Japanese technique - How to fillet a whole salmon - 鮭のさばき方
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- Опубликовано: 10 сен 2024
- Cooking with Chef Dai channel - / @cookingwithchefdai
Japanese technique - How to fillet a whole salmon - 鮭のさばき方
Chef Dai demonstrates a very simple technique to filleting a whole salmon. In this video, he is using a deadly sharp Deba knife to fillet a 6.5 KG Scottish Atlantic salmon.
Please note that ALL of the meat left on the bones, head and belly are utilised. The bones are seasoned with sea salt and grilled. This meat is perfect for adding to soup and rice dishes such as ochazuke and onigiri.
This particular salmon was scaled and gutted before video production.
Thank you for watching and for all of your support!!!!
Come back Chef Dai! Hope everything is well.
Kinda miss this channel. Been a while since the last upload so I'm just assuming its dead. These videos were really satisfying to me though (Even though I never made any of the recipes and likely never will due to the availability of the ingredients in my country.)
nice profile pic
hello, my name is Ping. originally i'm from Taiwan. i used to work in London as a chef as well. i like your channel. Hope we can make a friend and talk more about the food. I'm in Spain and learning here dishes atm. Nice to meet you : )
😍
We received this in the mail today! The packaging was fine, no damage during shipping thank goodness! The construction was very simple ruclips.net/user/postUgkxXH3jIpsn6vpr3D26KWAriUejh7CSxVp7 , the bottom rocking part and the ottoman were already put together for us which is nice!As for the actual quality, the wood seems fine.. Not too cheap but maybe not the quality you would find in a store for 400$. However, it is still sturdy and feels secure. I've only had it for one night, so of course no squeaking yet.. But if it does squeak it could be easily oiled. The cushions are comfy, and made of a suede like material. Obviously with time these cushions will probably wear and tear.. But for the price of the chair it is still worth it just to go out and buy new cushions that fit in the future.Overall I am very satisfied, I was a little worried after reading some reviews and looking through the photos, but I'm happy I bought it! Obviously it's not a heavy-duty chair, but with care I'm hoping it will last a while.
I think you missed the mark.
This is a video about how to prepare a whole fish for cooking!
still has a lot to learn but good enough for most work.
Yay! I’m so glad you’re back making videos. I really like watching you cook
Ah--mesmerizing technique how he slices up!!
Having great knives are really half the work... nice!
Welcome back Chef!!! So happy to see you. Glad to see you are still alive. Missed seeing your videos.
Edwin Quintuna thanks a lot Edwin. We love reading all of the comments. Thank you for the support!
Wowzers! He's back!! Great video as always Chef Dai!
Thomas Ngai thanks Thomas!
Very clean environment it’s Japanese requirement for cutting a fish❤
Thank you for video Dai! One of my favorite channels.
Like slicing through butter, very well-sharpened knife! And definitely skillful too!👍
Clearly I'm late finding this video but I'm happy to see Chef Dai still filming!
Chef Dai, please continue to post new videos!
You should approach the fish in the reverse order meaning: fillet the side from which you'd be starting at the head side, then filleting the side starting from the tail. This will eliminate you losing track of the backbone when cutting towards the tail. It makes for a more leveled cut.
Please come back it will be nice to see you again
Happy New Year! May this be a happy and fruitful year.
Skilled chef with good tools... well done. Just like in Tsukiji!
Gary A you’re too kind, i don’t think I can compare to the skills they possess over there but thank you nonetheless.
Wow! Chief Dai you are back!!! I feel happy to see you again and keep bringing new content to the RUclips community. Thank you Chief Dai!
Thank you for the kind words Kevin. You’re a legend!
Love that deba-knife :-) do a video about it
So good to see you posting again!
Please post whatever. Even peeling onions or garlic. It doesnt matter.
Please keep posting.
Thank you Chef 👍
The way it was filet at the end was more for presentation than cooking style. Very interesting that a chef would choose a 45 degree cut rather than your straight or cross cut.
Good idea to control portion thickness by the angle!
Glad to see you back in action chef!
Oven
Oven fried chicken
I'm a bit late but I'm glad to see you posting another video. I hope you can make more soon.
Very nicely done!! I see the salmon was properly aged for a few days before it was filleted. I can see the fish was immediately bled when harvested by the lack of blood along the backbone. This makes it much easier to fillet, remove the pin bones and rib bones. The flavor and texture is also much better when the fish is 3 days old or more before filleting. Cutting on a bias also is a nice way to go. Our season for King Salmon opens in one week here in Northern California outside the Golden Gate. . Thanks for posting this video.
Well you sound like a wealth of information! I would love to pick your brain a little if possible. Im also from California. I dont know if were getting fruity or nutty, but i like it!
So im wondering how you bleed the fish once caught? Is it just a tail slice? Or do you just clean it right away? Wondering the process a bit.
Also ive never heard of the 3 day rule. But i want to do things properly. So what im wondering here is how to store the fish between catching and cooking. I normally notice the eyes go bad pretty quick.
Ive caught plenty of fish, i normally send them back home. But i do occasionally decide to keep a specimen that i feel would cook well. I would like to elevate the experience beyond that of an 1800's cowboy.
That is a mighty fine knife.
Would love to see more videos! My kids loved watching them!
We miss you
Crispy salmon belly! Yum! I hope you can make a video on how to prepare/ cook those "unusual" cuts like the head, belly trimmings, etc.
Holy crap, you're alive!
Excellent technique! This video shows me how to take my salmon filleting skills up one level. Thanks for posting!
Guam Fishermen's co-op are the BEST filleter.Especially Salmon..#1
A serial killers dream....... big sharpe knife in the back .... hear the bone......... For me personally this I a lovely demonstration of how fresh Salmon should be cut
Been missing you and your videos after a year or two! Thanks for uploading this one!
Wondering what size deba that is? Looks like 180mm or maybe a 165mm? Im having trouble deciding what size to get. The fish i catch and keep arent quite that size. Normally about a 1-2 kilo rainbow trout. But i would like something that can handle a salmon too, again probably a slightly smaller salmon though.
That’s an extremely sharp deba!
this guy is new chef
Thanks alot,gonna try that when I catch me a salmon.
welcome back. to be honest, i have been waiting for years.
Hey Dai San. My name is Sean. I live in China and a frequent visitor to Japan mainly due to my affection toward Japanese food. Can I request that you make a video on Japanese cooking utensils? Such as knife, pots, etc? I bought quite a lot of tools from Tokyo and Osaka since I cook myself. I would really like to know how to make the best use of them when cooking Japanese food. Thanks !
Welcome back Chef Dai. Great to see you again :)
Make more videos please they are so calming
Can’t believe there is a new video! Miss you
That’s a bad ass knife.
Beautiful fish, Awesome job on the fillet!!
Welcome back Chef! Looking forward to more of your new videos!
Wow, filleting a scotish fish using a japanese technique. So international!
Please teach us how to pick up a knife? How to use them at different cuttings. I need to know how to debone a big salmon fish? Use what type knife? Thanks
wow that is a good work chef, always sucess and that is a another great video.
The salmon has very beautiful skin
Chef,love your work and your voice is so soothing.😘
He could have become a successful Surgeon
Sooo sharp knife!!! Waaaawaaa weee wooo!!!!!
Welcome back Chef! Great to see you upload videos again, they're a delight to watch as always, very skillfull 👍🏻👍🏻👍🏻
Abdullah cheers mate, I appreciate your kind words.
Great that you're back! I"m not sure what's more mesmerizing, a highly skilled person filet a fish or make tamagoyaki.
Jay Quintana thank you. You’ve reminded me, I need to make a tamagoyaki video in the future.
Please never stop posting videos. Your technique and and instruction plus the really high quality close up video are worth it! I'm a young cook and I love watching your videos
Thank you for the kind words brother. As long as people like you enjoy our content, we will keep making more videos. Good luck on your cooking journey!
Hello
Just one question, how long is your deba knife?
whooa that is way cool that your video is on that big building
Thnku!
Great to see you back chef!
Good Morning Chef, that was a nice surprise to see your video, and once again, stunning knife skills.. Take care yourself, and take care of everyone...Your Friends, Del & Pennyx
Moonfleet41 lol, hello there. I’m thinking of a way of fusing cooking techniques with motorcycle mechanics but I’m really struggling 🤗 Would be great to collaborate one day wouldn’t it. Take care x
Moonfleet41
Moonfleet41
His knife skills r fucking shite mate
Cooking with Chef Dai every day, filleting two thousand pounds with that technique did not end in a week 😂
How are they “shite”
Also, your grammar is shit. It’s shit; not “shite”
Beautiful job, love that knife.
What have you done to your arm? Do you also use the salmon bones for stock?
Wow! Not a single bit wasted. So amazing!
What is the purpose of slicing the fillets at an angle?
Chef dai!!!! Im so happy you are back :D
Mich cheers Mich, good to see an old face again!
very strange final portioning, why did you cut the portions at a 45º angle?
Shut the fuck up..
How To Make Sushi it’s to maximize the meat surface area and reduce the skin
Its a presentation technique that helps to make the portion look bigger than it is. Cutting straight down to the skin results in narrow/thin baton-like portions. Cutting at an angle results in a hand-sized portion. Both will weigh the same, but the second is visually larger and will fill the plate more. They will also cook differently too.
Juan Needs To Repent Wtf
yeah its more about cooking evenlyfor a good chef. its done with all kinds of fish and meats. especially on sandwiches. it's called "cutting on a bias" you get more heat to the center faster, but it could also be for presentation. it just looks better and like you are getting more. Another thing people do to fish filets to make them look bigger is butterflying but that results in cooking that s not so good
Good to see you back again it's been a loooooong time 🍤🍣🍙🍚🍥🍲🍜
Thanks for the video!
Btw, is there any recommendation for the equipment like the knife and the clip for bones?
I followed all the steps but feel hard to cut and put out the bones
Hi, thanks for video. which brand of deba knife you have used?
Great knife work !
Pretty good. Thank you!
I like your channel!
What is the wet stone you are using for your knife?
Great video. What kind of deba do you use for salmon?
Is it 180 mm?
I need a deba for Slamon, sea bream and cod. I'm not sure what size i should buy.
Fantastic knife, and skills, please explain how gutting the Salmon, and beheading the salmon helped you fillet it? In NZ We take the fillets off a whole fish leaving the guts, and head intact. It just makes no difference to the fillets!
Happy to see another video! It would add a bit more to the video if you would explain more about what you are doing like techniques and little facts or something.
Derek Carr I agree. I was thinking of making a nose to tail video showing how to use ease part of the salmon
Oddly satisfying
YEEEEEEEES you are back!!!
Are you angling the knife that way for sashimi?
Are both the deba and sujihiki single-bevel knives? Would you say it's very hard to learn how to use them effectively and safely for someone who's only used western-style knives (apart from the odd gyuto)? Thanks!
Yummy , one of my favorites, next to cat fish.
what grit that u use for sharpening the knife?
Good man.
so effortless, like cutting butter
A very sharp knife and a properly aged fish is key.
Why tf am i watching how to fillet a salmon at 1:20 am
Beautiful video 👏
Hope u can make more videos of fish fillet
Sensei! Good to see you all well again! 😍😍
I'm not hungry! YOU'RE hungry!
*gulps hungrily*
Any sharpening stone u recommend chef?
Watching your videos makes me think fish aren't that scary afterall. ^.^
Good to see you back. Next vid will be you cooking that damn salmon ;)
I’m planning on making a nose to tail recipe video of a whole salmon where the fish will be utilised in entirety. The salmon in the video has already been consumed 🤗
Did you spoon the meat off the bone?
Thanks again🌸🌼🌹
hi chef, I would like to buy the deba which you are using. Can you tell me the specification of that knife and please share the link to buy?
Great to see you again.