Watched Hiro fillet a salmon in a video some years back at the NoVe Kitchen, I’ve been using his method ever since. A nice clean job with minimal waste, he’s a pro for sure.
Thanks Hiroyuki for the tips, sense I have been watching you my cutting skills have gotten much better especially filleting fish. Y'all have a great Sunday and looking forward to the next video.
I'm an alaskan commercial Fishman, IL never even eat farmed raised salmon/fish . Color isn't as vibrant, flavor isn't all there, and less healthy,But not everyone can get fresh wild caught at a good price. Love your videos been watching for over 4 years now Also your videos are always so calming and helped me sleep, it's what actually got me into asmr lol
lol...asmr...i need to start new channel :) about salmon...to keep food for all future generations, we must eat farm raised, but there are some farms that are outstanding...really there are differences as you will see in my next video coming up...it truly will be informative. stay safe :)
@@DiariesofaMasterSushiChef that be amazing i watch the asmr then again I kinda do with yours already. Like this one just shaving off the scales alone lol. We are doing salmon in Alaska now. Red(sockeye) season about to end, then pinks then finishing up with pollock. I like long lining grey cod myself
Thank you for assisting these videos and y'all are an amazing team. Keep up the good hard work. I watch these videos because I want to own my own restaurant one day. I'm actually going to college in the next month to start my career. Everything you cook looks phenomenal and the man behind the camera keep asking questions because it makes everything more talkative. It seems a good combination a reserved man and an outgoing man.
Thank you so much Kate for your kind words...it much appreciated! when you are ready for your restaurant please let us know..send an email...maybe we can pass by one day! much success in your college career and I hope we can continue to help with different videos to show you :)
@@DiariesofaMasterSushiChef of course I would love that! Thank you for encouraging me to not giving up. Can I ask what the email is that I can message?
Epic conclusion: No it hasnt. This is a stocked fish, which have been eating pellets its whole life. A wild steelhead which has been to the ocean has nice whole fins, this one you can clearly see the damaged and almost round fins which says that its been planted in a big bag in the ocean or in a lake.
The Steelhead Trout is 100% genetically identical to the Rainbow Trout. They are the same exact species (same DNA). For some unknown reason, some of the young fish choose to swim all the way downstream to the ocean, where they grow big. Eventually, they generally return to the exact same spot in the same river they were hatched in. The ones that go to the ocean are known as Steelhead. The ones that don't (or are landlocked, in a lake) are known as Rainbow Trout. I think the main difference is that the Steelhead eats a different diet of food, while in the ocean. Saltwater shrimp, I guess. In a river, they might eat bugs or worms. Maybe what the store calls the fish isn't so important, compared to how that exact piece of fish meat that you purchased tastes. Who knows what a farm fish ate, unless you research the particular farm. Honestly, I prefer Salmon to either Rainbow Trout or Steelhead, but I've never refused to eat any of them. Rainbow Trout is very good, battered and fried in butter.
Seeing this is getting me excited for steelhead season from where I am from. I absolutely love catching Wild steelhead and never tried sushi or sashimi with it. Thanks Hiro! This made me happy and excited for the upcoming season and a new idea to try :)
@@DiariesofaMasterSushiChef Do you have any Idea what your talking about?? Or do you just constantly Spout off Blatent Lies to support your Farmed Salmon Agenda???
I couldn't be more gutted to live in England because I would pay a lot of money to have Hiro cook for me! He is such a happy, humble man! It would be a blessing to spend the day with him!
I have been watching your channel for about a year and very happy with the foods you prepare it reminds me of my childhood in Hawaii and I just like to say keep up the great work I look foward to your video as soon as i am done watching one want to watch another.
Wow really easy and quick method of cutting a trout salmon fish.. so fresh...enjoy watching your video.. new friend stay connected stay blessed 😋🙂👍🤝❤️🛎
This is great to see for storage. I love getting salmon at the store when it's on sale but we get sick of salmon after twice a week. Coupon for salmon at Safeway fish counter for $5.97/# and was wanting to get two full sides!
Hiro-san I loved the Garlic butter recipe... wasn't gonna add the soy sauce cause it smelled and tasted amazing, but I had to go with the full recipe cause I ain't no chef.. Loved it.
yes!!! so happy you tried it that way....yes please do my recipes the same way and you will be master jr soon :) anyway Thank you for being here and good afternoon...
I like the fact that the fish in the video is not a salmon but in fact a rainbow trout 😂😂. Edit: to everyone out there who is gonna call me wrong because its a steelhead, rainbow trout and steelhead are the excact same species (oncorhynchus mykiss)
@@alexkyte4093 a rainbow trout can get really big. It depends on if it's in a small stream, lake or ocean. They can exceed 20lb. Steel head is a rainbow trout that has spent time in the ocean.
I think I prefer Taku's videos just a little bit more. Just because I like fishing, and Taku does more fishing. As soon as it gets to the cooking, and sushi parts though I can't choose between the two. Both of them have amazing skills.
Thank you for being here...Taku is the adventurer and great at fishing and foraging! I miss being there from a year ago...it was a great time with they guys.
I live in Washington State and my husband was an AVID fisherman. My question is...how can they call it a true Steelhead if it doesn’t migrate to the ocean? Wouldn’t it be just a farm raised rainbow trout? Greatest job of deboning I have ever seen!
Just subbed. Have always admired you and found your channel searching Teriyaki sauce recipes. I searched but never found #4 and #5 recipes of your 5 different sauces. They never made it online?
Chef Hiro, When you say store the salmon in packs for up to 4 weeks for sashimi, is it store in the fridge (4'C) or the freezer? Thanks for all your videos, I have learned so much!
This is one of my favorite dishes. How long can I keep this in the refrigerator, or can it be frozen and pulled out later? I'm in love with this taste. I want to make batch in advance. When I'm feeling like I wanna have me some SSR rolls i just pull it out of freezer..
This video is so useful, I am planning to do fillet a whole salmon for the first time this week - I am just wondering if it's necessary to salt cure the salmon sides before the prep? 🤔 I saw it in another video so would love to hear your thoughts Chef Hiro!
Hi Mike! Long time i haven't seen you here...i have been busy too. yes the prices are wholesale and ver good...even chilean salmon that many use for sushi is so cheap at $6.50. And it is very healthy too.
Hi Chef Hiro San. I think the word you were looking for was the LENGTH of the fish not the WIDTH. Length is how long the fish is, width is how wide the fish is. Thank you SO much for this video, I really learned a lot. 😊
Do you freeze the fish in the freezer for storage or to make it safe to eat. Also for how long would you freeze it for the fish to be safe to eat. I want to make sushi with salmon from restaurant depot but don’t know if I have to freeze it to kill parasites or if I can eat it raw
I was showing the freezing for storage...farm raised salmon is free from parasites...so restaurant depot salmon that is farm raised is also safe from parasites..no need to worry
i got a question and i hope hiro see's this so i been getting into making sushi at home and recently started buying farm raised fish from walmart, more specifically steel head trout. now it does say they recommend cooking the trout but could i cure the trout to use raw in sushi or should i just cook it? i hope to hear from you and love your videos!
I use to live in Michigan and fish for salmon and steel head trout all a steel head is is a rainbow trout that leaves the river and lives and gets big in the lakes
Nice video guys, that was a lot of work taking the bones out! So after packing it nicely like that, you can freeze it for 2 weeks, and then can you still eat that raw after 2 weeks being frozen? Sashimi? Thanks for this demo.
Yes...actually camera man ate it just a few days ago from the freezer, and the fish was in perfect quality. this was after 4 weeks plus. Thank you for being here.
First of all let me congratulate you on your channel. Really nice tips and amazing sushi, at least for the sight :) When you say that after wrapping the salmon you can store and it lasts at least two weeks, do you mean to froze it or just in the fridge at a temperature of 2/5° Celsius? What about other fishes? As an example, for tuna is it the same process?
Thank you for being here..i am so happy to see you ;) about freezing fish, it is to store in the freezer at your house or at a restaurant. Farm raised salmon will never have parasites as long as the feed fed to it was parasite free which represents most of the farms today. Tuna species..Bluefin, Yellowfin and Bigeye tuna will also never have parasites. This is just facts.
I would say length not the width If I didn't see this video I wouldn't have known steel head trout. Never had steel head trout for sashimi before look so pink just like salmon. Thank you so much for sharing
Hiro, my friend, g11d aftern11n!!! One of the first from Germany! Great video as always and awesome entertainment... I said it many times but your knife skills are phenomenal! Looking forward to your next episode... Thanx for the great tutorial!!! ❤️🇯🇵❤️🇩🇪❤️🇺🇸❤️ 🐟🐟🐟🐟🐟🐟🐟🐟🐟
True World has 23 locations throughout the US...if you are professional chef or restaurant owner or business person, perhaps you can buy from them. enjoy :)
Sorry Hiro but...... I think it would be a brilliant idea to show your subscribers how to prep & store different crustaceans & fish. PLEEEEEEAAAAASSSSSSEEEEEE ❤️❤️
Watched Hiro fillet a salmon in a video some years back at the NoVe Kitchen, I’ve been using his method ever since. A nice clean job with minimal waste, he’s a pro for sure.
Thank you so much for being here Blair...this is a easy way..Thank you for trying and learning too...
Yeah, he has it down to an art.
Hiros knife work *chefs kiss* so satisfying to watch!
Thanks Hiroyuki for the tips, sense I have been watching you my cutting skills have gotten much better especially filleting fish. Y'all have a great Sunday and looking forward to the next video.
Thank you so much for being here and trying too...I am happy to know this...please keep practicing also!
*Box* : (opens)
*Salmon* : Hi. How are you?
*Hiro* : Very Very Goodafternoon !
*Box* : (opens
*Trout* : Hi. Whats up?
*Hiro* : Nice salmon...
Hypogonadism lol
I've been stressed out for the past 2 days, and they're weekend days, and watching this calmed me down. Thank you for this.
Thank you for being here..I hope things are better now...please take care :)
I'm an alaskan commercial Fishman, IL never even eat farmed raised salmon/fish . Color isn't as vibrant, flavor isn't all there, and less healthy,But not everyone can get fresh wild caught at a good price. Love your videos been watching for over 4 years now
Also your videos are always so calming and helped me sleep, it's what actually got me into asmr lol
lol...asmr...i need to start new channel :) about salmon...to keep food for all future generations, we must eat farm raised, but there are some farms that are outstanding...really there are differences as you will see in my next video coming up...it truly will be informative. stay safe :)
@@DiariesofaMasterSushiChef that be amazing i watch the asmr then again I kinda do with yours already. Like this one just shaving off the scales alone lol. We are doing salmon in Alaska now. Red(sockeye) season about to end, then pinks then finishing up with pollock. I like long lining grey cod myself
Thank you for assisting these videos and y'all are an amazing team. Keep up the good hard work. I watch these videos because I want to own my own restaurant one day. I'm actually going to college in the next month to start my career. Everything you cook looks phenomenal and the man behind the camera keep asking questions because it makes everything more talkative. It seems a good combination a reserved man and an outgoing man.
Thank you so much Kate for your kind words...it much appreciated! when you are ready for your restaurant please let us know..send an email...maybe we can pass by one day! much success in your college career and I hope we can continue to help with different videos to show you :)
@@DiariesofaMasterSushiChef of course I would love that! Thank you for encouraging me to not giving up. Can I ask what the email is that I can message?
Your confidence and coolness... I learn a lot from you. And not suprising best fish chefs are from Japan. Love you Japan, greetings from Turkey 🖐️
I learned how to cut salmon because of u hiro I watched your old video before about cutting fish.thank u very much hiro 👍❤
Thank you so much for being here and watching also...that was a very long time ago...
Oh Jesus, it is a trout that has been to the ocean and back.
Epic conclusion: No it hasnt. This is a stocked fish, which have been eating pellets its whole life.
A wild steelhead which has been to the ocean has nice whole fins, this one you can clearly see the damaged and almost round fins which says that its been planted in a big bag in the ocean or in a lake.
The Steelhead Trout is 100% genetically identical to the Rainbow Trout. They are the same exact species (same DNA). For some unknown reason, some of the young fish choose to swim all the way downstream to the ocean, where they grow big. Eventually, they generally return to the exact same spot in the same river they were hatched in.
The ones that go to the ocean are known as Steelhead. The ones that don't (or are landlocked, in a lake) are known as Rainbow Trout.
I think the main difference is that the Steelhead eats a different diet of food, while in the ocean. Saltwater shrimp, I guess. In a river, they might eat bugs or worms.
Maybe what the store calls the fish isn't so important, compared to how that exact piece of fish meat that you purchased tastes. Who knows what a farm fish ate, unless you research the particular farm.
Honestly, I prefer Salmon to either Rainbow Trout or Steelhead, but I've never refused to eat any of them. Rainbow Trout is very good, battered and fried in butter.
Seeing this is getting me excited for steelhead season from where I am from. I absolutely love catching Wild steelhead and never tried sushi or sashimi with it. Thanks Hiro! This made me happy and excited for the upcoming season and a new idea to try :)
this was farm raised so it will be parasite free...be careful when eating wild salmon or steelhead for sushi...since it is wild it can have parasites.
PNW represent?
@@DiariesofaMasterSushiChef Do you have any Idea what your talking about?? Or do you just constantly Spout off Blatent Lies to support your Farmed Salmon Agenda???
@@stormking5840 it's a fact that wild fish is more prone to parasite infestation, you whacko.
Master Hiroyuki-San! I have shared your channel to many of my friends! They love you as much as I do! Much respect!
Thank you so much Gary...I so appreciate you for being here.... :)
I couldn't be more gutted to live in England because I would pay a lot of money to have Hiro cook for me! He is such a happy, humble man! It would be a blessing to spend the day with him!
Thank you so much :)
I have been watching your channel for about a year and very happy with the foods you prepare it reminds me of my childhood in Hawaii and I just like to say keep up the great work I look foward to your video as soon as i am done watching one want to watch another.
Thank you so much for being here...i so appreciate you to join me for so long...!
something very satisfying watching you cut and prepare all types of fish and Crustaceans, keep em coming i love them :)
Thank you so much for being here...I so appreciate it :)
Watching you pick out the bones was satisfying for some reason lol good video as always!!
Thank you for being here...I enjoy the picking bones also...
All our food exports from scotland usually have a tag on where it comes from. Great video as always guys!
Thanks for sharing this, Chef Hiro. Very informative. I hope you and your cameraman have a good afternoon and a great week. Cheers!
Thank you so much Dwayne...I so appreciate all the time to see you here :)
Great how to video! That Trout looked amazing.
Thank you so much Mike...Thank you for stopping by...
I think Hiro was trying to, "length" of the sashimi cut for nigiri not width. 🤔
he got quite angry with the floppsy cameraman when he failed to translate right away :O
He was like, "whatever"
Yeah was talking about length for sure
I thought he was saying "length wise" as in the way he is cutting it to put on sushi
He wants the salmon cut in columns. Cameraman failed to translate the word that Hiro wanted to use.
I was waiting for the taste part !!!😋😋 great job guys
next video will be great! you will love it!
Hiro, you make it all look so easy.
Thank you so much for being here...
Wow really easy and quick method of cutting a trout salmon fish.. so fresh...enjoy watching your video.. new friend stay connected stay blessed 😋🙂👍🤝❤️🛎
Love this Friggin guy! My favorites are the collabs with outdoor chef life. When Go to catches an eel!
love the way he pull the bones using tweezer that was so satisfying ☺
Thank you for being here :)
This is great to see for storage. I love getting salmon at the store when it's on sale but we get sick of salmon after twice a week. Coupon for salmon at Safeway fish counter for $5.97/# and was wanting to get two full sides!
Watching From The Philippines!! 🇵🇭
Thank you for being here!
Good clip 👍! As a current TH-camr, I am always looking for fresh ideas! Good Job!
Thank you for being here! please watch our next video...i will have many things of interest on there for everyone to see.
@@DiariesofaMasterSushiChef You're Welcome!
Hiro-san I loved the Garlic butter recipe... wasn't gonna add the soy sauce cause it smelled and tasted amazing, but I had to go with the full recipe cause I ain't no chef.. Loved it.
yes!!! so happy you tried it that way....yes please do my recipes the same way and you will be master jr soon :) anyway Thank you for being here and good afternoon...
This guys channel is amazingggg
Thank you so much for being here :)
Absolutely beautiful Trout. I'm hungry now.
yes..this was a delicious tasting fish...so so good!
Watching your videos always makes me so hungry
yes and this video i know why...it was so so good!
This is so satisfying to watch
Thank you so much for watching with us :)
This is so satisfying to watch 😊
Thank you for being here!
Thank you! Learning a lot here. I thought the cut for niguiri was on the opposite angle trying to reach more fat from the belly.
Really liked this! Would like to see this kind of thing for different types of common fish as a mini-series if you see it is viable.
You do such a beautiful job on your fillets Hero 👍
Thank you so much Charlie...I so appreciate :)
@@DiariesofaMasterSushiChef your such a awesome chef I'm glad you replied
Steelhead is great stuff!
Just finish filleting steelhead trout. Haha hiro is my hero!
I like the fact that the fish in the video is not a salmon but in fact a rainbow trout 😂😂. Edit: to everyone out there who is gonna call me wrong because its a steelhead, rainbow trout and steelhead are the excact same species (oncorhynchus mykiss)
It’s a steelhead
thats what the woman called it!
Rainbow trout? Yeah you should probably google it, rainbow trout are tiny.
@@alexkyte4093 a rainbow trout can get really big. It depends on if it's in a small stream, lake or ocean. They can exceed 20lb. Steel head is a rainbow trout that has spent time in the ocean.
Steelhead and rainbow trout are the same species everyone (oncorhynchus mykiss)
I think I prefer Taku's videos just a little bit more. Just because I like fishing, and Taku does more fishing. As soon as it gets to the cooking, and sushi parts though I can't choose between the two. Both of them have amazing skills.
Thank you for being here...Taku is the adventurer and great at fishing and foraging! I miss being there from a year ago...it was a great time with they guys.
I live in Washington State and my husband was an AVID fisherman. My question is...how can they call it a true Steelhead if it doesn’t migrate to the ocean? Wouldn’t it be just a farm raised rainbow trout? Greatest job of deboning I have ever seen!
Thank you for your comment...and good question...we will find out soon!
I absolutely love watching Master Hiroyuki-San! I try different sushi and sashimi that I see Master Hiroyuki-San make!
I’m just amazed at how razor sharp his knives are it’s so satisfying. What knives does Chef hero use?
Hiro *^
my knives i use for this is masahiro i buy from knife merchant...but for slicing for sushi and sashimi..i use minonokuni...info in desc box below.
Great tips as always.
Thank you for being here!
Just subbed. Have always admired you and found your channel searching Teriyaki sauce recipes. I searched but never found #4 and #5 recipes of your 5 different sauces. They never made it online?
I need to check but I did do more just recently...even from easy to find things from Walgreens..
Hola .muy buena clase maestro saludos y muchas bendiciones desde Argentina
Chef Hiro, When you say store the salmon in packs for up to 4 weeks for sashimi, is it store in the fridge (4'C) or the freezer? Thanks for all your videos, I have learned so much!
Great video. Very useful. Would love to see more like this. Thanks!
Thank you...yes I will be doing more here..Thank you for being here!
8:05 Omg i had no idea how much preparing goes into eating salmon lol 😳 Thanks for showing; very appreciative 👍
it is my pleasure...buying fillet is much simpler. but sometimes this is more cheaper and rewarding.
@@DiariesofaMasterSushiChef Thank you Hiro ⭐☺ Your life & videos are wonderful ⭐🌻👍
This is one of my favorite dishes. How long can I keep this in the refrigerator, or can it be frozen and pulled out later? I'm in love with this taste. I want to make batch in advance. When I'm feeling like I wanna have me some SSR rolls i just pull it out of freezer..
This video is so useful, I am planning to do fillet a whole salmon for the first time this week - I am just wondering if it's necessary to salt cure the salmon sides before the prep? 🤔 I saw it in another video so would love to hear your thoughts Chef Hiro!
Pinbone: stop removing me, i'll not come out
Chef : you better come out urself before I take u out
Those prices are really good. Cheaper than many steaks per pound and looks so fresh.
Hi Mike! Long time i haven't seen you here...i have been busy too. yes the prices are wholesale and ver good...even chilean salmon that many use for sushi is so cheap at $6.50. And it is very healthy too.
@@DiariesofaMasterSushiChef Been watching but just quiet. I think there is one in my area. Hope you and Charles stay well. ;-)
Miho is so cute 😍
Thanks for the post!!! This is so awesome. Keep it up guys!
Thank you for being here Lance :)
When is the camera man revels coming I been waiting years!
he has his own channel....i think he will reveal himself there first and not here.
Ikr! I've been a subscriber for like almost 3 years and have been waitimg also for the camera man to reveal his face! Baha
Hi Chef Hiro San. I think the word you were looking for was the LENGTH of the fish not the WIDTH. Length is how long the fish is, width is how wide the fish is. Thank you SO much for this video, I really learned a lot. 😊
Thank you for being here! but please watch my next video....it will show you much more :)
Nice video Sir.
I think i am gonna make sushi from the last sea trout i caught! 👍🏻
Lodi ko yan ehh!!!
Do you freeze the fish in the freezer for storage or to make it safe to eat. Also for how long would you freeze it for the fish to be safe to eat. I want to make sushi with salmon from restaurant depot but don’t know if I have to freeze it to kill parasites or if I can eat it raw
I was showing the freezing for storage...farm raised salmon is free from parasites...so restaurant depot salmon that is farm raised is also safe from parasites..no need to worry
He is making it look easy right? Or is it that simple as it seems. Or is he just a god.
C C He is making it look easy 😅
Thank you Master Chef Hiro 🙏
best passive aggressive award goes to dmm dmm dmm ddd dmmm Cameraman :). Lots of love to you both though :)
I mean in comment section :)
I live in Alaska and enjoy our reds and silvers.
@Hiro, you are referring to the grain of the fish, when is to be cut into sushi/Sashimi. Like a trees’ rings, when cut into a board...
Farrr out this guys a pro 👍👍👍
i got a question and i hope hiro see's this
so i been getting into making sushi at home and recently started buying farm raised fish from walmart, more specifically steel head trout. now it does say they recommend cooking the trout but could i cure the trout to use raw in sushi or should i just cook it?
i hope to hear from you and love your videos!
"This is the stigeri salmon"
Ah, it kinda looks like a box; convenient for storing the fish
Samurai Chef ! The knife is like your third arm. 😜
I use to live in Michigan and fish for salmon and steel head trout all a steel head is is a rainbow trout that leaves the river and lives and gets big in the lakes
Hiro was talking about cutting the fish against the grain
Either that or he was looking for the word "length" as he kept trying to tell his friend it wasn't width but the opposite.
Amazing work. congratulations my friend!
Thank you for being here Paulo...
Nice video guys, that was a lot of work taking the bones out! So after packing it nicely like that, you can freeze it for 2 weeks, and then can you still eat that raw after 2 weeks being frozen? Sashimi? Thanks for this demo.
Yes...actually camera man ate it just a few days ago from the freezer, and the fish was in perfect quality. this was after 4 weeks plus. Thank you for being here.
First of all let me congratulate you on your channel. Really nice tips and amazing sushi, at least for the sight :)
When you say that after wrapping the salmon you can store and it lasts at least two weeks, do you mean to froze it or just in the fridge at a temperature of 2/5° Celsius?
What about other fishes? As an example, for tuna is it the same process?
Thank you for being here..i am so happy to see you ;) about freezing fish, it is to store in the freezer at your house or at a restaurant. Farm raised salmon will never have parasites as long as the feed fed to it was parasite free which represents most of the farms today. Tuna species..Bluefin, Yellowfin and Bigeye tuna will also never have parasites. This is just facts.
Interesting you don't use a Deba knife Hiro. I've come to love cleaning fish with my Deba when eating the fish raw. Delivers beautiful cuts.
I would say length not the width
If I didn't see this video I wouldn't have known steel head trout. Never had steel head trout for sashimi before look so pink just like salmon. Thank you so much for sharing
yum yum salmon. Best salmon in the world is from NZL!! Cheers, Jason from Auckland- ("City of The Blues")... :)
NZ is very good...there are also other very good ones too...the problem with NZ is that it is too expensive so no one can afford to eat it!
thanks for sharing your videos
Thank you for being here :)
Hiro, my friend, g11d aftern11n!!!
One of the first from Germany! Great video as always and awesome entertainment... I said it many times but your knife skills are phenomenal! Looking forward to your next episode...
Thanx for the great tutorial!!!
❤️🇯🇵❤️🇩🇪❤️🇺🇸❤️
🐟🐟🐟🐟🐟🐟🐟🐟🐟
I was the first from Germany Kumpel
Sogar Schwaben schauen zu!
@@AuchMalEinenKommentarGeschr. 😁
Thank you so much Thomas....! I am always so grateful to see you and everyone here...really appreciate all the support from and everyone :)
I like japan country and pepoles. Love from india❤️
Thank you for being here :)
You can also dip the bag in a bucket of water to press out all the air within the bag. Just another method, if you dont a vacuum sealer machine.
Thank you for sharing....interesting idea :)
We have steelhead (rainbow) trout in the rivers here around my home, its basically the majority of what you catch
Oddly satisfying to watch
Curious for my own knowledge, Chef, means the “length” right?
I think that's the word Hiro was looking for. We all got his point.
Thanks for your video. Just wondering if the fish store sells throughout the USA?
True World has 23 locations throughout the US...if you are professional chef or restaurant owner or business person, perhaps you can buy from them. enjoy :)
Sorry Hiro but...... I think it would be a brilliant idea to show your subscribers how to prep & store different crustaceans & fish.
PLEEEEEEAAAAASSSSSSEEEEEE ❤️❤️
Great video, thank you Chef.
My pleasure
Have not watched Hiroyuki-san's videos for quite awhile and now he has white hair? Please take good care of yourself~
I am getting old...but I am going to gym too! Thank you for your concern..
Honestly do more of these cooking videos
Yes i will...Thank you for being here :)
What part of this process makes the fish worm and parasite free? Was the fish previously frozen or will it be frozen after this cleaning process?
I hope you use the left overs for a nice good broth for a nice fish sauce! Barbro Sweden
we gave to friends and they loved it!
Good afternoon hirosan! May i know what type of knife u r using?
masahiro I bought from Knife merchant in san diego... but for slicing fish for sushi I use minonokuni also from knife merchant.
One two, one two, bone doesn’t wanted to come out. Good afternoon. 🌞
Chef Hiro, I believe New Zealand’s Ōra King Salmon is the best for sushi & sashimi.
that is a very good one, but there are others also...depends on the farm.
Of course I know that in japan there is the best chefs who love japan of course me I love japan 🤩🤩
japan loves you too
Best salmon for sushi: trout.
MEBBE, THO NOT FARMED(CRAP, UGH!) FOR SUSHI ... NOT MY 1ST CHOICE! PERSONAL TASTES
@@thepunadude Farmed fish has more fat, which is what you want in sushi. Also farmed fish does not taste bad at all.
Steelhead
Steelhead, not farmed though for me
well technically, trout and salmon are related.
3:12
Perfect timing with that little mouth twitch when the cameraman was talking about how fresh it is.
Kinda freaky
lol...good timing :)
No doubt TRUE WORLD is the best company to buy fish from
Arigato for the videos