I am an admirer of the great Japanese work ethic-nothing is ever mundane.Any craft is always done so well with function following form. That bloodletting from both head and tail of the fish to prevent it from rotting and achieving the right ikijime in handling the fish inspires excellence in craftmanship for a viewer like me. Thank you for sharing this treasure trove of excellence.
Your passion for your work shines through especially your intimate knowledge of the different species of fish , great to see you killed it straight away , quick and cleanly with minimal suffering .........nice to see someone who loves thier work and your enthusiasm Certainly rubs off ......respect from the United Kingdom
It's a pretty cool video to watch. Even though you said this was your first time cutting a giant grouper you did very well, in my opinion. What's crazy about that big fish is its bone structure is similar to a walleye. I don't know if they have walleye in Japan, but that's some awesome eating fish.
They're very good fish to eat. If u ever can import them, I'd suggest getting lake Erie walleye and perch. Two of the best fish. I don't know about eating raw but cooked omg. They come from one of the largest inland lakes here in the USA.
Que grande! No he visto nunca como esta pescado. Cuando estaba en norte de Espana , casualmente conoci lubina, besugo, rape y otras. Ahora estoy en Japon y tengo mucha opotunidad a ver varias pescadon. Y ademas que queria ustedes que vengas a Pais Vasco . Hay muchas pescados y mariscos
I'm from Garland, TX outside of Dallas, TX. I've worked in many restaurants over the years and never seen a breakdown of a giant grouper. I always love to see how respectful the Japanese are with their food, or anything for that matter. Good video. I will keep watching. Thank you sir.
Thank you watching my video from Garland, TX. I'm glad to hear from you! We will continue to introduce advanced cutting techniques, so please continue to watch!
Looks very tasty crmitsu, I must cook now, that grouper looked like a very strong powerful fish, I liked your video, thank you and I hope it tastes as good as it looked.
You really know the fish anatomy, great job on processing the huge grouper with such precision. One question, I’ve always heard all the harmful chemicals (pcm/ forever chemicals)a fish picks up over its lifetime is absorbed into the fat is this a health concern??
I love how the guy doesn’t waste a BIT of meat, Americans would of taken the filets and thrown the rest away. He needs to get the groupers head meat they have huge jaws
Thank you for watching my video! As you say, we can eat most parts of the grouper so there is little to throw away. The fish's head also has a lot of meat, so it's very delicious!
Thank you for watching my channel. When I asked the middleman who took the ribs home and ate it, he said that it was really delicious because it was fatty when he ate it on a barbecue.
Giant fish like this, guess aging is a basic step for a successful production. Natural enzymes break down the tough meat fibers (size matters) as in beef aging. Only helpful by Ice old storage but not frozen coz ultra-low temperature will keep enzyme actions down to a minimum, smart move. BTW, natural fibers in meat (fish or else) are broken/damaged by ice expansion in sub-zero temperatures. After the freeze-thaw cycle, a good part of meat texture is lost and downgrades the taste/pleasure. Just my basic understanding of physical chemistry. Correct me if I'm wrong. Another inspiration from these videos is the art/quality of Japanese knives. Learned a lot from watching the hand-made knife forging masters.
Thank you for your comments. Almost middlemen and fish mongers do not have a detailed scientific understanding of the process of freshness management, such as ikejime, shinkei-jime, and aging. However, based on the understanding that if they does this kind of processing, they can maintain high freshness and eat deliciously, it has spread to oral traditions, and I think that everyone is working on it. So I think your insight is correct, but I'm not sure exactly. Japanese knives are expensive but great!!
The wire was inserted into the spinal cord while the fish was living to kill the fish and relax the muscles. They also claim it enhances the texture and flavor.
@@americanangler94559 When such a big fish is fresh, the meat is tough. In Japan, fish is mainly eaten raw (sashimi), so the meat needs to be aged and tender. That's why it requires 1 week aging process. By the way, it may be aged for several weeks if nerve tightening and preservation treatment are appropriate. In fact, this fish was cut into blocks and then aged for another week before being served to consumers.
@YCM30cnc Thank you for your question. American Angler's comments is correct. The hole through which the spinal cord passes is large enough for the wire to pass through. We don't pierce the bone with a wire, we pass the wire through the originally vacant hole.
They forgot to remove the cheek meat from the head, it's delicious. In the USA you cannot remove giant grouper from the water. They are a protected species
Why does that Jewfish/Warsaw Grouper cost $43 a pound when they're so common in the states hanging out on most deeper docks,fishing piers and shallow Gulf of Mexico reefs? Before the US government started protective regulations they were a main ingredient in cat food. As with the Bluefin Tuna no one ate these big old mothers.
If this fish were sold in the United States, I don't think it would hit as high as $ 43 per pound. No one will buy $ 100 fillet per pound. Groupers are treated as high-class fish in Japan, and I think that the buyer added that much value to this fish because of the culture of putting high prices on high-quality fish. And we have the technique to age and soften hard meat. I'm glad if you can use it as a reference!!!
Thank you for watching from Riyadh, Saudi Arabia✨ You see many fascinating fish in the Persian Gulf and the Red Sea that are not distributed in Japan. Is enviable!
Living things must eat other living things as long as they are alive. I think that what we humans should do is to eat as deliciously as possible without waste.
After discovering this method of dispatching a fish it is all I will ever use or teach younger generations. Best method to end the fish quickly and get rid of any blood that could spoil within the meat/
おっきな頭をポンと置く時の
「はいっ！タマカイッ」がなんか好き😊
この喋りがクセになります👍
I love how they cut everything with precision and nothing goes to waste.
I am an admirer of the great Japanese work ethic-nothing is ever mundane.Any craft is always done so well with function following form. That bloodletting from both head and tail of the fish to prevent it from rotting and achieving the right ikijime in handling the fish inspires excellence in craftmanship for a viewer like me. Thank you for sharing this treasure trove of excellence.
Well said...those people really care about whatever it is they do. In America? LOL...not hardly.
Your passion for your work shines through especially your intimate knowledge of the different species of fish , great to see you killed it straight away , quick and cleanly with minimal suffering .........nice to see someone who loves thier work and your enthusiasm Certainly rubs off ......respect from the United Kingdom
Thank you for watching my channel from UK!!!
解体師の苦労、わかりやすい
いい仕事ぶりでした。
タイで捌いてるの見てから来たけど
やっぱ日本の裁き方は綺麗！
ありがとうございます。生食文化ってのが大きいのでしょうね！
Hey I like watching this channel very educational and knowledgeable on this Big grouper man I'm learning every time I watch this channel, great job!
It's a pretty cool video to watch. Even though you said this was your first time cutting a giant grouper you did very well, in my opinion. What's crazy about that big fish is its bone structure is similar to a walleye. I don't know if they have walleye in Japan, but that's some awesome eating fish.
Thank you for watching my channel. We haven't seen or eaten walleye, but it looks like a very tasty fish. I will eat someday!
They're very good fish to eat. If u ever can import them, I'd suggest getting lake Erie walleye and perch. Two of the best fish. I don't know about eating raw but cooked omg. They come from one of the largest inland lakes here in the USA.
@@stevegarmier563 Thank you for your reply from the USA. If one day I can get the fish you suggested, I'll make a video to cook and eat!
Lies again? Ugly Fish
I don't catch groupers territory fish and easier vonerable to over fishing
こんにちは、子供達に見せたい動画ですね。お魚は、こうやって大切に処理してスーパーや食卓に届くという食育の動画にいいですよね！ありがとうございます。
コメントありがとうございます。そうですね、実際に食べている魚がどのように届けられているのか知るとより美味しく食べられるかなと思います。そういう動画を作っていきたいです✨
食育関係はちょうど良い動画を数日前に掲載したばかりなので、よろしければそちらもご覧ください。
実際に小学校や子ども達向けのイベントで使用しましたが、好評でした！
センド さん。。。私 は ファン の インドネシア です。。。2002 から 2005 まで 88 まさ丸 頑張りました。。😁🙏🙏🙏🙏
Heard from somewhere that the 'Ikejime' method is the way Japanese put their fish out of misery as fast & humanly as possible. How respectful!
Well, it also prevents the meat from spoiling due to the animals stress excreting toxins.
Thank you for watching. 'Ike-jime' is also a freshness-enhancing process needed to eat deliciously.
Incredible cutting of a valuable fish. I've never seen a fish with so much fat before.It must have tasted incredible.
Thank you for watching my channel. It was very delicious!
Que grande! No he visto nunca como esta pescado. Cuando estaba en norte de Espana , casualmente conoci lubina, besugo, rape y otras. Ahora estoy en Japon y tengo mucha opotunidad a ver varias pescadon. Y ademas que queria ustedes que vengas a Pais Vasco . Hay muchas pescados y mariscos
It looks like Japanese inland fish.
Para mí, taxónomo de peces, ¡el País Vasco es uno de los lugares que quiero visitar! Disfrute del delicioso marisco japonés mientras esté en Japón.
凄いですね！
甥っ子が最近魚の捌き方とかに興味持ち始めたので一緒に見てました😂
良い動画ありがとうございます😊
ご視聴いただきありがとうございます！
甥っ子さんと見ていただいたのですね😄
動画をきっかけに捌いたり食べたりに繋がれば、こちらも投稿した甲斐があります✨
ありがとうございました😊
凄く面白い！これからも、頑張れ✊。
Поздравляю Японию с выходом ее сборной по футболу в 1/8 финала 👍👍👍🔥🔥🇯🇵🇯🇵🇯🇵.Молодцы 👍👍👍
細かいところまで捨てずに頂こうという姿勢に胸打たれました…命に対するリスペクトを感じる
ありがとうございます。
美味しいのに捨ててしまっては、もったいないですからね！
この時の売れない部位は仲買さん宅のご飯になったそうですよ✨
毎回楽しみにしています。今回から顔出しですね。
職人さん男前でビックリしました。
しゃべりも面白いです。
２つの質問お願いします。
➀正本の包丁は牛刀ですか？
②神経抜きに使用しているワイヤーは錆びにくく衛生的ですが、何処で買えますか？
よろしくお願いします。
顔出しOKだそうです！
仲買さんに回答を聞いてきました！
①牛刀だそうです！
②マグロ漁などで使う特殊なものを業者から買っているそうです。本来は神経締め用のワイヤーではなく、カジキ類などを釣るときに使うものと仰っていました。ですので私たち素人にはなかなか買えないかもしれません。これを使う前は釣具屋とかに売っている一般的なものでやっていたそうです！
魚を凄く丁寧に扱われて、魚への愛情を感じました! 貴重で、素敵な動画をありがとうございます!
あ、フォローもさせて頂きましたよ〜🤗🎶👍
ありがとうございます😊
I'm from Garland, TX outside of Dallas, TX. I've worked in many restaurants over the years and never seen a breakdown of a giant grouper. I always love to see how respectful the Japanese are with their food, or anything for that matter. Good video. I will keep watching. Thank you sir.
Thank you watching my video from Garland, TX. I'm glad to hear from you! We will continue to introduce advanced cutting techniques, so please continue to watch!
Ikr
That’s a Jew fish !( Goliath grouper ) ???????
Bftj
@@ひなたの魚 청어
心地いい方言で、人の良さそうな方
ありがとうございます。
どんな頼み事も、水産業のためになるならと快く引き受けてくれるので私も助かっています。
この仲買さんもそうですが、この地域の人は優しい人が多いですよ！
Outstanding work Sir! Your skill is truly an art!! Thanks for the video!
Looks very tasty crmitsu, I must cook now, that grouper looked like a very strong powerful fish, I liked your video, thank you and I hope it tastes as good as it looked.
Thank you for watching my video! I ate this fish as Sashimi and Sushi. This fish was very fatty and very tasty.
I really enjoyed this a lot, great hosting and handling skills.
素晴らしい手捌き!感動しました!流石プロの凄技です!一流の技見せてくれてありがとうございます!
Impressionante a arte desses trabalhadores, grande video !👏👏👏🇧🇷
Pensei que era o único Br assistindo sapoha🤣🤣
Teknik membelah daging ikan yang bagus, kreatif dan hasil sayatannya mulus
懐かしい宮崎弁を聴きながら、視聴させてもらいました。
Разделывают супер! Но сдаётся мне, японцы скоро всю крупнейшую рыбу съедят!
Спасибо за просмотр.
You really know the fish anatomy, great job on processing the huge grouper with such precision.
One question, I’ve always heard all the harmful chemicals (pcm/ forever chemicals)a fish picks up over its lifetime is absorbed into the fat is this a health concern??
魚も凄いですけど訛り方も凄いです😊👍✨
宮崎の中でも田舎の南郷弁ですからね！
この港町の人たちはみんなこんな感じで、のどかで良いところですよ！
It's great to see nothing is wasted on that fish!
Thank you for watching my video!!
I could eat just this fish for the rest of my life daily.
🙏🏾💙. I love seeing people do their work with excellence.
素晴らしい魚ですね〜
身おろしの難しいのに素晴らしい腕前。
津本式の血抜きで血抜きしたら面白そうにも感じました。
実際私も、鱗を２人で同時にすく技術とか生で見ていて凄いなと思いましたね！
その映像は時間の都合上大幅にカットしてしまいましたが（笑）
津本式のような血抜きもお客さんに頼まれればやっているみたいですよ！
血を限りなく抜くために水を血管内に浸透させる分、津本式が良い食べ方と、しなくてよい食べ方があるでしょうし、お客さんの用途に合う最高の形で仕上げているのかなと思います。
でも津本式を行った魚を捌く動画もいつか撮りたいですね！
10キロそこそこのハタでさえ頭の部分の骨切断はマジ疲れる😂関節をうまか切断しても他の部分がこれまた硬い😅お疲れ様でした😊
Two knives at a time is show. Get great with one. Rinsing with fresh water is not good for the meat of saltwater fish. That was a beautiful fish!
Barbecued grouper spare ribs sounds pretty good right now.
素晴らしい、解体、ありがとうございます😮
You are a master great skill and patience
訛りがい～いですね～
初対面でも親しみやすい
I love how the guy doesn’t waste a BIT of meat, Americans would of taken the filets and thrown the rest away. He needs to get the groupers head meat they have huge jaws
Thank you for watching my video! As you say, we can eat most parts of the grouper so there is little to throw away. The fish's head also has a lot of meat, so it's very delicious!
宮崎弁んって、こんなんでしたか。
クロコダイルもさばいたことあるんですね。
Heaviest I've seen on real life is probably 12 to 20's. That 80 is beast. I wanna cook so many dishes with that.
ナイスボディ😆
ｵﾚ、グロいの苦手なんだけど、この動画は全然グロくない。
なんか綺麗。。美味しそう。職人さん凄い
Loved the great lesson on types of grouper and how you treat it!
Thank you.
Thank you for sharing your video on cutting up such a big grouper.
No. Thank YOU! Thank you for watching my video :)
No motainai and very knowlegable about each part of the fish. Thank you for this awesome video!
貴重な動画ありがとです！
its amazing how fish is cut up. the fish anataomy is so amazing up close.
Thank you for watching my video! I'm glad to hear your comments.
I am probably be the only person to overcook that beast of a fish. Skill 💪
Excellent job! Love that you're using ike jime.
From Arizona desert USA enjoyed the video of cut up the grouperlooks very tasty don't see that out herein the sand !
すごいですね。どの業界でも挑戦したいものがあるということですね👍
ご視聴ありがとうございます。
すでに超プロ級の腕ですが、常にチャレンジ精神をもつ姿勢は見習いたいですね。
@@ひなたの魚 and a couple more people who who want me don't have any more than they want in
@@ひなたの魚 美味しそうですね
@@信福永 コメントありがとうございます。卸先のスーパーで買って食べましたがとっても美味しかったですよ✨
that meat between those big bones will probably be very good.. (like buffalo fish ribs)
Thank you for watching my channel. When I asked the middleman who took the ribs home and ate it, he said that it was really delicious because it was fatty when he ate it on a barbecue.
頑張ってる姿を見る動画△
解体をつまみに訛りを楽しむ動画〇
So much respect for the fish
Thank you for watching my channel!!!
Giant fish like this, guess aging is a basic step for a successful production. Natural enzymes break down the tough meat fibers (size matters) as in beef aging. Only helpful by Ice old storage but not frozen coz ultra-low temperature will keep enzyme actions down to a minimum, smart move. BTW, natural fibers in meat (fish or else) are broken/damaged by ice expansion in sub-zero temperatures. After the freeze-thaw cycle, a good part of meat texture is lost and downgrades the taste/pleasure. Just my basic understanding of physical chemistry. Correct me if I'm wrong. Another inspiration from these videos is the art/quality of Japanese knives. Learned a lot from watching the hand-made knife forging masters.
Thank you for your comments. Almost middlemen and fish mongers do not have a detailed scientific understanding of the process of freshness management, such as ikejime, shinkei-jime, and aging. However, based on the understanding that if they does this kind of processing, they can maintain high freshness and eat deliciously, it has spread to oral traditions, and I think that everyone is working on it. So I think your insight is correct, but I'm not sure exactly. Japanese knives are expensive but great!!
A middleman who cuts fish is called a "fish monger" in English. Hope this helps.
definitely one of the *MOST DIFFICULT* fish to clean n fillet.
Can you explain the wire in the backbone? Was this a central nerve or spinal cord? It looked like metallic wire, but I cannot believe that it was.
The wire was inserted into the spinal cord while the fish was living to kill the fish and relax the muscles. They also claim it enhances the texture and flavor.
I don't understand the 1 week aging process, anyone know?
@@americanangler94559 When such a big fish is fresh, the meat is tough. In Japan, fish is mainly eaten raw (sashimi), so the meat needs to be aged and tender. That's why it requires 1 week aging process.
By the way, it may be aged for several weeks if nerve tightening and preservation treatment are appropriate.
In fact, this fish was cut into blocks and then aged for another week before being served to consumers.
@YCM30cnc Thank you for your question. American Angler's comments is correct. The hole through which the spinal cord passes is large enough for the wire to pass through. We don't pierce the bone with a wire, we pass the wire through the originally vacant hole.
久々に宮崎の方言聞いてすごく懐かしい気持ちになりました！
ありがとうございます。宮崎弁は表現が柔らかくていいですよね。
引き続きよろしくお願いします。
脂乗ってて、なかなか旨そうな魚だなぁ。クエみたいなのだろうか？
Idk if you understand English or not but you could have taken the meat out of the cheek bones. The cheek meat is usually overlooked but very good.
Muito bem feito ! Gosto do riso do seu colega .
Obrigado por assistir e comentar!
Que pescado es?
Wow that bones will be tasty if you make fish broth with vegetables.
Thank you for watching my channel. The soup looks delicious too! We ate the meat on the bone as a rib steak.
Wow so big
Thank you for watching my video!
Wonderful cutting job
Thank you for watching my video! He has been cutting fish every day for 17 years. High technology is the result of effort!!!
Good job man bravo 👍🙏🇮🇩
They forgot to remove the cheek meat from the head, it's delicious. In the USA you cannot remove giant grouper from the water. They are a protected species
食べたいけど、お値段が高いんでしょうね…
動画内で仲買さんが魚の単価も重量も言っているので、計算すると普通は高級料亭クラスが扱う額になりそうですね。
ただこの魚、宮崎県内の一般的なスーパーに出荷されています。実際私もスーパーで実物を見ましたが、普通に買える値段で飛ぶように売れていました。
買えた人はラッキーでしたね！
allways watching your videos..begginer vlogger here from the philipines..full support here
Thank you for watching my video!
Why does that Jewfish/Warsaw Grouper cost $43 a pound when they're so common in the states hanging out on most deeper docks,fishing piers and shallow Gulf of Mexico reefs? Before the US government started protective regulations they were a main ingredient in cat food. As with the Bluefin Tuna no one ate these big old mothers.
If this fish were sold in the United States, I don't think it would hit as high as $ 43 per pound. No one will buy $ 100 fillet per pound. Groupers are treated as high-class fish in Japan, and I think that the buyer added that much value to this fish because of the culture of putting high prices on high-quality fish. And we have the technique to age and soften hard meat. I'm glad if you can use it as a reference!!!
Good job! God bless you! ☺️
素晴らしい捌きです
包丁の名まで入れてもらいありがとうございます。
プロの仕事です(^^)
ありがとうございます。包丁の名前は問い合わせが何件かあったので入れてみました。ご参考になれば幸いです✨
Excellent cutting.
@12:00 The green tinge on the belly. Looks like they spilled the bile. That part is going to be bitter.
100% props .. . these guys are boss
Thank you for watching my channel✨
i do not know if the knife isn't shape enough (very very unlikely) of that fish is hard is stone.
anyway, nice job sensei.
もう人間の重さですね
イシナギと同じ身質ですね❗
Làm thịt nhanh nhẹ, hay vui quá.
Nice cutt watching from Riyadh
Thank you for watching from Riyadh, Saudi Arabia✨ You see many fascinating fish in the Persian Gulf and the Red Sea that are not distributed in Japan. Is enviable!
Hi from Guam. Why don't use the same knives as the ones thats use to cut tuna?
I know people have to eat, but its always hard to see an animal suffer...
Living things must eat other living things as long as they are alive.
I think that what we humans should do is to eat as deliciously as possible without waste.
クエ、モロコ、ハタと同じに見える。根魚は減少すると思うけど、それだけどんどん貴重になるんだろうな
ナイスボディー❤️
サメとマグロを食べる、海の最強プレデターそれがタマカイ。
こんな奴中々食べれんよ。
羨ましいぜ❗
ありがとうございます。なかなか食べる機会はない魚ですよね！！
味はとっっても美味しかったです♪
台湾などは養殖物も出回っているので、いつか食べる機会があると良いですね✨
Ikan kerapu paling enak itu bagian kepala di masak pedas 🤤🤤🤤👍
クエとかハタは時間かかるよね。手が痛くなりそう
そうですね。数キロサイズのハタであれば数分の作業なのですが、今回は２時間近くかかってしまいました。。。
撮影機材は重いわ捌くのは大変だわで、おっしゃる通り手が痛くなりました（笑）
people often forget that even the meat around the bone is still FISH.. and has value and is edible.. Too many people waste a lot of meat..
After discovering this method of dispatching a fish it is all I will ever use or teach younger generations. Best method to end the fish quickly and get rid of any blood that could spoil within the meat/
Thank you so much for your comment.
やっぱアンコウアワーズのタマカイは買い叩かれとってですねー。
魚の単価は様々な要因によって同じ種類でも何倍も変わってしまうので一概には言えないところがあります。
例えばハタのような高級魚は、セリの時点で死んでいるとそれだけで単価が大きく下がりますし、血抜き処理の有無とか漁法とか魚体の形とか、他にも死後硬直の度合いとかによっても変わります。高級魚を扱う仲買さん達は特にプロですから、魚を見ただけでどう処理されているかわかるものです。いわゆる目利きですね。その仲買さんの卸先のお店がどの程度の格があるかによっても変わります。
その他、気温や天候によっても値段が変わったりもしますよ！
こちら九州では、冬の鍋の季節とか大相撲の九州場所がある時とかは特に高値がついたりします！値段の話は難しいですね笑。
Great job!
If anyone is curious.....400,000 Yen is 3125.94 $US
30kgのクエまでは捌いた事あるけど、15kg越えた辺りから身の繊維がでかすぎて用途がかなり狭くなるから、あんまり好きじゃないなー。
サプライズ的な面白さはあるけど、ハタ系は食うならやっぱり10kgまでが一番かな。
So that's a $3,000 fish? That better be one hellova Fish Fry or Bake😆
Are there any fish in the sea you just cannot eat?
Puffer fish with tetrodotoxin and some fish that cause ciguatera poisoning (such as large sphyraenidae) are inedible or at least not for sale.
うまそ～