How to Fillet Snapper and Make Sushi & Sashimi (Mangrove) | (鲷鱼寿司)

[@SushiWithDan]

If you want to learn more, I have a very comprehensive sushi course on UDEMY with 40+ video lectures. Use this link for DISCOUNTED price: bit.ly/YTPromo10

[@FloridaFishingCouple]

We will do just that! Hope you check out our vids and fish on our channel. We will be asking you how to clean and prepare some of what we catch fresh here in Key Largo, FL to learn how to prepare what we catch. Recently, we have targeted Hogfish which are delicious but, wonder if they would make good sushi. - Florida Fishing Couple

[@SushiWithDan]

Hogfish is excellent for sushi. Beautiful clean mild meat, one of my favorites. Also, Yellowtail is the best snapper we got for sushi, it just melts in your mouth its so tender. Feel free to reach out if you got any sushi Q's. GL!

[@josipmaric8853]

Sushi Everyday hi! Can i age the fish at home for umami?

[@SushiWithDan]

Hi Josip, I normally have the whole fish on ice for at least 24 hours before filleting it for sushi. The meat will firm up and have a better texture. You can enhance the umami taste by lightly salting the meat after you cut, it'll also reduce bacteria growth.

[@mccm1111]

Sushi Everyday hi may is ask if I bought it at the fish market does snappers need to be frozen before eat as well and also mackerel as well

[@IamME-h5w]

This video should be titled... _'How to clean a mess of fish without making a mess of your fish'_ Great job chef!

[@sushilaboratory9511]

My solution for making it easier to cut out the second fillet is to simply leave the the first side intact in the center where the spine is, then flip it over and do the other side. The final two steps would just be to slide the knife from tail to head section to detach the fillets. Try it out and let me know how it it goes!

[@SushiWithDan]

Sushi Laboratory That'll work too.

[@FloridaFishingCouple]

We live in the Key Largo, FL area and catch quite a few Mangrove (Grey) and Yellowtail snapper. We often fry them whole (check out our video on KZbin) and never thought to try them as sushi. A friend of mine owns a sushi restaurant and told us all sushi should be frozen first. I will try it your way the next time we catch a good size one. Also, like the idea of taking off the head first to avoid getting blood and bacteria on the meat. Good work - we are a new subscriber. -Florida Fishing Couple

[@SushiWithDan]

Thanks for the sub! Yellowtail is my favorite snapper for sushi. You'll love it. Some fish has to be frozen but others do not. I have a sushi course on Udemy that explains more about parasite identification/destruction. Feel free to reach out to me on FB if you got questions when making it the first time. GL!

[@IamME-id8mg]

As long as you know how to fillet a mess of fish without making a mess out of the fish? You're doing it right! *_I was forced to buy a whole red snapper at the Asian store today._* They had 'fresh(?)' behind the counter, but the frozen looked better. (and I didn't care for the overwhelming smell coming from the counter area of the store)

[@spartancraig6000]

Can’t wait to try this when I go to the Bahamas this summer, plenty of mangrove snapper around

[@SushiWithDan]

Nice! They're a great choice for sushi.

[@AlanHowellphotovideo]

Excellent filleting and slicing technique. I can see how cutting the pin bones out keeps from tearing the fillet as opposed to using bone tweezers.

[@cobrauf]

love the narration and slow-mo, keep the videos coming !

[@Chefsingayh]

Thanx alot for sharing such a wonderful video with great information for sushi lovers. ❤👍

[@StevieTwoTimes]

Caught thousands and have only tried ceviche! Never considered trying it sashimi for some reason, guess I've been missing out! subbed! Excellent production quality

[@SushiWithDan]

Thanks! I've had many different snappers and Mangroves are one of the best.

[@Domzdream]

Red snapper. So good! I haven’t had it in the last 18 years. It’s time I think.

[@bigmikefishing2650]

Mangrove snapper

[@chrism8550]

Really nice video, and i appreciate the fact you actually know how to clean a fish without butchering it. Theres a couple guys on KZbin that just waste so much of it because of poor knife skills, they could all learn a thing or two watching this vid. Anyways, im interested where are you located on the gulf?

[@darwincuhady9934]

Your video is sooooo detailed! Keep it up!!!

[@SushiWithDan]

Thanks Darwin! appreciate it, more to come!

[@Winngee]

Amazing skills😻

[@blackwolfoutdoorsbyabelgar5842]

Looks like it taste amazing man good job

[@lucasjonas5062]

you'r so good at fileting fish

[@nikitaonassis6090]

Love your thoughtful commentary why and what compared to so many other filleting videos which leaves out the reasoning behind what they do ! What if there are parasites ? Is the fish discarded or cooked ? Thanks !

[@SushiWithDan]

Thanks, parasites are common in fish, some are more prone to others. It's perfectly fine to eat fish that has been cooked if you find some parasites. I normally don't make sushi with fish that I know are common to have problems. Some chef will cut them from fillets, like cod.

[@tonykkill]

nice skill and a sharp knife is the best combo

[@SushiWithDan]

Thank you

[@shifuarena901]

I♡♡Sushi‼️ Snapper, Tuna & Salmon~Yummi

[@matthewbadolato6720]

I really love your videos! Can you recommend a good knife under $250? I see my sushi guy using a sujihiki, but I like the gyuto you're using. I will probably end up buying one of both as I love fishing, making sushi, taking care of my catch, etc. My fiance and I watched your videos and ate a whole pompano raw for dinner last week and 2 lane snaps this week! Thanks for creating such informative videos and I hope these go viral among our self-sufficient community of anglers.

[@SushiWithDan]

Thanks Matt for the awesome feedback. I usually tell people not in the business to buy something inexpensive since most will only use it a handful of times. But if you’re going to do this every other week, I suggest getting a mid-level knife, around $150-$250. The exponential cost for a higher quality knife, in my opinion, is just marginally better in terms of utility. And for most people they can’t tell the difference. If you plan on cleaning bigger fish, like grouper, AJs, or big snappers, I would go with a deba style. The thicker spine and weight will make cutting the bones much easier. I would definitely get a stainless steel blade, stay away from the carbon steel. The CS are more malleable, and gets a finer edge, but its difficult to take care of, It rust easily, even the humid air can affect it. Unless you need to cut super fine slices, theres really no need for a CS. The one in the video is a Shun deba, and it was $150 when I got it 6-7 years ago. Its well balanced and not as heavy as some of the other brands. For some reason, their price has gone up significantly, but its a quality knife and should last you a lifetime. Not a big fan of Global, but they are cheaper. I could never keep an edge for long with their knives. Hope this helps! Not sure, but is that a Hog Snapper in your pic? You must be in FL.

[@adamobregon552]

Awesome...you're doing God's work...

[@SawcedUpKay]

great work dude! will sub now! :)

[@catchandeat]

Very informative! We'll have to use your method on our fish too!

[@SushiWithDan]

Sweet! Love to see it.

[@baseball1528]

almost that time!!! Grover's starting to come in thick

[@isabellagomez174]

Awesome!!! big fan

[@YizTheGOAT]

Could u make a video of you cooking thin slices of fish with your hands?? That would be cool

[@SushiWithDan]

Axil Gaming okay, do you mean cutting thin slices?

[@YizTheGOAT]

Sushi Everyday no, around 7:50 in the video you said your hands can actually cook the meat, I just want to see that lol.

[@lucaspatterson]

he means that your hands can warm the fish significantly and increase bacteria on it.

[@gohan7104]

damn dude, the music, video, and vibes are on point. idk why you dont have alot of subs, youre videos are amazing and has helped me make my own sushi, appreciate your work man! thank you

[@SushiWithDan]

Thanks! Hopefully the subs will pick up more, it's been a grind. Which one did you make btw?

[@gohan7104]

i feel ya man, the hard work will be worth it in the end! i made the california roll and the shrimp so far.

[@SchecterNZKayakFishing]

Excellence tutorial. Thanks for sharing.

[@yugoyankoffsr.8219]

And I am now a subscriber. Thanks

[@seang9450]

Damn guy I'm pretty sure that "knife" is a lightsaber.

[@VemRoberto3]

Tough question to answer I assume but, could I do this same process with a sea bream? Or should it be frozen first

[@SushiWithDan]

Where you fishing from?

[@aaronnicholson8154]

Thank you!

[@bozzskaggs112]

@Sushi Everyday Love your channel, the respect you show for the process and the creature and also the small detail of scaling the fish before cleaning. Just not needing to rinse the flesh in water is important isn't it even if the fish will be dried and cooked? Like your signature music also! I subbed.

[@SushiWithDan]

Thanks Bozz! Sushi is all about the detail. And yes, I normally don't rinse my fillets in water, especially if I'm going to eat it raw. Water just absorbs into the meat and if you plan on storing the meat in the cooler for an extended period, its not good practice.

[@44bthoj44]

Caught a "Blacktail Snapper" 4 hours ago, in ice atm - planning to eat it sashimi. Any thoughts?

[@SushiWithDan]

Never cut a Blacktail before, but snappers in my area typically don't have any parasite issues. Check with the locals around you?

[@bobbyoppenheim5263]

Great video

[@Domzdream]

Christ I love sushi food.

[@griffm.6216]

I catch mangrove all the time and have always wondered if they could be "sushi'd" , well now I know :)

[@SushiWithDan]

They're awesome, Red Snapper is great too

[@FixItAngel]

Hello, I love your channel. I really learned a lot and enjoy watching. Thank you. What video editing software do you use?

[@SushiWithDan]

Hey Fix It Angel! I've been watching your videos for a couple of years now. Can't believe you check out my channel. Small world....I use Adobe Premier Element. Let me know if you want to learn more on my Udemy course. I'll send you a free link.

[@yugoyankoffsr.8219]

I just wanted to say good Chanel. Very informative, just one thing get you a fillet knife. Bubba brand is vey good one. But if you prefer a chefs knife drive on

[@SushiWithDan]

Thanks Paul! I have a western fillet knife too. Sometimes I use it if I don't need to cut thru bones. The Japanese knife, Deba, is versatile and a good all around knife. I can use it for fish of all sizes and its much easier to dress with.

[@jhinshin5152]

Can you make a clip for checking parasites in depth later on?

[@SushiWithDan]

Sure thing, still working on getting more footage. Thanks

[@tamparubber2402]

What a great video! What knife are you using? I'm looking to purchase one....

[@SushiWithDan]

Thanks, its a deba by Shun. It's great for breaking down whole fish

[@fancuavumap3238]

You should have 10000000000 subs

[@SushiWithDan]

Thanks, that's sweet

[@pv5454]

So what are the chances of getting sick?i always catch fresh mangrove and I have tried sashimi one time from the fresh catch but I’m scared of parasites or something. I usually stick to making ceviche

[@SushiWithDan]

I've cleaned tons of mangroves and never recall seeing one with parasites (Anisakis) in the meat. If you know how to identify worms in fish, I say your odds are extremely low. Some chefs in Japan actually will pull the worms out before serving. But I typically just avoid eating fish known to have worms unless its frozen (like salmon). So be educated 1st and learn how to spot worms. If you can do that, that lowers your odds significantly. I think most people have much better chance of getting sick from eating chicken. Over a million cases of Salmonella each year with an estimated 450 deaths each year in US according to the CDC, but the cases of anisakiasis is so low, the CDC doesn't even keep track of it.

[@SushiWithDan]

I have pdf files in my Udemy course that explains more.

[@miamiwax5504]

Are there any uses for the red meat?

[@DJNickoLosAngeles]

Is it necessary to salt the fish before eating it, then rinsing in ice water bath, or no?

[@SushiWithDan]

Salting yes, brings out the umami. In a water bath, absolutely not unless you're torching the skin first

[@samuelwong6448]

I love snapper from New Zealand, the quality of pink snapper in nz is the same maybe even better than the snapper from Japan

[@SushiWithDan]

I never had NZ snappers before, but I've seem in videos, they are HUGE! How big do they get?

[@samuelwong6448]

Sushi Everyday they average around 2-3 pounds at the fish monger but I've seen nz snappers that were 16 pounds

[@romykautsar1118]

nice share

[@HotPepperLala]

What is "flash hot"? You just dump it in the hot water for 30 secs and take it out?

[@SushiWithDan]

Pouring boiling water on the skin side for a few seconds. It works best for smaller fish, once you get into sizable fish, the skin will get too chewy.

[@mahmoudabukhadier5605]

What the scorching technique work to pull skin off on this fish (similar to your mackerel video)?

[@SushiWithDan]

This snapper is too big, so the skin will be chewy even if your torch it. Best to skin it

[@boriqua187]

Is cubera snapper also good for sashimi?

[@SushiWithDan]

I haven't used Cubera before, but I would assume they would be great to use. The bigger ones, you might have to check the meat more carefully for worms. GL

[@YizTheGOAT]

That's cool

[@90goroi]

That knife very sharp...

[@tonimeow3071]

Mmmmm I go fishing a lot but it's on off of jetty's so far and surf fishing, how do I tell if a fish is safe to eat raw and is it only done for fish is from the deep sea?

[@SushiWithDan]

Where are you fishing and what fish? The depth and water temperature don't have anything to do with it, its a big misconception.

[@ying-tienlin8154]

Hi which camera do you use?? thanks

[@SushiWithDan]

Panasonic Lumix

[@caiozani]

never tried snapper, is mangrove snapper good for sushi?

[@SushiWithDan]

Caio Zaniboni Snappers are really good. Clean white meat. All you need is soy and wasabi

[@caiozani]

Good to know, they are also good to fish, good fighters, thanks

[@jahnchristiangungob8375]

What if fish now a days know's how to watch youtube and then they see this one? Lol. . .

[@melonsballs273]

can you eat a red snapper fresh out of the ocean?

[@SushiWithDan]

I ate plenty from the GOM

[@Masterfighterx]

4:49 Is that a worm I see on the bones to the fin to the right of the tip of the knife?

[@MisterMitchMM]

Nope.

[@reneee_abella]

OMG your voice ..💗

[@SushiWithDan]

Aw thanks Rini

[@ernestoxavier4769]

are lane snapper safe for sashimi and sushi?

[@SushiWithDan]

Yes, very clean meat. The smaller ones are a little tricky for sushi because the meats so soft, it breaks easily if not gentle. BUt yep, they're totally good, never seen one with any issues, but check anyways

[@zhazhorelo5463]

were your hands clean

[@Lucky13Twice]

I heard that you actually had to freeze fish for 48 hours before thawing and eating as sushi. is this wrong?

[@SushiWithDan]

Yes & No. Most saltwater fish are safe to eat, like snapper, bream, fluke, wahoos, tunas, and other pelagic fish. An experienced chef will be able to identify problematic fillets. As a general rule, I don't use freshwater fish for sushi unless its been frozen or cooked, like salmon and eel. People should be more concerned about potentially eating spoiled fish.

[@a552bcx]

Wireline .Cables flash frozen with liquid nitrogen. freezing it in a freezer causes ice water molecule formation which destroy muscle structure.

[@SushiWithDan]

Da Mobb yep! Most of the fish you order in sushi bars come from processing plants that use liquid nitrogen freezer, but the quality does change compare to fresh. Home freezer will do too, but don't freeze it more than a week if you plan on eating it raw

[@TezNguyen]

Wait you dont need to cure snapper?

[@tchumtchum]

Putz que vontade comer este sushi.

[@daanmacvictory]

wouldn't fish be to fresh when you catch and eat it the same day?

[@SushiWithDan]

daan compas yep, there's difference in the texture if it's only a few hours compared to a few days. Some fish I prefer it aged a couple of days

[@NoLoVeLoStNoLoVfOuNd]

Dude your f**king great with your filleting fish, I honestly watch most of your videos because the way you fillet, it's pretty good, but what kind a knife is that you're using, usually people use thin and bandy fillet knife's. But I see in most of your videos that you use that same kinda big knife. But it seems like you have great control over it. Wondering if I should go buy OF of them, matter fact I want to buy one of them lmafooo, also how do you sharpen them?

[@SushiWithDan]

+ok Thanks man. Check out the comment I left above for a similar question. The thin fillet knife is typical Western fillet style. The one I use most of the time is a style called Deba. Its good for filleting and cutting bones, not the best for skinning, but its possible.

[@Gio-un4wh]

Sashimi/sushi at home

[@ReelAlitySportfishing]

I have never seen anyone filet a fish like this🤣😂🤣😂🤣😂🤡

[@mgsa5722]

How is it safe to eat raw fish this way ?

[@brianquan7218]

Mg Sa if there’s no parasites then the fish is safe to eat as long as the fish hasn’t spoiled.

[@SushiWithDan]

Most saltwater fish are safe to eat without freezing. Gotta know which fish

[@adrianfowler6727]

It's not catch and cook if there is no Cooking with sushi

[@kimjose9458]

looks like tilapia

[@HardcoreKungFu]

You're not bad at cutting fish but there are definitely things you're doing wrong. First off instead of taking off the first half of the fish from one side, flip the fish and start again from the belly side... also don't cut along the rib bones when you're doing this because you lost so much meat in the process... next thing I noticed was when you skinned off the fish you lost even more meat.. just cut off a little piece of the tail meat and insert the tip of your knife with a small wiggling motion of the knife while applying a small pulling motion on the tail with a towel for extra grip

[@ajandnik1]

I hate when people clean there fish and cut threw the guts commercial fishermen on charter boats are horrible at filleting your fish its the same as if you killed a deer u wouldn't gut the animal and let the stomach contents hit your meet so why would u with a fish same concept keep it clean as possible good job

[@d.nastyfishing6091]

great video . now I will know what to do with all my fish I catch .. swing thru support the sport .. I'd greatly appreciate it D.Nasty Fishing