How To Professionally Fillet Whole Flounder aka Hirame (Flatfish) WITH PARASITES! Would you eat it?

I bought this fish from a reputable local seafood company and was prepared to make a beautiful sushi and sashimi dish, but after opening it up I noticed that there was a sizable parasite in it. What I couldn't see are any microscopic parasites that had to be there which will give anyone food poisoning if ingested raw. The sad reality is at many sushi bars, most will just remove the visible parasites and serve the rest as sushi to unknowing patrons; what needs to be done is use this type of fish for tempura or other cooked applications only. At $43 for this 3.5 pound fish, wholesale, it's very expensive; you couldn't just throw the entire thing away so as a business, you're forced to do the right thing. But how many will?
When visiting your favorite sushi bar, make sure you can trust their practices, and hopefully you won't get sick because if ingested raw, you will have the worst experience of a lifetime as this type of parasite will multiply in your gastronomical system, and one day when you need to make a bowel movement, you will see this stringy mucus ramen looking parasite hanging from your rectum. As you're not sure what it is, you use toilet paper to wipe it away only to feel a sensation that travels far deep into your colon that is more psychologically disturbing than actual pain, because it isn't painful at all. But knowing that there are many feet or yards of this living specimen inside your body will mentally destroy your mind's well being.
This is exactly what happened to one of us.
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How to professionally fillet a whole flounder from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on KZbin.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [e-mail] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

[@prettyd31]

Dude is unreal with that knife. He could peel a layer of rubber off a water balloon.

[@jeyDsixx18]

Facts....I mean if u got master in front of ur name, I think it’s almost as good as dr.

[@dimitrihinds9583]

@@jeyDsixx18 honestly, Imagine how many hours went into this craft the dedication is unreal

[@jamesn9221]

honestly not that difficult after filletting a few fish. its basically the same process across all species

[@711jastin]

you can do that if you practice enough, enough means 5~10 years LOL.

[@MeepMeep88]

@@techshabby0001 I wonder how much it costs to sharpen it to his liking also lol

[@Holyspecter]

The description tho... "But knowing that there are many feet or yards of this living specimen inside your body will mentally destroy your mind's well being."

[@tlinrin887]

I now never want sushi agian

[@mikazukides5791]

"This is exactly what happened to one of us" that's what made me truely frightened as they have first hand experience, thus making it more trustworthy and you can't just brush it off as it being overly exagerated

[@davidsaulnier4811]

All fish have worms

[@vojacked305]

There are wiggly wormy parasites that can really do that. But not all. And tapeworms can reach a span of yards. YARDS.

[@darugdawg2453]

i mean thats why you cook it

[@jimmyvaught]

The description gave me chills... I love sashimi and hope I never have to experience this.

[@DiariesofaMasterSushiChef]

Yes…please be careful…find trustworthy sushi places…

[@dennistani1986]

The fish for sashimi is frozen to kill any parasites.

[@jimmyvaught]

@@dennistani1986 wouldn't the eggs still be viable?

[@Modelero]

@@dennistani1986 Depends where i suppose, here in EU Blast chilling is mandatory but I don't know about the US

[@retroriff]

@@jimmyvaught Uless they are frozen at least at -30 C degrees, -20 is a bit risky.

[@rymalia]

13:24 - the moment of truth

[@thepapabogs5030]

You need more like sir

[@nasty7400]

Hey man.. Good job!

[@cute4real846]

Thank you

[@nandinhocunha440]

He's doing God's work

[@Infinity-yq9ez]

giga chad right here

[@darniataylor7749]

The description is terrifying. 😨 Thank you for being open & honest with us and giving us this useful information.

[@DiariesofaMasterSushiChef]

Thank you for being here...I so appreciate so much!

[@lyndavis113]

Anybody who's been eating fish through their life already knows about the parasitic worms freeze it for 60 hours cook it for 1 minute 140 no more parasites if you didn't know this already then you haven't paid attention to what you're eating

[@fify2479]

The sound the knife makes when it hits the bones is so satisfying

[@tridinh1011]

Love you and the cameraman for doing this for all of us, for being honest and for being informative

[@y.a100]

so impressive the way he works with the knife looks like an artist, so much precision its amazing

[@rachelnicholeee]

Me: reads title “Ewww that’s disgusting” Also me: clicks anyways

[@flemardo]

I think you meant "Clicks faster"

[@likeabaws124578]

Haha... try reading the description

[@thesavagebeast2713]

While there is inherent risk when eating anything raw, it is illegal to serve sushi that has not been frozen in the US. Parasites cannot survive extreme temperatures for extended periods of time, so the freezing regulations are quite effective. Obviously not everyone likes eating fish that was frozen because it is not "fresh", but I would rather sacrifice a little taste than have a 30 foot tapeworm (they can live for 20+ years btw).

[@josephellis5165]

Exactly, sushi is fun to make and eat, and to me the flavor of the fish is still there.

[@eaglestar2962]

Fresh and alive tapeworm is yumny, and definitely adding umami taste?

[@Magwam]

The eggs survive in the frezer, soo........

[@noahbarkelew6093]

​@@MagwamThe way they are frozen isn't a normal freezer.

[@shaydvil7905]

I'd be so down to see the cameraman and Hiro switch places for a video, and see how well the food would be prepared. Pretty good content if you ask me

[@todaogunbanwo7748]

Agreed!!

[@DiariesofaMasterSushiChef]

Maybe soon ☺️

[@keno756]

Do it!!!!! 😂😂😂😂😂😂 "So cameraman/narrator, what have you learned?" 😂😂😂😂😂😂😂😂

[@jamescorbett7877]

I got a little excited when you asked if you wanted to try would have been so cool if you did

[@knivesgunfights526]

I don't know who the camera guy/narrator is but he needs to stick to camera work...ONLY! The only thing he does is ask pointless questions. Does he realize how he detracts from our watching a Master Chef?

[@chegadesuade]

That second paragraph in your description is some high-octane nightmare fuel

[@CannibalShadow]

That description is terrifying 😭

[@DiariesofaMasterSushiChef]

Yes but it’s all true. Everyone needs to be careful when eating raw fish 😩

[@Lady_op3]

Yeah I didn’t need to sleep tonight anyways

[@r4biet]

Thank you for brining it up and make me read it!

[@brandonjohnson1339]

It’s important it’s explained like that so people take it seriously

[@keroro407]

@@DiariesofaMasterSushiChef will freezing the fish before cutting/serving kill the parasites?

[@p.wodson3628]

I remember you and I miss you so much, I'm extremely happy to see you once again! Great videos as always!

[@naseemjouhari5559]

The knife skills on that fish is so satisfying to watch

[@DiariesofaMasterSushiChef]

Thank you for being here...

[@skylarhebert5258]

I've been watching these guys for years love these dudes

[@marcogomez8754]

Wow hiros English has gotten so much better 🙏🏼 my respect to that man what an amazing chef

[@neglidsanro4347]

gotten??

[@kushandcars2429]

@@neglidsanro4347 if you’re not from USA, you’re not familiar with “gotten”

[@MacLaw3084]

@@neglidsanro4347 past participle of “got”. meaning “has become”

[@chyannshoemaker7974]

I love watching ur videos, keep up the good work. ❤️

[@mad0uche]

I love the description, you keep it real 100%, that's what you want to see from people.

[@Danoxis]

As someone who had to deal with intestinal Parasites I can confirm it is a physical and mental hell

[@good_vibes2026]

Howd you beat the vile parasite?

[@Jessierae81]

@@good_vibes2026 there's medications you take.

[@good_vibes2026]

@@Jessierae81 ok

[@TheSapphireLeo]

*Hugs*

[@TheSapphireLeo]

@@good_vibes2026 Also why Japan uses so much vinegar and alcohol?

[@megagatvol]

A total work of art...I would love to go to Japan and learn this skill !!

[@jenniferwooten6554]

I was born and raised on Kodiak Island in Alaska and my parents always took my sister and I out on our 22 foot Bayliner every weekend to spend the day halibut fishing in the middle of the ocean. I'm 45 now and to this day I've always thought halibut are right eyed and flounder are left eyed. But it's one of those things you're told as a child and accept as one of the universe's truths set in stone so I can't say I've ever actually lifted a finger to verify the information. 🤣 Anyways, I'll leave you with this memory. Halibut live on the ocean floor as bottom feeders, which is why their eyes are on one side of their head. They can also grow to be several hundred pounds in size, like I'm talking 600, 700 delicious pounds, maybe even larger. Not sure of the record on that. Because of the location and size of these fish, they can't be caught with just any old setup. You need to be in the middle of the ocean, you need to have specific halibut poles designed to be able to reel these beasts in, your pole needs to have a big ass hook that's bigger than most people even know hooks come in and weights so that you can drop your hook many hundreds of feet to the depths of the ocean, you need to have big ass chunks of herring to bait those big ass hooks because it's a fish eat fish world out there, and your boat needs to be able to handle the ensuing battle you'll fight when reeling one in. It's going to be exhausting, you're going to put in more work than you'll be prepared for, your whole body will be fighting against the weight of the beast and the resistance it meets when being dragged up from the murky depths, you WILL be sweating, and it will take what seems like your entire life to get that sucker from the ocean floor up to the surface. Once at the surface you'll then need what's called a gaff to hook the flesh and heave it up into the boat and it's going to be like trying to get a live tuna on the boat. Your boat MUST be able to accommodate a live halibut bucking and flopping and slapping it's flat body against everything. If your boat is a small pleasure craft, such as a 22 foot Bayliner for example, then one cannot bring that fish on board. You might as well just sink the boat yourself lol. My mom, sister, and I were never strong enough to reel them in so once we'd get a fish on, we'd pass the pole to my 6 foot 6 inch dad to do for us. So to solve the issue of boat size versus halibut size, after my dad would reign victorious in the battle of man against beast and get the fish to the surface, he would then brandish his 357 Magnum revolver, point it at the fish, and BOOOOOOOOOOOOOOOM, problem solved. Imagine a large man in plaid flannel with 80's pork chop side burns occupying his sweaty and red face yet still eerily calm firing a few rounds off to dispatch this 500 pound ancient looking fish. You could hear the echo of that Clint Eastwood hand cannon resounding over and over and over and over as it traveled across the miles and miles of ocean surrounding us and getting softer and softer as it disappeared. Man, I love Alaska.

[@eyebeebak]

i always appreciate when people share their personal story. i read your every word. Thank you.

[@y.b4251]

A magnum to the fish? Based af.

[@pak3ton]

Too much freedom of speech.

[@carleenturner1348]

Lived in Alaska for 2 years, went Halibut fishing, best fish ever!!!

[@net2000man]

Aregato Hiroyuki-san! Thank you for your channel and all the amazing pride you put into your craft!

[@ploopploop]

A friend had a parasite once... that description is very fucking accurate. Took the dude a week to start eating normal again and to hang out with his friends again.

[@ruelvandijk6854]

Traumatized fr

[@everettmccoy1879]

I want to see Hiro work his magic on a Northern Pike (aka Jackfish). Delicious fish.

[@coldaz]

great video description 👌

[@mp.370]

I love your vids. I don't know how long I've been subscribed, but I hope it will go on for ever.

[@DiariesofaMasterSushiChef]

Thank you so much for being here...!

[@t_n_rasberry8387]

He makes it look so easy. This was an enjoyable video to watch

[@barbaraoliver2005]

Fascinating! Thank you.

[@UsmanAli-ue9yj]

It’s 4AM and I’ve got work in a few hours, here’s me watching how a flounder is Filleted 😂😴

[@MinhNguyen-iz1pj]

So COOL just to watch this chef work, I’m the big fan…thank you so much 😊❤

[@R7Rolan1]

Thank you for instructing us, Chef Hiro. My best regards to you and the gentleman behind the camera.

[@user-ed1ce3nf6m]

The greatest chef every all day everyday.

[@DiariesofaMasterSushiChef]

Thank you for being here :)

[@chew2elah]

I really appreciate that you show that fish have parasites sometimes. Being in the restaurant business it is always amazing to hear how so many people get freaked out by them. It’s a wild animal and they get those sometimes.

[@MSusername69]

sometimes sounds like an understatement. a LOT of fish have parasites. Thats why we cook them or freeze them at -40 for a while.

[@KillerkoUK]

@@MSusername69 I bet someone somewhere in china consider these a delicacy/medicine...

[@DiariesofaMasterSushiChef]

Thank you for being here...it is common, and what restaurants do with the fish is an inside secret....there is food cost, so many could pretend they didn't see them and just clean up a little and serve it. It happens...

[@forsterward4906]

@@MSusername69 I thought all "sushi grade" fish had to be previously frozen in the US for exactly that reason?

[@rdizzy1]

@@MSusername69 Farmed fish are way worse, infested with parasites usually.

[@johndoe-kz8zt]

it's been years since I've heard these two I remember the restaurant y'all worked down In. miami. much love good seeing y'all again

[@cexit4892]

Wow, Hiro you are a machine! Beautiful cuts my man!

[@johntc8840]

I freeze all fish for a few days I intend on using for sushi or sashimi in order to kill any unseen parasites. If I see parasites, I throw the fish away because I can't get that image out of my head.

[@leonardgarvia5651]

Love u guys. Stay safe...

[@DiariesofaMasterSushiChef]

Thank you 🙏 for being here ❤️

[@Sniperboy5551]

Watching this is actually very satisfying.

[@StereoSpace]

It's always fascinating to watch a skilled person perform a task. Professionals work at a whole other level than those who dabble in something.

[@kalaiolele8796]

There are “right-eye” and “left-eye” flatfish. The Pacific Halibut, for example is a right-eye flatfish. Turbot and Summer Flounder are left-eye flatfish. During their juvenile stage ALL flatfish have one eye on BOTH sides of their head and they live in the water column like ''normal'' fish and Not on the ocean floor. They settle to the ocean floor once they reach the adult stage. At this stage, the eyes migrate to one side of the head depending on what species they are.

[@rocketpanda29]

The same species depending on geographic location can have either. It is not really a species specific trait in many flattish. It depends on selection pressures for that specific population. Science is always weird lol.

[@King_Flippy_Nips]

@@rocketpanda29 yea its like some turtles sex being decided by the temperature at which the eggs were kept at a certain stage

[@mysticmeadow9116]

Sounds like you should try to catch them while still immature and swimming 'normal', before they become bottom feeders and have parasites.

[@kalaiolele8796]

@@mysticmeadow9116 when they have eyes on both sides of their heads, they're only about an inch long!

[@Malitubee]

How to filet a fish with parasites: Throw it away

[@die-eggocamaney6967]

All fish will contain some sort of parasite st some stage of life.

[@acousticmeatus8141]

Good luck throwing all fish away then, its just thag one doesn't see them all the time, but every fish will definitely have a parasite one way or the other, just cook it properly so that u kill it, never try it raw unless you're stranded in an island and don't kmow hot get a fire going

[@lemi5994]

Sure lets throw away an expensive fish because money grows on tree right.

[@Malitubee]

@@lemi5994 It actually does grow on trees

[@newleaf1534]

@@Malitubee bwhahahahaha it really does grow on trees paper=wood=trees😂🤦🏽‍♂️

[@alatsaf]

Look forward to the next video about how the chef is going to prepare the flounder. Yoroshiku onegai shimasu

[@unknownsource4902]

I have been watching you for awhile now and we are both starting to get that grey hair now! I love your video buddy!

[@moltrescompany]

I just ended an exam about parasites and then youtube recommended me this, what a sense of humor the algorithm has.

[@wongtan5680]

I dont like when algo thinks for me

[@rstash1]

I learned to cook meat of any kind decades ago. I've backpacked through many countries and escaped from any parasite problems because I only ate well-cooked food. Well, except for giardia, but I got that from a McDonalds in Silicon Valley.

[@martyshannon7542]

I hope that McDonalds wasn't on First Street off the 101 Freeway. I ate there alot.

[@obsoleteprofessor2034]

There's a mom & pop burger place at Embarcadero and 82 in a shopping center across from Stanford on the south side. William Shockley used to eat there all the time. I don't remember the name of the place.

[@crabcakes4194]

I’m hypnotized his blades skills

[@heru-deshet359]

His prep is truly an art form.

[@carolynallisee2463]

I remember when Hiro-san was still at Nove, when he was preparing that Amberjack that was riddled with worms! Though, talking with other content makers, I've learnt that other fish are affected, amberjacks are the only fish that I've seen harbouring parasites... until now!

[@loveleighladey7945]

I remember that too

[@juliankremer1900]

I remember that too. In fact, as soon as I saw parasite in the title, that episode was the 1st thing that came 2 mind. Personally, I never eat any meat, poultry, or fish that isn't cooked.

[@carolynallisee2463]

@@juliankremer1900 I like my steak medium rare, but otherwise my meat and poultry has to be cooked, and well done, too, for this very reason. I'm very uncomfortable with the recent culinary trend of serving animal proteins, especially pork and chicken, in what professional chefs call the 'pink' state- basically only half cooked. I guess it's a way of showing that the meat or poultry is of the highest quality, and that it has been raised and prepared to the highest standards, so that we don't need to worry about being infested with internal parasites. However, as Hiro-san said, all it takes is for someone to want to make money from something that was expensive but isn't fit for purpose and, hey presto! Suddenly you've got a gut full of tapeworms or worse!

[@Rainsoakedcoat]

@@carolynallisee2463 pork should be slightly pink in the middle if not overcooked. Follow FDA guidelines and that's what you get. Most people overcook their pork over the fear of a non-existent parasite. All wild-caught fish is full of parasites, more or less. Which is why many countries, you must freeze it beforehand. Deepfreezing the fish kills the parasite. No chef is suggesting that poultry is cooked 'rare/pink'. That was a meme for a while and stupid people picked up from it. Unlike beef, salmonella exists throughout the chicken's entire body.

[@King_Flippy_Nips]

@@Rainsoakedcoat the pork parasite is not non-existent and in fact is the only nematode tapeworm species that can pass through the bodies blood brain barrier and get into a humans brain and can cause serious permanent damage, so please don't pass on bogus information, there are videos on youtube of people that have been infected with the pork tapeworm from undercooked pork and have gotten tapeworm larvae in their brains

[@laurencelance586]

Many years ago I worked in a fish and chips place. We had fresh cod brought in every morning. At least some of the fish had parasites. I would never eat such fish raw but once it's fried up it's no problem

[@dambawwe]

HELL NAH !

[@elibooks7660]

It's all about the sharpness of the knife. Great video

[@dickhammerbush9630]

This is amazing

[@joshjosh1386]

For that title of the video, I wanted to have a bit more explanation about the parasite and how they are handled. I understand fish often do have parasites in their gut and they tend to move into the meat as time passes after it's been caught and killed, but it also depends on the type of fish - some are more likely to have parasites while others aren't.

[@murrayty]

It would have been worth mentioning that deep freezing kills these parasites and that is why deep freezing is required for all commercially supplied fish as have parasites that aren't visible.

[@hoehere_Gewalt]

Listening to the knife rattling along the ribs gives me the reassurance that all of the fish is used well

[@Domzdream]

Gorgeous work!👌

[@maylortason5193]

Impeccable knife skills!...though I was surprised Hiro-san didn't harvest the cheeks on a fish that size.

[@secondleasegamer8312]

he's gonna fry the head and bones. the cheeks will be the delicacy!

[@preadatordetector]

Why am I watching this at night? Do I want to lose sleep over this?

[@ceaseftp]

it b like that fr😭

[@cburgess08]

Me: how long do you want to be up watching these videos Also me: yes

[@greghelton4668]

Love that Engawa. One of the best cuts out there.

[@DiariesofaMasterSushiChef]

oh yes...such a really great part...!

[@bashirjohnson4120]

With such skill I'm very impress

[@kkuo326]

13:23 for the parasite. Please timestamp these things for the future. Took me forever to find it.

[@adamlombard3771]

Good man

[@jeyDsixx18]

Just relax and enjoy the video....

[@sacredbeenz1137]

Thanks dawg

[@ahaha7727]

its almost like they make the video for you to watch the whole thing.

[@snoopyyy_23]

U a godsend homie

[@R_L_A_G]

Reading through the comments while watching this video, I can't help but to point out that often most things do have parasites on occasion. Freezing it before cooking it would help deal with the parasites.

[@visceraeyes525]

nah, cooking it properly would

[@R_L_A_G]

@@visceraeyes525 that's if you fully cook it.

[@MeandYouHello]

Thank you for sharing this video

[@FreedomCompatriots]

When I was running my restaurant, we would simply bake this fish. It goes great with ginger and green onion! Delicious!

[@DiariesofaMasterSushiChef]

oh yes...this fish is so good to eat when cooked...!

[@dmac7406]

This video was very informative glad I watched this video.

[@DiariesofaMasterSushiChef]

Thank you for being here!

[@IKEMENOsakaman]

I'm addicted to Hirame fish. SOOOO good.

[@jeannecooke4862]

My mother taught me to process fresh lake fish when I was under 10 years of age. Thank you for the Flounder tutorial ... Regards!!!

[@DiariesofaMasterSushiChef]

Thank you for being here...!

[@jeannecooke4862]

@@DiariesofaMasterSushiChef You, too! Thank you, to you being here also!!!

[@breebrat56]

Wow, removing the skin looks sooo effortless! I watched multiple videos on how to remove the skin off a salmon fillet. I wasn’t the best at it. It was my first time ever attempting it. It’s NOT as easy as they make it out to be!

[@rizingpho3nix]

I'm more afraid of eating sushi now more than ever. I look up the parasite and it scared me.

[@juzt_fj]

Left Facebook and KZbin a while. Glad to have found you again Hiro 🙂 Hope you have been well.

[@DiariesofaMasterSushiChef]

Thank you for being here and welcome back :)

[@lordjaashin]

who the heck are you?

[@CEOSAINT900]

The transition from worried to cooking was flawless 😂😂😂

[@leniyayoung2045]

It’s crazy because the second paragraph is exactly what happened to me when I ate chicken that came in contact with fish I am so happy that I read it because I never knew what that was and doctors had never heard of it. Thank you for posting this I finally got closure

[@kappapride_5843]

Thanks man for the description, i love sushi but i doubt i will eat sushi with raw fish anytime soon 💀🤮

[@thb77955]

Hiro, my friend, g11d aftern11n!!! You are a well-experienced sushi chef and you know exactly what to do in this situation. I would anything that you prepared and cooked, I would totally rely on your fantastic skills... God bless you and your cameraman!!! ❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️ 🔪🥢🐟🙏🔪🥢🐟🙏🔪🥢🐟🙏

[@wumbology3109]

😰😵😴🤤😧😐🤯😠🤬😶😡😰🥶😨😳😯🤯😡😧😡😧😐🥵😶🤯😡😫☹️😦☹️😦😑🤯😶😑😧😡😧☹️😶😠😶😐😩😑😦😡😦😶😠🥺😤

[@DiariesofaMasterSushiChef]

Hello Thomas...! always so good to see you! I finally received my new aprons..I will send you the older one tomorrow or wednesday...it is a collector piece...only 2 in existence :)

[@wumbology3109]

@@DiariesofaMasterSushiChef can i get artifact too uwu

[@thb77955]

@@DiariesofaMasterSushiChef Thaaaaank you so much for everything!!! You are one of the kindest people I know! God bless you and very g11d aftern11n!!!

[@CravingwithDavz]

thank you for sharing chef

[@DiariesofaMasterSushiChef]

Thank you for being here...!

[@idowanna837]

Is flounder & halibut in the same family? Is one better than the other? I've had halibut & I LOV IT!

[@xulouis1092]

This fish is like normal fish when they born, eyes on both side, they will change to one side as they grow. Very cool!! Should check it out!!!

[@brianjohnson9423]

I felt like jumping out my skin when I saw the parasite! :D

[@MrRedFoxorMrelzorrorojo]

I love pan fried flounder drizzled with lemon juice. Delicious.

[@scientificbrony]

Alrighty. Only making my own sushi from now on. Thanks man.

[@xLadySlayerx]

Are there any educational books you can recommend that can teach about all the dangers of raw fish? Ive been getting into learning how to make sushi and my bigest concern is safety with the food

[@majoroldladyakamom6948]

Just Google it... ??!!?? Grab a paper and a pencil... Really? Yes. Rofl.

[@xLadySlayerx]

@@majoroldladyakamom6948 i dont want a book by just any random person who feels the need to write one id prefer a specialized book recommended by a master sushi chef

[@DiariesofaMasterSushiChef]

i don't know of any book, but I will be coming out with something soon...hopefully later this year. Thank you :)

[@natalieharris8602]

When I read the title 😳Never seen a flounder that big before.

[@josepnkho]

Different types of flounder. You may be used to seeing winter flounder. The hinged jaw makes me think it's summer flounder aka fluke.

[@natalieharris8602]

@@josepnkho Thank you ♥️

[@josh3633]

Nicely done and cut Chef

[@bopeep7080]

THIS IS GREAT. THANKS.

[@707SonomaComa]

I saw those worms in a Striper caught in the San Francisco Bay. I was young, back in the 70's but I believe it was soaked in wine for a while and they came out. Then it was cooked!

[@King_Flippy_Nips]

unfortunately that doesn't kill or remove the microscopic eggs so they till have to be cooked well

[@davidberry6531]

If I see the parasite I’m like *nope*

[@codenameeaglecooldown900]

Behind this he do have a long journey to achieve this master of skill dude

[@derektrujillo2292]

Beautiful knife skills

[@vancevehrs5601]

I have always assumed that flat fish have parasites. I just don't know how small they could be, they were always big when I was catching them. I didnt think it could sashimi.

[@orvisK7D]

What kind of knife are you using in this video. I’m trying to find the perfect knife for me, I’m not a profesional chef but I like my knifes to be sharp when I cook. Would you please guide me and help find a good one. The size and style. Thank you

[@DiariesofaMasterSushiChef]

it is called a Minonokuni...the knife is in my desc box below. Thank you :)

[@orvisK7D]

@@DiariesofaMasterSushiChef thank you very much!

[@jamesbrooks5442]

I always fillet without scaling when you get to the tail leave a little atached flip over and flat knife off the skin and scales works with all fish old man from vermont showed me how when i was young

[@headsheeting3537]

Hiro-san with that post infection description every time like YIKES! LOL

[@KOPPAkop]

Me and my asian ancestors: Me: ew parasites, not safe My ancestors: “ex-tra prooooteeein ah!”

[@havohej3]

i’m just watching this video and this is so funny because i remember as a child, i got upset over a bug flying into my ramen, and my uncle came around the kitchen corner and just goes “you better eat that! that’s just extra protein!” LOL i’ll never forget it because i refused to finish it but he sat there and eat it all. hahaha

[@jimtalor7971]

If I had to descale that, I would use the lumberjack series razor that my X wife use to shave her legs!!

[@mikesworld.]

...sick wit' it with the knife. 👍wowwww

[@jesselaa9397]

I see these every so often but pass them up because I was always under the impression that they have TONS of bones.... After watching this, I'll have take one next time I go spearfishing, just so I can make this!!!

[@BoHugh]

Thank you for reminding me why I will never eat raw fish

[@ihavetubes]

Some wormwood combination would kill parasites in the stomach. Just be careful and read reviews as it is potent stuff. Good to know if you love eating raw 🐟

[@chaoarecool]

Funny that he is working with fish and you have a Zach bell avatar

[@MRGILBERTO83]

I have caught striped bass with parasites so I would like to thank you for Creating and Sharing your video.

[@bradfordpal]

Great show as always, 'Hiro San. When i see a parasite, is it ok to salt the fish, and cure in vinegar for a few hours, to kill the parasite eggs? And is Flounder or Turbot, Plaice or other flatfish, nice to salt-cure and marinade in rice vinegar , like when making Saba sashimi? Soon in South England Ireland, starts Spider Crab season! Oi oi Mi Heartys! Itadakimasu!

[@DiariesofaMasterSushiChef]

best to freeze it according to FDA....our agency here, the do what you like with salt and vinegar...that is the safest way.

[@bradfordpal]

@@DiariesofaMasterSushiChefThank you for all your great advice , recipes and overall fantastic improvements to my own cooking skills by watching your videos . Itadakimasu xXXBjuudifullXXx