@@CookKingRoom I only use the belly (curve) of the deba or gyuto for filleting. Move your wrist to perform that slicing motion. I don't use "全刀", only the front 1/3, the rear is for chopping. You don't have to use a deba if that makes things easier for you. People use a deba because they also deal with the head and bones for dashi (stock). Some people swear by gyuto for fish filleting.
It’s not that bad, i guess someone coached you on this. For a more advanced level of preparation, look up ‘the Tsumoto bleeding (津本式)’ technique for fish aging.
Thanks mate. Please deliver more specific terms or knowledage to me so I can self improve in the future. And yes, loads of trials before filming this BUT god wants me to fail before performing 三枚切!!!!! i was like WTF! it was totally fine 11 fishes beforehand !!!!!!!!!!!!!!! lol! Cheers and hope I can see you more in the future !
@@CookKingRoom Don't worry about it. The biggest mistake is busting the bile sack, but the yield is acceptable. If all else fails, you can always recover the loss with a spoon and make maki rolls. It's all well and good to watch videos and read reference books, but there's really no substitute for experience and muscle memory. I probably performed san-mai oroshi on a hundred fish before I stopped getting shouted at. Practice on hard boned fish like tai (sea bream), it's the easiest to practice on because you're not going to break through the bones easily, and the bone structure is relatively simple.
重申一次，我呢個係非專業嘅做法，有好多可以改善嘅空間。希望各位唔好用行內專業眼光去睇。🙏多多指教。
三枚切可以嘗試用全刀會好好多，去皮可以試下一氣呵成，一次過反而不會容易去皮失敗
謝指教！
@@CookKingRoom I only use the belly (curve) of the deba or gyuto for filleting. Move your wrist to perform that slicing motion. I don't use "全刀", only the front 1/3, the rear is for chopping.
You don't have to use a deba if that makes things easier for you. People use a deba because they also deal with the head and bones for dashi (stock). Some people swear by gyuto for fish filleting.
有時太新鮮既野未必係好食 , 又或者個人口味真係唔同
@@sdsw9348 咩係全刀...?
睇得好舒服，每一部分好清脆俐落、認真製作。繼續拍好片👍🏻👍🏻👍🏻
多謝你👍希拉繼續支持！
爆膽!!
我無用😢
好正呀睇到都想食😋日本刺身一向都係我嘅至愛👍👏😋😄😘😋🍻🎉🎊
謝謝🙇♂️🙇♂️🙇♂️
工欲善其善，必先利其器。除了新鮮極尚的食材，在家也要有鋒利的刀具、盛食物的盤、處理食材的工具等等才可以製作出如此極致的食物。當然刀功亦都功不可沒。
在家吃到如此這般的美食，作為賓客，真是幸福。
唔好客氣，小弟仍然學習中，有好大空間需要改善。希望唔好介意，繼續支持💪💪🙏
不如你下次買條青金或者油甘吖，起完柳拎廚房紙再保鮮紙包住放4度保鮮柜2至3日等熟成，之後再刺身。魚頭、骨同腩可以中式椒鹽，正呀！之前小弟去男女群島磯釣試過咁食，正呀！
係正架，我上星期都熟左1日先食！識玩喎！😂😂😂
請問你？魚生刀介紹？砧板外國使用大塊實心木
祝你越做越好，liked！
thank you 🙏!
新入坑, 至發現以前有D集數有睇過
即吃游水生勾勾嘅牡丹🦐
未有機會試🥺
🥒青瓜片好靚💖💓
感謝哂
🙇♂️🙇♂️🙇♂️
騙人，又話唔熟唔食？
😂😂😂😂🙏
笑死
好正 大開眼界 繼續支持！！！
唔好咁講，我業餘玩的😆🙏
想請問一下如果想訂刺身, 有無推介? 牡丹蝦, 海膽等等....
不斷進步!非常好!
謝謝😭😭😭
嘩！好好心機👍🏿就咁睇已經好想食
多謝🙇♂️🙇♂️🙇♂️
豐州同豊州其實係咪兩個地方嚟🤔
上網睇過下隻蟹都要800，1200點買到咁多呀？有冇關鍵字呀？中秋節想開party呀🙏🙏唔該
Can you tell me where you buy these fresh Japanese seafoods ? Thx a lot.
報紙係咪證明俾你睇係即日的貨
又係喎😂👍
點訂材料 方便提供嗎
ruclips.net/video/uRbhZBaBQAM/видео.html
想知啲飛機貨經邊度買?
ruclips.net/video/uRbhZBaBQAM/видео.html
嘩正😋👍🏻請問訂購海鮮是那裡？謝謝分享
你上網google 會搵到資料，今次饒恕我未能提供 :(
咁買左幾錢
yy chu 好似1200
怎樣訂日本貨直接到香港？
看完好肚餓呀⋯⋯ 🤤🤤🤤
😂😂😂
好多心機野 🤤 好正好期待
7號見😂😂😂😂
一直觉得睇人煮野系种享受，但系今晚系食住宵夜睇，睇睇片入边果碟甘靓仔，再望望自己碗牛腩米粉，杯具了~~~~
多謝賞面，其實都係自己屋企玩下😂😂😂
你算好啦，我食出前一丁再睇片当加餸
Amazing selection and cutting skill . Super !
nooo. armature just for fun lol
very impressed amateur to pay such effort to do a perfect presentation . Salute !
hahaha. thanks. I believe the next sashmi or kaisen don will be a lot better!
我真係服左你啦, 我咁鐘意煮野, 都唔會係屋企整刺身!!!
我7月去完東京同北海道, 上左稚內玩捉海膽, 即捉即開即食馬糞海膽, 都唔想係屋企攪...
我次次去日本, 最鐘意搵d 細既魚港, 睇佢地d 魚協捉魚, 佢地附近通常有工場同小食店, 即開即食, 重要越細既市場先越平....
我之後去左積丹既一間漁民開既民宿度住, 睇住佢捉d 海膽同牡丹蝦, 赤蝦, 即開即食, 佢地因為唔係高級食府, d 蝦幾百yen 咋, 我狂食
先多謝你收看，假如好鐘意係屋企食刺身，又要新鮮好食，自己整係最好既方法。其實海膽都好易處理，不過好惡揀因爲品質要開左先知😭 我都好想日日都去魚港食飯😂😂😂😂👍
請問個黃銅打鱗刨係邊度買??
咁樣要幾錢呀
هل هناك من جائع بعد مشاهدة هذا الفيديو؟
👇👍
Haha. thanks.
蒸隻蟹前 要唔要 開殼處理？
蒸幾耐呢？
蒸20至25分鐘。視乎大小
好刀功啊，雖然自己未必整到，但學到好多知識。有時候真的寧願自己整都好過食咩放題/過江龍，起碼食材必定新鮮。呢個刺身拼盤就好似你個頻道咁，全是心機，樸實足料。
心機好緊要，仲要俾食個人感受得到先得😂
支持！支持！
謝謝！
好犀利
唔西利，我業餘兼初學，仲有好大進步空間🙏🙏🙏
請問可否介紹一兩間有得食日本牡丹蝦既日本高級餐廳？
我唔使飛機貨的😂
急凍日本牡丹蝦可以自己買到
唔熟唔食 Cook King Room 边度可以买？
感覺開細魚難過大魚 整曬咁多野確實唔容易 已經要比like 把堺孝行好似都貴@@
好精緻嘅刺身擺設
多謝！
請問我怎樣可以好似你咁，叫日本飛機貨返嚟用呢..？🙏🏻🙏🏻
Pm me
怎樣Pm你..？
好鬼靚呀👍🏻 by the way, 今晚我又去食Omakase😁
thanks ! 又去!?!?! 搞錯呀
唔熟唔食 Cook King Room 無你咁好刀功，成條真鯛都搞得掂，所以唯有出去食
想問用什麼字可以在google搜尋訂購？因為你說不便透露！thx
我唔想幫人賣廣告，你搵下啦。唔難搵😂😂😂😂
我都仲未揾到呀！好想訂呀！
正😋
遲下又分享第2d！
你好，我想問下日本飛機貨嘅聯繫方式
請pm
It’s not that bad, i guess someone coached you on this. For a more advanced level of preparation, look up ‘the Tsumoto bleeding (津本式)’ technique for fish aging.
Thanks mate. Please deliver more specific terms or knowledage to me so I can self improve in the future. And yes, loads of trials before filming this BUT god wants me to fail before performing 三枚切!!!!! i was like WTF! it was totally fine 11 fishes beforehand !!!!!!!!!!!!!!! lol!
Cheers and hope I can see you more in the future !
@@CookKingRoom Don't worry about it. The biggest mistake is busting the bile sack, but the yield is acceptable. If all else fails, you can always recover the loss with a spoon and make maki rolls.
It's all well and good to watch videos and read reference books, but there's really no substitute for experience and muscle memory. I probably performed san-mai oroshi on a hundred fish before I stopped getting shouted at.
Practice on hard boned fish like tai (sea bream), it's the easiest to practice on because you're not going to break through the bones easily, and the bone structure is relatively simple.
正
想問成個刺身盛加埋大概幾多錢
1300左右
唔讚唔得！ 👍👍👍
多謝😂🙏🙏
喺邊度買？
不便透露，但係上網你可以搵到相關資料😂
請問係邊度可以買到？any link or page?thx
你上網google 會搵到資料，今次饒恕我未能提供 :(
哦
唔熟唔食師兄可否透露如何搜尋？因為我已經找了數天，仍然沒有頭緒，只找到已倒閉的店，因為非常想買來用作中秋節做節之用，可否相告？謝謝🙏🏿
其實有網友已經搵到一間不過我冇幫襯過
唔熟唔食 Cook King Room 網友找到的那間可否告知？或者可否提供你那間的搜尋關鍵詞😢
吉穿個魚膽，最後食唔苦？
會架，所以要放棄一忽肉
強呀！
會繼續努力改善！
唔熟唔食 Cook King Room 支持你呀 由你未結婚睇到宜家喇😉
希望越來越好睇😭😭😭🙏
我想知係邊可以買到D飛機貨
呢間恕我未能公開，希望遲啲有贊助商就可以 lol
👍🏼😋
何處可以訂豐洲直送?
google下，有做街客的 :) 破壞行規唔得架
Congratulations
Thank you for watching !
出刃係孝行定鄉佑？
兩個都唔係😂
條魚綠色 係咪劏爆左個膽
係呀，劏11條都無事，第12條片就出事 ，第13條又冇事。天意 lol
where to order the ingredients delivery ?
sorry I cannot disclose the name of the supplier
可唔可以SHARE下可以係邊度訂到你呢條片D飛機貨?
你上網google 會搵到資料，今次饒恕我未能提供 :(
刀功都可以，左手更加有天份
🙇♂️🙇♂️🙇♂️失禮晒
求link好餓..
google la :)
香港d放題 專俾急凍蝦 仲要唔挑腸
一野吃落去 由頭腥到尾
不過我有fd好鍾意食...
香港人好鐘意食
同星c父來一個四手联成!冇得頂！
之前諗過不過諗來諗去都諗唔到有乜可以crossover!
@@CookKingRoom 你們網友聚会，星C父負責地道港式，你負責日式。前莱，主菜，甜品各一，共六道菜。如果有興趣，先5好理禁多，做左先，一定有火花，一定好玩，到时有片比我們睇就，，，正！XD
超超超like ...
多謝俾面😂😂🙏
居然有2160p👍
😂🙏
@@CookKingRoom 不过的18：9。4k手机得16：9同21：9🤣
看這影片讓我想到食神的電影，最後比賽時那個胖子對周星馳說“你的時間只夠做魚生"😂
🙇♂️🙇♂️🙏😆
唔生唔食！支持！
🙏🙏😂
个胆爆破很成功啊 XD
下次唔會再犯同樣錯誤😤
幾時整貓魚🥺
😂😂😂😂
我由生炸脾開始
多謝😂😂😂
唔知點先PM到你....
新鮮牡丹蝦肉質透明爽口, 但係蝦既甜味要係佢死左之後既一段時間先會出黎, 要好吃控制佢死既時間好緊要
唔難，出一出水份再漬囉
C兄 你介紹親D野都好低玩👏👏 同好低食👍👍 不如下次台慶試下煮九大簋🤣🤣🤣
會
穿咗膽條魚會苦
我系来自马来嘅脚🙋恭喜恭喜
多謝！我成日以為你係澳門😂😂😂😂
@@CookKingRoom 唔紧要😂你啲心机同耐性我都学紧咖啦
加油 好开心你越来越受人肯定☺
可唔可以讲埋价钱噶？货源点裸到
不便透露，但係上網你可以搵到資料😂🙏
介唔介意透露下今餐幾錢, 如果出去食又要幾錢. 我E D 淨係望無得食既觀眾
1200😆連食用花。出面睇下邊間食啦，擺得似樣d嘅都800 1000一條養真鯛走唔甩。
起魚個part堅
講堅，唔堅，玩下咋 lol
😋😋😋👍👍👍
好熟既膠箱！🤣
唔好踢爆😂🙏🙏🙏🙏
哈哈！唔會唔會！😂
Siu Pong So 師兄可否透露如何搜尋？因為我已經找了數天，仍然沒有頭緒，只找到已倒閉的店，因為非常想買來用作中秋節做節之用，可否相告？謝謝🙏🏿
唔掛之得有D牡丹蝦食落得個苦字
香港好多無良商店
非常感谢字幕，北方粉丝听不懂粤语啊😂
謝謝！
大佬，鱼胆都穿左啦？
又唔係d咩大件事，有邊個未爆過？😂😂😂😂
唔熟唔食 Cook King Room 平心而論，唔出視頻，的確唔係一件大事。
kun wu 如果唔係一千幾百一同時間條視頻，我真係會考慮重拍過。始終小弟貧窮，無法浪費金錢，下次會改善啦😂
頂級海鮮當然貴平價有可能食到。
有定冇？😂
@@CookKingRoom 自己出海釣
🤤🤤🤪
😂🙏🙏
癲佬🙇🏻♂️🙇🏻♂️🙇🏻♂️🙇🏻♂️
其實我傻嘅😂
條真鯛爆頭力度太深 爆左膽🤔
下次拉晒啲野出黎再玩過
哈哈哈 不過已唔係行內人黎講 已經真係好西利👍🏻👍🏻👍🏻
@@ChefKing98 之後開果條金目鯛不知幾正常 lol
imgshare.io/image/img-3593.dJYPg
我相信你係切破咗個魚膽 6:00
係，下次都係拉曬出黎先😂
唔係咁易架葉師父
放寫真集我相信今晚你有排交功課同 跪主機板
暑假作業😂😂😂😂
甘大块皮我睇你点食😂
老实讲，你唔怕食到核污染d海产咩？
擔心咁多做乜丫😆
香港人共產黨都唔驚啦
核幅射 哈哈
可惜🧐穿咗膽
飛左忽肉佢😂🙏
YO~~
Yo ~ 你坐低等食啦 lol
@@CookKingRoom 睇咗當食咗🤣
9月7有得食，唔洗齋睇😂😂😂
點訂？😳😳😳
呢間饒恕我唔開得名 :(
唔熟唔食 Cook King Room :(
：（
完全搵唔到邊間 淨係搵到間執咗🤦🏻♀️
ruclips.net/video/uRbhZBaBQAM/видео.html
膽破了? 苦不苦?
會苦，所以要即沖及放棄一忽肉
师傅，你条鱼穿胆
家庭做法，點都有d不完美。片走一忽一樣食得，拍片先爆都無計，天意黎，下次再做好d
我欣赏你既谦虚态度，学无止境，加油
@@hujun2922 唔好咁講！我都係學習中！多多指教！
劏穿胆鱼身绿色
你砧板小心交叉感染
生熟使用分開