You Know you are a Master at this when you pull those bones and leave the salmon meat intact. Salmon Fishermen know what am talking about. Thank You for posting this Fantastic Video!!!
LOVE the true respect with which U handle the fish... Can see by the way U caress each fillet that U have absolute integrity with handling produce... i agree, love to see U breakdown other fish, like Tuna & Kingfish & Barramundi!!!... U won my Heart... Bless the Chef!!! X
Thank you very much. I just did it. With my daughter pressing the pause button at the appropriate times. Fantastic result. Exactly like yours. I can't praise you enough. This is by FAR FAR the best video of the subject. I guess this might even work for trout. It would just be much more fiddly. :-)
Very clean and nice breakdown of the salmon. A pause after each cut and flourish of the knife add to the presentation. No...More fish breakdown please..
Very wasteful filleting method and takes too long. The way you use a knife is very dangerous too. Never cut with your fingers so close to a razor sharp blade.
best salmon video ive ever seen...like my friend below commented he even removed gills and cut head in half...awesome..! i wonder who the geniuses were who gave thumbs down to video!!
There аre different techniques of cutting fish I’ve seen on youtube but this is the simplest, logic and to some extent wasteless way to be done. More close to European style. Asian chefs do it some different way but it requires more skills though it faster. Me personally do it this very way and I was surprised that the Japanese Chef demonstrates it the same. Very good performance thumb up!
Very precise, I love how beautiful the fillets look at the end. Would love to see a grilled salmon head video. (For those that don’t know all the scraps can be used to make a bone broth as well.)
Very nice filleting - but - who ever cleaned that fish needs to be schooled again. Leaving the gillls in like that and so much blood in the fish is unacceptable as this is where spoilage begins.
the best presentation I've seen about salmon. No one else in the videos I've watched showed the removing of the gills, the other chefs just cut the head of. Such efficiency and profound technique, it is pleasure to watch how a master works.
batkovan_youtube Yes Indeed it is an honor to watch a developed perfected Artician. An expert Master performing their craft. Very well shown that the viewer can absorbed this knowledge.
TAUKAH JIKA PENGUNJUNG RESTORAN MENGAJAK MAKAN BERSAMA DENGAN 1BODY[MW] MAKA DAPAT KEUNTUNGAN UNTUK PEMILIK RESTORAN JUGA PENGUNJUNG DAPAT BEBAS_MAKAN KARENA 1BODY[MW] ADALAH WADAH~SEGALA~ARWAH~PEMBUAT~DAGING~ & APAKAH PEMILIK RESTORAN MAMPU LIHAT~ARWAH~ ?……… KARENA PEMILIK DAGING ADALAH SESUNGGUHNYA MILIK ~ARWAH~PEMBUAT~DAGING~ TERSEBUT ?…… APAKAH BENAR ~SEKUMPULAN~ARWAH~IKAN~ AKAN MEMBERI MAAF&UN KE PEMAKAN DAGING IKAN ?……… SUDAHKAH BERTEMU DENGAN 1BODY[MW] ?…… KAPAN ?…… SUDAHKAH RESTORAN BAYAR MAYAR KE 1BODY[MW]=WADAH~SEGALA~ARWAH~PEMILIK~DAGING~ ?……… PEMILIK&PENGUNJUNG RESTORAN HATIHATI_LAH JIKA TIDAK IKUT CUCI~ARWAH~ KARENA JIKA TELAT_WAKTU MAKA TERTINGGAL KESEMPATAN&PELUANG JUGA BELUM ADA MUCH ANY GIRL LADY MOTHER MAU JADI MACHINE_LAUNDRY UNTUK DI SET DENGAN ENGINE_LAUNDRY. ENGINE_LOUNDRY ADALAH MAKSUDNYA JIKA DI ZAMAN MODERN ADALAH ~TALI~PUSAR~ARWAH~ & APAKAH PEMILIK&PENGUNJUNG RESTORAN MAMPU 100%LIHAT~ARWAH~TALI~PUSAR~ MILIK PEMILIK_RESTORAN PENGUNJUNG_RESTORAN ?……… EASY QUESTION : APAKAH 1BODY[MW] SELALU DI KIRIM MAKANAN & DI KIRIM BIAYA ?……… APAKAH 1BODY[MW] HARUS BAYAR JIKA MAKAN DI RESTORAN ATAU TEMPAT MAKAN LAINNYA ?…… BERAPA JUMLAH RESTORAN DI GLOBE INI ?…… SUDAH TAU_KAH WAJAH 1BODY[MW] ?…… SIAPAKAH NAMA 1BODY[MW] ?…… MAMPUKAH KAU LIHAT ~BANYAK~ARWAH~ DI DALAM 1BODY[MW] ?…… JIKA KAU SUDAH 100%PASTI MAKA CEPATLAH KAU TEMUI 1BODY[MW] & APAKAH KAU PUNYA ETIKA SOPAN SANTUN ?……… APAKAH PERLU ETIKA SOPAN SANTUN ?……… YOU CAN USE LANGUAGE INDONESIA ?……… OR NOTTHING USE LANGUAGE INDONESIA ?…… MENGAPA PRESIDEN_REPUBLIK_INDONESIA→JOKO_WIDODO TIDAK_MAU TEMUI 1BODY[MW] SAMPAI KINI WAKTU ?……… APAKAH JOKO_WIDODO ?PANDAI? ?PINTAR? ?CERDAS? ?CERDIK? ?SADAR? ?NORMAL? PADAHAL 1BODY[MW] SEJAK AWAL LAHIR_BODY ADA DI PULAU JAWA YAITU DI KEPULUAN BENDERA_MERAH_PUTIH→BENDERA_INDONESIA ?TAU? ?TIDAK_TAU? ?MENGAPA? & APAKAH KAU DAPAT INFORMASI DARI LOCAL NATIONAL INTERNATIONAL GLOBE ?WHEN? WHAT YOU HAVE MUCH SOLUTIONS FOR HELP YOU CAN COME TO GO 1BODY[MW] ?………
Why do things so hardly? Finland we take, the spine of much easily to fileknife. With one fish its last like 2min and then i have two perfect files. I dont get it why in Japan they dont know how to make filets that way.
truly have some thing to offer but no one gets carried in this with only one video! please continue making videos on knife skills and food prep it's a side lacking out there
the 5th was a good choice. One layer of salt covered with a thin layer of sugar. One side of salmon. One layer of sugar covered with twice the amount of salt. Leave for a few days. Maybe a week at 4C . Wash with fresh water. Smoke or use liquid smoke as prefered. Leave to dry at 4C for a day. Will keep for a week.
Kasajima san wiped the board and knife multiple times throughout the video, if you know what i mean. The trimming process was slowed down as he tried to show the techniques and positioning of hands & knife before tricky motions. The way he trimmed that salmon, the trimmings and bones were so clean that they didnt have to go to stock. Those could be salted and barbequed as appy. Good restaurant management!
APAKAH KAU MAU DISKUSIKAN HAL INI KE SEMUA PENGUSAHA RESTORAN JUGA KE SEMUA JURU MASAK ?……… BERAPA CEPAT DAPAT HASIL DISKUSI ?……… ?SIAPAKAH?AKU? ?AKU?TIDAK_TAU? ?CARILAH_TAU?SIAPAKAH?AKU?
In the US the fish are dark from the coloured feed. Natural salmon is not dark like in the US where they are made to look like Sock Eye salmon which are naturally dark.
+James The gills have to be in the fish to measure its freshness. If the dealer removes the gills it is usually a sign that he sells you fish which isnt't fresh anymore.
th-cam.com/channels/rMQBD4zwodYT4RzFM4y4kg.html facebook.com/pg/ZushiNetwork-1524060657909203/posts/?ref=page_internal Thank you for your great support. Please check out the above link for more videos.
thank u i work w fishes n i learned a lot from u .Albeit we get the filet ready i still learn it cause sometimes we sold the filet out n i wanna do it .ir
This is the most beautiful salmon cleaning I’ve ever seen!
You Know you are a Master at this when you pull those bones and leave the salmon meat intact. Salmon Fishermen know what am talking about. Thank You for posting this Fantastic Video!!!
I did this technique today on whole salmon and it worked perfectly. Thank you
A PERFECT PRESENTATION OF ART & PROFESSION > 2 THUMBS UP
THANK YOU MASTER CHEF KASAJIMA
My cats and I are drooling over every part of the fish!
LOVE the true respect with which U handle the fish... Can see by the way U caress each fillet that U have absolute integrity with handling produce... i agree, love to see U breakdown other fish, like Tuna & Kingfish & Barramundi!!!... U won my Heart... Bless the Chef!!! X
Belinda Gae Harris llll8 ) day
Congratulations, you are a great chef, you are very delicate, smart and refine to prepare the salmon.
What a great teacher!
thanks for this really high quality teaching!
Very informative Chef! Thank you.
Very well done. Great job and video. Thank you.
Awesome ! Thanks !
Perfectionist.love watching .
Thank you very much. I just did it. With my daughter pressing the pause button at the appropriate times.
Fantastic result. Exactly like yours. I can't praise you enough. This is by FAR FAR the best video of the subject.
I guess this might even work for trout. It would just be much more fiddly. :-)
Geezus ! This guy could be a surgeon !
Nice production
Very clean and nice breakdown of the salmon. A pause after each cut and flourish of the knife add to the presentation.
No...More fish breakdown please..
Thank you!
ur knife is perfectly sharpsimply gorgeous
beautiful, thanks.
14:25 Howt to Cut Salmon
Super!
nice 😊👌 thanks
are you going to eat the skin? why scale?
Why You cut THE belly ?
Is that farmed fish? Looks farmed. Good job though.
I będzie zajebista zupa rybna 😗
Jelek masih kurang rapi,,,
With so many people hungry in the world, can not even to believe that all that salmon meat remaining amount will be placed in the trash!
Says who??
It's not trash - the salmon belly is cooked separately as a delicacy. For example, Tuna belly is the most expensive cut - fatty tuna.
that is farmed atlantic salmon, disgusting! Frankenfish to the max, I would'nt feed that to my dog
yawn...
Very wasteful filleting method and takes too long. The way you use a knife is very dangerous too. Never cut with your fingers so close to a razor sharp blade.
best salmon video ive ever seen...like my friend below commented he even removed gills and cut head in half...awesome..!
i wonder who the geniuses were who gave thumbs down to video!!
gotta love the yahoo's that try to tell a master chef he's wrong lol they crack me up
There аre different techniques of cutting fish I’ve seen on youtube but this is the simplest, logic and to some extent wasteless way to be done. More close to European style. Asian chefs do it some different way but it requires more skills though it faster. Me personally do it this very way and I was surprised that the Japanese Chef demonstrates it the same. Very good performance thumb up!
Very precise, I love how beautiful the fillets look at the end. Would love to see a grilled salmon head video. (For those that don’t know all the scraps can be used to make a bone broth as well.)
The belly meat is my favorite part for sushi...very flavorful.
Very nice filleting - but - who ever cleaned that fish needs to be schooled again. Leaving the gillls in like that and so much blood in the fish is unacceptable as this is where spoilage begins.
Don’t touch the food with your hand without glove because most people do not like to taste your fingers’ smell !
Outstanding, done to the uttermost using perfected precise skilled technique. A true pleasure to watch and absorbe.
Domo Arigatogozaimashita.
Good filleting demo. Did the chef use an old salmon? The gills were off colour, I hope no-one ate the fish.
This is one of the best videos I have seen, could see every cut clearly. It was amazing watching such a skilled chef at work. Thank you
the best presentation I've seen about salmon. No one else in the videos I've watched showed the removing of the gills, the other chefs just cut the head of. Such efficiency and profound technique, it is pleasure to watch how a master works.
batkovan_youtube
Yes Indeed it is an honor to watch a developed perfected Artician.
An expert Master performing their craft. Very well shown that the viewer can absorbed this knowledge.
because you only cut the gills off if you planned to use the head.
Lol u dont need to carry with 2 hands it breaks easy when its not fresh even when u cut it
greagtest fish breakdown on youtube. PLEASE DO OTHER FISH!
Thank you Chef. Your an amazing teacher.
Damn how old is that fish ????
Desperdício Do Carai em
TAUKAH JIKA PENGUNJUNG RESTORAN MENGAJAK MAKAN BERSAMA DENGAN 1BODY[MW] MAKA DAPAT KEUNTUNGAN UNTUK PEMILIK RESTORAN JUGA PENGUNJUNG DAPAT BEBAS_MAKAN KARENA 1BODY[MW] ADALAH WADAH~SEGALA~ARWAH~PEMBUAT~DAGING~ & APAKAH PEMILIK RESTORAN MAMPU LIHAT~ARWAH~ ?………
KARENA PEMILIK DAGING ADALAH SESUNGGUHNYA MILIK ~ARWAH~PEMBUAT~DAGING~ TERSEBUT ?……
APAKAH BENAR ~SEKUMPULAN~ARWAH~IKAN~ AKAN MEMBERI MAAF&UN KE PEMAKAN DAGING IKAN ?………
SUDAHKAH BERTEMU DENGAN 1BODY[MW] ?……
KAPAN ?……
SUDAHKAH RESTORAN BAYAR MAYAR KE 1BODY[MW]=WADAH~SEGALA~ARWAH~PEMILIK~DAGING~ ?………
PEMILIK&PENGUNJUNG RESTORAN HATIHATI_LAH JIKA TIDAK IKUT CUCI~ARWAH~ KARENA JIKA TELAT_WAKTU MAKA TERTINGGAL KESEMPATAN&PELUANG JUGA BELUM ADA MUCH ANY GIRL LADY MOTHER MAU JADI MACHINE_LAUNDRY UNTUK DI SET DENGAN ENGINE_LAUNDRY.
ENGINE_LOUNDRY ADALAH MAKSUDNYA JIKA DI ZAMAN MODERN ADALAH ~TALI~PUSAR~ARWAH~ & APAKAH PEMILIK&PENGUNJUNG RESTORAN MAMPU 100%LIHAT~ARWAH~TALI~PUSAR~ MILIK PEMILIK_RESTORAN PENGUNJUNG_RESTORAN ?………
EASY QUESTION :
APAKAH 1BODY[MW] SELALU DI KIRIM MAKANAN & DI KIRIM BIAYA ?………
APAKAH 1BODY[MW] HARUS BAYAR JIKA MAKAN DI RESTORAN ATAU TEMPAT MAKAN LAINNYA ?……
BERAPA JUMLAH RESTORAN DI GLOBE INI ?……
SUDAH TAU_KAH WAJAH 1BODY[MW] ?……
SIAPAKAH NAMA 1BODY[MW] ?……
MAMPUKAH KAU LIHAT ~BANYAK~ARWAH~ DI DALAM 1BODY[MW] ?……
JIKA KAU SUDAH 100%PASTI MAKA CEPATLAH KAU TEMUI 1BODY[MW] & APAKAH KAU PUNYA ETIKA SOPAN SANTUN ?………
APAKAH PERLU ETIKA SOPAN SANTUN ?………
YOU CAN USE LANGUAGE INDONESIA ?……… OR NOTTHING USE LANGUAGE INDONESIA ?……
MENGAPA PRESIDEN_REPUBLIK_INDONESIA→JOKO_WIDODO TIDAK_MAU TEMUI 1BODY[MW] SAMPAI KINI WAKTU ?………
APAKAH JOKO_WIDODO ?PANDAI? ?PINTAR? ?CERDAS? ?CERDIK? ?SADAR? ?NORMAL? PADAHAL 1BODY[MW] SEJAK AWAL LAHIR_BODY ADA DI PULAU JAWA YAITU DI KEPULUAN BENDERA_MERAH_PUTIH→BENDERA_INDONESIA ?TAU? ?TIDAK_TAU? ?MENGAPA? & APAKAH KAU DAPAT INFORMASI DARI LOCAL NATIONAL INTERNATIONAL GLOBE ?WHEN?
WHAT YOU HAVE MUCH SOLUTIONS FOR HELP YOU CAN COME TO GO 1BODY[MW] ?………
Why do things so hardly? Finland we take, the spine of much easily to fileknife. With one fish its last like 2min and then i have two perfect files. I dont get it why in Japan they dont know how to make filets that way.
truly have some thing to offer but no one gets carried in this with only one video! please continue making videos on knife skills and food prep it's a side lacking out there
the 5th was a good choice. One layer of salt covered with a thin layer of sugar. One side of salmon. One layer of sugar covered with twice the amount of salt. Leave for a few days. Maybe a week at 4C . Wash with fresh water. Smoke or use liquid smoke as prefered. Leave to dry at 4C for a day. Will keep for a week.
Kasajima san wiped the board and knife multiple times throughout the video, if you know what i mean. The trimming process was slowed down as he tried to show the techniques and positioning of hands & knife before tricky motions. The way he trimmed that salmon, the trimmings and bones were so clean that they didnt have to go to stock. Those could be salted and barbequed as appy. Good restaurant management!
Very good
Really awesome video because you are precise and easy to see what you’re doing. Thank you chef!!!
APAKAH KAU MAU DISKUSIKAN HAL INI KE SEMUA PENGUSAHA RESTORAN JUGA KE SEMUA JURU MASAK ?………
BERAPA CEPAT DAPAT HASIL DISKUSI ?………
?SIAPAKAH?AKU?
?AKU?TIDAK_TAU?
?CARILAH_TAU?SIAPAKAH?AKU?
我一直觉的 我做helper的时候 开salmon鱼 的时候 算开的比较好的。 但是看了他的视频以后，我发现我 的技术就是完全不及格 。thank you chef 。你让我在很多地方还需要改进 虽然我现在已经做师傅了 。但是我会按照你的方法来改进的 。thank you very much。
What are the knives, brands and where to buy?
Yes, ???
I subscribed this video from Japan.
It would be bad if the fish suddenly moving , idk why i scare at fish when look at it personally
Спасибо за видео! Снимите видео о своих ножах, пожалуйста.
wow. beautiful salmon
U waste those belly it cn still be part of the fillet if u slice it carefully
Someone needs to check their underwear at 7:15 just sayin...lol
Shows us his craft and thanks us for it, a real gentleman. Thank you sir.
Thank you very much chef..
This is how my chef taught me 4 years ago.
Thanks for reminding me.
You are welcome to clean any fish that I ever purchase!!
You are welcome to clean any fish that I ever purchase!!
Jees what kind of salmon is that. Looks like rotten pink. I Alaska we would not feed dogs with that.
In the US the fish are dark from the coloured feed. Natural salmon is not dark like in the US where they are made to look like Sock Eye salmon which are naturally dark.
Best video on so far, Thank you!
Where's the salmon collar?
Very skilled.
amazing. mixer blade to do scaling.
thank you very much!!! great job!!!
clap clap clap great Master Kasajima
BERAPA CEPAT KAU DAPAT TAU ?………
damn you dolphin and whaaaale!
Who removed the entrails etc
Amazing!
please do others Chef!
Nice tojiro gyuto chef!
A trully master
Excellent job!!
Beautiful work!!!
WANNABI CHEF!!!!!
I'm the 300 like
The best
わかりやすかったです
機内ではありがとうございました
またご縁があればいいですね٩(๑❛ᴗ❛๑)۶✈️✈️
What do you do with the belly meat after you remove the skin and bones?
You can scrape the meat off the bone for fish cakes. Otherwise, the belly and bones make a tasty salmon veloute.
cut of the white skin off the belly, skinned, cut into sashimi, blow torch it, on top of rice.
Nice clean cut!!
thank you chef
thank you
Nice work, but why weren't the gills remover before you even got the fish?
+James He probably bought the fish whole from a local market
+James The gills have to be in the fish to measure its freshness. If the dealer removes the gills it is usually a sign that he sells you fish which isnt't fresh anymore.
Bravooo!!!
It's easier when you use a Hattori Hanzo blade
you are the best chef !!!!!!!!!!
Thank you very much !
+shigeru kasajima Nice knifeskills, too bad you have such bad quality salmon to work with...
Arigato Chef!
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Thank you for your great support.
Please check out the above link for more videos.
thank u i work w fishes n i learned a lot from u .Albeit we get the filet ready i still learn it cause sometimes we sold the filet out n i wanna do it .ir
Salmon should be gilled before being sent to market
never! the gills gives one of the most important indicators of the freshness of a fish
Best tutorial on youtube. Thank you for your guide chef
The audio switching sides made the nauseous.