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Japanese technique - How to fillet a whole salmon - 鮭のさばき方
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- Опубликовано: 30 мар 2018
- 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!
Yay! I’m so glad you’re back making videos. I really like watching you cook
Wowzers! He's back!! Great video as always Chef Dai!
Thomas Ngai thanks Thomas!
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!
Glad to see you back in action chef!
Oven
Oven fried chicken
Holy crap, you're alive!
still has a lot to learn but good enough for most work.
That’s an extremely sharp deba!
Love that deba-knife :-) do a video about it
this guy is new chef
Having great knives are really half the work... nice!
That is a mighty fine knife.
Very clean environment it’s Japanese requirement for cutting a fish❤
Thank you for video Dai! One of my favorite channels.
Chef Dai, please continue to post new videos!
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!
Ah--mesmerizing technique how he slices up!!
wow that is a good work chef, always sucess and that is a another great video.
I'm a bit late but I'm glad to see you posting another video. I hope you can make more soon.
Like slicing through butter, very well-sharpened knife! And definitely skillful too!👍
So good to see you posting again!
Please post whatever. Even peeling onions or garlic. It doesnt matter.
Please keep posting.
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.
Please come back it will be nice to see you again
Welcome back Chef Dai. Great to see you again :)
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.
Thank you Chef 👍
Clearly I'm late finding this video but I'm happy to see Chef Dai still filming!
That’s a bad ass knife.
Good idea to control portion thickness by the angle!
Sooo sharp knife!!! Waaaawaaa weee wooo!!!!!
I like your channel!
Would love to see more videos! My kids loved watching them!
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 fish, Awesome job on the fillet!!
Welcome back Chef! Looking forward to more of your new videos!
welcome back. to be honest, i have been waiting for years.
Been missing you and your videos after a year or two! Thanks for uploading this one!
Happy New Year! May this be a happy and fruitful year.
Thanks alot,gonna try that when I catch me a salmon.
Can’t believe there is a new video! Miss you
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.
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 🤗
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.
We miss you
Make more videos please they are so calming
Excellent technique! This video shows me how to take my salmon filleting skills up one level. Thanks for posting!
Chef dai!!!! Im so happy you are back :D
Mich cheers Mich, good to see an old face again!
Good to see you back again it's been a loooooong time 🍤🍣🍙🍚🍥🍲🍜
The salmon has very beautiful skin
Hope u can make more videos of fish fillet
whooa that is way cool that your video is on that big building
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
Sensei! Good to see you all well again! 😍😍
Great knife work !
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 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
Chef,love your work and your voice is so soothing.😘
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 !
Another great video as always chef! Happy Easter
Albert Hillier thanks a lot mate. Happy Easter to you too!
Repent for the kingdom of heaven is at hand CHOCOLATE
Wow! Not a single bit wasted. So amazing!
Liked before viewing, quality content as always. Animated intro is amazing, who created it for you..? :-)
Wi1dZer0 lol, a tremendously talented and generous individual. Hope you’re well James, long time no speak. Will be in touch soon buddy!
Awesome, all good with me. Hopefully off on holiday next week but otherwise free so do get in touch.
Beautiful job, love that knife.
Good man.
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
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!
YEEEEEEEES you are back!!!
Great to see you back 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.
Yummy , one of my favorites, next to cat fish.
Pretty good. Thank you!
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.
Hi, thanks for video. which brand of deba knife you have used?
Guam Fishermen's co-op are the BEST filleter.Especially Salmon..#1
Thnku!
woah, what is that scar you have on your left arm? Good to see you back btw.
brianq1 Quan can’t remember how I did that. I’ve always either got burn marks or scrapes down my arms
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.
Why tf am i watching how to fillet a salmon at 1:20 am
Hi Chef Dai, love your videos! Thank you! I just arrived back from Japan today. In a small Hakone teppanyaki restaurant (on a side street at Gora) they had a really simple but so very tasty “Beef Stew”. I didn’t see it in my travels elsewhere and haven’t seen a recipe like it online. It was slow cooked gristly bits of beef and meat with a sauce. Cooked with a lot of onion similar to your Gyudon but slow cooked. No other vegetables were in it. Are you aware of such a dish or could it have been that chefs own recipe? Would love to see it done in one of your videos if at all possible!
Dai is back again..!!
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
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!
Well done!!!
Wow, filleting a scotish fish using a japanese technique. So international!
Beautiful video 👏
I'm not hungry! YOU'RE hungry!
*gulps hungrily*
He could have become a successful Surgeon
Thanks again🌸🌼🌹
Glad I saw your video. I will subscribe.. thank you
Yes a new video !
What have you done to your arm? Do you also use the salmon bones for stock?
Great to see you again.
wow .. your knife is very sharp.
Oddly satisfying
can you make katsuobushi yourself? that would be really cool
Heeeey, what a great surprise, good to have you back on youtube.
Watching your videos makes me think fish aren't that scary afterall. ^.^
Hi chef dai, how do you make chocolate mochi!!!