How to fillet Ruby Snapper

Sushi Kimura Singapore
2018-now Michelin 1 star
By Chef-Owner Tomoo Kimura
Website: www.sushikimur...
Facebook: / sushi.kimura. .
Instagram: / sushikimurasg
Music by Yumi Torii
ji...

[@pierovalentino14]

Very good video chef, thank you for teaching us 😃. Please upload subtitles in Spanish 🙏😃

[@UrSushiSenpai]

Very good video. Arigatogozaimasu

[@fightinspirit]

Excellent work, but I don't understand why you scale the fish and then remove the skin?

[@jayfelix_]

You always want to remove the scales first (especially for raw consumption). It’s for sanitary purposes since the scales are a common place to find bacteria. You can’t remove the skin until the fillets are removed and you always want to try your best to avoid the scales touching the meat. Hope that helps!

[@ugotagreenapple007]

to minimize the watering/ cleaning process

[@fightinspirit]

@@ugotagreenapple007 just forget about scaling and go ahead and remove the skin and scales together...

[@chenwu3481]

Hello Mister Kimura, can you please tell me what is the thin knife? i want to google it

[@sushikimurasingapore9366]

Japanese say “Gyutou”(牛刀),but also I’m using this knife since 25 years,so I adjust knife form by whetstone as well.

[@chenwu3481]

@@sushikimurasingapore9366 thx, your videos are really inspiring