Japanese technique - How to fillet a whole salmon - 鮭のさばき方
ฝัง
- เผยแพร่เมื่อ 30 มี.ค. 2018
- Cooking with Chef Dai channel - / @cookingwithchefdai
Japanese technique - How to fillet a whole salmon - 鮭のさばき方
Chef Dai demonstrates a very simple technique to filleting a whole salmon. In this video, he is using a deadly sharp Deba knife to fillet a 6.5 KG Scottish Atlantic salmon.
Please note that ALL of the meat left on the bones, head and belly are utilised. The bones are seasoned with sea salt and grilled. This meat is perfect for adding to soup and rice dishes such as ochazuke and onigiri.
This particular salmon was scaled and gutted before video production.
Thank you for watching and for all of your support!!!! - แนวปฏิบัติและการใช้ชีวิต
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Come back Chef Dai! Hope everything is well.
Yay! I’m so glad you’re back making videos. I really like watching you cook
Welcome back Chef! Looking forward to more of your new videos!
Kinda miss this channel. Been a while since the last upload so I'm just assuming its dead. These videos were really satisfying to me though (Even though I never made any of the recipes and likely never will due to the availability of the ingredients in my country.)
nice profile pic
Great to see you back chef!
Welcome back Chef Dai. Great to see you again :)
Would love to see more videos! My kids loved watching them!
Thank you Chef 👍
Great to see you again.
I'm a bit late but I'm glad to see you posting another video. I hope you can make more soon.
Chef Dai, please continue to post new videos!
Thank you for video Dai! One of my favorite channels.
Excellent technique! This video shows me how to take my salmon filleting skills up one level. Thanks for posting!
Can’t believe there is a new video! Miss you
Beautiful video 👏
Welcome back Chef!!! So happy to see you. Glad to see you are still alive. Missed seeing your videos.
Edwin Quintuna thanks a lot Edwin. We love reading all of the comments. Thank you for the support!
Pretty good. Thank you!
Holy crap, you're alive!
Make more videos please they are so calming
Glad to see you back in action chef!
Oven
Oven fried chicken
wow that is a good work chef, always sucess and that is a another great video.
Been missing you and your videos after a year or two! Thanks for uploading this one!
Beautiful job, love that knife.
Welcome back Chef! Great to see you upload videos again, they're a delight to watch as always, very skillfull 👍🏻👍🏻👍🏻
Abdullah cheers mate, I appreciate your kind words.
Wow! Chief Dai you are back!!! I feel happy to see you again and keep bringing new content to the TH-cam community. Thank you Chief Dai!
Thank you for the kind words Kevin. You’re a legend!
Wowzers! He's back!! Great video as always Chef Dai!
Thomas Ngai thanks Thomas!
Beautiful fish, Awesome job on the fillet!!
Clearly I'm late finding this video but I'm happy to see Chef Dai still filming!
Ah--mesmerizing technique how he slices up!!
Sooo sharp knife!!! Waaaawaaa weee wooo!!!!!
Happy New Year! May this be a happy and fruitful year.
hello, my name is Ping. originally i'm from Taiwan. i used to work in London as a chef as well. i like your channel. Hope we can make a friend and talk more about the food. I'm in Spain and learning here dishes atm. Nice to meet you : )
😍
YEEEEEEEES you are back!!!
I like your channel!
So good to see you posting again!
Please post whatever. Even peeling onions or garlic. It doesnt matter.
Please keep posting.
Thanks again🌸🌼🌹
Well done!!!
Great knife work !
That is a mighty fine knife.
Good to see you back again it's been a loooooong time 🍤🍣🍙🍚🍥🍲🍜
Dai is back again..!!
Sensei! Good to see you all well again! 😍😍
Love that deba-knife :-) do a video about it
Oddly satisfying
Crispy salmon belly! Yum! I hope you can make a video on how to prepare/ cook those "unusual" cuts like the head, belly trimmings, etc.
this guy is new chef
Good man.
Chef,love your work and your voice is so soothing.😘
Nice video..!!
Yes a new video !
Thnku!
Another great video as always chef! Happy Easter
Albert Hillier thanks a lot mate. Happy Easter to you too!
Repent for the kingdom of heaven is at hand CHOCOLATE
Chef dai!!!! Im so happy you are back :D
Mich cheers Mich, good to see an old face again!
Like slicing through butter, very well-sharpened knife! And definitely skillful too!👍
Please come back it will be nice to see you again
Thanks alot,gonna try that when I catch me a salmon.
Hope u can make more videos of fish fillet
whooa that is way cool that your video is on that big building
Please never stop posting videos. Your technique and and instruction plus the really high quality close up video are worth it! I'm a young cook and I love watching your videos
Thank you for the kind words brother. As long as people like you enjoy our content, we will keep making more videos. Good luck on your cooking journey!
That’s an extremely sharp deba!
Great that you're back! I"m not sure what's more mesmerizing, a highly skilled person filet a fish or make tamagoyaki.
Jay Quintana thank you. You’ve reminded me, I need to make a tamagoyaki video in the future.
Having great knives are really half the work... nice!
Good Morning Chef, that was a nice surprise to see your video, and once again, stunning knife skills.. Take care yourself, and take care of everyone...Your Friends, Del & Pennyx
Moonfleet41 lol, hello there. I’m thinking of a way of fusing cooking techniques with motorcycle mechanics but I’m really struggling 🤗 Would be great to collaborate one day wouldn’t it. Take care x
Moonfleet41
Moonfleet41
His knife skills r fucking shite mate
Cooking with Chef Dai every day, filleting two thousand pounds with that technique did not end in a week 😂
How are they “shite”
Also, your grammar is shit. It’s shit; not “shite”
welcome back. to be honest, i have been waiting for years.
still has a lot to learn but good enough for most work.
Wow! Not a single bit wasted. So amazing!
Good idea to control portion thickness by the angle!
wow .. your knife is very sharp.
Skilled chef with good tools... well done. Just like in Tsukiji!
Gary A you’re too kind, i don’t think I can compare to the skills they possess over there but thank you nonetheless.
That’s a bad ass knife.
Thanks for the video!
Btw, is there any recommendation for the equipment like the knife and the clip for bones?
I followed all the steps but feel hard to cut and put out the bones
Glad I saw your video. I will subscribe.. thank you
love your videos bro!
Hey Dai San. My name is Sean. I live in China and a frequent visitor to Japan mainly due to my affection toward Japanese food. Can I request that you make a video on Japanese cooking utensils? Such as knife, pots, etc? I bought quite a lot of tools from Tokyo and Osaka since I cook myself. I would really like to know how to make the best use of them when cooking Japanese food. Thanks !
We miss you
Yummy , one of my favorites, next to cat fish.
Happy to see another video! It would add a bit more to the video if you would explain more about what you are doing like techniques and little facts or something.
Derek Carr I agree. I was thinking of making a nose to tail video showing how to use ease part of the salmon
Welcome Back
Heeeey, what a great surprise, good to have you back on youtube.
Finally you're back!🙆
You gotta post more video bro... been such a long time.
Great video. What kind of deba do you use for salmon?
Is it 180 mm?
I need a deba for Slamon, sea bream and cod. I'm not sure what size i should buy.
Wow, filleting a scotish fish using a japanese technique. So international!
Good to see you back. Next vid will be you cooking that damn salmon ;)
I’m planning on making a nose to tail recipe video of a whole salmon where the fish will be utilised in entirety. The salmon in the video has already been consumed 🤗
Hi, thanks for video. which brand of deba knife you have used?
Very clean environment it’s Japanese requirement for cutting a fish❤
Liked before viewing, quality content as always. Animated intro is amazing, who created it for you..? :-)
Wi1dZer0 lol, a tremendously talented and generous individual. Hope you’re well James, long time no speak. Will be in touch soon buddy!
Awesome, all good with me. Hopefully off on holiday next week but otherwise free so do get in touch.
so effortless, like cutting butter
A very sharp knife and a properly aged fish is key.
Are both the deba and sujihiki single-bevel knives? Would you say it's very hard to learn how to use them effectively and safely for someone who's only used western-style knives (apart from the odd gyuto)? Thanks!
nice💪🇹🇳
Hi Chef Dai, love your videos! Thank you! I just arrived back from Japan today. In a small Hakone teppanyaki restaurant (on a side street at Gora) they had a really simple but so very tasty “Beef Stew”. I didn’t see it in my travels elsewhere and haven’t seen a recipe like it online. It was slow cooked gristly bits of beef and meat with a sauce. Cooked with a lot of onion similar to your Gyudon but slow cooked. No other vegetables were in it. Are you aware of such a dish or could it have been that chefs own recipe? Would love to see it done in one of your videos if at all possible!
For Sushi purposes, is there a benefit to farmed vs wild salmon ? I've noticed a lot o the wild salmon from Alaska has a red-ish flesh which is different from the orange color most Sushi eaters are accustomed to ?
Nice job chef. What knife is that? I'm looking to get a new Deba. :)
You should approach the fish in the reverse order meaning: fillet the side from which you'd be starting at the head side, then filleting the side starting from the tail. This will eliminate you losing track of the backbone when cutting towards the tail. It makes for a more leveled cut.
Very nicely done!! I see the salmon was properly aged for a few days before it was filleted. I can see the fish was immediately bled when harvested by the lack of blood along the backbone. This makes it much easier to fillet, remove the pin bones and rib bones. The flavor and texture is also much better when the fish is 3 days old or more before filleting. Cutting on a bias also is a nice way to go. Our season for King Salmon opens in one week here in Northern California outside the Golden Gate. . Thanks for posting this video.
Well you sound like a wealth of information! I would love to pick your brain a little if possible. Im also from California. I dont know if were getting fruity or nutty, but i like it!
So im wondering how you bleed the fish once caught? Is it just a tail slice? Or do you just clean it right away? Wondering the process a bit.
Also ive never heard of the 3 day rule. But i want to do things properly. So what im wondering here is how to store the fish between catching and cooking. I normally notice the eyes go bad pretty quick.
Ive caught plenty of fish, i normally send them back home. But i do occasionally decide to keep a specimen that i feel would cook well. I would like to elevate the experience beyond that of an 1800's cowboy.
Wondering what size deba that is? Looks like 180mm or maybe a 165mm? Im having trouble deciding what size to get. The fish i catch and keep arent quite that size. Normally about a 1-2 kilo rainbow trout. But i would like something that can handle a salmon too, again probably a slightly smaller salmon though.
Fantastic knife, and skills, please explain how gutting the Salmon, and beheading the salmon helped you fillet it? In NZ We take the fillets off a whole fish leaving the guts, and head intact. It just makes no difference to the fillets!
What have you done to your arm? Do you also use the salmon bones for stock?
hi chef, I would like to buy the deba which you are using. Can you tell me the specification of that knife and please share the link to buy?
So beautiful! And that scar looks dope!!