Very precise, I love how beautiful the fillets look at the end. Would love to see a grilled salmon head video. (For those that don’t know all the scraps can be used to make a bone broth as well.)
Very nice filleting - but - who ever cleaned that fish needs to be schooled again. Leaving the gillls in like that and so much blood in the fish is unacceptable as this is where spoilage begins.
Why do things so hardly? Finland we take, the spine of much easily to fileknife. With one fish its last like 2min and then i have two perfect files. I dont get it why in Japan they dont know how to make filets that way.
In the US the fish are dark from the coloured feed. Natural salmon is not dark like in the US where they are made to look like Sock Eye salmon which are naturally dark.
are you going to eat the skin? why scale?
Don’t touch the food with your hand without glove because most people do not like to taste your fingers’ smell !
Very good
Desperdício Do Carai em
What are the knives, brands and where to buy?
Yes, ???
Lol u dont need to carry with 2 hands it breaks easy when its not fresh even when u cut it
Awesome ! Thanks !
Damn how old is that fish ????
Really awesome video because you are precise and easy to see what you’re doing. Thank you chef!!!
This is the most beautiful salmon cleaning I’ve ever seen!
Спасибо за видео! Снимите видео о своих ножах, пожалуйста.
Is that farmed fish? Looks farmed. Good job though.
Very precise, I love how beautiful the fillets look at the end. Would love to see a grilled salmon head video. (For those that don’t know all the scraps can be used to make a bone broth as well.)
I did this technique today on whole salmon and it worked perfectly. Thank you
14:25 Howt to Cut Salmon
Best video on so far, Thank you!
Perfectionist.love watching .
th-cam.com/video/CYPsRPOumF0/w-d-xo.html
Good filleting demo. Did the chef use an old salmon? The gills were off colour, I hope no-one ate the fish.
Where's the salmon collar?
Very nice filleting - but - who ever cleaned that fish needs to be schooled again. Leaving the gillls in like that and so much blood in the fish is unacceptable as this is where spoilage begins.
This is one of the best videos I have seen, could see every cut clearly. It was amazing watching such a skilled chef at work. Thank you
U waste those belly it cn still be part of the fillet if u slice it carefully
Who removed the entrails etc
You are welcome to clean any fish that I ever purchase!!
You are welcome to clean any fish that I ever purchase!!
Thank you very much chef.. This is how my chef taught me 4 years ago. Thanks for reminding me.
A trully master
Why do things so hardly? Finland we take, the spine of much easily to fileknife. With one fish its last like 2min and then i have two perfect files. I dont get it why in Japan they dont know how to make filets that way.
th-cam.com/video/HLx0xahdVXI/w-d-xo.html you too abonne thank you
wow chef nice Ferrari!! when are you going to upload more sushi-related videos? I am waiting :)
It's easier when you use a Hattori Hanzo blade
Excellent job!!
damn you dolphin and whaaaale!
Nice production
My cats and I are drooling over every part of the fish!
Thank you Chef. Your an amazing teacher.
The best
ur knife is perfectly sharpsimply gorgeous
Beautiful work!!!
Shows us his craft and thanks us for it, a real gentleman. Thank you sir.
Jees what kind of salmon is that. Looks like rotten pink. I Alaska we would not feed dogs with that.
In the US the fish are dark from the coloured feed. Natural salmon is not dark like in the US where they are made to look like Sock Eye salmon which are naturally dark.
A PERFECT PRESENTATION OF ART & PROFESSION > 2 THUMBS UP THANK YOU MASTER CHEF KASAJIMA
Very informative Chef! Thank you.
all wrong and that fish dosent look so fresh.
Super!
Doing hard way
Why take out gills ... head and tail off straight away
It would be bad if the fish suddenly moving , idk why i scare at fish when look at it personally
I będzie zajebista zupa rybna 😗