WORTH IT? The Truth About Buying Whole vs Fillet Fish, Which Is Best?

I am so excited to share with everyone my own sushi kit which includes sashimi grade fish! In this video, I show you all the thinks you need to do in easy steps with this kit, so I hope you'll enjoy making sushi at home or wherever you are. Everything necessary is included, but of course you can to it to make it even more special. Enjoy and happy eating. Click here to buy: www.restaurantsupply.com/diy-...
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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.
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[@celarts5752]

The main difference between buying individual fillets and a whole salmon is that you're paying for the labour costs of others prepping it for you, plus some people may not have the time or space or money to buy a whole salmon plus scale it, fillet it and store what they're not gonna use. Even though it's savings in the long run, sometimes the short run is what people consider better, especially if it's just them eating it or they don't eat salmon all that often.

[@PWCDN]

its not just labor cost, you're losing on the yield. You've paid for the heads and bones that's been extracted which could otherwise make really good fish stock. If you don't care about it, then its fine. If you're a cook that knows how to process fish, you lose out on a lot buying fillets. The only plus side of fillets is convenience. Also depending on the fish, cooking it whole bone-on is a whole different pleasure experience you will never get eating just fillets. Most fishmongers will gut and scale for you if you buy it whole at like 20-30 cents extra per pound, which is the most tedious and messy of dealing with a whole fish vs dollars per pound more for fillet.

[@Freedomishere-im6ug]

@@PWCDNagreed on not all fish have same yield 👍

[@captainspirou]

Depends on how big of a fish is whether the labor savings makes sense. Filleting several smaller fish is considerable work and might be a big hassle. But for much bigger fish like tuna and salmon that you only need to fillet once, it’s worth knowing how to do it

[@nacho71ar]

Freezer Fact: (FDA site) "Though food will be safe indefinitely at 0° F, quality will decrease the longer the food is in the freezer. Tenderness, flavor, aroma, juiciness, and color can all be affected." Fish seems to keep all it's qualities for up to 3 months... what is your experience Chef? Thx!

[@vaazig]

I always buy a whole salmon when I'm making some Gravad lax (cured salmon). Delicious.

[@Weigazod]

The difference in cost can be mitigated by several facts: the time and effort to fillet the fish, the skill to fillet the fish (if you are unskilled it costs you more time and effort), the time and effort to throw away things you don't use such as scales or fins, the time and effort to clean up after the fillet, the wrap or storage to store the fish for later, etc. For many people, time is a big factor.

[@Extermination_Activated]

This is asmr for my eyes and ears. All I want for Christmas is to watch you cut, cook, and literally eat all your tasty foods. Many blessings.

[@kabjab]

Loved the Wasabi box! Yup, you sure can save plus the Salmon head meat. Absolutely worth the whole! Love you guy's!!!

[@-RONNIE]

Good video and this way people can learn how to get better in the kitchen. You appreciate the food so much more when you catch, clean and cook it yourself.

[@Owlkisses88]

I love this channel every since survival fried rice i watch.

[@willito1211]

400Z !!!! Amazing car Hiro

[@lindatakahashi9268]

NICE RIDE!

[@AnyKeyLady]

Think of how much fish stock you can make with the left overs!

[@Shane-et6zv]

Thank you for doing the math and breaking this down- pretty cool. I had no idea the price was that far off

[@davidmatke248]

Good afternoon!

[@thb77955]

Hiro, my friend, g11d aftern11n!!! Great that you're back in your studio - I ❤️ it!!! ❤️🇯🇵❤️🇩🇪❤️🇺🇸❤️

[@SeymourKitty]

Which one is better? I'm in the supermarket and I don't want to watch a video for 8 minutes before I make my purchase.

[@hbgriss]

Where have the sushi making videos gone?

[@timothyshiu2263]

Hey hey Hiro, where do non-restaurant people buy a whole tuna?

[@iancooper2213]

How much do the scales weigh? Maybe 4 oz?

[@minecraftmediablaze]

But if you freeze it in like that and thaw it out when you want to eat it will you still be able to eat it raw?

[@ligerzero8685]

Here where I work there is only one sushi chef in the morning. So there is no time to fillet a whole salmon, pull pin bones and scrap the bones. So the owner order one that already fillet.

[@cpm9747]

Part of the problem is also the up front cost though. If you're grocery budget allows 30$ USD per month for salmon, you'd have to save up a couple of months to buy that whole salmon. The other major obstacle to doing this yourself is the amount of time and energy it takes to do it. A lot of low income and even middle income households just don't have that kind of time in their schedule. And for me personally, I can't imagine how exhausted and sore I would be just from the de-scaling process (I have some chronic health issues). That said, whenever you can afford to purchase and take the time to break down your own foods, you are going to save a lot of money, whether it's fish for sushi or sashimi or something else, chicken, or other meats, or even veggies. Buying whole carrots instead of canned or frozen sliced or diced carrots. The savings are phenomenal.

[@Ama-hi5kn]

I can't fillet a fish to save my life, so for me I have no choice but to buy readily filleted. Perhaps next time after watching this video I will buy a small salmon and give it a shot.

[@kathleenchisholm4672]

you have to be knowledgeable in how to use THE WHOLE SALMON. AND you should have weighted the additional discarded parts....(skin from belly area)

[@poop-yi1lj]

buy the fillet. cost about the same tbh

[@RR-vf2bd]

Bakkafrost online 11 lb $139 😢 whole filet skin on $60. There no much saving. Most of family's don't like head 😂.