonie could compete who eats fast. Since you are a sushi Cgef, Hana and her "brother" Kotaro have the best sushi birthday parties, 🤣 Thanks for this wonderful video!!!!!❤

[@stenooo2439]

The rapid fire tweezer bone removal proved to me how pro Hiro is. Also thanks for making me absurdly hungry lol.

[@tonymusolino2369]

Love your channel. I have a question. Why the need to remove scales if you don’t use the skin?

[@sharondawoods8805]

Thank you 🙏 taking time to teach‼️‼️

[@douglife8566]

I been making sushi for 4 years now and still to this day I have difficulty perfecting Salmon cutting. I can cut tuna, yellow tail, eel, but for some damn reason salmon is harder for me to perfect.

[@gomangkyab3336]

Hiro how many days we can keep like that parking saumon for sushi?

[@RR-vf2bd]

Master Hiro, can I use fresh or frozen filet from Bakkafrost for sushi/sashimi?

[@Kayak-j9j]

Yes

[@Amblix]

would LOVE to see a video of you guys visiting Faroe Islands and Bakkafrost site. that would be so dope.

[@mikebryan811]

That’s what I suggested before too! He def should visit their hatcheries and grow out sites for a future video. It is always great to experience where your food is produced and see the area and faces behind it. I’ve toured and even worked at some modern salmonid farms and how they do it all is pretty sweet.

[@reanimation777]

I'm just interested to know from a master like Hiro about what are a tricks of scraping off the scales of a fish? I always seem to miss some spots and the stickiness of the scales is pretty annoying. How can you know you've scraped them off thoroughly without tearing the skin? It's also hard to get off once pieces get stuck on your skin... Any tips?

[@billyjin2062]

Just run your hand backwards up the fish. You should be able to feel it

[@LGrice]

I’m just curious why use the wax paper to wrap the fish? Less oxygen?

[@Dejan1996]

So smooth cutting...

[@bioniccaterpillar7374]

Could you please tell me what temperature in freezer storage should be to make good sashimi ? thank you

[@reecegregory8675]

This man even wraps perfectly!! Is there anything he cant do haha

[@Mugsey23]

He left massive amount of bone and cartilage on the tail sections and too much undesirable fat on the sides. His slices and cuts wer a bit jagged. So yeah there was much he could have done better

[@reecegregory8675]

@@Mugsey23 chill out

[@bichtramtran1981]

Hi, could I ask what is the knife you using? It's so sharp. 😲

[@arlieferguson3990]

Is there any reason the wax paper is used? Would it have something to do with exposure to the light or something?

[@tomm2812]

Hiro, where did you get the scaler? Excellent video as always. I always learn so much O'Sensei. Best

[@MarshTheYoutubeChannel]

Something about these videos just makes the food look delicious. I don't even like seafood, lol

[@xander107]

Dear Hiro _ can you tell me (exactly) what Knife u r using in this Video ....?? Many Thanks.

[@hominid7214]

Greetings Hiro, I am so impressed with how do you cutting the salmon. You doing it so accurate. I have a good knife with VG10 (european style chef knife) but it's newer so sharp as yours. At least it's look so easy to cut the ridge fish. Could you please write some words about your knife and what the blade steel is used there? WBR, Alex

[@byahenimakimoto]

Hi chef. I have a question hope you read this. What brand of the knife that you use in cutting salmon and sushi. Thanks

[@RickRijuanaPro]

Yeeeap. We'd definitely have bones in the fish if I decided to catch an fillet for the first time 😂😂 I had no idea

[@BomberBrent]

I love this along with the normal content. It was very relaxing. I hope that one day I have the chance to be a sushi chef like hiroyuki.

[@peterloaguejr.690]

Truly one of the best fish fillets I’ve ever seen

[@twedledumb3672]

can i use the wrapping technique for other types of fish to keep in the freezer?

[@wtfjesus8251]

Yes, just remember to keep the fish out of the water after filleting (this also applies to defrosting). I have tested it multiple times and the fish is still "perfect" after 6 months in the freezer. 👍🤘😎

[@twedledumb3672]

@@wtfjesus8251 sick, thanks man.

[@markpuccio6270]

I ordered some Bakkafrost IVP salmon filets a couple weeks ago. It's a little pricey but it's best salmon I have ever had.

[@dffddksjkjds4756]

thanks for scaling in the box idea :D i was strugguling to find the place haha

[@easyaussietarget3355]

Wow that knife was sharp!!!

[@kevinc8369]

So cathartic to watch.

[@MingWLee]

Hiro san make it look so easy to prep salmon, I would be happy enough to have as 1/3 good as his skill is.

[@Ryansushifood]

how wonderful this salmon ... the video was wonderful! chef congratulations 👏  how wonderful this salmon ... the video was wonderful! chef congratulations 👏

[@fishu8671]

Love this fish cutting video

[@stadoman378]

сколько фабрик должны производить материалы для упаковки чтобы доставить одну рыбу?

[@dimmacommunication]

Question: why is he cleaning the blade in between cuts ?

[@danoking69]

I don't think you guys have done a video on which fish need to be frozen whether it be farmed or wild to protect the consumer from worms or parasites. Would very a much appreciate your guys' view/perspective on which fish need to frozen for X amount of time to protect the consumer. Thanks! hope to see that video in the near future. Been a long time fan of the channel since the beginning.

[@282828lisa]

Do you have to descale the salmon? I thought eating the skin of the salmon was ok?

[@Pseudochick01]

Looked on the website, tried to order a fish, but doesn’t deliver in Canada... 😡

[@GardenSals]

what kind of fish is this? looks like a nice tuna

[@siiting.wishess]

salmon

[@GardenSals]

@@siiting.wishess thank you

[@robd1329]

...Good Afternoon!

[@matteedstrom]

2017 called. It want royalty for using old jokes!

[@robd1329]

@@matteedstrom he should print t-shirts and hats signed by him..he would make a fortune trademarking his intro!

[@hoichu]

why do the fillets need to be wrapped in wax paper first?

[@skylab14]

No wonder bears only eat the skin of the salmon. They don't want to have to deal with those pin-bones! ..... Great video, as usual, gentlemen.

[@murphygay7606]

camera guy did a great job showing different shots!

[@benlorn7180]

Just want to know if you could do video how to cut salmon and tuna for Nigiri and Sashimi .

[@AikimaniacX]

Hello, great videos Hiro and Charlie. You have a huge fan here in Europe, subscribed since 2011 but now ive first question ever, its regarding the packing. Why wax paper and not for example vacuum sealing it in plastic wrap before putting into freezer? Could be vacuum sealing used as alternative to wax paper or vice versa? Thanks alot for reply.

[@VEEZER1]

You can eat that raw for up to 2 months? Do you have to brine before eating?

[@TimothyNH]

How long will the salmon last wrapped this way? DO you change the white paper every few days? Thanks as always for the great content!

[@matthunter9562]

Amazing, thank you Sensei 👍🏻👍🏻

[@sharkocat5199]

Watching this video made me suddenly crave salmon

[@shieroc]

Beautiful fish. Can't wait to see the recipes.

[@Andyyyyy_]

I dont eat fish, but has anyone ever accidentally chewed on a fish bone here? Specifically like the ones hes pulling out, Is it really hard like plastic? Or like a solid rock?

[@tuja464]

Keep them in freezer or cooler?

[@greggsteinke4990]

Why not vacuum seal? Longer shelf life.

[@92bagder]

grind the bones for fertilizer and the scrap pieces for soup or stock

[@RR-vf2bd]

No more Bakkafrost discount codes? 😢

[@moun10high]

Ridiculously sharp knife 😮

[@jeffreysmith126]

That’s sooooo much packaging!!!!!!!

[@TWFactory]

What is the weight for this salmon? Thank you?

[@farmshoffman8475]

Very well packaged wow

[@JT-py9lv]

HAPPY VALENTINES

[@gamer197730]

I’ve only had Salmon one time and it was at a local restaurant. It was super dry and not very good at all. I’m a noob when it comes to sea food. I’ve never had crab, lobster, scallops, clams, most fish (besides the frozen fish sticks from the grocery store), etc, etc. I’m used to beef, chicken, some pork and that’s about it. Are there any really delicious sea food dishes, for a noob who isn’t that high on seafood, to start with? Something that’s not, well, overly fishy?

[@dimasfajarnugroho5628]

Red salmon color is so colorful

[@ModoAvionLife]

2 month in the freezer ?

[@scott415]

The easiest way to scale a salmon is outside with a hose. Use a garden nozzle on “jet” and shoot tail to head. The scales just come off. Super easy.

[@DrCrabfingers]

Love this...subscribed.

[@baelzabub]

meanwhile i used to get whole salmon in a normal white fish box with a bit of ice chucked around it. wow thats some serious packaging

[@juan2wothr3e]

This is oddly satisfying

[@TheZenguitarguy]

Why is scaling the fish necessary for prep?

[@MeezyPeezy]

Which do I order for sushi at home at that website ??

[@gavinjohan]

Nice quality packaging