How to make Sushi Salmon│How to filet salmon│Tokyo sushi academy（東京すしアカデミー）
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- Опубликовано: 8 сен 2024
- 寿司職人養成学校『東京すしアカデミー』
www.sushiacade...
東京すしアカデミーは日本初の寿司職人養成学校。理論に基づいた指導で未経験者でも短期間で即戦力へ育てます。魚をさばき、寿司を握り、美しいお造りを盛る技術が習得可能。挑戦する人の世界は広がる。
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東京すしアカデミーでは「スシ、シアワセ、セカイ。」をスローガンとし、学校で実際に行っている授業の感じで動画にて説明をしています。
質問あれば気軽にコメントください♪
Hi, this is Azuma, I'm an instructor at Tokyo Sushi Academy Shinjyuku School.Under our slogan of "Sushi, Happiness, World", we introduce the actual lessons of our school here as lesson video. Please feel free to leave any comment in the comment box down below, we will try our very best to answer your questions as much as possible!
海外では寿司屋は増えて行く一方、職人不足の問題を抱えています。その為【日本人】+【Sushi】= 海外就職の案件が増えてきました。東京すしアカデミーで基本技術を最短2ヵ月から学び、海外就職にてワークビザの取得や、寿司店舗のオーナーになる方が多く訪れます。
国内就職も各有名店やミシュラン店を始めカジュアルな店まで幅広い求人があり、寿司業界をどんどん活性化していきたいと思います。
日本の飲食店の現場では、教育の観念が店によりばらつきが多く、見て盗め、味で覚える。が未だに主流の教育です。素材による違いを覚えるには、確かに経験値で微調整は必要。
しかし、わからない人にとってはなぜこれを行うのか？と、理由がわからない事が多々あります。そんな疑問を解決し、寿司に興味がある方にとって、少しでも多くのフォローが出来ればと思います。
ご視聴ありがとうございました。
【人気動画BEST5】
①サーモンのさばき方How to make Sushi 'Salmon'
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③School Life of Tokyo Sushi Academy 東京すしアカデミー築地校での生徒の１日
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④2ヶ月修行した生徒と寿司歴20年講師の3分間寿司握り対決
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⑤How to make beautiful sashimi 'Japanese Halfbeak' サヨリのさばき方 サヨリの刺身
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【関連動画はこちら♪】
Click here for more related videos ♪
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#最短2ヶ月で寿司職人 #願書受付中
入学に関するご相談は毎日行っております。
助成金や国の融資は受けられますか？
海外就職はこの先どうなる？
コースの詳細が聞きたい！
若く無いですけど大丈夫ですか？
なんでもご相談下さい。
卒業生の事例も多数ご紹介します。
14時スタートまでの回ならば授業の見学もできます。
情報収集のつもりでお気軽にどうぞ。
www.sushiacademy.co.jp/soudankai
This is the most accurate video of how to prepare sushi I have seen so far and trust me, I've been looking for a while now at this kind of videos, I'm sooo glad I found it, thank you sooo much!!!!!
I've been scaling salmon at home for more than thirty years. When I catch my limit I bring them home and before bringing them whole inside my house I blast the scales off using my garden hose. It's quick, clean and effective. My kids and I actually prefer the ocean caught salmon I bring home over any other fish.
The salmon is making me drool! 🤤😂
Clean and methodical.
I can clean fillet fast and super clean for less than 5 minutes
making of sushi begins at 18:33
Beautifully done! Thank you for such a thorough breakdown!
Perfect video
great job. you are a true pro!
He had my sub when he flame grilled
Master
Respect. loved it.
Very nice from the beginning till the end. No sound? Doesn’t really matter
That was very very nice!!! Thank you!!
Headphone users RIP 7:48
Ikr xD
I love how everyone in the comments are all the sudden professionals..... somehow 😒
Shut the hell up bitch. Do you make that same lame comment on every video? Fucking loser.
Semplicemente fantastico!
Salmon : Oh My Eye..
Look at how shiny it is!
whats the point in scaling if you fillet after?
Dimitry Rode without scaling, it's much harder to slice and separate the meat from the bone. It makes the process faster, more accurate and cleaner. Some Japanese restaurant dry the salmon skin with salt and deep fry , adding crushed fried salmon skin into sushi for texture
you know too much :)
point of scaling is to have a cleaner working area as well and less contaminants from the scales of the fish.
For a week now I'm craving sushi, I never had it before but it looks delicios. Can't stand anybody touching my food, so I have to learn to make sushi at home myself by watching yt if I want to have sushi, though there are little chances of success, fingers crossed maybe I'll pull it off somehow.
wow - so beautiful!!!
muito bom!!
Great! Do some one know the name of the cutting board ?
ご無沙汰しております、素晴らしい動画をありがとうございます！
Great technique, just one question! What was the purpose of cutting the scales off the salmon in the beginning if you were going remove the skin in the first place. You could have saved a decent amount of time just using a fish scaler and washing it under cold water to remove any leftover scales remaining. Just asking because I do sushi myself and that's how restaurants do it here as well. I know in japan it's more a traditional technique to remove the sales off the fish using the knife but in a restaurant setting would this technique of scaling fish still be applied in real practice in the restaurant setting with a larger scale of prepping?
I'd like to know this too. My speculation is that it's used for some dish where it's fried crispy.
Keeps the scales from getting into flesh while filleting especially on smaller fish. It is also easier to separate that skin layer from the flesh later on. There are also other preparations where that layer sort of helps in the cooking process via grilling, blanching. etc. and keeping the scales on would interfere with that.
Perfeito
How do they dishwash those baskets? Are the machine washable?
great vid, did u not freeze the fish b4hand or after???to kill parasite
??
Keep calm
And
Respect what you eat!
he didnt say if he pre froze the fish for 7 days to kill parasite, what type of salmon also?
This is The best video!!!!!!
you make the same process with others fishes??
does anyone know why that scaling is preferred over just with a blunt knife or metal brush??
Salmon is soft. It is because it does not break. And, in the state where there is skin. Bacteria will be reduced
by azuma
where is the audio common some direction on wtf he is putting on the salmon guys fr
now if only there was sound
Eat with blood line?
Why do you scale it if you cut the skin anyway
Someone please answer ´mee where can i get that fire thing where he fried the sushi
Zainab Altamimi
It’s a mini blowtorch you can get from most hardware stores.
His knife skills holy shit
Why cut the fins off if you're filleting it?
what did he put on salmon? salt? sugar? thanks.
saettarider Salt
Costumer eat with bloodline?
Shio jime
What's the name of that technique to remove the scales?
I've seen people just cut off the fins and just descale fish with the blunt end of the blade. But there's many techniques.
Nícolas Panazzolo do Amarante it's called "Sukibiki" technique 😊
I don't see the point if you're pulling off the skin anyway
That was the oddest way to scale a fish I've ever seen. What's the point if you are going to remove the skin anyway??
Por que quitar escamas??
that's gotta be the longest time ever to scale a fish just saying
Pastor Peewee thats so he doesnt damage the skin and potentially the meat beneath it.
Puo' dirci cosa mette dentro al salmone?E' forse zenzero?
Sta rimuovendo le ossa!
Se si riferisce al momento in cui prepara i nigiri credo sia wasabi
Why scale the fish if you're taking the skin off?
Vito Scatigno cutting the fish with the scale on wears the edge on the knife. Plus is about hard to get precise cuts.
Vito Scatigno To make the video longer! 😂
Vito Scatigno keeping from fish smelling fishy you don't have to but he just showing his skills
Chunna Chhea
I've thought it was to make the cuts cleaner.
Making sure the scales don't penetrate and get embedded in the flesh.
Scales and fins are typically dirty contaminated. It is better to take them off anyway before clean inside.
After that all equipment and the fish and your hand should be completely cleaned by tap water and wiped up.
From this point or later do not wash fish, it must be go thuru to sashimi carefully off from any contamination.
This is tha basic theory of sashimi cooking.
What was he doing with the salt?
Thank you for your comment!! He put salt to remove smell of salmon.
Anybody hear audio or am I deaf?
no comments...
👍
I'm watching you saw your way towards your fingers just waiting for you to get cut ! 😳 First rule of thumb is never pull a knife towards you or in your case fingers , why not just skin it after you fillet it ? 🤔
Dressing for Shushimi
18:23
It's gonna take forever to fillet a salmon....
Love it but too much work!
TSA?!?! XD
Way you both a thumb on his eyes, ( 0_0 )
You're supposed to freeze salmon to kill the bacteria and then let it defrost before you serve it as sushi.
Salt solution also helps kill the bacteria.
Freezing salmon will not kill bacteria. Freezing slows down bacterial metabolism and only delays the speed of decomposition (which is why producers of manufactured frozen food products recommend maximum times that food can be stored in a freezer - the bacteria still decomposes but just more slowly). I read that freezing salmon is to kill off salmon parasites and other fish parasites that can harm humans such as Anesakis simplex in the UK or Japanese Tapeworm in the US. Sources: CNN and The Daily Telegraph.
Mark Brierley so salt water ?
I know I'm late, but only flash freezing will kill bacteria, also if it's farm raised salmon then there will be no bacteria anyway
#SKILLZ
Cut himself soon or later... First few minutes for what?
why did he put salt on the salmon?
thx. I'll try it for sure
It's even better if you do it prior to slicing; the semi cure draws water out of the fish and makes it firmer and easier to slice.
To kill bacteria... The freezing process is to kill the parasites. Make sure to educate before trying this.
TO RIP THE SMELL...WHICH IS OFTEN BAD
Carlos A. It soaks up some up the liquid so it tastes less fishy
Haahaahaaa funny
he knows how to do it but doesn't have the skills to do it and the his knife not sharp enough
Tom Bombadil you should be the one to fuck off, non japanese trying to be japanese. The chef uses too much hand vinegar and have wasted some meat due to some minor errors. Not only that, skilled chef always make sure their knives are sharp everytime. You sure do not have any knowledge about chef. Better don't learn how to make sushi. My father and grandfather are sushi chef so I know some of the basic knowledges of sushi making.
Mr Gentleman Sure bro, why dont you say its you the sushi chef?
I could say the same about your hang gliding, I've been on more exciting rides at the kiddie area of Disneyland!!!!!
Chinese style its not the real Japanese style
I also had one year in China. Most of the stores are different.
by azuma
haahahahaha this is a joke