In the video I'm just using a basic knife I have at home to be fair. Any knife will do as long as it's not serrated and is kept sharp. At work though I use a deba knife as it is more sturdy and helps with cutting through bones, so ideally you want a deba if you are filleting fish fairly often
@SushiSeries Cheers, will have a look for one of those. I never fillet because all my knives are awful. By the way, do you do anything with the odds and ends yourself - fish stock or in the bin?
You can do either a teriyaki based stock with roasted heads and bones from the fish or you can make a dashi based stock from the fish with bonito flakes. You can also make a soup with the fish bones and scraps or a tartare if you have a lot of scraps after cutting the fish. I will try do some videos on utilizing more parts of the fish when I have a bit more free time at some point
Any recommendations for a good knife?
In the video I'm just using a basic knife I have at home to be fair. Any knife will do as long as it's not serrated and is kept sharp.
At work though I use a deba knife as it is more sturdy and helps with cutting through bones, so ideally you want a deba if you are filleting fish fairly often
@SushiSeries Cheers, will have a look for one of those. I never fillet because all my knives are awful. By the way, do you do anything with the odds and ends yourself - fish stock or in the bin?
You can do either a teriyaki based stock with roasted heads and bones from the fish or you can make a dashi based stock from the fish with bonito flakes.
You can also make a soup with the fish bones and scraps or a tartare if you have a lot of scraps after cutting the fish.
I will try do some videos on utilizing more parts of the fish when I have a bit more free time at some point
@SushiSeries Goodness, so many options, thanks very much! 💐