How To Fillet Whole Salmon For Freezer Storage

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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.
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Let us know how you enjoy your Minonokuni.
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[@CookingwithStephennJacklyn]

Watching Hiro filet a Salmon is absolutely amazing it almost make me want to try fileting a fish for the first time. Watching from Trinidad & Tobago 🇹🇹

[@rodwilliams5074]

There's no point buying first class food if you don't know how to successfully store it. Love these videos. Hiro, I've said before and say again your knife skills are like poetry in motion. G'day from Queensland Australia.😂👍.

[@DebbieBarringer-l8d]

That knife is insanely sharp. 😳

[@nathankup3894]

good for a couple month's, vacuum seal good for a couple years , knife skills like no other

[@jazmingonzalez3227]

Always amazing and totally awesome. Now I want some salmon rolls. Lol

[@ToslisTosliauskas]

Perfect salmon 😉🍀👍

[@-RONNIE]

Another good video 👍🏻

[@scottsam6960]

Master

[@shindukess]

You can flash freeze these using a Ziploc bag, salt water and ice. The water will be below freezing but still a liquid and will freeze the fillets much faster.

[@jit7161]

Thank you

[@vaazig]

I'd make cured kingfish if i was over there. 😋 Love Tobago, haven't been to Trinidad.

[@thb77955]

Hiro, my friend, g11d aftern11n!!! Great ASMR video but I am looking forward to the salmon dishes you will create... ❤️🇯🇵❤️🇩🇪❤️🇺🇸❤️ 🥢🔪🐟🥢🔪🐟🥢🔪🐟

[@davidmatke248]

Good afternoon!

[@AnyKeyLady]

I like to make fish stock and soup from the leftovers, so nothing goes to waste.

[@vaazig]

I remember one video, Hiro deep fried the spine and served it crispy. Now that's no waste.

[@WildChef19]

ว้าวๆๆ ตัดเข้าเนื้อด้วย แล่ยังเป็นชั้นนะครับ

[@myChefDiary]

Nice ❤

[@_SurferGeek_]

After processing down to filets... how much per pound does this work out to when buying the entire fish?

[@starlink58]

What is the name of knife?

[@RR-vf2bd]

How much is price per pound?

[@paalzolder]

4:57 YOU MISSED ONE AAAAAAAAAAAAAAAAAAAAAAAH

[@KayaAkay1]

When packing. Why does alll the air need to stay out?

[@rvdm88]

air allows for evaporation/freezedrying, also known as freezerburn.

[@KayaAkay1]

@@rvdm88 thank you i will remember this!

[@Wspgt]

first