How to Fillet a Rainbow Runner for Sashimi雙帶鰺切割生魚片 - Taiwanese Street Food

[@livefishtv]

It is clean👍👍

[@coastalprimitive5919]

Im going to try this as soon as i pull one up

[@fishmarket22]

很好..您使用多少把刀..

[@PastorPeewee20]

Great video man thanks

[@nika7640]

Nice..How many knifes you use..

[@pigout3394]

好美的生魚片紋路(吞口水)

[@iTravelgo]

有機會一定要嚐嚐. 真的很特別的 ! 我也是第一次品嘗~很讚!

[@dzmalekvali1110]

Good fish

[@ednaayu2335]

In Indonesia, its named pisang pisang fish

[@私别人の颜]

师傅是韩国🇰🇷人吧？

[@rubinpinder7386]

So why does he take the time to scale the fish only to take the skin off at the end. Waste of time I could have cleaned 3 fish like that in the time it took him to clean 1

[@jesussolis3606]

You got a good point. But I think he's just showing his ability.

[@OkinawaKayakFishing]

I do not know why he is removing the scales but I will share why I do. I remove the scales to also remove the slime coat and prevent scales from touching the meat. Since this will be eaten as sashimi I will not rinse the flesh once the skin is removed. The slime will alter the overall experience of enjoying the meat. The skin may also be used later; it can be cut into smaller pieces and deep fried into chips.

[@kkui8635]

@@OkinawaKayakFishing This is 5 months late, but won't rubbing the fish with salt also have the same effect?

[@OkinawaKayakFishing]

@@kkui8635 Sure, I do this groupers I plan to bake.

[@netro4hoodie]

Because you can actually eat the skin

[@masawu7252]

這麼新鮮肥美的魚，可惜被這位師傅的刀功給糟蹋了⋯

[@user-su7zv4jz7q]

真的，這種刀工還敢出來賣生魚片，連最基本的血塊都沒清乾淨，是在搞什麼啦

[@drx891]

ツムぶりやな。

[@FSch.]

これはヤズかな。

[@aophuhochominh4518]

Con dao bén ngót