How To Fillet World's Highest Grade Farmed Salmon And Use Every Part | Bakkafrost Salmon
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- เผยแพร่เมื่อ 21 ต.ค. 2024
- I was using Bakkafrost Salmon back in 2014 when NoVe was open; when I tried it over 6 years ago, I was convinced it was by far, the best tasting, highest grade salmon I have ever tried. Just recently, Bakkafrost chose me to be their brand ambassador and I can't be more honored. You can try this salmon that is not only GMO and antibiotics free, the feed they use is also parasite free, something we have been stressing since I have started my channel. Go to bakkafrostshop.com and use code bakkafrost to get 20% off. Fresh or frozen, their salmon is of the highest grade you can simple defrost, slice and eat raw. The best quality you have ever tried. If you're a restauranteur, serve this to your patrons; they will thank you for it. If you're in middle America and can't find quality salmon at your local marketplace, order this and enjoy the best salmon, hands down. Enjoy!
For your 20% discount, go to bakkafrostshop.com and enter bakkafrost for 20% off.
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World's Best Salmon, Highest Quality 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.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
Not gonna lie *those are some of the most beautiful farm raised fish I’ve ever seen*
Thank you! yes they are so so good...this quality is the best out there...I have been using for a very long time...
*Hi*
why would you lie
@@pegasis0066 He won't. If he lie,
Hiro : Good Afternoon
First time i watch a full advertisement, impressively done!!
Sorry..not trying to advertise but so happy to be their brand ambassador. I love this product.
@@DiariesofaMasterSushiChef Its definitely great to know of a product you endorsed, especially its from a sustainable food source, thank you very much!
anyone else get the chills from that Bakkafrost clip at the beginning? the tone of the clip, the narrator, even some of the lines themselves.
Bionicle. 6 heroes, one destiny. Live the legend.
Haha I was really enjoying the video and asked to use it here. It’s a beautiful setting for the salmon
love his work.
buy the poor guy a vacuum sealer.....
seems like he is doing all the work and doesn't get paid
He owns the TH-cam tho? Doesn’t he🤷♂️
not poor by far if he wanted one he would buy one himself
I used to catch 75 pounds of Salmon when I lived in Michigan every weekend. As far as I'm concerned the cheek meat is the best part of the fish and if you save and freeze them as I did it makes a succulent Salmon chowder at the end of the year.
Now I feel like buying a whole Salmon. So I could fillet it.
Just go catch one.
Lol
Enjoy!! You will love it 😍
This was great to watch and the ending about the whole Bakkafrost company was legit. Thanks for sharing all this information with us.
Thank you for watching....I have used this product when in the restaurant many years ago and always feel this is the best quality...farmed the right way.
How to fillet a world's best ingredient.
Step 1. Give it to one of the world's best sushi chef.
Thank you so much 😊 🙏❤️
World’s best seems like an understatement
Shep Shep Best in the whole universe HAHA. Next video: Graphic: Martian sushi
First time I saw one of your videos so soon, really like all the effort and details you put on all your videos, grettings from Costa Rica
Thank you so much for being here....I really appreciate so much...
Part of what makes your work so beautiful is the level of respect and care you treat the salmon with. Things like not wasting, knowing where it comes from, the precision... everything together is just perfect. I appreciate you sir
Thank you so much Brandon...I so appreciate it so much...I hope you can try this salmon one day...
@@DiariesofaMasterSushiChef that sounds amazing. Hopefully so
but the tail could be used for soup
Its so satisfying when the fish scales are removed with that metal scraper.
That knife sliding through the filet is a toe tingler as well 😂
I thought I was the only one who thought that
You just have to love the passion this man has for the fish and how he is prepairing it 👌🏽💪🏽
fish is my best friend... :)
wow, this fish is fresh. look at its eye balls, very clear = very fresh. Go Bakkafrost!
oh yes....this one was perfect....but all the fish i have received was perfect...
ONLY for THREE (3) channels, do I shower myself with tolerance and allow ALL OF THE ADS to flow... and this is ONE of them!! This channel is worth so much more!!!!
Congratulations Chef Hiroyuki & Camera man 💞💟👍🏼💞💟
A true sushi chef hirosan. My true idol since day one of this youtube channel. Splendid way of filleting a high quality salmon. I wish i could be your student. you are my true goal as a japanese chef. Cheers and i hope to see more of your videos.
Thank you so much for being here and your kind words...I am so appreciative for you. 😊
This man would solo the entire SpongeBob universe
Good Afternoon, Bikini Bottom.
IDK Why but that killed me. lol
The Faroe Islands, Danish islands between Iceland and Norway. Very fascinating place that’s high on my bucket list. Thank you for talking about these islands, they certainly deserved to be blessed by Hiro
Thank you so much! we want to travel there one day...and then make sushi from there fresh! also my bucket list....
Doesn’t matter what time of day I watch these videos. Its always the afternoon.
Thank you for being here!!
Love how nothing goes to waste🙌🏽
The deboning part was so satisfying to watch.
lol so many people saying this all the time...
They say you're the best.
Thank you 😊 but for salmon...this is the best!
“NEW JERSEY”?!!!
Hiroyuki Terada - Diaries of a Master Sushi Chef 👨🍳 you always keep your knives so sharp! And you always respect the materials, you are the best
Bakkafrost is the crowning jewel of the Faroe Islands and of the Faroese economy. Not only is it the largest private employer there, it's also responsible for much of the positive exposure the Faroe Islands receive from abroad. Not to mention that the salmon is delicious - you should definitely try it if you can! :)
That view cinematic was beautiful
That was soooo good when he pulled the bones one by one out
That fish is the definition of beauty.. Just look at the color
oh yes...and the quality is far better than anything out there!
I've been following you guys for a looooooong looooong time and what I absolutely love about this channel is the way hiro handles his ingredients. So much care and love and respect. Its elegant!
Thank you for being here...I so appreciate so much...
Thanks for the suggestion of the site to buy high quality salmon!! I am glad that I know where to buy quality salmon other than normal groceries.
Yes...really hard to trust other places for raw salmon. Enjoy 😉
I just checked out the website. Fillets are 15 - 20 dollars/lb and free shipping. It's not that bad. Definitely want to try it out.
don't forget your 20% discount...their frozen product is excellent too...just thaw, slice and dip in soy sauce...so so good!
Love all these tips mentioned by Hiro. Very helpful when around the kitchen.
Thank you for being here :)
I love hiro’s channel it’s the only channel I watch to get inspiration to cook
Thank you so much for being here....I so appreciate 🙏
If you don't want to go through all these steps in taking everything on the salmon you can also put it in salt water and let it ferment. Then you have very good bait for lobster and crab when the season is on. :)
Man I’d love to try this salmon. Such a delicious fish. It makes such a great difference to your sushi. 🙏
yes...you will see and taste the difference for sure...
Wow the bone extraction part was 😲 so satisfying to watch for some reason. It was so amazing the whole process. 👌
Thank you for being here 😊
how could that salmon not be delishious growing in that beautiful environment?!!💝and the color of the flesh is gorgeous!!! must be a pleasure to cook with Hiro!!!💝😄😄😄
yes...with cold waters and current..this to me is the best place for the salmon to be in natural environment.... you must try some!
i would love to!!!💝💝💝
You can tell these are no ordinary farm raised salmon because they still have their adipose fin. Normally farm raised Salmon don't have those fins. Also yes Hiro San packages it well but these fish have been properly bled which helps in preservation. The tag hole is actually where they spike the fish and bleed it. I don't know if these fish go through "ikejime" but I would not doubt it for a price tag like that. Ikejime really helps with preservation.
Thank you for your comment...the quality is far superior to the other farmed I have had...it is amazing.
I appreciate all the tips and tricks. You guys offer great advise for people with a variety of experience. Thank you for all you guys do. These videos make my day a little better. Stay safe!
Thank you so much for being here...I so appreciate very much.
every salmon fillet guide out there show so much waste in the process but this dude is the hero here! as little waste as possible.
bro just seeing what you make makes my mouth water
Thanks so much for sharing this. I love salmon very much. That salmon looks really good. I hope you and your cameraman have a good afternoon, Chef Hiro.
Thank you Dwayne...I so appreciate you being here :)
Your channel grew fast man, gotta say you deserve it
Hiro rule number 1: Never shoot video in the morning.
Goodaftenoon!
Man, I gotta trust Hiro's wisdom on that one cause I couldn't decide between that bakkafrost and that True World salmon. They both look sooo good
There is chance you got the very same fish. Bakkafrost is the farm who raise the fish and True world distributes it, meanwhile buying other salmon globally
The respect given to every thing you prepare is awsome. And exactly how it should be. Hats off to you
Ty so much Thomas...I really appreciate it.
Thank for the info. I m now using bakkafrost salmon at my poke restaurant. I notice the salmon freeze very well. Cost worth every penny. Good afternoon from San Francisco.
Thats amazing Stanley! you are so lucky to have use of this salmon...I was using since 2014 and before that..always the best quality. enjoy :)
@Hiroyuki Terada
I work as a fishmonger in Denmark, we only sell Bakkafrost salmon in our shop.
The funny and yet sad thing is that the average consumer has no clue how good this salmon is.
Customers gladly pay premium price because it gives them social status, yet dont appreciate the product for what it is.
A request, could you make a video on sauces/dressings and similar things used in your cooking? Its often an overlooked topic
A suggestion; Tonkatsu sauces, Teriyaki sauces, Nitsume or maybe the mayo's to put in the rolls.
I appreciate your videos!
Thank you!
Helllo Thomas! You are lucky to have this fish there and you’re right...so many don’t know how good it is. Let that be our secret for now😊 also I have made many sauces on my channel here but I will make more. Thank you for your comment and be safe 😊
Wow a very nice company to provide salmon.
Very good quality.
Thank you Hiro a very useful video
Thank you so much..this company is excellent and I am honored to work with them.
Those brass scalers are great, if you cook a lot of whole fish.
Ordered and just ate my Bakka frost salmon tonight, thx Chef
I get so hungry watching the master chef's channel...
I just attempted to duplicate what Hiro-san does in video. I got through it, but now I have even more respect for Hiro's skill.
clicked the link in newest video and now here. I love cutting up and cooking a good fish
Salmon: I'm the best!
Hiro: Me too.
thank you Chef , you make it look so so delish......
I noticed you had 2 Salmon in your box ,...
When I order,
How many Salmon per box? 1 or 2 or 3?....
Just ordered a whole salmon from them. Hopefully its as good as you say and safe to eat raw because i wont be cooking any of it lol. Also picked up a vacuum sealer to store the rest in the freezer. Ill be making alot of sushi thats for sure lol
How was it? About to do the same!
Good afternoon, Hiro-San!
Great video as always.
You knife skills are amazing!
the salmon videos are def the best. i watch them over n over like 10 times a day lol, im so hungry:(
Thank you for watching...I so appreciate so much! they are popular for sure...maybe because of you :)
@@DiariesofaMasterSushiChef lol possibly! Keep up with the great content ! I appreciate the reply as well! You are doing a great job Hiro!
Thank You for the video. This salmon is a world changer for me. Very tasty. Stay safe and healthy. God bless you guy's always.
Thank you for your comment...I am glad you can enjoy it :) People don't realize this but I am glad you with others do.
fantastic documentary, i wished i worked there just for the love of it, thanks for another good one hiro
Thank you for being here Jay...I am glad you enjoyed the film :)
Love the video. but.. is Farmed Salmon safe? with PCB and Antibiotics they use the keep the stock alive? especially when consume raw?
At 14:35?
Fish-head soup anyone?
Yum!
I actually do tat every time I buy a couple salmons. I save about 4 heads and then it’s soup time.
Girl : talk dirty to me
Hiro : haik, good afternoon.
This chef is my favourite because he is so entertainment
Haha I love the way the narrator says, “Bakkafrost”😂
i love the way white bags look
I love how Hiro has the green palmolive lol.
lol good eye....
Smoked salmon frames are the best.
I don’t know if it’s just me getting used to it or not but his English is a lot clearer to me now
Good Afternoon.
This is fantastic. I really enjoy your channel, thank you!
Thank you so much Hilarie.....please try this salmon..you will thank me later :)
Hiroyuki Terada - Diaries of a Master Sushi Chef I would love to....thank you.
I baked a bunch of salmon heads and surprisingly they were awesome,meat is like butter and it has quite a bit on one head.I got it from my local butcher for about $2.00 per pound,they normally just throw the heads away so they were more than happy to make some money on it.
Sounds so good...Thank you for sharing 😊
can you eat this salmon raw straight out of the box or do you recommend freezing or curing prior to consumption?
I believe teaching us Japanese terms as Hiro is working is a great learning opportunity~!
arigato :0
Salmon head curry is one of my favourite dish
That sounds so good!!
i saw you on outdoor chef life channel you are great man
Thank you....was a great time with Taku
Wow hiro! You make my jaw drop ever time I see you take out the bones on the fish!!!.....on a next video can you do a mini challenge and see how fast you can take out all the bones one one samon????
Thank you and yes will try next time 😊🙏
Alaska has entered the chat
lol...we welcome the good afternoon...!
Hiro thank you for the video
How long can I keep this fish frozen (once I cut it) and still use it for sashimi
I've never had salmon looks amazing
You need to try it!!! This salmon happens to be the best imo
Woohoo, my small country mentioned my sushi master Hiro and Camera Master
Awesome video once again!
Thank you for your comment!! I hope to visit your country one day! It will be a very special trip 😊🙏❤️
Now I want to try that salmon. That place looked pristine.
it is amazing...the waters are cold, amazing current....the product speaks for itself.
Oh wow the video is actually on the shop site
He’s the best cook because he doesn’t waste food. Sanji would be proud he even use the head 😤👍
I just made salmon head miso soup video for today. Was so good
When Hiro san throw away the fish tail....I died~ 😱
I understand many do not eat the tail but not if you grill/pan fried it with some sea salt seasoning upon it, there are plenty of natural collagen within the fin!
there was but not so much meat..wait until you see what I will do with the head :)
Hiroyuki Terada - Diaries of a Master Sushi Chef my guess is something with sake?? 🤤🤤
I love you hero 🦸♂️ thank you for making these videos!
Ty for being here to watch 😊
Damn that knife is sharp.
Yes
Those knifes are so sharp
You are the best, Hiro San!
Ty for being here
I am a Fishmonger in landlocked Omaha Nebraska. This is the only salmon I will eat. I cut a thousand pounds a week from whole fish. It's amazing.
There's a guy here that makes Faroe island bacon. I'm not kidding.
Wow an expert opinion....Thank you and I'm so happy to hear this...we agree that this quality is excellent, not many things are better in life than this!
@@DiariesofaMasterSushiChef I've cut whole marlin, tuna, sword. Our biggest seller is Bakkafrost. When they take their breaks, we can get other Faroe, but just not the same. Respect to a connoisseur.
This guy buys 4-8 fillets at a time, takes the bellies off, brines and smokes with apple and hickory. Delicious.
Good use of the fish
Salmon at its very best!
We agree...so good!
Good to see you here, Terry. How's life going in CA, anywhere to find same quality salmon? : )
Come to Istanbul hiro.. In Turkey, the Black Sea salmon had a very tasty and high quality, please do a video about it someday
Yes yes we heard you the first time Bakkafrost
Best beautiful nature... i love
Very interesting video. Thanks for that! Can anybody tell me what knife he uses? Where to get it?
Thank you :)
Thank you for watching! Please see the desc box towards the bottoms...
Amazing! So delicious!!
awesome video! you just earned a new subscriber
Enjoyed it. Felt like i was Filleting the Salmon
Thank you for being here.
@@DiariesofaMasterSushiChef Thank you.
Thank you for sharing this video
Hi master! What can I use to replace sake and mirin in miso soup? If I’m not using both is it still tasty?
Yes still tasty...you can just leave out or use white wine
This guy recording gets to eat every meal harol makes..lucky..🤤
Yes he is lucky person 😋😋😋
Can’t be better that pacific sockeye