This is one of the best videos I have seen on how to portion a filet, I am surprise this video did not get more views. Excellent job, thank you for posting this presentation.
Fish for sushi should never smell "fishy". To ensure you get the freshest fish, talk you your local fish monger. They'll be the experts and can tell you what fish is the freshest. Try and stick to cold water fish. Alternatively, you can find frozen sushi grade fish at your local Asian grocer.
If you want to grill the collar bone, i would cut a little further away from the fin so you have more meat. The fish is a little too fatty to make a clean tasting soup. However, you can grill the scraps and pick off the meat to use in a salad or rice bowl!
MusicforMe123 It is usually just discarded because of it's very strong irony flavor. However, i can be prepared grilled and served with a side of ponzu or topped with caramelized onions as you might do with liver.
In the video I'm using a Nenox gyuto (Japanese chefs knife) . For breaking down fish I usually use my Nenox deba and gyuto. I also have a Nenox sujihiki(Japanese slicer) for cutting sushi and sashimi.
Jay Huang I'm an avid fisherman and this year we've caught quite a bit of yellowtail. Do you have some recipe suggestions for different dishes? I usually do a lot of sashimi but I'm looking to try some sushi (need a recommendation for sushi rice and seaweed) as well. I also need to find a good recipe for the collar. Thanks
Peter Tam Check out my sushi rice video and my roll video for instruction on those skills. As far as recipe ideas, here are some flavor combinations i really like for sashimi and even for sushi: orange and serrano; avocado, thai chili, kefir lime, sweet chili and cilantro; cucumber and basil; melon and mint with chiles. As far as the collar, the classic miso marinade isalways fantastic. Otherwise i enjoy a nice sweet soy glazed hamachi collar grilled over a robata paired with nice salad and chili ponzu for a dipping sauce.
The long knife is Deba or Gyuto? I saw it on nenox website but I don't know which one should buy., I want use it for fillet salmon.Can you tell me pls thank you.
Thats awesome dude. Hope you're doing well. Thank you.
Definitely the best and most comprehensive video on hamachi filleting on TH-cam.
Thank you very much for you support
6 years later and there are still not many.
9 year old video. Best video on breaking down hamachi
Thank you for watching and sharing!
This is one of the best videos I have seen on how to portion a filet, I am surprise this video did not get more views. Excellent job, thank you for posting this presentation.
Thank you for the support!
couldnt agree more! +1 subscribe
Thank you, chef.
Thank you for teaching master! I also did 1 year sushi working but your hands are great! Far better than mines.. props sensei-san!
awesome video!
your cuts are very precisely grade.
thank you for the lesson.
Thank you
I should try this
Thank you for the excellent presentation!
Thank you
You got some serious skills man!
I appreciate the kind words
beautiful work
Thank you for your support.
Very helpful. I ate the whole fish. I feel dead full.
Thank you. 🙏
You're welcome!
Fish for sushi should never smell "fishy". To ensure you get the freshest fish, talk you your local fish monger. They'll be the experts and can tell you what fish is the freshest. Try and stick to cold water fish. Alternatively, you can find frozen sushi grade fish at your local Asian grocer.
I enjoyed the video. What is the length of Nenox Gyuto and Deba you are using?
Thank you for the support. The gyuto is 300mm and the yo deba is 165mm
Great video. What do you do with all the part you cut? Collarbone probably you grill it, but how about the parts you cut in the end? Soup?
If you want to grill the collar bone, i would cut a little further away from the fin so you have more meat. The fish is a little too fatty to make a clean tasting soup. However, you can grill the scraps and pick off the meat to use in a salad or rice bowl!
@@JayHuangChef thanks! and like other people said, your video is perfectly clear. i hope you are doing great!
@@emanuelebignone7044 Thank you! Please let me know if you have any other questions.
wish you can teach us how to make Nigiri and portion the fish
I have videos on that
Do you use the bloodline for anything, or is it discarded?
MusicforMe123 It is usually just discarded because of it's very strong irony flavor. However, i can be prepared grilled and served with a side of ponzu or topped with caramelized onions as you might do with liver.
but I love the red part. 😔
Best video about how to fillet hamachi.
Fatty part for sushi, right?
Yes! We reserve the fattiest portion for sushi. We sometimes use it for sashimi as well.
Thank for the like and comment.
What knives do you use, Jay?
In the video I'm using a Nenox gyuto (Japanese chefs knife) . For breaking down fish I usually use my Nenox deba and gyuto. I also have a Nenox sujihiki(Japanese slicer) for cutting sushi and sashimi.
Jay Huang I'm an avid fisherman and this year we've caught quite a bit of yellowtail. Do you have some recipe suggestions for different dishes? I usually do a lot of sashimi but I'm looking to try some sushi (need a recommendation for sushi rice and seaweed) as well. I also need to find a good recipe for the collar. Thanks
Peter Tam Check out my sushi rice video and my roll video for instruction on those skills. As far as recipe ideas, here are some flavor combinations i really like for sashimi and even for sushi: orange and serrano; avocado, thai chili, kefir lime, sweet chili and cilantro; cucumber and basil; melon and mint with chiles.
As far as the collar, the classic miso marinade isalways fantastic. Otherwise i enjoy a nice sweet soy glazed hamachi collar grilled over a robata paired with nice salad and chili ponzu for a dipping sauce.
Check out my salmon nigiri video for a sushi instructional.
Chef Jay Huang
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what's your knives name?
Zhenghong Liu I use nenox knives from korin.
The long knife is Deba or Gyuto? I saw it on nenox website but I don't know which one should buy., I want use it for fillet salmon.Can you tell me pls thank you.
why no new videos?
Zhenghong Liu Restaurant was very busy! I have time now more videos soon.
and how to determined the fish is good for sushi（eat it raw)
U taiwanese?
Yes! But born an raised in Houston, Texas
+Chef Jay Huang do u have fb I want to be your friend
You touch the fish way too much..