How To Fillet Whole Fish For A Simple Sashimi Plate (Shima Aji-Striped Jack Makeral)
HTML-код
- Опубликовано: 1 окт 2024
- Happy FlexiSpot Day! Up to $200 OFF during 25th-31st May 2022! Once a year only!bit.ly/3wo3ZNd
FlexiSpot Pro Plus Standing Desk E7bit.ly/3wqe7W0
Get an extra $30 OFF when buy through my link bit.ly/3FTc27U
#flexiblewfh #flexispot
I am so proud to announce the creation of Terada Cookware, your one stop shop for everything cookware for your kitchen. The site teradacookware... will have many things to make sushi at home, but we are just beginning with my special custom Hadley & Bennett color combo and logo embroidered aprons which they made exclusively for me. I will also be adding products on this site to which I will be using in my kitchen and where you'll be able to use them too. Stay tuned!
Music we use...try it for free: email.getambass...
To buy the products I use in my videos, check out my Amazon Store; the price to you is the same, but I will earn a very small commission.
amazon.com/sho...
Subscribe: bit.ly/2wHjb9m
Watch more: (popular video/playlist)
Follow Hiroyuki Terada:
Facebook: / 175557962456764
Instagram: / diariesofamastersushichef
Twitter: / realsushichef
Second Channel: / miamispice68
Cameraman Channel: / charlespreston
Watch More Hiroyuki Terada:
Recent Uploads: • Recent Uploads | Hiroy...
Popular Videos: • Popular Videos | Hiroy...
Extreme Series: • How To Respectfully, P...
Low Difficulty Recipes: • Low Difficulty Recipes...
Support our Patreon page to see exclusive content not seen on RUclips, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on RUclips. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
-----------
About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RUclips.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
-----------
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com 
Хобби
Man I’ve been so busy with life I wasn’t able to watch your clips for about a month. Glad to be back. I noticed your last video with that artwork you made. Have to watch that one. Painting with sushi!
Haven’t watched for a year or less, never would unsub tho
Hiro, my friend, g11d aftern11n!!!
What a great plate!!! I am speechless and Mr. Watanabe is enjoying it, too...
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🥢🔪🐟🥢🔪🐟🥢🔪🐟
I have to say - when I butcher my fish, I make a real butchery of it. I just can’t do it as quickly and neatly as you do. But I try. In any case, it goes right inside my stomach, so mission accomplished anyway.
Hello Mr. Watanabe from Fresno, CA again. I am happy your sushi skills have made you a regular sushi chef. Your skills at picking Chinese food are missed. Have you found a better "Palace", I thought you found the waitress?
Wow, I wish I was as skillfull with the knife, so I can skin a lot of things!
The back bone with a little meat in between bones an head in a instapot. 30 minutes and bones are soft like canned sardines .
I put wood ear mushrooms Chile bamboo shoots squeeze some vinegar some Chinese hot sauce. Pour over cooked noodles for a hot and sour soup.
I do no not waste any thing on a fish.
Either dinner or bait. Thank Hero. You ARE the master
Is there a reason you cut off the head first before filleting it, or is it just personal preference? I've noticed Rob at deermeatfordinner keeps it on
Bruh these two are talking like they just fought and now they gotta act professional
Watanabe Saaaannnn!!! Good to see you as a guest again! Another beautiful sashimi platter Chef Hiro!!
Truly inspiring with your great skill and handsome performance for a chef i believe your highest skill was be able to transfer for the next generation and be loving for all over the world..god bless you always master hero.😊❤👏
Oh man that looks tasty 🗿
Amazing the video! Great skill for make the fish! Excellent work friend! Like a lot! 🦇
Watching you break down and filet the sakana.... so amazing and clean. Watching another amazing video is a great way to start another busy day. Sashimi cut and plated by you would be an awesome breakfast. FINALLY...! So nice to see Watanabe San in the new studio.
here in new zealand we call that a travelly
Heck yeah!! The guest sushi chef definitely knows how to put together a mouthful of sushi/ingredients!
Support! 👍😊
HIRO,,, hello, I guess why that fish was so good is the fat content in it , I’ll have to check it out , very sharp knife is a REAL MUST , ARIGITO, ! 🇯🇵🇯🇵🇺🇸🇺🇸
Ive been a subscriber for many years and have enjoyed content your channel has produced. That said, can you all fix the lighting in this new studio? It’s so awful 😣
I was unsubscribed by youtube. I was wondering why I didn't see any of your post for awhile. Great video as always
Delicious sushi and great desk! Thank you for sharing 😍
Very nice presentation as always 👏🏻👏🏻👏🏻
do fish have buttholes? do you remove the butthole during this process? i don't see it.
Looks yummy and so amazing and clean good job
What a beautiful piece of art, thank you Chef Hiro San.
Please tell me I’m not the only one who says “good afternoon” back
small studio compared to the old one
Good afternoon hiro
Can i See somewhere which knives He is using ?
👊
You are talking about tartar/tartare in minute 2:45. Great video! Again!
Ada Amis
Yesss
👍👍👍👍
Supreme
Wonderful, you are professional
It would be a pleasure and honor to work for you, I’ll even work for me
Bring back some lobster dishes please!!
For a second there I thought it might be a chopping board
Wow absolutely Wow 😳👏👏👏👏👏👏👏👏👏
Me when I like my sashimi extra fatty😂
Havent seen yall in awhile excited to finish the vid!
Chicago representative!!!
Master sushi chef Hiro strikes again
Looks so delicious
Relaxing and beautiful
I love your videos!
The Greatest duo!
Thank you so much
Nice work , respect
Good afternoon!!!
Delicious...😋
I really way that you break it down you make it seem so easy and natural
I'm a man and I like to cook
Even more so I love to eat
Lol
Having the confidence to be able to make what you like makes it all worthwhile
You're a great teacher thanks a lot for this video