How To Professionally Fillet Whole Flounder aka Hirame (Flatfish) WITH PARASITES! Would you eat it?
ฝัง
- เผยแพร่เมื่อ 1 พ.ค. 2021
- I bought this fish from a reputable local seafood company and was prepared to make a beautiful sushi and sashimi dish, but after opening it up I noticed that there was a sizable parasite in it. What I couldn't see are any microscopic parasites that had to be there which will give anyone food poisoning if ingested raw. The sad reality is at many sushi bars, most will just remove the visible parasites and serve the rest as sushi to unknowing patrons; what needs to be done is use this type of fish for tempura or other cooked applications only. At $43 for this 3.5 pound fish, wholesale, it's very expensive; you couldn't just throw the entire thing away so as a business, you're forced to do the right thing. But how many will?
When visiting your favorite sushi bar, make sure you can trust their practices, and hopefully you won't get sick because if ingested raw, you will have the worst experience of a lifetime as this type of parasite will multiply in your gastronomical system, and one day when you need to make a bowel movement, you will see this stringy mucus ramen looking parasite hanging from your rectum. As you're not sure what it is, you use toilet paper to wipe it away only to feel a sensation that travels far deep into your colon that is more psychologically disturbing than actual pain, because it isn't painful at all. But knowing that there are many feet or yards of this living specimen inside your body will mentally destroy your mind's well being.
This is exactly what happened to one of us.
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How to professionally fillet a whole flounder from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on TH-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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Dude is unreal with that knife. He could peel a layer of rubber off a water balloon.
Facts....I mean if u got master in front of ur name, I think it’s almost as good as dr.
@@jeyDsixx18 honestly, Imagine how many hours went into this craft the dedication is unreal
honestly not that difficult after filletting a few fish. its basically the same process across all species
you can do that if you practice enough, enough means 5~10 years LOL.
@@techshabby0001 I wonder how much it costs to sharpen it to his liking also lol
The description tho... "But knowing that there are many feet or yards of this living specimen inside your body will mentally destroy your mind's well being."
I now never want sushi agian
"This is exactly what happened to one of us" that's what made me truely frightened as they have first hand experience, thus making it more trustworthy and you can't just brush it off as it being overly exagerated
All fish have worms
There are wiggly wormy parasites that can really do that. But not all. And tapeworms can reach a span of yards. YARDS.
i mean thats why you cook it
The sound the knife makes when it hits the bones is so satisfying
The description gave me chills... I love sashimi and hope I never have to experience this.
Yes…please be careful…find trustworthy sushi places…
The fish for sashimi is frozen to kill any parasites.
@@dennistani1986 wouldn't the eggs still be viable?
@@dennistani1986 Depends where i suppose, here in EU Blast chilling is mandatory but I don't know about the US
@@jimmyvaught Uless they are frozen at least at -30 C degrees, -20 is a bit risky.
13:24 - the moment of truth
You need more like sir
Hey man.. Good job!
Thank you
He's doing God's work
giga chad right here
The description is terrifying. 😨 Thank you for being open & honest with us and giving us this useful information.
Thank you for being here...I so appreciate so much!
Anybody who's been eating fish through their life already knows about the parasitic worms freeze it for 60 hours cook it for 1 minute 140 no more parasites if you didn't know this already then you haven't paid attention to what you're eating
While there is inherent risk when eating anything raw, it is illegal to serve sushi that has not been frozen in the US. Parasites cannot survive extreme temperatures for extended periods of time, so the freezing regulations are quite effective. Obviously not everyone likes eating fish that was frozen because it is not "fresh", but I would rather sacrifice a little taste than have a 30 foot tapeworm (they can live for 20+ years btw).
Exactly, sushi is fun to make and eat, and to me the flavor of the fish is still there.
Fresh and alive tapeworm is yumny, and definitely adding umami taste?
The eggs survive in the frezer, soo........
@@PTNunoThe way they are frozen isn't a normal freezer.
Love you and the cameraman for doing this for all of us, for being honest and for being informative
That second paragraph in your description is some high-octane nightmare fuel
The knife skills on that fish is so satisfying to watch
Thank you for being here...
so impressive the way he works with the knife looks like an artist, so much precision its amazing
You showed the full process, I appreciate that! Caught my first halibut and had no idea how to prepare it. Nobody on TH-cam showed the scaling or gutting, Which is different than regular fish!
Thank you
Wow hiros English has gotten so much better 🙏🏼 my respect to that man what an amazing chef
gotten??
@@neglidsanro4347 if you’re not from USA, you’re not familiar with “gotten”
@@neglidsanro4347 past participle of “got”. meaning “has become”
Me: reads title “Ewww that’s disgusting”
Also me: clicks anyways
I think you meant "Clicks faster"
Haha... try reading the description
That description is terrifying 😭
Yes but it’s all true. Everyone needs to be careful when eating raw fish 😩
Yeah I didn’t need to sleep tonight anyways
Thank you for brining it up and make me read it!
It’s important it’s explained like that so people take it seriously
@@DiariesofaMasterSushiChef will freezing the fish before cutting/serving kill the parasites?
A friend had a parasite once... that description is very fucking accurate. Took the dude a week to start eating normal again and to hang out with his friends again.
Traumatized fr
I want to see Hiro work his magic on a Northern Pike (aka Jackfish). Delicious fish.
It’s 4AM and I’ve got work in a few hours, here’s me watching how a flounder is Filleted 😂😴
I love the description, you keep it real 100%, that's what you want to see from people.
I've been watching these guys for years love these dudes
A total work of art...I would love to go to Japan and learn this skill !!
As someone who had to deal with intestinal Parasites I can confirm it is a physical and mental hell
Howd you beat the vile parasite?
@@good_vibes2026 there's medications you take.
@@Jessierae81 ok
*Hugs*
@@good_vibes2026 Also why Japan uses so much vinegar and alcohol?
I’m hypnotized his blades skills
Aregato Hiroyuki-san! Thank you for your channel and all the amazing pride you put into your craft!
I was born and raised on Kodiak Island in Alaska and my parents always took my sister and I out on our 22 foot Bayliner every weekend to spend the day halibut fishing in the middle of the ocean. I'm 45 now and to this day I've always thought halibut are right eyed and flounder are left eyed. But it's one of those things you're told as a child and accept as one of the universe's truths set in stone so I can't say I've ever actually lifted a finger to verify the information. 🤣 Anyways, I'll leave you with this memory. Halibut live on the ocean floor as bottom feeders, which is why their eyes are on one side of their head. They can also grow to be several hundred pounds in size, like I'm talking 600, 700 delicious pounds, maybe even larger. Not sure of the record on that. Because of the location and size of these fish, they can't be caught with just any old setup. You need to be in the middle of the ocean, you need to have specific halibut poles designed to be able to reel these beasts in, your pole needs to have a big ass hook that's bigger than most people even know hooks come in and weights so that you can drop your hook many hundreds of feet to the depths of the ocean, you need to have big ass chunks of herring to bait those big ass hooks because it's a fish eat fish world out there, and your boat needs to be able to handle the ensuing battle you'll fight when reeling one in. It's going to be exhausting, you're going to put in more work than you'll be prepared for, your whole body will be fighting against the weight of the beast and the resistance it meets when being dragged up from the murky depths, you WILL be sweating, and it will take what seems like your entire life to get that sucker from the ocean floor up to the surface. Once at the surface you'll then need what's called a gaff to hook the flesh and heave it up into the boat and it's going to be like trying to get a live tuna on the boat. Your boat MUST be able to accommodate a live halibut bucking and flopping and slapping it's flat body against everything. If your boat is a small pleasure craft, such as a 22 foot Bayliner for example, then one cannot bring that fish on board. You might as well just sink the boat yourself lol. My mom, sister, and I were never strong enough to reel them in so once we'd get a fish on, we'd pass the pole to my 6 foot 6 inch dad to do for us. So to solve the issue of boat size versus halibut size, after my dad would reign victorious in the battle of man against beast and get the fish to the surface, he would then brandish his 357 Magnum revolver, point it at the fish, and BOOOOOOOOOOOOOOOM, problem solved. Imagine a large man in plaid flannel with 80's pork chop side burns occupying his sweaty and red face yet still eerily calm firing a few rounds off to dispatch this 500 pound ancient looking fish. You could hear the echo of that Clint Eastwood hand cannon resounding over and over and over and over as it traveled across the miles and miles of ocean surrounding us and getting softer and softer as it disappeared. Man, I love Alaska.
i always appreciate when people share their personal story. i read your every word. Thank you.
A magnum to the fish? Based af.
Too much freedom of speech.
Lived in Alaska for 2 years, went Halibut fishing, best fish ever!!!
I love watching ur videos, keep up the good work. ❤️
I'd be so down to see the cameraman and Hiro switch places for a video, and see how well the food would be prepared. Pretty good content if you ask me
Agreed!!
Maybe soon ☺️
Do it!!!!! 😂😂😂😂😂😂
"So cameraman/narrator, what have you learned?" 😂😂😂😂😂😂😂😂
I got a little excited when you asked if you wanted to try would have been so cool if you did
I don't know who the camera guy/narrator is but he needs to stick to camera work...ONLY! The only thing he does is ask pointless questions. Does he realize how he detracts from our watching a Master Chef?
great video description 👌
I remember you and I miss you so much, I'm extremely happy to see you once again! Great videos as always!
Fascinating! Thank you.
Watching this is actually very satisfying.
Thank you for instructing us, Chef Hiro. My best regards to you and the gentleman behind the camera.
The greatest chef every all day everyday.
Thank you for being here :)
I just ended an exam about parasites and then youtube recommended me this, what a sense of humor the algorithm has.
I dont like when algo thinks for me
He makes it look so easy. This was an enjoyable video to watch
I love your vids. I don't know how long I've been subscribed, but I hope it will go on for ever.
Thank you so much for being here...!
I learned to cook meat of any kind decades ago. I've backpacked through many countries and escaped from any parasite problems because I only ate well-cooked food. Well, except for giardia, but I got that from a McDonalds in Silicon Valley.
I hope that McDonalds wasn't on First Street off the 101 Freeway. I ate there alot.
There's a mom & pop burger place at Embarcadero and 82 in a shopping center across from Stanford on the south side. William Shockley used to eat there all the time. I don't remember the name of the place.
I really appreciate that you show that fish have parasites sometimes. Being in the restaurant business it is always amazing to hear how so many people get freaked out by them. It’s a wild animal and they get those sometimes.
sometimes sounds like an understatement. a LOT of fish have parasites. Thats why we cook them or freeze them at -40 for a while.
@@MSusername69 I bet someone somewhere in china consider these a delicacy/medicine...
Thank you for being here...it is common, and what restaurants do with the fish is an inside secret....there is food cost, so many could pretend they didn't see them and just clean up a little and serve it. It happens...
@@MSusername69 I thought all "sushi grade" fish had to be previously frozen in the US for exactly that reason?
@@MSusername69 Farmed fish are way worse, infested with parasites usually.
It's always fascinating to watch a skilled person perform a task. Professionals work at a whole other level than those who dabble in something.
His prep is truly an art form.
Many years ago I worked in a fish and chips place. We had fresh cod brought in every morning. At least some of the fish had parasites. I would never eat such fish raw but once it's fried up it's no problem
HELL NAH !
It would have been worth mentioning that deep freezing kills these parasites and that is why deep freezing is required for all commercially supplied fish as have parasites that aren't visible.
it's been years since I've heard these two I remember the restaurant y'all worked down In. miami. much love good seeing y'all again
So COOL just to watch this chef work, I’m the big fan…thank you so much 😊❤
I freeze all fish for a few days I intend on using for sushi or sashimi in order to kill any unseen parasites. If I see parasites, I throw the fish away because I can't get that image out of my head.
For that title of the video, I wanted to have a bit more explanation about the parasite and how they are handled.
I understand fish often do have parasites in their gut and they tend to move into the meat as time passes after it's been caught and killed, but it also depends on the type of fish - some are more likely to have parasites while others aren't.
The transition from worried to cooking was flawless 😂😂😂
Listening to the knife rattling along the ribs gives me the reassurance that all of the fish is used well
Why am I watching this at night? Do I want to lose sleep over this?
it b like that fr😭
Me: how long do you want to be up watching these videos
Also me: yes
Love u guys. Stay safe...
Thank you 🙏 for being here ❤️
Wow, Hiro you are a machine! Beautiful cuts my man!
When I was running my restaurant, we would simply bake this fish. It goes great with ginger and green onion! Delicious!
oh yes...this fish is so good to eat when cooked...!
Impeccable knife skills!...though I was surprised Hiro-san didn't harvest the cheeks on a fish that size.
he's gonna fry the head and bones. the cheeks will be the delicacy!
I'm addicted to Hirame fish. SOOOO good.
Thank you! Im very honoured to watch your.skilled hands and technique for.fillet flounder. 😅
Look forward to the next video about how the chef is going to prepare the flounder. Yoroshiku onegai shimasu
If I see the parasite I’m like *nope*
I remember when Hiro-san was still at Nove, when he was preparing that Amberjack that was riddled with worms! Though, talking with other content makers, I've learnt that other fish are affected, amberjacks are the only fish that I've seen harbouring parasites... until now!
I remember that too
I remember that too. In fact, as soon as I saw parasite in the title, that episode was the 1st thing that came 2 mind. Personally, I never eat any meat, poultry, or fish that isn't cooked.
@@juliankremer1900 I like my steak medium rare, but otherwise my meat and poultry has to be cooked, and well done, too, for this very reason. I'm very uncomfortable with the recent culinary trend of serving animal proteins, especially pork and chicken, in what professional chefs call the 'pink' state- basically only half cooked. I guess it's a way of showing that the meat or poultry is of the highest quality, and that it has been raised and prepared to the highest standards, so that we don't need to worry about being infested with internal parasites. However, as Hiro-san said, all it takes is for someone to want to make money from something that was expensive but isn't fit for purpose and, hey presto! Suddenly you've got a gut full of tapeworms or worse!
@@carolynallisee2463 pork should be slightly pink in the middle if not overcooked. Follow FDA guidelines and that's what you get. Most people overcook their pork over the fear of a non-existent parasite.
All wild-caught fish is full of parasites, more or less. Which is why many countries, you must freeze it beforehand. Deepfreezing the fish kills the parasite.
No chef is suggesting that poultry is cooked 'rare/pink'. That was a meme for a while and stupid people picked up from it. Unlike beef, salmonella exists throughout the chicken's entire body.
@@Rainsoakedcoat the pork parasite is not non-existent and in fact is the only nematode tapeworm species that can pass through the bodies blood brain barrier and get into a humans brain and can cause serious permanent damage, so please don't pass on bogus information, there are videos on youtube of people that have been infected with the pork tapeworm from undercooked pork and have gotten tapeworm larvae in their brains
It's all about the sharpness of the knife. Great video
Thank you for sharing this video
How to filet a fish with parasites: Throw it away
All fish will contain some sort of parasite st some stage of life.
Good luck throwing all fish away then, its just thag one doesn't see them all the time, but every fish will definitely have a parasite one way or the other, just cook it properly so that u kill it, never try it raw unless you're stranded in an island and don't kmow hot get a fire going
Sure lets throw away an expensive fish because money grows on tree right.
@@lemi5994 It actually does grow on trees
@@Malitubee bwhahahahaha it really does grow on trees paper=wood=trees😂🤦🏽♂️
There are “right-eye” and “left-eye” flatfish. The Pacific Halibut, for example is a right-eye flatfish. Turbot and Summer Flounder are left-eye flatfish. During their juvenile stage ALL flatfish have one eye on BOTH sides of their head and they live in the water column like ''normal'' fish and Not on the ocean floor. They settle to the ocean floor once they reach the adult stage. At this stage, the eyes migrate to one side of the head depending on what species they are.
The same species depending on geographic location can have either. It is not really a species specific trait in many flattish. It depends on selection pressures for that specific population. Science is always weird lol.
@@rocketpanda29 yea its like some turtles sex being decided by the temperature at which the eggs were kept at a certain stage
Sounds like you should try to catch them while still immature and swimming 'normal', before they become bottom feeders and have parasites.
@@mysticmeadow9116 when they have eyes on both sides of their heads, they're only about an inch long!
I have been watching you for awhile now and we are both starting to get that grey hair now! I love your video buddy!
Love that Engawa. One of the best cuts out there.
oh yes...such a really great part...!
I'm more afraid of eating sushi now more than ever. I look up the parasite and it scared me.
Reading through the comments while watching this video, I can't help but to point out that often most things do have parasites on occasion. Freezing it before cooking it would help deal with the parasites.
nah, cooking it properly would
@@visceraeyes525 that's if you fully cook it.
This is amazing
It’s crazy because the second paragraph is exactly what happened to me when I ate chicken that came in contact with fish I am so happy that I read it because I never knew what that was and doctors had never heard of it. Thank you for posting this I finally got closure
I felt like jumping out my skin when I saw the parasite! :D
I saw those worms in a Striper caught in the San Francisco Bay. I was young, back in the 70's but I believe it was soaked in wine for a while and they came out. Then it was cooked!
unfortunately that doesn't kill or remove the microscopic eggs so they till have to be cooked well
Gorgeous work!👌
thank you for sharing chef
Thank you for being here...!
Thanks man for the description, i love sushi but i doubt i will eat sushi with raw fish anytime soon 💀🤮
This fish is like normal fish when they born, eyes on both side, they will change to one side as they grow. Very cool!! Should check it out!!!
Nicely done and cut Chef
Wow, removing the skin looks sooo effortless! I watched multiple videos on how to remove the skin off a salmon fillet. I wasn’t the best at it. It was my first time ever attempting it. It’s NOT as easy as they make it out to be!
13:23 for the parasite. Please timestamp these things for the future. Took me forever to find it.
Good man
Just relax and enjoy the video....
Thanks dawg
its almost like they make the video for you to watch the whole thing.
U a godsend homie
When I read the title 😳Never seen a flounder that big before.
Different types of flounder. You may be used to seeing winter flounder. The hinged jaw makes me think it's summer flounder aka fluke.
@@josepnkho Thank you ♥️
I love pan fried flounder drizzled with lemon juice. Delicious.
Hiro-san with that post infection description every time like YIKES! LOL
I have always assumed that flat fish have parasites. I just don't know how small they could be, they were always big when I was catching them. I didnt think it could sashimi.
Thank you for reminding me why I will never eat raw fish
I have caught striped bass with parasites so I would like to thank you for Creating and Sharing your video.
If I had to descale that, I would use the lumberjack series razor that my X wife use to shave her legs!!
Hiro, my friend, g11d aftern11n!!!
You are a well-experienced sushi chef and you know exactly what to do in this situation. I would anything that you prepared and cooked, I would totally rely on your fantastic skills... God bless you and your cameraman!!!
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🔪🥢🐟🙏🔪🥢🐟🙏🔪🥢🐟🙏
😰😵😴🤤😧😐🤯😠🤬😶😡😰🥶😨😳😯🤯😡😧😡😧😐🥵😶🤯😡😫☹️😦☹️😦😑🤯😶😑😧😡😧☹️😶😠😶😐😩😑😦😡😦😶😠🥺😤
Hello Thomas...! always so good to see you! I finally received my new aprons..I will send you the older one tomorrow or wednesday...it is a collector piece...only 2 in existence :)
@@DiariesofaMasterSushiChef can i get artifact too uwu
@@DiariesofaMasterSushiChef Thaaaaank you so much for everything!!! You are one of the kindest people I know! God bless you and very g11d aftern11n!!!
With such skill I'm very impress
...sick wit' it with the knife. 👍wowwww
Camera guy should film himself receiving cooking lessons from Hiro!
hopefully next he will do it...!
Left Facebook and TH-cam a while. Glad to have found you again Hiro 🙂 Hope you have been well.
Thank you for being here and welcome back :)
who the heck are you?
Behind this he do have a long journey to achieve this master of skill dude
Alrighty. Only making my own sushi from now on. Thanks man.
Are there any educational books you can recommend that can teach about all the dangers of raw fish? Ive been getting into learning how to make sushi and my bigest concern is safety with the food
Just Google it... ??!!??
Grab a paper and a pencil...
Really? Yes. Rofl.
@@majoroldladyakamom6948 i dont want a book by just any random person who feels the need to write one id prefer a specialized book recommended by a master sushi chef
i don't know of any book, but I will be coming out with something soon...hopefully later this year. Thank you :)
When you catch and clean your own fish, you see that parasites are just something to expect. Almost every fish you catch of ground living species like flatfish and cod have them in their guts if you look for them. Luckily they aren't often in the flesh. Personally, the only fish I eat raw are fish like tuna and mackerel, that live fast and die young!
I see these every so often but pass them up because I was always under the impression that they have TONS of bones.... After watching this, I'll have take one next time I go spearfishing, just so I can make this!!!
Beautiful knife skills
This video was very informative glad I watched this video.
Thank you for being here!
One time I bought some mahi mahi from Whole Foods that had some parasites, still alive and wriggling too. I called them about it -- they told me to bring it back and gave me a refund.
glad you got a refund...! its the right thing to do..
This means they know the health hazardous to parasites
The same thing happened to me with some salmon from Sprout's. Wife was weirded out and took it back. From what I've read this seems to be a common thing with wild caught salmon. I don't do raw salmon or actually any raw fish anymore.
@@onlimi616 its not just wild salmon, farmed salmon is kept in small pens in the ocean and usually right were the wild salmon are so that the farmed salmon are in their native habitat, so the wild salmon pass on parasites and diseases to the farmed ones and they are so close together in the small pens that they infect everyone else
@@onlimi616 This is why salmon was traditionally not used for sushi.
Great video
My mother taught me to process fresh lake fish when I was under 10 years of age. Thank you for the Flounder tutorial ... Regards!!!
Thank you for being here...!
@@DiariesofaMasterSushiChef You, too! Thank you, to you being here also!!!
Some wormwood combination would kill parasites in the stomach. Just be careful and read reviews as it is potent stuff. Good to know if you love eating raw 🐟
Funny that he is working with fish and you have a Zach bell avatar