I saw a video, I think from Florida, where a man sets up a table and hose at a dock and fillets fish for people as they come in. He wasn't charging for it, but he did go home with fish because some of people he helped really wanted to share their catch. If you are serious, good luck to you. You have the desire, enjoy the adventure of developing the skill. :)
Absolute chonkers! Even on farmed fish you never see marbling like that. Those salmon have obviously never missed a meal. Would love to see your grilling methods for the carcasses; the meat off the backbone is my favorite too.
I see those salmon collars and start drooling a little. Have become addicted. The fat on that first fish was amazing. Looked like Columbia Strain Spring Chinook. At least as good, if not better than the famed Copper River salmon.
Great video nick. This is shane who saw you in Alameda the other morning. Couldn’t believe I ran into you! Look forward to getting a kayak and seeing you out on the water.
always thought it was interesting that kitchen chefs clean fish with a heavy, wide chef's blade while fishermen and seafood industry people all do it with the fine, pointed, very flexible blade.
Salmon scales come off very easy. I take them off when I gut and bleed the fish. I just run pressured water from the hose against the scales and it comes right off!
Stores can legally sell Salmon as " Fresh " up to 14 days after being caught. I've tested salmon submerged in an ice chest with salted ice.......After 10 days no one could tell it from fresh caught.
I love how you're asking Taku questions about Fish, great way to teach the audience. Amazing Collab
Taku always flexing on us with his sweet fish. Jelly.
Something about filleting fish that is so soothing. Man, I want to become a full-time fish fillet-er.
I saw a video, I think from Florida, where a man sets up a table and hose at a dock and fillets fish for people as they come in. He wasn't charging for it, but he did go home with fish because some of people he helped really wanted to share their catch. If you are serious, good luck to you. You have the desire, enjoy the adventure of developing the skill. :)
man I'm so spoiled watch Chef Taku , and his knife skills , so flawless , thanks for sharing
The 9inch blade is quiet long but it's a strong and sharp knife. My husband used this fillet knife to cut up venison and it worked well!
Taku just makes it look effortless. Nice catch btw
🤙🤙
I just Wondering, what else Taku can’t do, after seeing the white van (Taklyn the world) at the end🤭🤪
Knife is Life, Thanks Taku!
Nice! Good to know the two techniques! Wish I knew about cutting the slit by the tail for more grip.
Yeah I never do it either but I might start doing it too. Thanks Jake
Dang! Makes it look sooo easy and the knife goes through like butter! Cool to watch 👍🏼👍🏼👍🏼👍🏼
Nick and Taku, nice video! We love it when you guys collabrate on content!
Hey that’s taku. Thumb up the videos right away lol
Absolute chonkers! Even on farmed fish you never see marbling like that. Those salmon have obviously never missed a meal. Would love to see your grilling methods for the carcasses; the meat off the backbone is my favorite too.
There isn't a single farm raised salmon that ever came close to looking that good!
Taku a1 no cap !
Thank you Nick & Taku. I appreciate the education!
Thank you. I enjoyed this video!!!
I see those salmon collars and start drooling a little. Have become addicted.
The fat on that first fish was amazing. Looked like Columbia Strain Spring Chinook. At least as good, if not better than the famed Copper River salmon.
Nick, any meat on the spine makes for great spicy salmon roll. A spoon is the tool.
Taku and his magic filet skills!
Can't get enuf of all u guys. Thanks for the videos. Maybe I will get to meet u all in person some day!
Man that looks mouthwatering
Awesome Filleting skills !! Nice collab, lucky you Nick, gotta get Taku a beer 😍👍
Great video nick. This is shane who saw you in Alameda the other morning. Couldn’t believe I ran into you! Look forward to getting a kayak and seeing you out on the water.
Youre precision is awesome. here in Tampa fl great job
always thought it was interesting that kitchen chefs clean fish with a heavy, wide chef's blade while fishermen and seafood industry people all do it with the fine, pointed, very flexible blade.
Absolutely beautiful!
This was awesome. Taku knows how to sharpen a knife!
Great vid Nick!
Well done.
Gotta come up to the Klamath river.. we do traditional dip net fishing Karuk tribe baby
Mouth watering....yummmm
NOICE.
The eyes, gills and smell. The 3 things to know when selecting a fresh fish.
Give him his beer.
Damn that looks tasty. Hella good fillet skills, Taku!
This is awesome! Thx
nice camera
That's a pretty looking fish right there
Taku had to let um know lol.
That is so fkn dope!
Working hard man . 3rd video today!
You sir are a surgeon, amazing work!
No fillet knife link in the description?
Taku, might as well start a fillet station. Id pay a pretty penny for my fillets to look like that 😂
He said, only for his homie. Lol
Nice video with Taku, dude! You just need to fix your microphone for better audio. But I still enjoy this one.
dangit Taku, i wanna bring u fish to clean from Arkansas!
would you freeze your fresh fish and still consider it good for sushi?
Was that Taku's jacked up ride (The Taklyn Mobile) in the background? The sad part of this video is that there was no tasting of the salmon
Bro.... this made me hungry lol
What about the scales. I know they are very fine on Salmon, but you mentioned tossing your cuts on the grill. Do you do anything else to the skin?
Salmon scales come off very easy. I take them off when I gut and bleed the fish. I just run pressured water from the hose against the scales and it comes right off!
Stores can legally sell Salmon as " Fresh " up to 14 days after being caught. I've tested salmon submerged in an ice chest with salted ice.......After 10 days no one could tell it from fresh caught.
How do you make sushi with wild salmon? I thought they had to be deep frozen?
Or 1 week in a regular freezer. Thanks for watching!
Taku is a Straight LEGEND, he fillets fish like a Samurai 👊🏼😎🤙🏼
How you fillet halibut so clean but not salmon?
👍✅👍
You know how many farmed salmon escape those pens though? I’ve caught “wild” farmed salmon plenty.
We don't have salmon pens in our area but we do release fish in the wild
Great video but I wouldn’t recommend eating raw wild caught salmon unless you have a freezer that can get -40
Fahrenheit
Do you have to freeze the salmon first for sushi?
Yeah, to kill the bacteria/parasites. I think you can google it for more info
What kind of knife is that?
Sorry I'm not sure!
I just ate dinner and somehow hungry again...
Do you ever eat the belly fat like with tuna?
Yeah, the belly is the most expensive part! Thanks for watching
Salmon giveaway for your most loyal subscribers?
You know Taku isn't putting 101% of his skill in this filleting cos he never wipes his knife...
That's because there wasn't a towel there for him... hence, he wiped his knife on the cutting board.
"Of course you go with the fat one!".
- Taku
When Nick said "he's filet a lot of salmon"... I kept thinking he was saying "he's played a lot of Sims" 🤣😂😭
its so orange. looks farm raised for sure
Interesting, he says "sashimi" with an American pronunciation...
Stfu
@@bipedalhominid6815 triggered, are we... u stfu
Looks like an escaped farmed salmon
유병재
Why didn’t you just give Taku half the fillet and you take the other. Dick move when you said you’ll give him a piece.
Learned nothing new