Whole Salmon Cut and Clean For Sushi Prep (Visual Instruction/ASMR)
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- Опубликовано: 13 фев 2021
- Bakkafrost, the company: • How To Fillet World's ...
I started using Bakkafrost Salmon over 7 plus years ago at NoVe, (IG video post Sept. 7, 2014) absolutely the world’s best farmed salmon; non GMO, no antibiotics, parasite free feed, all ASC (Aquaculture Stewardship Council), BRC, Global GAP, IFS, FDA, VLOG OGT/Non GMO, HACCP certifications.
As a restaurateur, a resounding must for your patrons; for patrons, demand this or nothing else or order online at Bakkafrostshop.com to get it delivered to your home.
I am honored to be their brand ambassador and can’t wait to share this premium product with everyone.
Bakkafrost...there is no substitute.
Music we use...try it for free: email.getambassador.com/wf/cli...
To buy the products I use in my videos, check out my Amazon Store; the price to you is the same, but I will earn a very small commission.
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Whole Bakkafrost Salmon Cut and Clean for Sushi from Master Sushi Chef Hiroyuki Terada
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As always, we wish to thank all of our fans for spending time here with us on RUclips. 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...
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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 RUclips.
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 
Хобби
Hiro genuinely does the best recipes and easiest to follow, yet this channel is incomplete without the camera bloke
Hes his sidekick!
NO
@@robd1329 but he annoying
@@powerstrokediesels7824 naw he's not annoying
He’s the camera guy for Bang Bus too
I wish everyone who reads the comments health and happiness to you and your children. Good luck !!!
And same to you friend, wherever you are in the world I wish the same for you and yours. :)
Thank you friend, and you 🙏🏻
@@richards.5964 Oh ok
Same to you and everyone...
You too😊
This reflects the many years of joy Hiro has shared with every step of preparation for each ingredient. I look forward to future collaborations with even more youtube food harvesting and preparation channels.
Definitely love the sound of a heavy, quality knife slicing through to a heavy, quality cutting board. Thank you, gentlemen!
I work with Bakafrost in my restaurant in the Netherlands, the quality is unmatched.
Man, I miss my kitchen, we have been closed for months now, due to this d*mn covid.
Great video, always a pleasure to watch you work Mr.Terada.
That is such sad news to hear...I wish you will be open soon.
@@DiariesofaMasterSushiChef Thank you so much.
@@Crunchyonionbits In den Doofpot, it's in the city of Leiden.
hoi.. bakafrost zegt dat ie niet in nl levert... .. ik zou ook wel met die zalm willen werken maar zowel smit als van as leveren niet
grtjs rien
@@rienvannoort4786 He Rien, Bakafrost levert wel in Nederland, maar minimale afname is 1 ton (!) Ik had een contact bij een transporteur in Scheveningen en afspraak met het eindadres, zodoende kon ik kleinere hoeveelheden afnemen.
Maar dat staat allemaal stil nu natuurlijk en of dat nog terugkomt is de vraag, bovendien, en dan spreek ik voor mijzelf, moet het inkoopbudget dan ook weer toestaan om dat soort kwaliteitsingredienten te kunnen aanschaffen met bijbehorend prijsniveau voor de betalende klant.
I really enjoy these kinds of ASMR videos! Hiro's expertise shines even brighter when he doesn't have to also explain things to the camera. Awesome!
Much respect to you, Chef Hiro, with the excellent quality dishes you create, and your preparation of the ingredients. Hope you and your cameraman have a good afternoon and a great week. Cheers!
Always a pleasure to watch Chef Hiro display his master skills
Happy Valentine's Day to you both! ... and your families and friends!
I enjoy watching this chef. So professional, neat and organized.
The first ever video I watched of Hiro was him filleting a salmon back in Nove kitchen. And now this. We've gone a whole circle!
Culinary craftsmanship at its finest in the world...!!! Keep up the great work making our mouths water with every video...!
Finally Salmon Second released. I was waiting for my request for this video for more than one year now. Now Sir Hiroyuki Terada You Are a Master Sushi Chief INDEED
Great job editing this video. Appreciate the preparation shots, and Hiro's magic with the knife.
Thanks for beautiful work,happy Valentines to you!
I am speechless. This is just so cool. Thank you!
One of the best if not the best in the business definitely miss the times when you guys go out for deep sea fishing then cut for sashimi or cook as soon as gets back to the land
Watching Hiro-san work is still mesmerizing
Happy Valentines Day Hiro-san and Charles!! :) awesome video!
_I just can't get enough of that Bakkafrost Salmon_
*Bakkafrost* : the Frosted Salmon worth your Bakka.
😂
@Apollo 440: YES
Good Afternoon! 😂🤣
Thank you 🙏 taking time to teach‼️‼️
wow so close to 2 million congrats! just found your channel and subbed right away
My favorite person on RUclips for sure
That's the most beautiful salmon I've seen in my life
Love your channel. I have a question. Why the need to remove scales if you don’t use the skin?
Very nice fish 🤩🤩, amazing color. Thanks for sharing 👍👍
Hiro, where did you get the scaler? Excellent video as always. I always learn so much O'Sensei. Best
Beautiful fish. Can't wait to see the recipes.
Beautiful fish, I bet it's pretty tasty too! This is the reason I'm glad a variety of different animals exist. They're both delicious and beautiful! Thanks, now I'm hungry!
So smooth cutting...
UNO DEI SUOI ISCRITTI È IL GRANDE MAESTRO CHE ONORE
Hiro san make it look so easy to prep salmon, I would be happy enough to have as 1/3 good as his skill is.
Amazing, thank you Sensei 👍🏻👍🏻
What knife are you using? Amazing tutorial 👍🇦🇺🤗
Hello, great videos Hiro and Charlie. You have a huge fan here in Europe, subscribed since 2011 but now ive first question ever, its regarding the packing. Why wax paper and not for example vacuum sealing it in plastic wrap before putting into freezer? Could be vacuum sealing used as alternative to wax paper or vice versa? Thanks alot for reply.
Your a samurai ninja with that knife!!!! Laser precision!!!!!
So cathartic to watch.
The slices are so clean!!!! Happy Valentines! Getting some salmon today as well. However, I won't be fileting it. Lol
Hi chef. I have a question hope you read this. What brand of the knife that you use in cutting salmon and sushi. Thanks
Is there any reason the wax paper is used? Would it have something to do with exposure to the light or something?
Love this...subscribed.
Hi, could I ask what is the knife you using? It's so sharp. 😲
Hiro how many days we can keep like that parking saumon for sushi?
How long will the salmon last wrapped this way? DO you change the white paper every few days? Thanks as always for the great content!
I love this along with the normal content. It was very relaxing. I hope that one day I have the chance to be a sushi chef like hiroyuki.
Wow that knife was sharp!!!
Love this fish cutting video
thanks for scaling in the box idea :D i was strugguling to find the place haha
Dear Hiro _ can you tell me (exactly) what Knife u r using in this Video ....?? Many Thanks.
The rapid fire tweezer bone removal proved to me how pro Hiro is. Also thanks for making me absurdly hungry lol.
loved this video was great always enjoy the fish ones :)
Could you please tell me what temperature in freezer storage should be to make good sashimi ? thank you
Greetings Hiro,
I am so impressed with how do you cutting the salmon. You doing it so accurate.
I have a good knife with VG10 (european style chef knife) but it's newer so sharp as yours.
At least it's look so easy to cut the ridge fish.
Could you please write some words about your knife and what the blade steel is used there?
WBR,
Alex
Hi Teradasan. Nice to meet you. I am sansei from Argentina. I hope you are doing well. I got a question. Why do you use wax paper to wrap the salmon instead wrap directly only with plastic film? Best regards. Leonardo Kiichi Uchiumi.
Very well packaged wow
This video is awesome 💜
Looks amazing
Curto muito o canal esse cara é manja👏👏
I been making sushi for 4 years now and still to this day I have difficulty perfecting Salmon cutting. I can cut tuna, yellow tail, eel, but for some damn reason salmon is harder for me to perfect.
Something about these videos just makes the food look delicious. I don't even like seafood, lol
Excellent skill
would LOVE to see a video of you guys visiting Faroe Islands and Bakkafrost site. that would be so dope.
That’s what I suggested before too! He def should visit their hatcheries and grow out sites for a future video. It is always great to experience where your food is produced and see the area and faces behind it. I’ve toured and even worked at some modern salmonid farms and how they do it all is pretty sweet.
I used to work next a Korean sushi chef and I watched him do this every day for a few years. I remember all the steps.
I’m just curious why use the wax paper to wrap the fish? Less oxygen?
I ordered some Bakkafrost IVP salmon filets a couple weeks ago. It's a little pricey but it's best salmon I have ever had.
This man even wraps perfectly!! Is there anything he cant do haha
He left massive amount of bone and cartilage on the tail sections and too much undesirable fat on the sides. His slices and cuts wer a bit jagged. So yeah there was much he could have done better
@@Mugsey23 chill out
This is oddly satisfying
What a beautiful fish ..
Grettings from Mexico Hiro 🇲🇽🤠
how wonderful this salmon ... the video was wonderful! chef congratulations 👏

how wonderful this salmon ... the video was wonderful! chef congratulations 👏
Great video
You can eat that raw for up to 2 months?
Do you have to brine before eating?
There's nothing like a perfect Japanese Master hand
Thank you chef.😊🙏🙏
сколько фабрик должны производить материалы для упаковки чтобы доставить одну рыбу?
grind the bones for fertilizer and the scrap pieces for soup or stock
Nice quality packaging
Master Hiro, can I use fresh or frozen filet from Bakkafrost for sushi/sashimi?
Yes
Truly one of the best fish fillets I’ve ever seen
Watching this video made me suddenly crave salmon
Hello chef lots of love from Nepal
Red salmon color is so colorful
- FANTASTIC VIDEO! I've been subscribed to both channels forever. Thanks for awesome videos always! 👌🏽💯💯
Nice chef
That salmon is a beauty
Yeeeap. We'd definitely have bones in the fish if I decided to catch an fillet for the first time 😂😂 I had no idea
“Pin Bones” are removed with tweezers. Awesome channel. Been watching a long time.
That’s sooooo much packaging!!!!!!!
After watching this, I now want some Salmon.
I like how he keeps everything clean and organized.
camera guy did a great job showing different shots!
HAPPY VALENTINES
I'm just interested to know from a master like Hiro about what are a tricks of scraping off the scales of a fish? I always seem to miss some spots and the stickiness of the scales is pretty annoying. How can you know you've scraped them off thoroughly without tearing the skin? It's also hard to get off once pieces get stuck on your skin... Any tips?
Just run your hand backwards up the fish. You should be able to feel it
Do you have to descale the salmon? I thought eating the skin of the salmon was ok?
keep helping others👍🏻
he rinses the salmon so gently
Which do I order for sushi at home at that website ??
Question: why is he cleaning the blade in between cuts ?
Is there extra discount for hiro followers?
This a best my chefs 👍