How To Fillet a Whole Hamachi - How To Make Sushi Series
Master Sushi Chef Hiroyuki Terada shows you how to fillet a fresh piece of Hamachi or (Japanese Yellowtail). It was delivered to us by our Japanese supplier and was flown in to them from Japan. Before it was delivered, it was treated by a blast freezer and then thawed to the same condition to bring it to fresh status. About why chef removes the scales beforehand can be explained by our fan Fidel Faber. He writes: "Removing the skin by cutting leaves the underlying flesh undisturbed. Meaning it's texture will be firmer than If you scaled it traditionally as in the west. The skill of a sushi chef dictates not only the quality of what's being served but you will also taste the difference(s). Texture, flavor sutalties that most of the west haven't acquired. To eat sushi is more than just eating take out." Thank you Fidel. We hope this video has helped you become better at filleting fish. To get 10% off all your culinary needs, visit www.knifemerchant.com and use code NKB10 at check out which is good for 10% off you entire order on everything you see there. They can ship internationally too; you just need to see what your import taxes are. As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... NoVe Kitchen & Bar 1750 N. Bayshore Drive Suite 102 Miami, FL 33132 phone: 305-577-8200 facebook: NoVe Kitchen and Bar instagram: NoVeKitchen twitter: NoVeKitchen website: www.novekitchen.com email: info@novekitchen.com Menu: http://www.novesushimiami.com/wp-content/uploads/2015/03/NoVe-Sushi-Miami-Menu-2015.pdf Camera: Sony RX-100 I
Comments
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u get rid of the skin right? y do u hav to take the scales off???
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hey man were do you live
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i feel like hiro gets tired of hearing the camera man talk and interupt him constantly
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sensei, you are a good teacher. would you serve a geoduck clam?
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the neck looks way too good
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Can you make homemade teriyaki sauce
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Dam it excellent knife and skills. You can learn how just repeat this!
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man I'm hungry
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Picture looked like it was a Shark with a big mouth!
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What was the point in scaling if we were de-skinning? or was it simply a demonstration of how to de-scale using a knife?
Cheers! -
I love the "owner vs chef" moment where he says "Why are we removing the scales if we just cut it off??" Then Hiros death stare....
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can you make sushi from fishes like trout or catfish?
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Good afternoon, Master Hiro. Is there a follow up video where you make sashimi or sushi with that fish? That's really satifying to watch. thx
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why this fish is so red??
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how to meet you hero?
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wait! why did he remove the scales if he cuts of the skin anyway??
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Guys! The pilot has passed out! Can anyone here fly a plane?!
Hiro: good afternoon -
the yellow finned tuna or the hamachi is found only in japan and Hawaii
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That fish exist any many waters I live in Southern California. And there here all year round
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So why take the scales off if he just fillets the skin off anyway? I don't understand....
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