How To Fillet World's Highest Grade Farmed Salmon And Use Every Part | Bakkafrost Salmon

I was using Bakkafrost Salmon back in 2014 when NoVe was open; when I tried it over 6 years ago, I was convinced it was by far, the best tasting, highest grade salmon I have ever tried. Just recently, Bakkafrost chose me to be their brand ambassador and I can't be more honored. You can try this salmon that is not only GMO and antibiotics free, the feed they use is also parasite free, something we have been stressing since I have started my channel. Go to bakkafrostshop.com and use code bakkafrost to get 20% off. Fresh or frozen, their salmon is of the highest grade you can simple defrost, slice and eat raw. The best quality you have ever tried. If you're a restauranteur, serve this to your patrons; they will thank you for it. If you're in middle America and can't find quality salmon at your local marketplace, order this and enjoy the best salmon, hands down. Enjoy!
For your 20% discount, go to bakkafrostshop.com and enter bakkafrost for 20% off.
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World's Best Salmon, Highest Quality 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

[@bidoof-4784]

Not gonna lie *those are some of the most beautiful farm raised fish I’ve ever seen*

[@DiariesofaMasterSushiChef]

Thank you! yes they are so so good...this quality is the best out there...I have been using for a very long time...

[@freakinnightmare3836]

*Hi*

[@pegasis0066]

why would you lie

[@minheinmsm]

@@pegasis0066 He won't. If he lie, Hiro : Good Afternoon

[@deeprecce9852]

First time i watch a full advertisement, impressively done!!

[@DiariesofaMasterSushiChef]

Sorry..not trying to advertise but so happy to be their brand ambassador. I love this product.

[@deeprecce9852]

@@DiariesofaMasterSushiChef Its definitely great to know of a product you endorsed, especially its from a sustainable food source, thank you very much!

[@Osbone1536]

anyone else get the chills from that Bakkafrost clip at the beginning? the tone of the clip, the narrator, even some of the lines themselves. Bionicle. 6 heroes, one destiny. Live the legend.

[@DiariesofaMasterSushiChef]

Haha I was really enjoying the video and asked to use it here. It’s a beautiful setting for the salmon

[@reefreaperfishingnz]

love his work. buy the poor guy a vacuum sealer..... seems like he is doing all the work and doesn't get paid

[@lincolnnave8987]

He owns the KZbin tho? Doesn’t he🤷‍♂️

[@marcusscaff00]

not poor by far if he wanted one he would buy one himself

[@jamesstanlake4064]

I used to catch 75 pounds of Salmon when I lived in Michigan every weekend. As far as I'm concerned the cheek meat is the best part of the fish and if you save and freeze them as I did it makes a succulent Salmon chowder at the end of the year.

[@RockinRobert19]

This man would solo the entire SpongeBob universe

[@chaosandgore5099]

Good Afternoon, Bikini Bottom.

[@shindanu]

IDK Why but that killed me. lol

[@nuezacarlo2712]

How to fillet a world's best ingredient. Step 1. Give it to one of the world's best sushi chef.

[@DiariesofaMasterSushiChef]

Thank you so much 😊 🙏❤️

[@KWithaFont]

World’s best seems like an understatement

[@weyhanng7028]

Shep Shep Best in the whole universe HAHA. Next video: Graphic: Martian sushi

[@naimazwan5952]

Now I feel like buying a whole Salmon. So I could fillet it.

[@hxhdfjifzirstc894]

Just go catch one.

[@notorious-v3nty621]

Lol

[@DiariesofaMasterSushiChef]

Enjoy!! You will love it 😍

[@jurassicsushi]

This was great to watch and the ending about the whole Bakkafrost company was legit. Thanks for sharing all this information with us.

[@DiariesofaMasterSushiChef]

Thank you for watching....I have used this product when in the restaurant many years ago and always feel this is the best quality...farmed the right way.

[@elpelaosx19]

First time I saw one of your videos so soon, really like all the effort and details you put on all your videos, grettings from Costa Rica

[@DiariesofaMasterSushiChef]

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

[@damianvanbogget3390]

You just have to love the passion this man has for the fish and how he is prepairing it 👌🏽💪🏽

[@DiariesofaMasterSushiChef]

fish is my best friend... :)

[@kayneramos1236]

I appreciate all the tips and tricks. You guys offer great advise for people with a variety of experience. Thank you for all you guys do. These videos make my day a little better. Stay safe!

[@DiariesofaMasterSushiChef]

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

[@Ramirez4565]

wow, this fish is fresh. look at its eye balls, very clear = very fresh. Go Bakkafrost!

[@DiariesofaMasterSushiChef]

oh yes....this one was perfect....but all the fish i have received was perfect...

[@efrainxramos1746]

Love how nothing goes to waste🙌🏽

[@hilariecalijo4643]

This is fantastic. I really enjoy your channel, thank you!

[@DiariesofaMasterSushiChef]

Thank you so much Hilarie.....please try this salmon..you will thank me later :)

[@hilariecalijo4643]

Hiroyuki Terada - Diaries of a Master Sushi Chef I would love to....thank you.

[@thomasnelson3407]

The respect given to every thing you prepare is awsome. And exactly how it should be. Hats off to you

[@DiariesofaMasterSushiChef]

Ty so much Thomas...I really appreciate it.

[@albert.h]

Love all these tips mentioned by Hiro. Very helpful when around the kitchen.

[@DiariesofaMasterSushiChef]

Thank you for being here :)

[@ericut24]

I really enjoy this type of video. Looks amazing!

[@DiariesofaMasterSushiChef]

Thank you for watching Eric :)

[@Pickyeats1119]

A true sushi chef hirosan. My true idol since day one of this youtube channel. Splendid way of filleting a high quality salmon. I wish i could be your student. you are my true goal as a japanese chef. Cheers and i hope to see more of your videos.

[@DiariesofaMasterSushiChef]

Thank you so much for being here and your kind words...I am so appreciative for you. 😊

[@dwaynewladyka577]

Thanks so much for sharing this. I love salmon very much. That salmon looks really good. I hope you and your cameraman have a good afternoon, Chef Hiro.

[@DiariesofaMasterSushiChef]

Thank you Dwayne...I so appreciate you being here :)

[@AverytheCubanAmerican]

The Faroe Islands, Danish islands between Iceland and Norway. Very fascinating place that’s high on my bucket list. Thank you for talking about these islands, they certainly deserved to be blessed by Hiro

[@DiariesofaMasterSushiChef]

Thank you so much! we want to travel there one day...and then make sushi from there fresh! also my bucket list....

[@philandchill6201]

Part of what makes your work so beautiful is the level of respect and care you treat the salmon with. Things like not wasting, knowing where it comes from, the precision... everything together is just perfect. I appreciate you sir

[@DiariesofaMasterSushiChef]

Thank you so much Brandon...I so appreciate it so much...I hope you can try this salmon one day...

[@philandchill6201]

@@DiariesofaMasterSushiChef that sounds amazing. Hopefully so

[@reeve8951]

but the tail could be used for soup

[@mirandabisnou1307]

ONLY for THREE (3) channels, do I shower myself with tolerance and allow ALL OF THE ADS to flow... and this is ONE of them!! This channel is worth so much more!!!! Congratulations Chef Hiroyuki & Camera man 💞💟👍🏼💞💟

[@NoSxope2kPUBGMOBILE]

Your channel grew fast man, gotta say you deserve it

[@Chet22]

Its so satisfying when the fish scales are removed with that metal scraper.

[@joshlovely13]

That knife sliding through the filet is a toe tingler as well 😂

[@linajustin5233]

I thought I was the only one who thought that

[@jayscully6865]

fantastic documentary, i wished i worked there just for the love of it, thanks for another good one hiro

[@DiariesofaMasterSushiChef]

Thank you for being here Jay...I am glad you enjoyed the film :)

[@LuckyMrSam]

Good afternoon, Hiro-San! Great video as always. You knife skills are amazing!

[@softboiled6457]

bro just seeing what you make makes my mouth water

[@Domzdream]

Man I’d love to try this salmon. Such a delicious fish. It makes such a great difference to your sushi. 🙏

[@DiariesofaMasterSushiChef]

yes...you will see and taste the difference for sure...

[@parysjfinch]

awesome video! you just earned a new subscriber

[@ChronoShinta]

Thanks for the suggestion of the site to buy high quality salmon!! I am glad that I know where to buy quality salmon other than normal groceries.

[@DiariesofaMasterSushiChef]

Yes...really hard to trust other places for raw salmon. Enjoy 😉

[@MrSongLamb]

Great Video, Chef Hiro. Thank you!

[@DiariesofaMasterSushiChef]

Thank you for being here :)

[@karlsoriso2304]

great vid man, its super relaxing

[@DiariesofaMasterSushiChef]

Thank you for watching 😊

[@sistersaturn1549]

The deboning part was so satisfying to watch.

[@DiariesofaMasterSushiChef]

lol so many people saying this all the time...

[@comiccat4650]

That was soooo good when he pulled the bones one by one out

[@briangleason5597]

Thank You for the video. This salmon is a world changer for me. Very tasty. Stay safe and healthy. God bless you guy's always.

[@DiariesofaMasterSushiChef]

Thank you for your comment...I am glad you can enjoy it :) People don't realize this but I am glad you with others do.

[@dandylxix4253]

I love you hero 🦸‍♂️ thank you for making these videos!

[@DiariesofaMasterSushiChef]

Ty for being here to watch 😊

[@talala.aaleidan6387]

Wow a very nice company to provide salmon. Very good quality. Thank you Hiro a very useful video

[@DiariesofaMasterSushiChef]

Thank you so much..this company is excellent and I am honored to work with them.

[@notorious-v3nty621]

That view cinematic was beautiful

[@diggingmystyle]

Salmon: I'm the best! Hiro: Me too.

[@miguelconstantine6644]

Wow the bone extraction part was 😲 so satisfying to watch for some reason. It was so amazing the whole process. 👌

[@DiariesofaMasterSushiChef]

Thank you for being here 😊

[@TradingFeline]

Doesn’t matter what time of day I watch these videos. Its always the afternoon.

[@DiariesofaMasterSushiChef]

Thank you for being here!!

[@powerstrokediesels7824]

I love hiro’s channel it’s the only channel I watch to get inspiration to cook

[@DiariesofaMasterSushiChef]

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

[@qidongxu7339]

I just checked out the website. Fillets are 15 - 20 dollars/lb and free shipping. It's not that bad. Definitely want to try it out.

[@DiariesofaMasterSushiChef]

don't forget your 20% discount...their frozen product is excellent too...just thaw, slice and dip in soy sauce...so so good!

[@MeandYouHello]

Thank you for sharing this video

[@labelva7973]

Love your videos!! Ty for sharing!!

[@DiariesofaMasterSushiChef]

Thank you for being here and watching... :)

[@TheInvisibleOne1026]

Ordered and just ate my Bakka frost salmon tonight, thx Chef

[@elgitanodepekin]

Amazing! So delicious!!

[@wittepanther]

Hiro rule number 1: Never shoot video in the morning. Goodaftenoon!

[@MrBern91]

If you don't want to go through all these steps in taking everything on the salmon you can also put it in salt water and let it ferment. Then you have very good bait for lobster and crab when the season is on. :)

[@edmundkcy2857]

This chef is my favourite because he is so entertainment

[@ApprovedKnave]

Love your content Hiro! Keep it up!

[@DiariesofaMasterSushiChef]

Thank you so much for being here...!

[@ApprovedKnave]

@@DiariesofaMasterSushiChef Thank you! :)

[@925blues7]

This looks great!

[@DiariesofaMasterSushiChef]

Thank you...it was really good...so delicious!

[@925blues7]

@@DiariesofaMasterSushiChef I bet!

[@addinhowtobasic]

Girl : talk dirty to me Hiro : haik, good afternoon.

[@whitecrow902]

Haha I love the way the narrator says, “Bakkafrost”😂

[@Ian-we2pq]

i love the way white bags look

[@amazingfoodaddict4088]

You can tell these are no ordinary farm raised salmon because they still have their adipose fin. Normally farm raised Salmon don't have those fins. Also yes Hiro San packages it well but these fish have been properly bled which helps in preservation. The tag hole is actually where they spike the fish and bleed it. I don't know if these fish go through "ikejime" but I would not doubt it for a price tag like that. Ikejime really helps with preservation.

[@DiariesofaMasterSushiChef]

Thank you for your comment...the quality is far superior to the other farmed I have had...it is amazing.

[@fouadbadr8876]

Hiro thank you for the video How long can I keep this fish frozen (once I cut it) and still use it for sashimi

[@MeandYouHello]

clicked the link in newest video and now here. I love cutting up and cooking a good fish

[@stanleychen385]

Thank for the info. I m now using bakkafrost salmon at my poke restaurant. I notice the salmon freeze very well. Cost worth every penny. Good afternoon from San Francisco.

[@DiariesofaMasterSushiChef]

Thats amazing Stanley! you are so lucky to have use of this salmon...I was using since 2014 and before that..always the best quality. enjoy :)

[@asickmuse2612]

Love the video. but.. is Farmed Salmon safe? with PCB and Antibiotics they use the keep the stock alive? especially when consume raw?

[@kimberlyduncan8598]

I've never had salmon looks amazing

[@DiariesofaMasterSushiChef]

You need to try it!!! This salmon happens to be the best imo

[@GrimbeL]

i saw you on outdoor chef life channel you are great man

[@DiariesofaMasterSushiChef]

Thank you....was a great time with Taku

[@Kushalien51_nv]

Beautiful thanks guys

[@DiariesofaMasterSushiChef]

Thank you for being here 🙏❤️

[@randylee81]

I get so hungry watching the master chef's channel...

[@seanc.mcnally2118]

You are the best, Hiro San!

[@DiariesofaMasterSushiChef]

Ty for being here

[@JourneymanActor]

Now I want to try that salmon. That place looked pristine.

[@DiariesofaMasterSushiChef]

it is amazing...the waters are cold, amazing current....the product speaks for itself.

[@fullbodybodybuilder]

Amazing content😄

[@DiariesofaMasterSushiChef]

Thank you so much for being here :)

[@JR-bw3tr]

thank you Chef , you make it look so so delish...... I noticed you had 2 Salmon in your box ,... When I order, How many Salmon per box? 1 or 2 or 3?....

[@harizhusin4459]

Hi master! What can I use to replace sake and mirin in miso soup? If I’m not using both is it still tasty?

[@DiariesofaMasterSushiChef]

Yes still tasty...you can just leave out or use white wine

[@fordrest]

Very interesting video. Thanks for that! Can anybody tell me what knife he uses? Where to get it? Thank you :)

[@DiariesofaMasterSushiChef]

Thank you for watching! Please see the desc box towards the bottoms...

[@jasoneyre9740]

Wow, that's a beautiful fish :O

[@mohammadfallah.rasoulnejad5379]

every salmon fillet guide out there show so much waste in the process but this dude is the hero here! as little waste as possible.

[@BolFelix]

Man, I gotta trust Hiro's wisdom on that one cause I couldn't decide between that bakkafrost and that True World salmon. They both look sooo good

[@zhenhuajiang5184]

There is chance you got the very same fish. Bakkafrost is the farm who raise the fish and True world distributes it, meanwhile buying other salmon globally

[@thekiller989]

can you eat this salmon raw straight out of the box or do you recommend freezing or curing prior to consumption?

[@ISMSKL]

Salmon head curry is one of my favourite dish

[@DiariesofaMasterSushiChef]

That sounds so good!!

[@ImpossibleLink]

Very good video thank you

[@DiariesofaMasterSushiChef]

Thank you for being here 😊

[@ReidoMato]

Excelent. Congrats...

[@nickfranco5678]

Love this

[@jefflemaster2850]

Those brass scalers are great, if you cook a lot of whole fish.

[@Jonogez]

Can you please tell us your sujihiki knife brand!? Thank you!

[@djbyun9051]

Best beautiful nature... i love

[@TNRustedRed]

I baked a bunch of salmon heads and surprisingly they were awesome,meat is like butter and it has quite a bit on one head.I got it from my local butcher for about $2.00 per pound,they normally just throw the heads away so they were more than happy to make some money on it.

[@DiariesofaMasterSushiChef]

Sounds so good...Thank you for sharing 😊

[@darkoleskovsek2558]

Oh wow the video is actually on the shop site

[@carolynallisee2463]

That was a beautiful fish, masterfully cut up. It makes me wish I liked fish to eat!

[@DiariesofaMasterSushiChef]

yes...hope you can try one day...it is excellent.

[@L_E_L_0_U_P]

I love how Hiro has the green palmolive lol.

[@DiariesofaMasterSushiChef]

lol good eye....

[@Torarinhansen]

Woohoo, my small country mentioned my sushi master Hiro and Camera Master Awesome video once again!

[@DiariesofaMasterSushiChef]

Thank you for your comment!! I hope to visit your country one day! It will be a very special trip 😊🙏❤️

[@slyfly4829]

the salmon videos are def the best. i watch them over n over like 10 times a day lol, im so hungry:(

[@DiariesofaMasterSushiChef]

Thank you for watching...I so appreciate so much! they are popular for sure...maybe because of you :)

[@slyfly4829]

@@DiariesofaMasterSushiChef lol possibly! Keep up with the great content ! I appreciate the reply as well! You are doing a great job Hiro!

[@arpandey7043]

That fish is the definition of beauty.. Just look at the color

[@DiariesofaMasterSushiChef]

oh yes...and the quality is far better than anything out there!

[@JoshuaTheAscended]

I don’t know if it’s just me getting used to it or not but his English is a lot clearer to me now

[@tinman7180]

Good Afternoon.

[@QriousGourmet]

They say you're the best.

[@DiariesofaMasterSushiChef]

Thank you 😊 but for salmon...this is the best!

[@gardenvarietypenis]

“NEW JERSEY”?!!!

[@youowememe9851]

Hiroyuki Terada - Diaries of a Master Sushi Chef 👨‍🍳 you always keep your knives so sharp! And you always respect the materials, you are the best

[@Lemonz1989]

Bakkafrost is the crowning jewel of the Faroe Islands and of the Faroese economy. Not only is it the largest private employer there, it's also responsible for much of the positive exposure the Faroe Islands receive from abroad. Not to mention that the salmon is delicious - you should definitely try it if you can! :)

[@jordansunderman5348]

Those knifes are so sharp

[@majoroldladyakamom6948]

At 14:35? Fish-head soup anyone? Yum!

[@Domzdream]

I actually do tat every time I buy a couple salmons. I save about 4 heads and then it’s soup time.

[@creamcheese7845]

Smoked salmon frames are the best.

[@margaretkaufman1144]

how could that salmon not be delishious growing in that beautiful environment?!!💝and the color of the flesh is gorgeous!!! must be a pleasure to cook with Hiro!!!💝😄😄😄

[@DiariesofaMasterSushiChef]

yes...with cold waters and current..this to me is the best place for the salmon to be in natural environment.... you must try some!

[@margaretkaufman1144]

i would love to!!!💝💝💝

[@RobertLinthicum]

I just attempted to duplicate what Hiro-san does in video. I got through it, but now I have even more respect for Hiro's skill.

[@brandondiller7207]

Hiro is the man!

[@JSeoul]

I believe teaching us Japanese terms as Hiro is working is a great learning opportunity~!

[@DiariesofaMasterSushiChef]

arigato :0

[@derr8740]

Just ordered a whole salmon from them. Hopefully its as good as you say and safe to eat raw because i wont be cooking any of it lol. Also picked up a vacuum sealer to store the rest in the freezer. Ill be making alot of sushi thats for sure lol

[@TheNelson127]

How was it? About to do the same!

[@Marty-sp2rh]

Yes yes we heard you the first time Bakkafrost