Nejlon zacskóban halat pikkelyezni, ez nekem új! Thank you, mr tanár úr! 🤗
@imane8673 жыл бұрын
Hello Chef, could you please make a video on fish safety for sushi. Here are a few questions that we really can't find straightforward answers to: 1)Does Red snapper have parasites ? 2)If it does how long and what temperature should we freeze it ? 3)How to make tuna safe for sushi? 4)What are the seafoods that are parasite free and could be consumed raw without worrying about anisakis or other parasites?
@AWDYDOOD3 жыл бұрын
1) red snapper and other sea bream varieties are not prone to parasites; just make sure where you get them is from a place with clean water so there are no toxins 2) you don't need to freeze them as there is no risk of parasites 3) tuna also has no parasite risk, as long as the fish is from a good source you can eat them raw without freezing 4) www.fda.gov/media/80748/download
@seba4053 Жыл бұрын
Hi maestro Kunihiro, i'm from Venice Italy, thanks for your teachings i'm training with sea bream a lot!
@sushibykunihiro7534 Жыл бұрын
Sea bream is good size fish for practice. I used it a lot too. Good luck.😊
@matiasstofenmacher36194 жыл бұрын
Great video. Very informative. Can’t wait to try it! I would love to see a video of how to make your famous green mussels!
@junkomiyoshi99614 жыл бұрын
Thank you for sharing!! I always enjoy your video :)
@judithhartshorne71094 жыл бұрын
I love your videos. You are a good teacher. I tried your method for preparing salmon and just served it last night. It turned out beautifully! Best salmon nigiri I have ever made and I’ve been practicing for a while. Can’t wait to try the Saba and the red snapper! Please keep it up.
@sushibykunihiro75344 жыл бұрын
Thank you very much for subscribing. 😊 I will do my best.
@lolitaguanzon9181 Жыл бұрын
First time l watch this video all fiish recipe love this thsnks lot.💗💗💗💅💅💅👍👍👍
@ernestodemicheli60913 жыл бұрын
Thanks for sharing your knowledge with the snapper. Was very educating. E
@vincentsabatino44803 жыл бұрын
You Make Nigiri Sushi Look so easy ! Well done Thank You for sharing !
@friedajones2528 Жыл бұрын
Love the love you have for your craft.
@sushibykunihiro7534 Жыл бұрын
Thank you very much. I hope you'll enjoy delicious sushi at home.
@regpourmoi3 жыл бұрын
I’m glad to find your channel. I am enjoying what I have been seeing so far.
@sushibykunihiro75343 жыл бұрын
Thank you so much for watching. I am glad you enjoyed the videos.😊
@allanroa5278 Жыл бұрын
Thank you for sharing your knowledge.
@kamaikiolemoku8990 Жыл бұрын
Awesome videos, can’t wait to try em. Thank you
@sushibykunihiro7534 Жыл бұрын
Have fun! I hope you'll enjoy delicious sushi at home. 😊
@jbgoogmd4 ай бұрын
Well done. I appreciate your detailed instructions and numerous tips. You are a good teacher.
@sushibykunihiro75344 ай бұрын
Thank you so much for the compliment. You made my day.😊
@s-73352 жыл бұрын
Great video, I live in Costa Rica and this is one of the few fish we have for sushi Thanks for the details like salting for 10 minutes not rinsing but just towel dry..... I will be using your tips on my next snapper sushi.... You would think Costa Rica would have a good fish selection for sushi but it does not. Also forget about finding a true sushi bar in Costa Rica. Must do it at home or go hungry!!!
@sushibykunihiro75342 жыл бұрын
I hope you enjoy your next snapper sushi. I made a video of how to make sushi rice too. So if you haven't watched it yet, please check it out. Thank you for watching.😊
@nyunixguru3 ай бұрын
Interesting I would have thought differently
@paullowell33423 жыл бұрын
This looks really good and I typically don’t care for snapper. Love your videos!!!
@sushibykunihiro75343 жыл бұрын
I'm glad you enjoyed it. Comments like yours always encourage me to make more videos. THANK YOU VERY MUCH!!😁
@jessebg153 жыл бұрын
Thank you for uploading these videos. You work clean and explain what you are doing simply, without over complicating technique. Keep it up! :)
@sushibykunihiro75343 жыл бұрын
Thank you very much for understanding what I am trying to do. 😊 I want to make it look so simple to make that anyone can try at home.
@eugene50883 жыл бұрын
great vid. thanks for sharing technique with us!
@sushibykunihiro75343 жыл бұрын
Thank you so much for watching. Please try it at home.😊
@BiteTheDirt11 ай бұрын
I feel like this video would be a good morbid sleep story
@ngawang5537 Жыл бұрын
Very clean work I lov it😊
@sushibykunihiro7534 Жыл бұрын
I try very hard..😅
@phtoo79262 жыл бұрын
well done. I'm inspired
@sushibykunihiro75342 жыл бұрын
Thank you so much.🙏😊
@edwardmilette27693 жыл бұрын
I’m waiting on new videos..I’ve watched all your videos a few times each. I enjoy them very much
@MatthewsFabricationАй бұрын
Love your Videos. What Knives do you use?
@Chefsingayh2 жыл бұрын
After l watch this video l try this at home it was a good experience thanx alot chef for sharing great info of sushi.❤👍
@sushibykunihiro75342 жыл бұрын
My pleasure 😊 I'm glad to hear that you enjoyed making sushi. You'll be better every time you try.
@alfredoherrera88105 ай бұрын
Beautiful
@sushibykunihiro75345 ай бұрын
Thank you very much. I'm glad you like the video.😊
@julianatukimin3 жыл бұрын
I like ur video, thank u 🙏 ❤️I love eat Japanese food
@sushibykunihiro75343 жыл бұрын
Glad you enjoyed! Thank you very much for watching it.😊
@jamesburke6382 жыл бұрын
Very good exhibition. You are a good teacher
@sushibykunihiro75342 жыл бұрын
I'm glad you like the video. Thank you so much.😊
@tessieheadley39246 ай бұрын
Thank you for sharing 🎉🙏
@sushibykunihiro75346 ай бұрын
Glad you liked the video. Happy to help.😊
@danu5748 Жыл бұрын
Super
@stevenyamamoto-qt5xx4 ай бұрын
I really enjoy your videos and all the cooking and preparing tips! Can you do a video on making fish soup using the head of the snapper? I can’t seem to find a good video on fish head soup. Thanks!
@sushibykunihiro75344 ай бұрын
I'll defiantly make the video in near future. Thank you so much for the suggestion.😊🙏
@mikeandkatyboswell815 Жыл бұрын
Thank you, Sensei.
@sushibykunihiro7534 Жыл бұрын
Any time! I hope you'll enjoy delicious sushi at home. Thank you for watching my videos.😊
@Hodasyahmi3 жыл бұрын
Removing the fish scale using plastic is a new tips for me 👍🏻👏🏻
@chrisk85393 жыл бұрын
Amazing video. I’m picking up some Thai snapper in 2 days to make some sushi. I have a question, can you leave the skin on there and maybe blow torch it or even run boiling water down the skin?
@sushibykunihiro75343 жыл бұрын
Yes, you can leave the skin on if you want it. Just try not to cook too much when you pore hot water on snapper. Please make sure to get ice water ready. Thank you so much for watching. I hope you will enjoy the snapper. 😊
@thothheartmaat28338 ай бұрын
this fish was just on sale and i had a friend tell me its the best fish. i dont think ive ever even had it.. need to try my own filet sushi..
@ahmetfarukerhan96363 жыл бұрын
Great video.Thank you for sharing with us.However I have a question.Do we have to freeze the snapper beforehand or is it ok.to just clean and gut it right from the boat.Tx.
@sushibykunihiro75343 жыл бұрын
I never freeze snapper. Once it's frozen, the flesh becomes really soggy. The flesh of the snapper is translucent. So you can find parasites very easily if the fish is infected by them. By the way, the one I used in the video is farm-raised snapper, and I never found a parasite in farm-raised fish.
@gao20192 жыл бұрын
KZbin bé gạo bên tre luôn ủng hô chương trình và chú
I am going red snapper fishing soon, and I am planning to make snapper sushi for the first time. Are the eggs edible? And if so do you have any recommendations for how to prepare them? Thanks
@user-nx7nl1qj7k4 жыл бұрын
Thank you for your kindness! From Sung's wife
@peterthermocline Жыл бұрын
Thank you👍🐟
@sushibykunihiro7534 Жыл бұрын
Thank you very much. I'm glad you enjoyed it.😊
@chaym0133 жыл бұрын
Hi there, I really enjoyed your video, and I learnt so much from you. I have a quick question for you, with the salmon sashimi video you mention to keep it in the freezer to kill the bacterias before eating it. With the red bream we don't need that process, is it mean I can prepare it straight after I got it from the fish shop?
@sushibykunihiro75343 жыл бұрын
Please don't freeze sea bream. If you freeze it, the texture becomes really bad. I suggest you would buy a farm-raised sea bream. Those are parasites free. Thank you.😊
@chaym0133 жыл бұрын
@@sushibykunihiro7534 thank you for your replied, appreciated ❤️
@dundomaroje42022 жыл бұрын
Great video. I was wondering if you could tell me if i need to freeze wild sea bass before preparing it or no i often go fishing but I have no experiance with raw fish.
@sushibykunihiro75342 жыл бұрын
It's safer to freeze it, but once you freeze it, the flesh of white fish becomes really soggy because of its low fat content. If you often fillet fish, I think you already know what parasites look like. They usually live around rib cage( the flesh of white fish is transparent, so you should be able to find them easily.) So if you don't see any of them, you can eat it raw without freezing. We never freeze white fish before eating it raw in Japan. Thank you for watching.😊
@cyrilbenet30862 жыл бұрын
Hello, I'm french cooker and I like the way you explain your art : clear and understandle. Make a perfect Nigiri (shaping the rice) is not a easy thing. Please, what is the brand of your knife and what do you think about Deba knife. Thank for sharing your knowledge with us.
@sushibykunihiro75342 жыл бұрын
The knife that I use in most videos is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). You can buy it from mtckitchen.com. This knife is good for filleting fish, slicing fish for sushi and sashimi, and cutting sushi rolls. It costs about $60 us dollars which is very reasonable for this quality knife, so the knife is really popular among sushi chefs. Plus, this knife company sharpens knives once after productions to give us clear guidelines for sharpening the knife. Please check the website. They will explain better. And about Deba knife, I don't use it much anymore. Only time I use Deba is when I cut heads in half and cut thick, strong bones. That's it. Old fashioned sushi chefs stick to deba, but not me. I pick whatever the easiest to fillet fish. Thank you for watching my video. Have a wonderful day.😊
@ivanlatief3 жыл бұрын
I should try red snapper nigiri with the shiso leaf. Question, so for red snapper’s pin bones basically just sliced it off near the middle area? Is it same case for all red snappers?
@sushibykunihiro75343 жыл бұрын
Yes. But if they are small fish, you can pull the bones out. Fish less than 2 lbs, you should be able to do it. Shiso leaf goes with any white fish. So please try. 😊
@yuvalrefaeli73542 жыл бұрын
Hi - beautiful work!! Do we have to freeze the fish for a week before?
@sushibykunihiro75342 жыл бұрын
No, you don't. Whitefish meat becomes very soggy once it's frozen. Also, since white fish flesh is transparent, it's very easy to find parasites if there are any. I used farm-raised snapper in the video. And I never found parasites in those before.
@megmeh33363 жыл бұрын
super
@sushibykunihiro75343 жыл бұрын
Thank you so much.
@changbou10935 ай бұрын
Thank you.
@sushibykunihiro75345 ай бұрын
You're welcome! Glad you enjoyed it.😊
@nicholas503 жыл бұрын
Thank you for the great instruction, Kunihiro! Could you please tell me what kind of knife that is? I would like to buy one. Thanks!
@sushibykunihiro75343 жыл бұрын
Ikkaku Donryu Molybdenum Gyuto 240mm (9.4") is the knife I use for filleting the fish. I don't remember the brand name of the other knife, which I used for slicing the fish. It's nothing fancy for Yanagi knife. I spent only about $100.00 for that knife. If you are interested and live in the U.S, you can buy it at mtckitchen.com. It's a fun website so please check that out. Thank you for watching. 😊
@vic_03152 жыл бұрын
Was that knife you were using single-beveled or double-beveled? Great video and very detailed instructions btw!
@sushibykunihiro75342 жыл бұрын
It's double-beveled. I feel more comfortable with double-beveled knife when filleting fish.
@vic_03152 жыл бұрын
@@sushibykunihiro7534 thanks for the response!
@nyunixguru3 ай бұрын
I may be wrong but the knife used for skinning and slicing fish at the end was single beveled I think
@AK-ms5zk Жыл бұрын
I will try at home 🙏mahalo
@sushibykunihiro7534 Жыл бұрын
Please do. It's delicious. 😊
@CaptainK0072 жыл бұрын
Great tip scaling fish in a bag, my kitchen looks like a fish when I have descaled a fish 😂
@hubbywifeseeker58473 жыл бұрын
Kunihirosan, Which Madai is your favorite? Batodai, Hanadai, Ishidai, or is there another different regional Tai that is recommended? Thank you.
@saimahesh91153 жыл бұрын
Kunihiro's master classes!!🙏🙏🙏
@sushibykunihiro75343 жыл бұрын
THANK YOU VERY MUCH.🙏🙏😊
@petegau Жыл бұрын
Great job, makes me hungry.
@sushibykunihiro7534 Жыл бұрын
I'm getting hungry too!🤤
@charmander91494 жыл бұрын
Everyone, now is the best time to learn how to cook quality food at home, isn’t it? Stay positive and enjoy staying home🥰
@martinasanz58982 жыл бұрын
Amazing, what is the sauce you put on?
@sushibykunihiro75342 жыл бұрын
The one I used in the video is ponzu sauce. I made the video of how to make it. So, please check it out. Thank you for watching.😊
@ahmetfarukerhan96363 жыл бұрын
one more thing chef can we substitute vine leaves(grape leaves) instead shiso leaves
@sushibykunihiro75343 жыл бұрын
I never used it for sushi. But I think it overpowers the tase of snapper. I should try next time.
@tktkwei2 жыл бұрын
Hi, are you in the US? Where did you source the sea bream? I went to Tokyo central, they have the New Zealand one. Looks fresh(very clear eye) though, but they say it’s not sushi grade.
@sushibykunihiro75342 жыл бұрын
New Zealand snapper is usually good for raw consumption. If you go to other Japanese grocery stores like Nijiya, they sell New Zealand snapper good for raw consumption.
@mustafayilmaz93953 жыл бұрын
H Chef you done suggest freeze sea bream and red snapper but if we need to freeze them what is the technique for ? Thank you very much
@sushibykunihiro75343 жыл бұрын
Please do not freeze them. Once frozen, the flesh becomes really soggy and watery. Thank you for watching.😊
@charmander91494 жыл бұрын
Very easy to understand. But can you come over to cook for me?
@casinoknight9717 Жыл бұрын
Just getting caught up on your videos. Ryōri-chō, Shish. Do you have any new videos on the horizon? Looking forward to them.
@sushibykunihiro7534 Жыл бұрын
Thank you very much for the comment. I'm glad you enjoyed my videos. I'm working on a new video now. I hope I can upload it before new year.. I hope you have wonderful holidays.😊
@trevormenezes22713 жыл бұрын
Kunihiro what type of knife have you used for fileting the fish?
@sushibykunihiro75343 жыл бұрын
I use Ikkaku Donryu Molybdenum Gyuto 270mm (10.6"). You can buy it from mtckitchen.com if you live in the U.S. It's an excellent knife. The price is very reasonable too for this kind. I recommend one size smaller if you are only using it at home.
@trevormenezes22713 жыл бұрын
@@sushibykunihiro7534 thank you. Is this a Santoku knife? I am looking for a good quality japanese knife for multi use kitchen tasks
@sushibykunihiro75343 жыл бұрын
Mine is a gyuto knife which blade is usually longer than santoku. Gyuto knife is suitable for multi-task. I use it for filleting fish, cutting vegetables, and slicing fish for sushi.
@trevormenezes22713 жыл бұрын
@@sushibykunihiro7534 どうもありがとう国広
@NovitePride3 жыл бұрын
Hi chef, what length are your moribashis?
@sushibykunihiro75343 жыл бұрын
Those are 30cm long including handles. 😁
@jk2l22 сағат бұрын
what ponzu sauce you do recommand?
@LaRazaRacism3 жыл бұрын
Great video. But just checking. Doesn't the fish need to be frozen first to kill bacteria and parasites?
@sushibykunihiro75343 жыл бұрын
I never freeze sea bream when I eat it as sushi or sashimi. Once it's frozen, meat gets very soggy and less flavorful. Even though I never found any parasites in it before, it should be very easy to spot them since meat is kind of transparent.
@LaRazaRacism3 жыл бұрын
@@sushibykunihiro7534 Thanks for response.
@blimy01maynard30 Жыл бұрын
Do you need to freeze red snapper to prepare it to be sushi?
@sushibykunihiro7534 Жыл бұрын
You don't need to freeze it. The flesh of red snapper and any other white fish is transparent. So it's very easy to find a parasite if there is any. Of course, It's safer to freeze it. But, because of the low-fat content of white fish, the flesh becomes very soft and soggy if frozen once. I recommend a farm-raised one if you are still scared of eating it raw. I've never seen any parasites in farm-raised snapper. Thank you for watching.😊
@DuyNguyen-sr1kl2 жыл бұрын
Did you freeze the snapper?
@sushibykunihiro75342 жыл бұрын
No, I didn't. I never freezer white fish. Once freezing, the flesh becomes really soggy. The one I cut in the video is farm-raised from Japan. So it never had parasites. If you cut wild ones, you have to be more careful with parasites.
@Outdoor-Adventures Жыл бұрын
Why do you remove the scale when you gonna throw the skin anyway?
@sushibykunihiro7534 Жыл бұрын
When cutting fish with big and hard scales, I recommend removing scales first. Because the blade of your knife slips on scales and you get a big chance of cutting your finger deep, especially if you are a beginner. Also, by removing scales first, you can keep your cutting space clean. We, Japanese, believe that is a lot more hygienic. Thank you for watching.😊
@brandonlasvegas Жыл бұрын
🙏😎
@sushibykunihiro7534 Жыл бұрын
Thank you for watching my videos.😊🙏
@IgneelS11 Жыл бұрын
Itadakimasu :)
@sushibykunihiro7534 Жыл бұрын
Thank you for watching. Arigatou.😊🙏.
@vt1552 жыл бұрын
So when preparing red snapper do we have to freeze the fish at anytime? If red snapper not need need to be in freezer, why?
@sushibykunihiro75342 жыл бұрын
I used farm raised red snapper from Japan in the video. Farm raised fish usually doesn't have a parasite. So you don't have to freeze it. Actually, I eat wild red snapper without freezing it too. The flesh of red snapper is transparent, so it's very easy to find parasite if there is any. Lean fish like red snapper becomes very soggy once frozen. So I never freeze it.
@brhn0073 жыл бұрын
Why didn't you put them in rice vinegar like you did for salmons?
@sushibykunihiro75343 жыл бұрын
That's because vinegar overpowers the flavor of snapper. Thank you very much for watching.😊
@aprilspringsnow4881 Жыл бұрын
How about bones? Don’t they have small bones when you cut that way?
@sushibykunihiro7534 Жыл бұрын
No, it doesn’t. I trimmed them after having cut the fillet in half. I showed how to do it in the video.
@feeshtail33062 жыл бұрын
Why is there less blood? whenever I prepare fish, blood is messing with the meat, unlike yours it is super clean, thank you! :)
@sushibykunihiro75342 жыл бұрын
Clean up the stomach very very well. I even scrape off the remaining blood with a paper towel after wash with water. It makes later steps so much easier and cleaner. Thank you for watching.😊
@mantul14203 жыл бұрын
why inthis case dont use twister to take pin bone
@sushibykunihiro75343 жыл бұрын
Snappers bones are strongly connected to meat so if you try to pull them out with tweezers , you will break the meat. Thank you very much for watching.😊
@sdfrenchman58809 ай бұрын
The fish 🐟 isn’t top fresh, the eyes are grey 😮
@yenceOfHungary Жыл бұрын
This is red snapper is so litle. 🙄
@thomasaiwohi30528 ай бұрын
Good job. Well done. On o delicious. Doom Adgato. Go ai imus.
@sushibykunihiro75348 ай бұрын
Thank you. Domo Arigatou. I hope you'll enjoy tasty sushi at home.😊