I actually stopped using my computer today, for the first time in a very long while and ventured outside of my dwelling. I was surprised to find that the air is breathable, and that there is a yellow star of some sort that is making it warm out there. I also spotted a few Earth rocks on the ground, and heard what sounded like birds. What an experience that was.
Buenos dias es muy agradable para uno como aprendiz en el mundo de gastronomia acudir ustedes muchas gracias por todo lo q nos permiten aprender se les quiere
I want to know what he will do with the scraps he cut off. And the white outer layer of the flesh he cut off is not edible right or he does it for presentation?
I feel like I'm watching a DIY advertisement in those little TVs in departmental stores. The music, Kenny G - Even If My Heart Would Break (feat. Aaron Neville), is the reason.
question is what fish you have. and he is not removing the rib bones on the fish. that goes of with one cut of the knife. But he is removing the back bone. and those are impossibel to remove with a cut with a knife. If you not planing to cut the hole file in two , or remove big parts of it ( and would not work on sashimi , industrial fish they cut of big areas, resturants use a tweezers. To make a file is no problem, but the next question is if you want it total bone free or almost bone free.
So what does he do with the fat? Can you blend it together and mix it something to create another dish. It looks quite wasteful if those huge chunks are just thrown away.
Straddllw Bait? It's not really that much waste, and the stuff he's taking off is legit garbage, and salmon isn't famous for how awesome its stock tastes. On a fish this size it might amount to 5 or 6 ounces of trimmings. I used to clean these suckers for a living and cook them 100 different ways. Scallops in the foreground look magnificent.
I'd like to have a party and sashimi was the dish instead of cold cuts. But can I use filet salmon from the groceries? I heard that you have to freez the fish in certain temp to kill th parasites?
He is not a Jiro Ono his knife techinique still got small flaws for a Top Chef, but he is above many others i enjoyed watching him he could get really far many years to come
I'm no chef or japanese, but i can tell this one is sloppy. I'm not sure if the salmon is bad or the knife is dull or he is just a mediocre chef pretending to be a japanese. Just my two cents. Peace
+Aaron Magalong Great, a non chef talking as if that they know how slicing Sashimi work. What I saw was very professional slicing techniques, I really don't know what you're talking about.
+徐佳慧（Monusha） In the industry for many years, and lived in fukushima for two. The guy is sloppy, technique is off, and look at the cuts they are all frayed at the edges. You gotta elevate your knowledge, 外人.
Paolo Benedicti Buying an expensive knife and watching a few youtube videos does not make you a professional. Look at Hiro Terada then you would know what professional mean.
Danny Tat I've watched many videos of his, and I worked in the fish/food industry for a while too, that's why I was a little bit perplexed about this video...
You can use it in a base broth to incorporate salmony flavors. Or do a cheap apetizer (ceviche, topping for snack, etc...) Of course it won't be the best salmon you could get, but you won't be throwing food away (:
you dont kill parasites by freezing stuff, you just slow it down but not kill it. I wouldnt recommend using grocery salmon, unless you can get it from a nearby fish market
To tell you the truth, the music's good. If you guys dont like it, then dont put your bad comments here. If you dont have anything nice to type, dont type at all.
to whom it may concern: Maldivian pole caught tuna is the most sustainable tuna fishery for canned tuna. I just watched: its more money, but they're doing it environmentally responsibly...for now
to all the people saying "wasting so much fish" i'm pretty sure a sushi chef know's what he's doing while trimming and prepping the fish for consumption.
wtf is this orthodontist office music
+Kim Apoyon hahaah fuck you
HAHAHAHAHAHAHAHAHAHA .... me too I hate that music, please no one feel offend but is a bad music for to cook !! lol
I like the bgm, though I don't see it as good cooking music. Hahaha!
Gita Samudra
wtf is that music
I had to pause it, I couldn't believe it was in the video
that sax intro sounds like some shit straight out of tim and eric
Sexual Sashimi
Orlando Mendez LOL, that Sexshimi
mbcNOOFS lol coming to America!! classic soul glow...
every chef movement is so beautiful even i don't hear a music i just watch that nice job
skilled, precise and not rushed. 10/10.
I don't know about you guys, but this is the perfect love-making music when you're eating something that amazing.
What is the title of this music?
thank you sir, for making up the backbone of the internet, we salute you.
I actually stopped using my computer today, for the first time in a very long while and ventured outside of my dwelling. I was surprised to find that the air is breathable, and that there is a yellow star of some sort that is making it warm out there. I also spotted a few Earth rocks on the ground, and heard what sounded like birds. What an experience that was.
Lovin the music! It takes the video to a whole different level :-)
Thank you! Is always nice to learn new things!
Filmato perfetto per la fame nel mondo.Complimenti
che fame
I can't think of a single song better suited for this video
Buenos dias es muy agradable para uno como aprendiz en el mundo de gastronomia acudir ustedes muchas gracias por todo lo q nos permiten aprender se les quiere
This song is just genious !
Firs time I've never skipped an ad.
This is ...actually very enjoyable
Wow thats a lifetime of skill on show there.
people don't like this music??????
I like the plates, the grey ones....!! What did he do? Where's the finished Sashimi??
Yumyumyum this little looooves sashimi!
I want to know what he will do with the scraps he cut off. And the white outer layer of the flesh he cut off is not edible right or he does it for presentation?
I feel like I'm watching a DIY advertisement in those little TVs in departmental stores. The music, Kenny G - Even If My Heart Would Break (feat. Aaron Neville), is the reason.
I like the song , can anyone tell me what is the name of this song and who sang this song
I turned the music up but more importantly, watched ALL the cutting in slow mo.
bashers around the world!!! lol.. I love this video!! I feel hungry everytime I watch this!!! good job!! yummy!
sounds like the intro to a early 90's sitcom
my favorite food,because its light,clean, not fat,and very healthy for you,maybe that is the reason the japenese live so long
How many times he puts down his knife on table?
"Fish Slicing" coming to a theater near you......Rated R
question is what fish you have. and he is not removing the rib bones on the fish. that goes of with one cut of the knife. But he is removing the back bone. and those are impossibel to remove with a cut with a knife. If you not planing to cut the hole file in two , or remove big parts of it ( and would not work on sashimi , industrial fish they cut of big areas, resturants use a tweezers. To make a file is no problem, but the next question is if you want it total bone free or almost bone free.
you did a frist class job
and the music is great
Kenny G "Even If My Heart Would Break"
(says at the top in the description section)
'Even if my heart would break' by Kenny G... I think it's in his 'Breathless' album.
i am not expected Kenny G would appear in this kind of vids........amazing....
What i love is that it is uncooked :D
I'm a biology student
whatever I watch on youtube I always end up watching sashimi videos
So what does he do with the fat? Can you blend it together and mix it something to create another dish. It looks quite wasteful if those huge chunks are just thrown away.
Straddllw Bait? It's not really that much waste, and the stuff he's taking off is legit garbage, and salmon isn't famous for how awesome its stock tastes. On a fish this size it might amount to 5 or 6 ounces of trimmings. I used to clean these suckers for a living and cook them 100 different ways.
Scallops in the foreground look magnificent.
Ahh okay, nice to know.
+GunsNBudder I love salmon haha but yeah it's not very crazy with the flavor I'm more of a squid kinda girl myself in the long run
I'd like to have a party and sashimi was the dish instead of cold cuts. But can I use filet salmon from the groceries? I heard that you have to freez the fish in certain temp to kill th parasites?
the beginning till 0:11, my dad thought i was watching porn...
"don't feed the troll guise!" *turns around; whispers in my ear* "you can feed on me all you want, nyah~"
can somebody tell me who sings the song for this video? lol... sorry but its a really good song.
What song is this? Freaking amazing song.
because when I want sashimi I always think Kenny G!
Oh boy do I love a good fish being cut to a love ballad !
Shhit.. this song slaps yall crazy. Lol
this song like "see you again"
Dat music tho 👌
Awesome video,but could've done without the "soft porn" music.. (turns down volume)
+MrCowboyCool (mutes)
WOW this soundtrack is utterly perplexing. If to be funny, good job!
Chef handles the fish with respect... like he asks permission to slice it.... and with reverence. =)
I've spent the whole day watching food videos.. WHAT IS MY LIFE
You should rename this video to Late 80's/Early 90's Sitcom Music While Cutting Salmon
My cat would love them scraps !
He is not a Jiro Ono his knife techinique still got small flaws for a Top Chef, but he is above many others i enjoyed watching him he could get really far many years to come
I search for this when I want to hear music now
Nice. I just scored a new Sujihiki 270mm #Fish #Knife at Chef Depot
Cant even get the size of the cutting board right!
I wish there wasn't any music or at least none when the guy is explaining why he's doing something.
Is that the "Soul Glo" theme?
"Trust me, I'm a chef."
I'm not quite sure how I ended up here...
I'm no chef or japanese, but i can tell this one is sloppy. I'm not sure if the salmon is bad or the knife is dull or he is just a mediocre chef pretending to be a japanese. Just my two cents. Peace
Aaron Magalong yup if he'd done that in restaurant hed be fired
what makes you think he isnt japanese?
mediocre? sure im not an expert. not japanese? i dont see why you say that
+Aaron Magalong Great, a non chef talking as if that they know how slicing Sashimi work.
What I saw was very professional slicing techniques, I really don't know what you're talking about.
+徐佳慧（Monusha） In the industry for many years, and lived in fukushima for two. The guy is sloppy, technique is off, and look at the cuts they are all frayed at the edges. You gotta elevate your knowledge, 外人.
TanakaDaRocka Ah, ok, I see my bad.
Although I don't understand the necessity to point out the fact that I'm a foreigner to you, kinda strange?
rest of the fish will probably be used in things such as making stock, or extra meat for small side dishes
We're gonna need a bigger board
head chef of a Japanese restaurant and you skin a salmon like that??? LOL
was there a camera person??
love music theme!
great video.
Even if my Heart would break by Aaron Neville is the song.
Aaron Neville loves sashimi
What is the title of this song?
Looks good :3
I literally BURST OUT LAUGHING hahahahahahahahhahahaha
Professional Japanese chef...? Sure...?
Paolo Benedicti LMAO.... professional.
Paolo Benedicti Buying an expensive knife and watching a few youtube videos does not make you a professional. Look at Hiro Terada then you would know what professional mean.
Danny Tat
Evidently doesn't...
Danny Tat
I've watched many videos of his, and I worked in the fish/food industry for a while too, that's why I was a little bit perplexed about this video...
I like the music
This is sashimi, sushi refers to the vinegared rice that the fish is served on or with.
You can use it in a base broth to incorporate salmony flavors. Or do a cheap apetizer (ceviche, topping for snack, etc...) Of course it won't be the best salmon you could get, but you won't be throwing food away (:
what you talking about? I just watch this bloke cut that fish in exactly the same direction and same way, by your definition, he's a pro.
Yanagiba-Boucho 柳刃包丁, knives for seafoods. 柳 = willow tree, the blade looks like Yanagi-Tree. Very sharp like razor. Greetings From Tokyo, Japan
guess it's time for me to make myself hungry again
leave alone the poor guy, he is doing something at least, trying to be a pro, and through time, he will get there
I won't criticize the music choice, but I would have liked to have heard some explanation of what was going on.
it acutally doesnt matter cause now if you read the title it says hes preparing it doesnt need to be fast cause wat if we want to see how it works
Damn good music
Whoever made this video has some very different feelings than I about fish.
interesting choice of song lol
Seriously, the music choice is kind of sensual...
If I had lots of money I'd have 2 or 3 sushi chefs cause my mom loves sushi A LOT!!!
I enjoy the song
whoa!!! gotta get sushi for dinner tonight XD
this melody on my ears is Aaron Neville??!!
Is it weird that I was singing this to our pastry chef the last time I cut fish?
Can't go wrong with a CA Roll.
First I heard this music it was a razor slipping through John Travolta, now it's even creepier!!
you dont kill parasites by freezing stuff, you just slow it down but not kill it. I wouldnt recommend using grocery salmon, unless you can get it from a nearby fish market
To tell you the truth, the music's good. If you guys dont like it, then dont put your bad comments here. If you dont have anything nice to type, dont type at all.
to whom it may concern:
Maldivian pole caught tuna is the most sustainable tuna fishery for canned tuna. I just watched: its more money, but they're doing it environmentally responsibly...for now
omg whats this song
SOMEONE TELL ME THE NAME OF THE SONG, QUICK
to all the people saying "wasting so much fish"
i'm pretty sure a sushi chef know's what he's doing while trimming and prepping the fish for consumption.
looking good