@@dd5tgb agreed. Same here in the Philippines tho. But what we do is we just cut one side from the head slicing to the tail end then deboned it many times haha.
Milkfish is exclusive to only a few countries, TW is one of them, and TW people know how to make the best milkfish dishes in the world. I also know how to cook milkfish, and milkfish is really delicious. FYI
The whole milkfish has been careful debone and filet. Every part of it cook different way. Taiwanese love to eat it. Ps. Milkfish has a lot of bone therefore it is hard to debone or filet. Got be professional to do the job. Enjoy this video. Thank for sharing.
Here in the Philippines it is very common that we make "daing"or dried fish with milk fish...soak the fish overnite with vinegar, minced garlic, pepper and salt after it's been sliced on its back. So yummy with garlic rice for breakfast.
greetings from a friend from Russia, thank you for the video review, very nice and professional fish cut, I love fried ribs, it looks very delicious.🤤🤤🤤👍😎
Very smooth stylish way of cutting milk fish,better than we Filipinos cut this phil. national fish, 😮 mostly straight forward common way is just to cut it into slices for soup or frying or cutting at the back to debone it before frying or marinating it for some other recipes
Wow this fish is very common in philippines the best for that cooking is sinigang( filipino dish)and to grill of the whole fish very yummy the taste and sometimes debone the fish much better
That’s the difference between the east vs west on things are being done. Nothing goes to waste and meticulous skills. The most important part is know which part is best to eat and the cuisine is art.
because us Taiwanese like to eat the belly part the most as it has less bone and weird tissues, so they cut it off first. The other parts are trimmed that way to avoid thin bones and fishy tissues and are sold for a different price.
If you get tired of fried salted milkfish, try marinading it with salt white vinegar, crushed garlic and crushed black pepper overnight and fry it the next day.
Milkfish is my country's national fish 🇵🇭, we called this "bangus". Every provinces know how to debone this especially in Dagupan City and not to be critical but the way you debone it has waste so much.
other parts all have their own way of cooking. Some go into fishballs, some go into soups etc…. It’s just that is Taiwanese eat the belly more often, so they trim it off first. Nothing is wasted on the fish
i’ve never tried that method before, but the pan seared method is very good as well. The skin gets really crispy and the fish gets a really great taste and texture.
In my hometown, no part of the milk fish wasted away like this. We only throw the gill and the gut. I wonder, why huge chunk of the meat was thrown away? What a waste.
did not throw away just haven't dealt with it yet scrape off the fish meat from the fish bones to make fish balls fish bones → fish bone broths fish offal→stir-fry or saute or pan-fry or fish offal soup fish meat and fish head and fish skin→pan-fry or stir-fry or deep-fry or steamed or fish soup only throw the gill
did not throw away just haven't dealt with it yet scrape off the fish meat from the fish bones to make fish balls fish bones → fish bone broths fish offal→stir-fry or saute or pan-fry or fish offal soup fish meat and fish head and fish skin→pan-fry or stir-fry or deep-fry or steamed or fish soup only throw the gill
I hav cooking channel but subscribers are very few...could you suggest me how will I grow...where m I lacking ...waiting for ur reply😊#unprofessionalvinny
I can feel skilled hands just by looking at the video😄 amazing👍
For those one may wonder, milkfish is a fish with lots of fish bone, but belly part is delicious and boneless.
arent those branzino?
@@danarthur771 Nope, those are milkfish. en.wikipedia.org/wiki/Milkfish
We don't have branzino in Taiwan😅
We filipinos debone this fish. Not a single part is wasted. Even the skin taste good.
@Tonz Lang nothing is wasted in the video. Prices differ depending on the cut. The bones included.
@@jy2571-l6q fair enough
原來虱目魚肚是這麼割的。平常吃這麼久，這是第一次看到實際切魚過程且比想像中俐落。
身為台南人最愛吃虱目魚肚和炸魚腸～
專業的老闆超會清魚刺
在TH-cam看了7、8位老闆殺虱目魚，
這位老闆的動作最俐落，一次到位。
而且台面很乾淨
從頭到尾的處理方式看得好舒壓啊💕也長知識了。
So different from the Philippines... this is the first time I'm seeing milkfish being cut like this.
People in Taiwan think the belly is most delicious. That's why he cut the belly first. Belly also sells well and most expensive.
@@dd5tgb agreed. Same here in the Philippines tho. But what we do is we just cut one side from the head slicing to the tail end then deboned it many times haha.
he use cut skill to cut off many small bones
Milkfish is exclusive to only a few countries, TW is one of them, and TW people know how to make the best milkfish dishes in the world.
I also know how to cook milkfish, and milkfish is really delicious. FYI
0:00 scale
1:40 remove upper flesh
2:40 spoon off remaining flesh
4:05 remove skin from upper flesh
8:30 cook
中文標題，卻有這麼多外國人評論，真神。
虱目魚是非常有用的魚，整隻魚可取得魚頭、魚柳、魚皮、魚肚甚至魚腸魚肝食用，魚骨則可以熬湯。
用湯匙挖的小條的魚柳適合做什麼料理呢？
陳政 比較沒油而已 煮粥乾煎都很好吃
@@polyf1115 魚肚偏油膩，個人喜好魚皮，如果我這有處理好的魚柳可以買，也會買來煮看看
陳政 炸魚柳我覺得很不錯
魚柳可以煮魚粥，稍微醃製後炸魚條都非常好吃
The whole milkfish has been careful debone and filet. Every part of it cook different way. Taiwanese love to eat it. Ps. Milkfish has a lot of bone therefore it is hard to debone or filet. Got be professional to do the job. Enjoy this video. Thank for sharing.
I used to debone that fish using my mouth while eating. Bcoz my grandma fry the whole fish
煎魚前用紙巾把魚吸乾 比較不會噴 也煎的更美
So they are selling different parts of the milkfish not the whole milkfish itself. Pretty different here in the Philippines. Interesting.
Here in the Philippines it is very common that we make "daing"or dried fish with milk fish...soak the fish overnite with vinegar, minced garlic, pepper and salt after it's been sliced on its back. So yummy with garlic rice for breakfast.
woah that actually sounds so good. I wish i can have a taste of it
No one cares
@@TRENDINGPhi why are you reading and replying to it if you don’t care? this shows that you clearly care about the comment
@@RandomVideos-re9ux Bcuz no one cares
No one cares if its from the Philippines.
真是厲害了！有這樣子的貼心就不怕危險！！
greetings from a friend from Russia, thank you for the video review, very nice and professional fish cut, I love fried ribs, it looks very delicious.🤤🤤🤤👍😎
超愛吃煎到恰恰脆皮的虱目魚還有虱目魚皮湯！！
魚皮加蛤蜊薑絲米酒煮湯 超讚
My favorite Milkfish!! So yummy 😋
Rellenong Bangus hehe❤
虱目魚就是神
感謝虱目魚的付出，只是魚肉的部份真的很老，還是魚肚魚皮好吃
Nace bos gnda namam ng gawa mo..follow lake. Share.
Very smooth stylish way of cutting milk fish,better than we Filipinos cut this phil. national fish, 😮 mostly straight forward common way is just to cut it into slices for soup or frying or cutting at the back to debone it before frying or marinating it for some other recipes
老板好厉害👍🏻我就是因为这个鱼的刺多一直不怎么敢买来吃怕麻烦。
超愛司目魚的，👍
Wow~~~
Good video
Nice cleaning fish
👍👍🌹🌹
the normal price in Tainan will be 80 TWD
虱目魚 很有價值的🐟
❤Nice, fully finished watching this video. I will frequently come back.
amazing knife..from dagupan city bangus capital in the world
Kapalmuks
Love it❤️❤️❤️❤️
Thank you... 💖💖💖
verrygood idea of slice ang cutting of milkfish i like it!
Interesting to see the different technique used. I've been used to seeing the Filipino method
Muchas gracias fue una gran leccion de cocina. Maravilloso
Wow this fish is very common in philippines the best for that cooking is sinigang( filipino dish)and to grill of the whole fish very yummy the taste and sometimes debone the fish much better
👍👍👍👍👍👍
神之魚，人生排名第一好吃，適合各種烹煮方式
拿來煮中藥鍋很爽
我喜歡加薑片乾煎起鍋嗆一點清醬油
我喜歡樹子蒸虱目魚肚
@@西姆寶寶 懂吃
Super great food
That’s the difference between the east vs west on things are being done. Nothing goes to waste and meticulous skills. The most important part is know which part is best to eat and the cuisine is art.
The tummy and the skin
💖💖💖😍💖💖😍💖😍💖 I think you should try eating in Istanbul I would recommend 💖😍💖😍💖😍💖😍💖😍💖😍
想起小時後還沒有切割虱目魚技巧的年代，吃虱目魚真的超級痛苦的
刺夭壽多
我們家還是吃有刺的
手法很滑順啊!
goodjob😇🥰
Why are the fish being filleted this way please. Awesome
because us Taiwanese like to eat the belly part the most as it has less bone and weird tissues, so they cut it off first. The other parts are trimmed that way to avoid thin bones and fishy tissues and are sold for a different price.
美味しそうなサバヒーですね。
Like my friend. Thank You. Kisses
This milkfish I really love
We are Indonesian people called bandeng fish....
If you get tired of fried salted milkfish, try marinading it with salt white vinegar, crushed garlic and crushed black pepper overnight and fry it the next day.
Milkfish is my country's national fish 🇵🇭, we called this "bangus". Every provinces know how to debone this especially in Dagupan City and not to be critical but the way you debone it has waste so much.
👍😊💕💕💕💕Like
what happen to the other part?
other parts all have their own way of cooking. Some go into fishballs, some go into soups etc…. It’s just that is Taiwanese eat the belly more often, so they trim it off first. Nothing is wasted on the fish
哇！一魚多用👍👍
Good job
Is that ba Gus fish?
I want to learn this process
very clean and neat
Is this import from the philippines
Milkfish also native in Taiwan as well
in Indonesia, we gut the fish > high pressure cook (with spices) > fried it > enjoy the whole fish coz the bone are now edible.
東南亞也有虱目魚，但最懂得如何吃虱目魚的還是只有台灣人
I Really like milkfish.. Taste like an salmon fish
Only removed the large bones but the tiny once that are sharp are still there.
Amazing.... thanks for sharing
Se quanto a facilidade de vocês fazem um peixe sou de Guanambi Bahia Brasil parabéns
在香港是不是叫牛奶魚？
正確
何解？求大神解答
@@平安-y5f milkfish
@@平安-y5f 虱目魚之所以被稱牛奶魚是因為除了魚體呈現乳白色之外,牠體內更含有豐富的蛋白質,在海洋裡,虱目魚群有〝海洋牧場〞之稱,而牠的營養成分跟陸地上所飼養的乳牛生產的牛奶營養成分有異曲同工之妙,所以大家才會稱虱目魚為牛奶魚的說法
@@0978978mk2 謝謝大神解惑
其他部位價格多少？
請問這在那呀?要怎麼跟這攤購買呢?
In Philippines chop in 3-5 portion done.
If you fry it extra crispy youll be able yo eat the fins too 😂
The best way to cook milkfish is by using pressure cooker. All the bones with become soft and safely edible. And of course, with the right seasoning 😋
i’ve never tried that method before, but the pan seared method is very good as well. The skin gets really crispy and the fish gets a really great taste and texture.
感覺好好吃
做刺身一流👍👍👍
Wow excellent 🌞💐🔔👍 you are invited here 💐 stay connected stay blessed 🔔✅
Does the fillet have any bones left?
No, when done like this
這哪一牌的刀子，好鋒利
請問那把刀是什麼刀要去哪裡買
檳榔刀
殺豬刀。
這種刀要去哪裡買呢
豬刀縮小版
这鱼很多细骨，这切法大骨去了但小骨还在肉里对吗?
無刺
攤主已經分成魚皮魚柳魚肚魚頭
剩下的肉才有刺
刀法真俐落
那把刀看起來很好用
I like
why separate the gill from the head, instead of just cutting off the head ?
The head is used for soup. You don't want to make fish head soup with the gills attached because they taste really nasty.
i'm in love with tht knife
Uenak iki rek
Where is this exactly in taiwan?
Probably in the northern part of Taiwan, considering the price, but Tainan is famous for milkfish cuisine
good skills
In my hometown, no part of the milk fish wasted away like this. We only throw the gill and the gut. I wonder, why huge chunk of the meat was thrown away? What a waste.
did not throw away
just haven't dealt with it yet
scrape off the fish meat from the fish bones to make fish balls
fish bones → fish bone broths
fish offal→stir-fry or saute or pan-fry or fish offal soup
fish meat and fish head and fish skin→pan-fry or stir-fry or deep-fry or steamed or fish soup
only throw the gill
nothing is thrown away other than the bones
魚腸才是行家在吃的
魚腸我都要一早去菜市場才買的到，稍晚基本都是被掃光~
Biasae beli digoreng bumbu garem. Tulangmya di soup. Mantaff
若練就這分解虱目魚的刀功，不怕找不到工作。
好影片! 請問攤位的位置?
也想知道
❤️❤️❤️
隔著螢幕都聞到香味了😳
Daming nasasayang
Well may ibang country kasing ayaw ng tinik, di katulad satin kasama tinik kpg niluto
masha Allah wonderful
這種殺法真能保證無刺嗎?
可以，我看了幾次試著分解，魚肚共吃到3支刺而已。
香煎虱目魚肚真的是神TM好吃，快跟鮭魚有的比了，價格也親民
No more bones ???? are you verry sure?????
Try learn the filipino way of deboning this fish. Saves you a lot of fish meat.
did not throw away
just haven't dealt with it yet
scrape off the fish meat from the fish bones to make fish balls
fish bones → fish bone broths
fish offal→stir-fry or saute or pan-fry or fish offal soup
fish meat and fish head and fish skin→pan-fry or stir-fry or deep-fry or steamed or fish soup
only throw the gill
I hav cooking channel but subscribers are very few...could you suggest me how will I grow...where m I lacking ...waiting for ur reply😊#unprofessionalvinny