How to BREAKDOWN a WHOLE SWORDFISH

Natalie Sawyer from Ironside Fish and Oyster in San Diego, CA shows how she fillets and portions a whole locally caught swordfish for service.
Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible.
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[@protopigeon]

Great knife skills and beautiful knives!

[@reyavalon]

Finally see one done on a proper table/desk instead on dirty floor...

[@eoinforHIT]

That knife looks beautiful!

[@ChefEpic]

I love those knives.

[@tetinne22]

This is mesmerizing. Such clean work and beautiful fish!

[@ChefEpic]

Thanks! She is an amazing fish butcher for sure. One of the cleanest and most efficient fish breakdowns I've ever seen.

[@jeffreylopez9448]

Excellent skills👍🏼

[@billybastar4022]

Excellent knife skills. Where did you learn to use the deba to break down fish? Not an easy blade to learn, but very effective when mastered.

[@noahodell5817]

That... was amazing

[@ShubhamThakur-el4ms]

I just saw a super girl=> beauty + knives
Beautiful butcher, beautiful knives, beautiful skills 👍

[@ARCSTREAMS]

tasted grilled skewered swordfish one time, can not remember where but it was a amazing

[@1FRANHER1]

You guys are the best

[@ChefEpic]

Thanks! Let me know if there is anything else you want us to film. Thanks for watching

[@robtom619]

Hell yeah, representing San Diego!

[@abzalya9820]

i’m definitely going to use this one day.
“he lied as naturally as he breathed”

[@miamiwax5504]

Is there any use for all the trimmings?

[@5thkiechannel]

Fish broth

[@NativeRT]

What knife is that?

[@ChefEpic]

She is using a Deba and Yanagiba. I'll find out the brand for you if you like.

[@BobChester94]

@@ChefEpic yes pleaseeee!!

[@ChefEpic]

She said the deba was a Gesshin Kagekiyo white #2 and the Yanagiba is a Gesshin Stainless Damascus and she got them from JP Knife Imports.

[@NativeRT]

@@ChefEpic thank you! All of the videos are really helpful. 🤙🏽

[@EabondadedeDeusduraparasempre]

Brasil 🇧🇷🤙

[@ChefEpic]

Thanks for watching!

[@georgelucasb]

anyone knows what brand of knives she uses?

[@natleen420]

Deba is a Gesshin Kagekiyo white #2 and the yanagiba is a Gesshin Stainless Damascus

[@timothyziegler3854]

@@natleen420 what length is the deba?

[@matke743]

@@timothyziegler3854 Usually between 15 and 20cm, not that long, heavy and strurdy :)

[@tiran004]

Where are you??.....

[@danjf1]

So sad we've ruined our large delicious fish with heave metals like mercury

[@gab.lab.martins]

Can't you use the skin and fat?

[@natleen420]

Hi there! Yes absolutely! That fat and trim can be used for a range of things from little yakatori skewers to yummy mousseline. In swordfish these areas should be inspected for little worms and parasites but any clear areas are safe and delicious! We're constantly hunting for fun and inventive ways to utilize all parts of the fish.

[@gab.lab.martins]

@@natleen420 hey Natalie, thanks for the reply! Are parasites also the reason why tuna skin is not normally eaten as well? Or is it just too tough?
Keep doing these videos, you’re great

[@natleen420]

@@gab.lab.martins tuna skin is quite tough, I haven't played with it enough to really push the limits. Maybe Chefepic has seen something cool done with it! There are a lot of really talented people finding new ways to use parts of the fish otherwise considered waste.

[@gab.lab.martins]

@@natleen420 try pressure cooking it to tenderise, then dehydrating & deep frying to crisp up. Tuna scratchings! Never tried it, but could work

[@Brad.T]

@@gab.lab.martins I made trout 'chicharrón' after smoking a side of trout. I dehydrated it in an oven at 60°c overnight, and then fried it. Can also blend the dehydrated skin with salt to make a smoky trout salt. Delicious.