Excellent video, I really like how much detail and experience that you put into these video's showing the "Towel" technique most people would have just done it without saying why you did it, even when you used the fish to rest the other fish on top of while slicing off the ribs to hold the meat together very great tips.
Traditionally, chefs will salt and leave the fish out at room temperature. I, however, put my fish in the fridge. Here in Texas and the summer and autumn heat is intense and we want to make sure the fish is never compromised because of poor temperature control.
Jay, these are great videos. I fish quite a bit in the southeastern US and we catch quite a few spanish and king mackerel. Is there anything specifically that should be done when you actually catch the fish if you plan on eating it as sushi? Should it be put in a a brine solution or ice bath or bled?
+23mako For fresh caught fish, ikejime technique is great for preserving fish for sushi. Other than that, try not to damage the internal organs before cleaning and wash very thoroughly before cutting. Keeping the fish on ice is always a good idea, however, i would not suggest and ice bath as it allows bacteria and other microbes to easily move from one part of the fish to the other and even internally if there are any open wounds. For fish like mackerel, we always cure and brine to balance the natural flavors and fattines of the fish. It is not always done with other fish because wild fish often have a natural brininess to them. However, how we treat fish as sushi chefs is always a case by case basis and it changes constantly. Flavors for the same fish change seasonal and how to best represent those flavors changes with the season.
+matthias bossaert We use rice wine vinegar, sliced orange slices, and kombu and a little sugar but i've known other chefs to use just rice vinegar. Rice vinegar is less acidic than white vinegar and won't cook the fish too long if you don't leave the fish in over an hour or two. The key is the balance between the fattiness of the fish and the acidity of the vinegar. Because every fish is different, the only way you can tell is by tasting. Hope this helps.
It does. The rib bones and their membrane create a physical barrier that will impede the curing process. Removing them will ensure a more even and repeatable curing technique. Removal of the pin bones is best after the cure because the meat will have tightened up and there will be less damage to the flesh.
Quick question chef. whenever i filet mackerel it bleeds like crazy. i see many videos on mackerel where there is no blood. now, yours were partially frozen. my question; do you "bleed" the fish before attempting to filet? thank you.
+RBP69METAL With our fish, we clean the blood line after we gut the fish. After removing the guts, make a shallow incision into the blood line. Lightly break it up with the tip of your knife, some tweezers, a small spoon or a small brush and rinse under running water until no blood remains. You can do this with any fish and in doing so will not contaminate any of the meat while filleting. Hope this helps.
That is so helpful and makes perfect sense! I absolutely love your videos. Please continue with your teachings chef. Fishing season started this month in Nova Scotia Canada. I catch many mackerel but look forward to some nice fresh rainbow trout. Any tips? Again many thanks :)
Nice video, very simple and graphic. Just one question, as i did not understand the times of curing and marinating. How long for the salt and vinegar phases? Thank you.
Question your fish was frozen because you buy it for commercial purposes correct? But if I catch the Saba (mackerel) fresh the same day I need to do the same steps? Or if is not cure is not safe to eat? Thanks
+manuel tamayo You are correct about why the fish was frozen. We can, however, also order them fresh. In that instance, i would use the method i use for striped bass (which i also have a video for). You can definitely eat uncured mackerel. The curing and pickling process are used to balance the fattiness and robustness of the mackerel. I quite enjoy grilling mackerel over an oak grill and serving simply with a side of ponzu and some fresh salad.
you're my new hero. How have I not seen this in a year? Excellent work, and the tips and beyond helpful. Thank you.
Wonderful way of explaining things chef, very accurate and precise...I'd love to work for you
Excellent video, I really like how much detail and experience that you put into these video's showing the "Towel" technique most people would have just done it without saying why you did it, even when you used the fish to rest the other fish on top of while slicing off the ribs to hold the meat together very great tips.
is the fish frozen?
Yes. It is a frozen product and still partially frozen when Im cutting it
when you add the salt. do you put the fish in the fridge?
Traditionally, chefs will salt and leave the fish out at room temperature. I, however, put my fish in the fridge. Here in Texas and the summer and autumn heat is intense and we want to make sure the fish is never compromised because of poor temperature control.
@@JayHuangChef Thank you!
@@panathasg13 any time!
Jay, these are great videos. I fish quite a bit in the southeastern US and we catch quite a few spanish and king mackerel. Is there anything specifically that should be done when you actually catch the fish if you plan on eating it as sushi? Should it be put in a a brine solution or ice bath or bled?
+23mako For fresh caught fish, ikejime technique is great for preserving fish for sushi. Other than that, try not to damage the internal organs before cleaning and wash very thoroughly before cutting. Keeping the fish on ice is always a good idea, however, i would not suggest and ice bath as it allows bacteria and other microbes to easily move from one part of the fish to the other and even internally if there are any open wounds.
For fish like mackerel, we always cure and brine to balance the natural flavors and fattines of the fish. It is not always done with other fish because wild fish often have a natural brininess to them. However, how we treat fish as sushi chefs is always a case by case basis and it changes constantly. Flavors for the same fish change seasonal and how to best represent those flavors changes with the season.
+Jay Huang Thank you for taking the time to reply Jay.
Very interesting video. Do you use pure rice wine vinegar? No water or Sugar added? Doesn't this cook out the fish too much?
+matthias bossaert We use rice wine vinegar, sliced orange slices, and kombu and a little sugar but i've known other chefs to use just rice vinegar. Rice vinegar is less acidic than white vinegar and won't cook the fish too long if you don't leave the fish in over an hour or two.
The key is the balance between the fattiness of the fish and the acidity of the vinegar. Because every fish is different, the only way you can tell is by tasting. Hope this helps.
Thanks a lot, this is exactly what I was looking for. Excellent video.
So happy i could pass on the knowledge. Any other techniques you would like to learn?
Great video what i was looking for!!. But, does it matter if i remove bones before curing?
It does. The rib bones and their membrane create a physical barrier that will impede the curing process. Removing them will ensure a more even and repeatable curing technique.
Removal of the pin bones is best after the cure because the meat will have tightened up and there will be less damage to the flesh.
Beautifully articulated video
Quick question chef. whenever i filet mackerel it bleeds like crazy. i see many videos on mackerel where there is no blood. now, yours were partially frozen. my question; do you "bleed" the fish before attempting to filet?
thank you.
+RBP69METAL With our fish, we clean the blood line after we gut the fish. After removing the guts, make a shallow incision into the blood line. Lightly break it up with the tip of your knife, some tweezers, a small spoon or a small brush and rinse under running water until no blood remains. You can do this with any fish and in doing so will not contaminate any of the meat while filleting. Hope this helps.
That is so helpful and makes perfect sense! I absolutely love your videos. Please continue with your teachings chef. Fishing season started this month in Nova Scotia Canada. I catch many mackerel but look forward to some nice fresh rainbow trout. Any tips?
Again many thanks :)
Nice video, very simple and graphic. Just one question, as i did not understand the times of curing and marinating. How long for the salt and vinegar phases? Thank you.
Ok, now i get one hour each...right?
vborneo
Hai, one hour each. You can reused the vinegar. As the vinegar gets older you will need to pickle it longer for the same result.
Question your fish was frozen because you buy it for commercial purposes correct? But if I catch the Saba (mackerel) fresh the same day I need to do the same steps? Or if is not cure is not safe to eat? Thanks
+manuel tamayo You are correct about why the fish was frozen. We can, however, also order them fresh. In that instance, i would use the method i use for striped bass (which i also have a video for).
You can definitely eat uncured mackerel. The curing and pickling process are used to balance the fattiness and robustness of the mackerel.
I quite enjoy grilling mackerel over an oak grill and serving simply with a side of ponzu and some fresh salad.
Thank you!
Great video Chef! What size is that deba?
195mm
excellent 👍👍👍👍
Thank you!
Great video, thank you very much
thanks a lot .Excellent video
Can you prepare this in advance and refreeze for later sushi?
Kay-Marie Adkins Yes you can. However, freezing will change the texture a little bit.
Thank you.
amazing