GRAPHIC - How to fillet a fish - Sea bass - Japanese technique - すずきのさばき方
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- Опубликовано: 10 сен 2024
- Cooking with Chef Dai channel
/ @cookingwithchefdai
GRAPHIC!!! - How to fillet a fish - Sea bass - Japanese technique - すずきのさばき方
Chef Dai demonstrates how to fillet a Sea bass using traditional Japanese techniques.
(WARNING - if you're at all squeamish and uncomfortable with the sight of blood and intestines, please ignore from 1:44 - 2:53)
The Sea bass, known as "suzuki" in Japanese, is widely eaten across Japan and can be prepared in a number of different ways.
We would recommend using a scaler to scale off the fish if you have one. Chef Dai couldn't find it one at the restaurant on this particular day........... investigations are ongoing ; )
Thank you for watching and please don't hesitate to ask any questions you may have!
Am I the only who enjoys watching videos of seafood degutted.
Apparently not :-D
Amanda C me too
Amanda C I'm with you AMANDA and it's always good to watch true professionals at work .
Amanda C even me ya
Nah. I love this shyt.
Wow i am surprised to find someone who is japanese and talks without accent, especially british accent! Lovin' it!
cheers buddy 😊. I get your comment quite a lot on this channel......lol
yeah he speak so well to look him so exciting
Temuulen Altaikhuu well he was born in UK, so i guess british english is his 1st language
Better than you, Bradley.
Dai Chan. What kind of knife are you using? I live in Aomori and just started seabass fishing. Thanks for the great video.
the most posh sounding japanese person there is
You have a very gentle, calming voice.
This and your other fillet videos are great! Super informative and great for a beginner into seafood, but also not condescending at all either. Thank you, Chef!
Just one hour ago a neighbour presented us with a sea bass caught this morning in Kanazawa. After our disastrous attempt to gut and fillet a buri last year I went to RUclips and found your site. The reult two fillets not quite in your elegant manner but for us successful. One fillet has been wrapped in kobu seaweed for sashimi tomorrow and the other fillet for frying. Thank you for such a clear demonstration. One last point, With a perfect English accent you had to have lived and been educated in England. Congratulations.
I know when my Sea Bass is fresh, Its a gift from the sea when I catch one. Last week I had a lovely 47cm fish, pan fried it was fantastic.
Thanks for the great video.
You're welcome Tim and you're absolutely right, when you catch a fish yourself from the sea and cook it, its pure bliss! thanks for the comment mate
damn that knife cuts it like butter
Butter it seems like Chinese or Japanese knifes are really sharper
Good steel and care. Also, Japanese-style knives usually have angles of 12 degrees, whereas Western-style are more like 20 to 25.
For anyone wondering, that’s a Deba- a traditional, one bevel, Japanese knife for gutting fishes. Yes, that’s literally a knife specialized for just cutting up fishes.
Glad you didn't remove scales and gut it....while it's ALIVE...like so many old fashioned Japanese sushi chefs. Senseless torture. Your video was great. Thank you.
So simple, so well explained. Thank you!
Exactly what I was looking for! Thank you for the clear demonstration.
I love your cooking techniques and your British accent
crazyflip 117 QA
I dont like fish but i like fishing and watching these videos from this guy
Kon nichi va you are a good cook I like your cooking.
This was so satisfying to watch! Amazing techniques!
Hi there, sorry for my late response 😔
thank you for the kind words friend!
I like how he talks.
Chef Amazing videos like all of them lot of love from dubai as i am Japanese sushi chef I can feel the videos
Very good video with good explanation and very calm and chill
this is an asmr experience lol
You are the best 👍🏾👍🏾💯
favourite fish..... it does go well together with various seaweed and seasoned soybean paste instead of soy sauce. In korea we do like that.....anyway really I like your channel as a person who likes Japanese food.
+frencheliea Thank you so much for he kind words!!!!
very very clean and less waste
+dixie faps Thanks a lot!
You dont no your arse from your face . done wrong and wasted time and product
What to what the fact that this fish was done the wrong way :?
Why was the fish done the wrong way?
Good tip about the eye and gills.
Outstanding! thank you
FYI: You don't need to remove the head to fillet the fish, you can fillet it intact
Didn't expect to see Ikeda's chef on youtube lol
lol, busted! Have you been to Ikeda before?
+Cooking with Chef Dai Yeah! Actually I go there quite often haha
This does wonders to my anxiety lol and I love fish 🐟
Wow! I appreciate all the work now!!!!
Thanks! I learned something today!
that was cool. i learned something today
so gracious. very therapeutic watching this lol
+nick kirkpatrick Thank you so much Nick!
Anyone else REALLY In the mood for sushi now? XD
Thank you! That was an education.
That's very kind of you to say so......that really is a great compliment!
awesome... good job
thanks a lot friend!
Man I can't even cook, why am I watching this?
Just watching watching it for fun, bro.
Instead of chopping the head off, you could 1st snip the neck, and pull away the head with the guts along with it. Saves you the step of potentially cutting into the guts which discolours the fish
ขอบคุณค่ะสำหรับวีดีโอคลิปดีๆที่เชฟนำมาให้ชมนี้..ชอบมากๆค่ะ 😍😍😍
บ้านเฮาเพิ่นเอิ้นว่าปลากะพงใช่ใหมครับเนี่ย😁😁
ฉันชอบปลา.
+Gustavo Hernandez (Tavogeebruhh) Me to.😊😊
ur English is far better than 50% of these Americans
And *Yours* too! xD
well he is british xD
Zachary Mok Bitch we got a racist comment here, we currently aren't the best country.
yeah we america is not the best country but we have the best racist cops
Why must you do this.
I have watch all you uploads,
I love them all.
Pleas upload some thing about your knifes.
This knife looks like a deba but to thin think it's more lija a funayuki
And you misono 440
Would be fun to know how long you have use them and stuff like that
Keep it up chef ,real nice work
This video is cringe and satisfying at the same time! ( This comment is a compliment by the way )
Veramente 6 bravo
Hi sir I have a quick question. If the gills are brown. Does that mean you can’t eat it even if the eyes are pretty good? Just wondering because I like mackerel and Sanma fish, but sometimes they are brown in the gills. What do you think? Thank you!
could you please tell me where can I buy Deba knife in the UK? i have been searching for ages but still can't find one
Great video!
Hi there, sorry for my late response 😔
thank you friend!
He would be amazing at asmr
Which knife are you using? please share the details
did you just cut the gall bladder? They say you cannot eat the fish if the green stuf gets over the flesh. Is that true? Cant you just wash it off?
@Chef Dai, I'm wondering if you can recommend a quality deba knife, I bought one from a reputable japanese company for 200 dollars, but chips often, so I'm not into experimenting anymore...
Damn I want that knife...
can you make a video how to use the remains of the fish. Is it just the fish stock or are there some other ways too?
Can u show how to sharp knife. Really need this. Thanks chef
where did you get the finger protector (the blue thing on your finger)
Looks fun!
R.I.P
You will not be missed
You will only,he missed in my stomach
Cooking with Chef Dai great videos chef! Can you teach how to use those bones to make a broth? thanks!
Your technique is practically flawless! goes to show you've been doing this for quite a while, I'm already a big fan and I wish I would've found your channel sooner! I too am an aspiring chef and watching your videos gives me confidence because you make it all look so easy, yet you look so young yourself! Do you own a restaurant in the U.S?
+Carlos Torres Thats really kind of you to say so, thanks so much for the awesome comment Carlos. I have cut many sea bass in my time but, to be honest, I'm still learning everyday and striving to perfect my skills. In my eyes, I've still a long long way to go and for me, thats where the enjoyment of cooking lies.
Its great that you're an aspiring chef, just keep practising, work hard and I'm sure you'll become a star chef.
Thank you very much for the comment re. me looking young too, I'l just respond by saying, "looks can be deceiving" : )
.....the restaurant is based in London, England btw
Well if I ever find myself in London, which I'm sure I will, I'll be sure to look you up! Maybe you could teach me a thing or two ^-^
Until then, I look forward to it. Also I'll be following you on here, so please keep up the great work, I look forward to recreating some (if not all) of these dishes!
7 sea basses fish unlike
You:From head... to the belly
Me:WHAT HEAD?!?!
Nice work! Your knives looks awesome, may I ask what make \ model it is please?
Awesome cutting technique. Did you learn everything in Japan how to a Chef??
+Ro Tep Thank you so much....I've still a lot to learn though.....
I worked in Tokyo for a couple of years but did my main apprenticeship working in London.
My Father was also a Japanese head chef.
What kind of knife is that
If i go to his restaurant, i would just order whole and ask if can cook with tomato sauce
Oh I like that
I like your knife Chef!! Which one is that?
Where in world does chef dai work..? obviously he has English accent but not necessarily working in England. .
I work in London, England
Hey chef, whats the length of your deba? is it a 210mm?
*bump* Would like to know as well
And if you skin it there is no need to scale, also fish should've been bled while still alive not after it dies,the heart stopped can't pump blood out, cut the gills while fish is alive it will empty of blood, and store in bucket salt water, you'll be amazed at the difference in taste
Hey Chef Dai where can I buy that knife?
Love the accent. :)
Deepak Joshi and i hate your accent 😂
Such lovely delicate hands, CHEF!
whats the name of the wooden sticks that you are using to clean the guts?
I recall hearing in one of his previous videos that he made them up of the long kind of toothpicks tied up with a rubber band.
found that it's called a sosara brush
what happened to your finger on your left hand?
Holy shit, I guess it's cut.
How is this graphic
Why do you have to remove the head and the guts before filleting it? Why dont you fillet it right away?
Japanese technique when removing head first I believe. And I think they remove the guts first and clean out the impurities before filleting so it doesn’t seep into the actual filets for sashimi, the reason for this fish in particular to have a clean taste.
Let’s face the fact that it’s not about the fish it’s about the knife
1:57 though.
“Off with his head” literally.
Thirty years filleting fishes with a technic preventing me of cutting the end of my finger
is that a masamoto honkasumi deba?
u could ve use more meat at end of the tale cuz u didnt push down the fish a bit while fileting u just let the knife go all the way 2 fast. Same wit the head meat u cut a good part of meat there. This aint hard to do it wit a great knife like that, i work wit all kinds of fish but my knife is not that good lol but still do the job
+Terr0rMKD The remaining fish skeleton and meat in this video was later grilled under a salamander whilst being brushed with a light soy and mirin mix. The meat was then removed from the bones, flaked then put into a salad. nothing is ever wasted in the kitchen.
+Cooking with Chef Dai uhh i never thought u d reply lol well ok then good to know.. btw isnt sea bas another fish(orada) a lil fat than this, in my country we call this Levrek/Lavrak but i dont know
It's hardly graphic ! And you cut the first fillet off wrong! You also didn't explain all your steps to the audience 🤦🏽♂️
What kind of knife are you using?
I'm not sure the exact brand, but it's a traditional Japanese chef's knife called a deba. It's beveled on one side only. His technique isn't the "Japanesiest" though (in my opinion, but I'm no expert). He's using some western knife handling techniques too. It works, but for this style of fish filleting, I'd prefer a really flexible western fillet knife.
You say okey evry second
I swear to god British accent suits Asian people wayyy more than it does white people .... And it's today that I realize it after seeing this video...🤯🤯🤯
Them skills tho
woow.. amazing
Thank you the kind words AA!
its sad that this vid is demonetized...
%99 stock
Where is the fish?
why is this in my recommendations?
why is my little bass so cute?
Have you ever tried a Fillet Knife?
if you mean a "fillet knife" as in a Western fillet knife, then no. I always use a deba knife for fish of this size.
what knife I want oneeeee
I didn't know people eat bass
What does he mean by stock?
Challenge Central fish soup
Ion Agârbiceanu No... Stock MAKES soup, but it's not soup.
"liquid made by cooking bones, meat, fish, or vegetables slowly in water, used as a basis for the preparation of soup, gravy, or sauces."
Fish stock. Type of soup that you can use for dishes like miso soup
I don't agree with you heading graphic there's nothing graphic about feeding yourself this film got to see a lot of with commented on it and it is but this film is about knowing how to feed yourself we're in a crisis pandemic right now and eventually somebody got to go to the water what are you going to go down there holding the fish with two fingers and wondering how to put it over the fire because it make burn itself come on is not graphic is self-preservation thanks man for showing us this all I've been cleaning fish since I was five or less my mother was a great fisherman fish lady but in we didn't get anything harmful out of who you make don't make the children week you should make them strong so that your seed can go on into the Next Generation to figure out what
it should smell like the sea 😂😂😃
I don't get why this is labeled graphic. Have you fuckers never seen Kill Bill?
because of vegans
+Jonah ksldj Of course. The vegans in this kind of video.
Also, it's graphic because some people don't like gore.
+Jonah ksldj why would a vegan click on this in the first place
Can you fillet a salmon?? Please!!!
coming soon......
Am I the only one who noticed that he's saying fillet wrong...it's not fill-it
In the UK it is...
Fatty Oil made me laugh!
so this is what happened to cbass
SavageRealm it's sea bass
joke over your head nigga