Sushi Masterclass: Salmon Breakdown

IG @Chef_JayHuang
I will demonstrate the step-by-step process for fabricating a whole king salmon. The method I use will differ from that of most fish mongers. For sushi chefs, we add additional cuts in the effort to preserve the flesh and not cause any damage.
The salmon I am demonstrating on is the best salmon in the world. Big Glory Bay salmon's farms are locating within a preserve on Steward Island. The colder water in this area means the salmon take longer to get to maturation, however, it is well worth the wait! The extra time allows the fat to become fully incorporated into the meat to create a wagyu like intramuscular network.
The flavor of Big Glory Bay salmon is sweet and buttery with hints of roasted almonds and like floral notes.
Hope y'all enjoy the video.
Let me know what else you would like to see next!

[@szwilks1751]

Great content!

[@JayHuangChef]

Thank you! I should have more coming soon.
Let me know if there's anything you would like to see

[@szwilks1751]

@@JayHuangChef Traditional Japanese Ginger dressing and maybe some Tempura fun?

[@tonyhuynh7060]

Great video! Do you have to cure the salmon before using it for sushi?

[@JayHuangChef]

Yes! For smoked salmon, pickled mackerel, or even some white fish. Kombu-jime is a very common curing technique used on white fish to add umami

[@elsantiaguero9596]

Good evening , I know is a nenox but what model knife did you use to removed the skin that has the yanagi line ? Please let me know

[@JayHuangChef]

Hi, the knife is the Corian 300 mm Gyuto.

[@JayHuangChef]

I'm sorry, I would like to clarify. The knife I am using for sukibiki(scaling the fish) is a modified gyuto. I have owned this knife for over 14 years and it was worn down. I had a local knife sharpener thin it out and create this sujihiki look.

[@elsantiaguero9596]

@@JayHuangChef thank you , I love your videos

[@JayHuangChef]

@@elsantiaguero9596 thank you!