Whole Salmon Cut and Clean For Sushi Prep (Visual Instruction/ASMR)

[@harvey4455]

Hiro genuinely does the best recipes and easiest to follow, yet this channel is incomplete without the camera bloke

[@robd1329]

Hes his sidekick!

[@Slip151knot]

NO

[@powerstrokediesels7824]

@@robd1329 but he annoying

[@muhammadzinc5228]

@@powerstrokediesels7824 naw he's not annoying

[@monke4632]

He’s the camera guy for Bang Bus too

[@flannel872]

This reflects the many years of joy Hiro has shared with every step of preparation for each ingredient. I look forward to future collaborations with even more youtube food harvesting and preparation channels.

[@Мудрых]

I wish everyone who reads the comments health and happiness to you and your children. Good luck !!!

[@codysykes5568]

And same to you friend, wherever you are in the world I wish the same for you and yours. :)

[@babyYoda97]

Thank you friend, and you 🙏🏻

[@aidanafandi5263]

@@richards.5964 Oh ok

[@dancrazyful]

Same to you and everyone...

[@boishisingson6995]

You too😊

[@themrmaiorca]

I work with Bakafrost in my restaurant in the Netherlands, the quality is unmatched. Man, I miss my kitchen, we have been closed for months now, due to this d*mn covid. Great video, always a pleasure to watch you work Mr.Terada.

[@DiariesofaMasterSushiChef]

That is such sad news to hear...I wish you will be open soon.

[@themrmaiorca]

@@DiariesofaMasterSushiChef Thank you so much.

[@themrmaiorca]

@@Crunchyonionbits In den Doofpot, it's in the city of Leiden.

[@rienvannoort4786]

hoi.. bakafrost zegt dat ie niet in nl levert... .. ik zou ook wel met die zalm willen werken maar zowel smit als van as leveren niet grtjs rien

[@themrmaiorca]

@@rienvannoort4786 He Rien, Bakafrost levert wel in Nederland, maar minimale afname is 1 ton (!) Ik had een contact bij een transporteur in Scheveningen en afspraak met het eindadres, zodoende kon ik kleinere hoeveelheden afnemen. Maar dat staat allemaal stil nu natuurlijk en of dat nog terugkomt is de vraag, bovendien, en dan spreek ik voor mijzelf, moet het inkoopbudget dan ook weer toestaan om dat soort kwaliteitsingredienten te kunnen aanschaffen met bijbehorend prijsniveau voor de betalende klant.

[@rog9135]

I really enjoy these kinds of ASMR videos! Hiro's expertise shines even brighter when he doesn't have to also explain things to the camera. Awesome!

[@dwaynewladyka577]

Much respect to you, Chef Hiro, with the excellent quality dishes you create, and your preparation of the ingredients. Hope you and your cameraman have a good afternoon and a great week. Cheers!

[@jeannecooke4862]

Happy Valentine's Day to you both! ... and your families and friends!

[@TheTranceGamer]

The first ever video I watched of Hiro was him filleting a salmon back in Nove kitchen. And now this. We've gone a whole circle!

[@hellosheila]

Definitely love the sound of a heavy, quality knife slicing through to a heavy, quality cutting board. Thank you, gentlemen!

[@Apollo440]

_I just can't get enough of that Bakkafrost Salmon_ *Bakkafrost* : the Frosted Salmon worth your Bakka.

[@HomeSkillit]

😂

[@nayyeriqbal7142]

Finally Salmon Second released. I was waiting for my request for this video for more than one year now. Now Sir Hiroyuki Terada You Are a Master Sushi Chief INDEED

[@jeffreyliddell8365]

Culinary craftsmanship at its finest in the world...!!! Keep up the great work making our mouths water with every video...!

[@shewolf614]

Very clean...was pleasant to see, i admire how clean you keep your station.

[@hongphan1887]

Thanks for beautiful work,happy Valentines to you!

[@hoimoose]

Always a pleasure to watch Chef Hiro display his master skills

[@t0aster_b4th]

Watching Hiro-san work is still mesmerizing

[@decdem08]

My favorite person on KZbin for sure

[@zbchen1104]

One of the best if not the best in the business definitely miss the times when you guys go out for deep sea fishing then cut for sashimi or cook as soon as gets back to the land

[@kindlethekitsune]

Beautiful fish, I bet it's pretty tasty too! This is the reason I'm glad a variety of different animals exist. They're both delicious and beautiful! Thanks, now I'm hungry!

[@blackychan9333]

That's the most beautiful salmon I've seen in my life

[@leonardouchiumi7358]

Hi Teradasan. Nice to meet you. I am sansei from Argentina. I hope you are doing well. I got a question. Why do you use wax paper to wrap the salmon instead wrap directly only with plastic film? Best regards. Leonardo Kiichi Uchiumi.

[@nohandle62]

He's like a machine, but also an artist.

[@hxhdfjifzirstc894]

It's a martial art, then.

[@douglife8566]

I been making sushi for 4 years now and still to this day I have difficulty perfecting Salmon cutting. I can cut tuna, yellow tail, eel, but for some damn reason salmon is harder for me to perfect.

[@DarkPark]

I used to work next a Korean sushi chef and I watched him do this every day for a few years. I remember all the steps.

[@BelleMichele99]

wow so close to 2 million congrats! just found your channel and subbed right away

[@ericchugg]

Great job editing this video. Appreciate the preparation shots, and Hiro's magic with the knife.

[@DylanDestr0y87]

Your a samurai ninja with that knife!!!! Laser precision!!!!!

[@canescemo6268]

UNO DEI SUOI ISCRITTI È IL GRANDE MAESTRO CHE ONORE

[@EREFoodChannel]

Very nice fish 🤩🤩, amazing color. Thanks for sharing 👍👍

[@peterloaguejr.690]

Truly one of the best fish fillets I’ve ever seen

[@92bagder]

grind the bones for fertilizer and the scrap pieces for soup or stock

[@NT-kg4rw]

Happy Valentines Day Hiro-san and Charles!! :) awesome video!

[@stenooo2439]

The rapid fire tweezer bone removal proved to me how pro Hiro is. Also thanks for making me absurdly hungry lol.

[@arlieferguson3990]

Is there any reason the wax paper is used? Would it have something to do with exposure to the light or something?

[@LGrice]

I’m just curious why use the wax paper to wrap the fish? Less oxygen?

[@byahenimakimoto]

Hi chef. I have a question hope you read this. What brand of the knife that you use in cutting salmon and sushi. Thanks

[@xander107]

Dear Hiro _ can you tell me (exactly) what Knife u r using in this Video ....?? Many Thanks.

[@tonymusolino2369]

Love your channel. I have a question. Why the need to remove scales if you don’t use the skin?

[@Ana-dg5ep]

You are such a nice and great gentleman. Great job! Salmon - yummy , yummy, yummy,.. The biggest salmon gourmand in the world is the small Asian dwarf otter, Hana - who lives in Japan, I haven't seen that in my life salmon is the most important thing in the world to her. A fat, little glutton who is , constantly on a diet 🤣 because of salmin. She and Matt Stonie could compete who eats fast. Since you are a sushi Cgef, Hana and her "brother" Kotaro have the best sushi birthday parties, 🤣 Thanks for this wonderful video!!!!!❤

[@WhoMakeTheBestFood]

The slices are so clean!!!! Happy Valentines! Getting some salmon today as well. However, I won't be fileting it. Lol

[@sharondawoods8805]

Thank you 🙏 taking time to teach‼️‼️

[@RR-vf2bd]

Master Hiro, can I use fresh or frozen filet from Bakkafrost for sushi/sashimi?

[@Charlestonkayakandfishing]

Yes

[@Beu8791]

What knife are you using? Amazing tutorial 👍🇦🇺🤗

[@scott415]

The easiest way to scale a salmon is outside with a hose. Use a garden nozzle on “jet” and shoot tail to head. The scales just come off. Super easy.

[@gomangkyab3336]

Hiro how many days we can keep like that parking saumon for sushi?

[@MarshTheYoutubeChannel]

Something about these videos just makes the food look delicious. I don't even like seafood, lol

[@murphygay7606]

camera guy did a great job showing different shots!

[@Amblix]

would LOVE to see a video of you guys visiting Faroe Islands and Bakkafrost site. that would be so dope.

[@mikebryan811]

That’s what I suggested before too! He def should visit their hatcheries and grow out sites for a future video. It is always great to experience where your food is produced and see the area and faces behind it. I’ve toured and even worked at some modern salmonid farms and how they do it all is pretty sweet.

[@stadoman378]

сколько фабрик должны производить материалы для упаковки чтобы доставить одну рыбу?

[@danoking69]

I don't think you guys have done a video on which fish need to be frozen whether it be farmed or wild to protect the consumer from worms or parasites. Would very a much appreciate your guys' view/perspective on which fish need to frozen for X amount of time to protect the consumer. Thanks! hope to see that video in the near future. Been a long time fan of the channel since the beginning.

[@BomberBrent]

I love this along with the normal content. It was very relaxing. I hope that one day I have the chance to be a sushi chef like hiroyuki.

[@reecegregory8675]

This man even wraps perfectly!! Is there anything he cant do haha

[@Mugsey23]

He left massive amount of bone and cartilage on the tail sections and too much undesirable fat on the sides. His slices and cuts wer a bit jagged. So yeah there was much he could have done better

[@reecegregory8675]

@@Mugsey23 chill out

[@markpuccio6270]

I ordered some Bakkafrost IVP salmon filets a couple weeks ago. It's a little pricey but it's best salmon I have ever had.

[@skylab14]

No wonder bears only eat the skin of the salmon. They don't want to have to deal with those pin-bones! ..... Great video, as usual, gentlemen.

[@inspectanickk]

I am speechless. This is just so cool. Thank you!

[@bioniccaterpillar7374]

Could you please tell me what temperature in freezer storage should be to make good sashimi ? thank you

[@dimmacommunication]

Question: why is he cleaning the blade in between cuts ?

[@reanimation777]

I'm just interested to know from a master like Hiro about what are a tricks of scraping off the scales of a fish? I always seem to miss some spots and the stickiness of the scales is pretty annoying. How can you know you've scraped them off thoroughly without tearing the skin? It's also hard to get off once pieces get stuck on your skin... Any tips?

[@billyjin2062]

Just run your hand backwards up the fish. You should be able to feel it

[@282828lisa]

Do you have to descale the salmon? I thought eating the skin of the salmon was ok?

[@brianwismer2529]

I enjoy watching this chef. So professional, neat and organized.

[@bichtramtran1981]

Hi, could I ask what is the knife you using? It's so sharp. 😲

[@dom85ross]

Fish looks so much more appetising when it’s raw

[@michaelsabin8681]

What a treat .... To just watch Chef Hirosan wield his Gyuto with precision & skill to prep this beautiful salmon.. . Such a treat this video... with no music..at different angles.....Arigato Gozaimasu!!

[@RickRijuanaPro]

Yeeeap. We'd definitely have bones in the fish if I decided to catch an fillet for the first time 😂😂 I had no idea

[@hoichu]

why do the fillets need to be wrapped in wax paper first?

[@tomm2812]

Hiro, where did you get the scaler? Excellent video as always. I always learn so much O'Sensei. Best

[@VEEZER1]

You can eat that raw for up to 2 months? Do you have to brine before eating?

[@Andyyyyy_]

I dont eat fish, but has anyone ever accidentally chewed on a fish bone here? Specifically like the ones hes pulling out, Is it really hard like plastic? Or like a solid rock?

[@easyaussietarget3355]

Wow that knife was sharp!!!

[@hanj31]

Easiest way to remove scales is with a high pressure hose.

[@FuIIDiveVR]

Very easy but damage fish.

[@tuja464]

Keep them in freezer or cooler?

[@MingWLee]

Hiro san make it look so easy to prep salmon, I would be happy enough to have as 1/3 good as his skill is.

[@greggsteinke4990]

Why not vacuum seal? Longer shelf life.

[@dffddksjkjds4756]

thanks for scaling in the box idea :D i was strugguling to find the place haha

[@Mariooq]

I like the box, the whole package that salmon come with. Its showing respect to the fish and great transporting envoirment. Still fileting techniqe takes to much time

[@Ryansushifood]

how wonderful this salmon ... the video was wonderful! chef congratulations 👏  how wonderful this salmon ... the video was wonderful! chef congratulations 👏

[@Dejan1996]

So smooth cutting...

[@blessedbeauty2293]

- FANTASTIC VIDEO! I've been subscribed to both channels forever. Thanks for awesome videos always! 👌🏽💯💯

[@Pseudochick01]

Looked on the website, tried to order a fish, but doesn’t deliver in Canada... 😡

[@ahnanda68]

There's nothing like a perfect Japanese Master hand

[@sharkocat5199]

Watching this video made me suddenly crave salmon

[@AikimaniacX]

Hello, great videos Hiro and Charlie. You have a huge fan here in Europe, subscribed since 2011 but now ive first question ever, its regarding the packing. Why wax paper and not for example vacuum sealing it in plastic wrap before putting into freezer? Could be vacuum sealing used as alternative to wax paper or vice versa? Thanks alot for reply.

[@dmac7406]

I like how he keeps everything clean and organized.

[@dimasfajarnugroho5628]

Red salmon color is so colorful

[@hominid7214]

Greetings Hiro, I am so impressed with how do you cutting the salmon. You doing it so accurate. I have a good knife with VG10 (european style chef knife) but it's newer so sharp as yours. At least it's look so easy to cut the ridge fish. Could you please write some words about your knife and what the blade steel is used there? WBR, Alex

[@robd1329]

...Good Afternoon!

[@matteedstrom]

2017 called. It want royalty for using old jokes!

[@robd1329]

@@matteedstrom he should print t-shirts and hats signed by him..he would make a fortune trademarking his intro!

[@felipecrisostomo0223]

Can i have the head chef hiro. I can use it for sinigang sa sampaloc( means tamarind soup base) a Filipino classic dish.i mix it with water spinach, tomatoes, white raddish, eggplant and string beans...delicious 😋 😋 😋

[@gamer197730]

I’ve only had Salmon one time and it was at a local restaurant. It was super dry and not very good at all. I’m a noob when it comes to sea food. I’ve never had crab, lobster, scallops, clams, most fish (besides the frozen fish sticks from the grocery store), etc, etc. I’m used to beef, chicken, some pork and that’s about it. Are there any really delicious sea food dishes, for a noob who isn’t that high on seafood, to start with? Something that’s not, well, overly fishy?

[@TheZenguitarguy]

Why is scaling the fish necessary for prep?

[@TWFactory]

What is the weight for this salmon? Thank you?

[@JT-py9lv]

HAPPY VALENTINES

[@benlorn7180]

Just want to know if you could do video how to cut salmon and tuna for Nigiri and Sashimi .

[@baelzabub]

meanwhile i used to get whole salmon in a normal white fish box with a bit of ice chucked around it. wow thats some serious packaging

[@kevinc8369]

So cathartic to watch.

[@ikeyeet8312]

what knife is being used here?

[@matthunter9562]

Amazing, thank you Sensei 👍🏻👍🏻

[@TimothyNH]

How long will the salmon last wrapped this way? DO you change the white paper every few days? Thanks as always for the great content!

[@RR-vf2bd]

No more Bakkafrost discount codes? 😢

[@kennethbecerraangola2453]

2 month in the freezer ?

[@ledamne5596]

Le mec a clairement craqué sur l'emballage à la fin ^^