교수님 꼬리쪽 자르고 보면 구멍이 두개입니다 하나는 신경구멍, 하나는 혈관구멍 척수신경은 물 쏴서 잘 빼셨는데 척추에 있는 혈관으로도 물을 분사 하셔야 척추쪽 혈관으로도 물이 들어가면서 피가 쫙쫙 빠집니다 그리고 물을 넣은상태에서 고기를 약간 접어준다는 느낌을 주셔야 안쪽 물도 쭉쭉 빠지고 고여있던 피도 잘 빠질것 같습니다저번 영상에서도 츠모토식 교수님 영상 분석해보면 척추쪽 피가 지나가는 혈관을 정리를 안하다보니 안쪽에 물이 고여있는 느낌이 듭니다 강선으로 혈관도 찌르는게 피를 빼주는 것과 동시에 혈관 구멍을 넓혀서 물로 쐈을때 안쪽에 고여있는 피도 쭉쭉 빠지는 느낌이 부족합니다글고 마지막으로 정치 기분 나쁘셨다면 죄송합니다 교수님
안녕하세요. 저는 이래뵈도 지식이 바닥이라서 ㅜㅜ 1. 단순히 생각하시면 됩니다. 어떠한 횟감이던... 공기에 노출되면 시간에 따라 변질이 됩니다. 오로시를 하게되면 그만큼 노출되는 면이 넗어지고 통으로하는건 절단면이 작아서 노출면이 적습니다. 오로시해서 숙성지에 감싸 진공포장하여 숙성 하는분들도 계시고 통으로 숙성하거나 머리.내장만 제거해서 진공포장하여 숙성하기도 하구요. 방식은 매우 다양합니다. 생선잡아 전처리과정을 거쳐서 숙성하는 온도.시간(날짜)... 다들 각자만의 노하우나 맛을 극대화해주는 타이밍을 가지고 있습니다.(물론 저는 노하우가 없어서 ㅜㅜ) 2. 숙성의 기본은 시메에서 부터 시작됩니다. 이것은 오로지 제 개인적인 기준입니다. 이케시메(즉사.피빼기) = 짧은시간 2~3시간, 길게는 6시간이내 신케지메(신경파괴) =짤게 반나절이나 하루. 길게는 이틀까지도. 츠모토식(수압을이용) = 이틀이상 장기숙성 대략 이정도로 기준을 잡고 있습니다. 시메 자체가 사후경직을 늦춰주는 효과가 있습니다. 이상! 답변은 이렇게 적었지만.... 저는 숙성회가 매우 초보라는거 참고하세요^^;;;
First of all - I love your video series! I clean fish often and watching you do it has helped me a lot. I clean a lot of fluke (similar to the flounder and halibut in your videos). I have made sashimi but I have never tried the 3 day ripen method you show here. I will try it soon. You mention that you felt like you made a mistake during the curing process with the water. I am not an expert. I agree that you used a lot of freshwater in the first stage. If possible, maybe try using salt water. If you can't use saltwater in your hose, how about a soak in a supersaturated saltwater solution for about 10 minutes just before hanging the fish to dry for 30 minutes? Just a thought for you to experiment with. I have also found this kind of fish to be very bland and flavorless. Also a bit chewy - definitely needs the ripen process. I allow my fish to die completely in an icy salwater bath and then cure for 24 hours prior to cleaning. But now, after watching this, I think I will kill like you did in step 1, then try a saltwater brine, then cure for at least 24 hours before cutting for sashimi. Thanks again. Keep up the good work - and YES... taste more of your sashimi on video and give us your thoughts on taste, texture and flavor.
Hello. Thank you for leaving comments. Of or relating to seawater or salt water. The reason I use fresh water...Because it contains chlorine, it is basically aseptic and difficult for germs to multiply compared to seawater. Low osmotic pressure destroys the largest red blood cell in the blood. After the first pre-treatment process shown in the video, put it in a plastic bag and put it in cold water to block oxygen and maintain a constant temperature for aging. The reason for drying fish for 30 minutes is to remove fresh water and blood left in the fish during pre-treatment.
The high-pressure water jet seems to be good at removing the fish's spinal chord, thus stopping it from moving about, but doesn't seem as good at flushing blood from the fish. In fact, if you wtch closely, you can see the fish's body inflate slightly when you try to remove the blood.
The body expands and becomes firm. I think this is the most difficult part. The point is to remove the blood by infiltrating only the blood vessels with moderate water pressure. The expansion of the body by blood vessels and the expansion of the body by absorbing water into the flesh have completely different results. Such a subtle difference. I have to learn the sensations felt in my hands, but I don't feel it yet. And one more. The nerve spinal cord was removed using hydraulic pressure. If it is normal, there should be no convulsions, but as you can see, it is convulsed during the pretreatment process. The nerve spinal cord has been removed, but for some reason, I can't understand why it happens. Perhaps this part has an effect on the outcome Thank you for watching the video carefully and giving detailed comments ... Thank you. You are a very kind person
What can I say.., I hope I'll get to eat the fish you carefully prepare!!! I wonder were are you from?! For me, until now, between all the Korean an Japanese RUclipsrs that prepare fish YOU HAVE ONE OF THE MOST EDUCATIONAL FISH TRIM CHANNEL. Thank you very much from Europe 👍🏻 +++
Boss, I am no expert. I am just giving my comment from both watching your videos and TSUMOTO video. I think he uses a water filter for his water that he use for treatment. Maybe you should write an email asking him on it. And the spray you are using, I notice that it has a wide spray and not concentrated. Please correct me if I am wrong. That's what I see from your few videos. Please carry on and practice more. You will get better. From your fan.
hi. Thanks for the comments. As far as I know, it doesn't seem to be using a water filter. I'll check again though. This part of your opinion is incomprehensible. Translator is wrong ... The word is interpreted but the meaning is not understood. "And the spray you are using, I notice that it has a wide spray and not concentrated"
@@livefishtv if you see his latest video you can see the water filter brand "extreme". What I was trying to say is the nozzle that you use to flush the nerve and blood out. TSUMOTO nozzle has a more pressure which the water spray out in a straight line, while the one that you are using has a wider spray. You try to translate again to see if you understand. If not I will try to find a friend who knows Korean to explain it for you. Keep up the good work!
@@suhare Oh I understood. I am also thinking about that part. It is not the size you want. I'm looking for ... but I think I need to change it overall.
@@livefishtv maybe you can try to buy from TSUMOTO, but his price are quite expensive. I have seen a store in noryangjin using it that was bought from TSUMOTO.
@@suhare Yes, that's right. It's expensive. We plan to buy later, if not right now. Before that, there are Korean products that many people are already using. Since it has been verified, I will buy it first. Are you living in Korea ??
Спинной мозг и кровь рыб следует вычитать, используя давление воды.После того, как рыба идет к хвосту, нервные и артериальные отверстия становятся меньше. Так что отвяжись
![COLOMBIA vs. CHILE [4-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/TDjN4W3yy1k/mqdefault.jpg)
Are you doing autopsy hahaha
🤣🤣🤣🤣🤣
Beautiful fish and beautiful cutting
You have some mad skills there. What knife are you using at 10:22?
naver.me/xdmHJzef
Please post more videos of ikejime with subtitles!
Bom dia qual a finalidade desse prossedimento
en.wikipedia.org/wiki/Ikejime
Very nice. I manage to get my Korea frd to buy me that knife. Thank you
유신창칼 소 중 대 유신장어 유신 세꼬시 국산 막칼 사시미 : 주방스토리
naver.me/FGlqhH0d
관수원오로시 오로시 개조칼 오로시 성형 껍질 탈피칼 업소용칼 횟집용 : 주방스토리
naver.me/xdmHJzef
아틀란틱쉐프 트리밍 나이프 8911T97 : 네이버 쇼핑
naver.me/G8ZyBEeF
한칼 용칼(龍) 사시미 235mm~245mm 중(中)
me2.do/GtLLhry5
하이스칼 한칼 사시미 270mm *
me2.do/xr1XYXJo
global.11st.co.kr/glb/product/SellerProductDetail.tmall?method=getSellerProductDetail&prdNo=335061536
You are not a fool everyone forgets every now and then bc no one is perfect. The fish looks pretty good to me, no blood I think u done a good job!!👍👍👍
Thank you for watching my video and leaving a comment. I wish you a healthy and happy day.
失敗して無いと思います。
私は素人なのであまり違いがわかりませんし
生き締めした魚はその時に食べるのが一番美味しいと思います。
ただ、新鮮な魚でも血抜きはした方が良いと思います。あなたのようにキレイに素早く捌ければ、神経抜きも血抜きも関係無く一番美味しく
刺身を食べれると思いますよ。
私のビデオを見てコメントを残してくれてありがとう。 健康で幸せな一日をお過ごしください。
わたしは津本式では無く、いつもあなたが捌いている方の魚を食べてみたいですね
それに動画もいつもの捌く動画の方が迫力がありますよ。
교수님 꼬리쪽 자르고 보면 구멍이 두개입니다 하나는 신경구멍, 하나는 혈관구멍 척수신경은 물 쏴서 잘 빼셨는데 척추에 있는 혈관으로도 물을 분사 하셔야 척추쪽 혈관으로도 물이 들어가면서 피가 쫙쫙 빠집니다 그리고 물을 넣은상태에서 고기를 약간 접어준다는 느낌을 주셔야 안쪽 물도 쭉쭉 빠지고 고여있던 피도 잘 빠질것 같습니다저번 영상에서도 츠모토식 교수님 영상 분석해보면 척추쪽 피가 지나가는 혈관을 정리를 안하다보니 안쪽에 물이 고여있는 느낌이 듭니다 강선으로 혈관도 찌르는게 피를 빼주는 것과 동시에 혈관 구멍을 넓혀서 물로 쐈을때 안쪽에 고여있는 피도 쭉쭉 빠지는 느낌이 부족합니다글고 마지막으로 정치 기분 나쁘셨다면 죄송합니다 교수님
안녕하세요!
상세한 설명 감사합니다!
참고하도록 할게요^^
마지막 이야기는 무슨뜻인지 모르겠습니다. 정치? 기분 나쁜거 전혀 없습니다^^ 그리고 저 교수 아닙니다 ㅜㅜ
아 교수님께 감히 학생이 지적해서 기분나쁘셨다면 미리 사과드린겁니다 잘 보고가요
아닙니다. 전혀 그런가 없습니다!
걱정하지마세요.
이런 조언들이 저에게 큰도움이 됩니다! 오히려 감사 드릴 일입니다!
마음껏 지적하셔도 됩니다^^
저도좀 배울려고 딴영상들 좀보긴했는데 비늘제거하고 숙성하더라구요ㅎㅎ 머리는 그냥 잘라도 될꺼 같은데ㅎㅎ저도잘몰라서 ㅜㅜ
안녕하세요. 숙상방법은 어려가지가 있기는하죠 저는 츠모토식을 연습하고 익히려고..최대한 기본에 충실하려고하는데 잘안되네요 ㅜㅜ
이 영상 보면서 군침을 흘리는건
저뿐일까요? ㅎ 완성되는 그날까지 응원하겠습니다
안녕하세요! 응원 감사합니다.
열심히 하겠습니다^^
좋은밤 보내시고 좋은하루요^^
津本式は日本でも少しずつですが認知されてきました。
あくまでも料理人の世界では。
しかし津本式は二日目三日目は確実に魚の劣化はしません。
臭いも全くでません。
確実に違います。
魚を捌く技術は日本でも確実トップクラスです。いつも大変勉強になってます。
ありがとうございます。
こんにちは。 私たちの韓国でも津本式が多く知られています。 すでにその方法を習得して、多くの域で使用中です。 様が言ったようにシェフの方は要
今刺身を楽しむ一般人の方にも津本式について知っている方も多いです
私はまだ練習中なので詳しくは知らないまだ大きく感じはなかったが、
確かに話されたとおりの臭いは全くないされます。 そして、一般的に熟成しただろとは確かに何か違います。 その前に感じていただろとは非常に異なっている。
まだ練習中だとよく分かりません。 多くの教えお願いします^^ありがとうございます。 良い一日を過ごす
오늘도 열공 모드셔서 저도 질문요! ㅎㅎ (1) 활어를 바로 오로시 해서 숙성 하는 방법도 있는데요 통으로 숙성하는것과 어떤 장단점이 있을까요? (2) 활어 오로시를 해서 숙성 할 경우에도 시메가 효과가 있을까요? 궁금해요 궁금해요! ㅎㅎㅎㅎ
안녕하세요. 저는 이래뵈도 지식이 바닥이라서 ㅜㅜ
1. 단순히 생각하시면 됩니다. 어떠한 횟감이던... 공기에 노출되면 시간에 따라 변질이 됩니다. 오로시를 하게되면 그만큼 노출되는 면이 넗어지고 통으로하는건 절단면이 작아서 노출면이 적습니다.
오로시해서 숙성지에 감싸 진공포장하여 숙성 하는분들도 계시고
통으로 숙성하거나 머리.내장만 제거해서 진공포장하여 숙성하기도 하구요. 방식은 매우 다양합니다.
생선잡아 전처리과정을 거쳐서 숙성하는 온도.시간(날짜)... 다들 각자만의 노하우나 맛을 극대화해주는 타이밍을 가지고 있습니다.(물론 저는 노하우가 없어서 ㅜㅜ)
2. 숙성의 기본은 시메에서 부터 시작됩니다.
이것은 오로지 제 개인적인 기준입니다.
이케시메(즉사.피빼기) = 짧은시간 2~3시간, 길게는 6시간이내
신케지메(신경파괴) =짤게 반나절이나 하루. 길게는 이틀까지도.
츠모토식(수압을이용) = 이틀이상 장기숙성
대략 이정도로 기준을 잡고 있습니다.
시메 자체가 사후경직을 늦춰주는 효과가 있습니다.
이상!
답변은 이렇게 적었지만....
저는 숙성회가 매우 초보라는거 참고하세요^^;;;
항상 잘 보고 있네요..^^
안녕하세요. 감사합니다.
생각보다 어렵네요^^;;
First of all - I love your video series! I clean fish often and watching you do it has helped me a lot. I clean a lot of fluke (similar to the flounder and halibut in your videos). I have made sashimi but I have never tried the 3 day ripen method you show here. I will try it soon. You mention that you felt like you made a mistake during the curing process with the water. I am not an expert. I agree that you used a lot of freshwater in the first stage. If possible, maybe try using salt water. If you can't use saltwater in your hose, how about a soak in a supersaturated saltwater solution for about 10 minutes just before hanging the fish to dry for 30 minutes? Just a thought for you to experiment with. I have also found this kind of fish to be very bland and flavorless. Also a bit chewy - definitely needs the ripen process. I allow my fish to die completely in an icy salwater bath and then cure for 24 hours prior to cleaning. But now, after watching this, I think I will kill like you did in step 1, then try a saltwater brine, then cure for at least 24 hours before cutting for sashimi. Thanks again. Keep up the good work - and YES... taste more of your sashimi on video and give us your thoughts on taste, texture and flavor.
Hello. Thank you for leaving comments. Of or relating to seawater or salt water. The reason I use fresh water...Because it contains chlorine, it is basically aseptic and difficult for germs to multiply compared to seawater.
Low osmotic pressure destroys the largest red blood cell in the blood. After the first pre-treatment process shown in the video, put it in a plastic bag and put it in cold water to block oxygen and maintain a constant temperature for aging. The reason for drying fish for 30 minutes is to remove fresh water and blood left in the fish during pre-treatment.
무심한듯 퉁퉁썬 광어회 한점 ㅋ~~~맛보고 싶네요 영상 잘봤습니다
안녕하세요! 감사합니다!
따듯한밤 보내시고 좋은 하루요^^
잘보고 갑니다
안녕하세요. 감사합니다!
좋은밤요^^
Why didnt he kill the fish first? Must be very painful death
Please check the link below. And watch the video again.
en.wikipedia.org/wiki/Ikejime
Isn't it flounder? Is it good ?
Yes, that's right. The results are not satisfactory because I am practicing now.
교수님 되셨네요...~^^ 잘 보고 갑니다...
저도 모르게 그만 ㅋㅋㅋㅋㅋ 당황스럽네요^^;;;
솔직한 모습이 좋네요 ~^^
안녕하세요! 감사합니다!
따듯한밤 보내시고 좋은 하루요^^
실패도 공부... 크 멋진 말씀이십니다
안녕하세요. 감사합니다^^
따듯한밤 보내시고 좋은 하루요!
CLEAN!
Thank you for watching my video and leaving a comment. I wish you a healthy and happy day.
not sure what it is but your voice is so nice to listen to
Really? Wow I thought my voice was awkward.
Thank you for your good thoughts
잘보고 갑니다~♡ 물쏘기 전에 강선으로 동맥쪽도 한번 쑤셔주면 피가 좀더 잘빠지더라구요~^^ 충분히 잘하셔서 참고만하셔도 될것같으세요~ 항상 정진하는 모습에 힘얻어 갑니다!! 화이팅!!! 오늘도 좋은하루보내세요!!
안녕하세요^^
잘되다가 안되다가 하니 .. 뭐가 맞는건지 아직 감이 전혀 없어서 조금 답답하네요^^;;; 혹시 노줄 소식은 없으신가요? ㅜㅜ
@@livefishtv 네 알아보고 있는데 아직 구하질 못했습니다.ㅠㅡㅠ 구하게되면 연락드릴게요!!
The high-pressure water jet seems to be good at removing the fish's spinal chord, thus stopping it from moving about, but doesn't seem as good at flushing blood from the fish. In fact, if you wtch closely, you can see the fish's body inflate slightly when you try to remove the blood.
The body expands and becomes firm. I think this is the most difficult part.
The point is to remove the blood by infiltrating only the blood vessels with moderate water pressure.
The expansion of the body by blood vessels and the expansion of the body by absorbing water into the flesh have completely different results.
Such a subtle difference. I have to learn the sensations felt in my hands, but I don't feel it yet.
And one more. The nerve spinal cord was removed using hydraulic pressure. If it is normal, there should be no convulsions, but as you can see, it is convulsed during the pretreatment process.
The nerve spinal cord has been removed, but for some reason, I can't understand why it happens. Perhaps this part has an effect on the outcome
Thank you for watching the video carefully and giving detailed comments ... Thank you. You are a very kind person
@@livefishtv Wow, thank you for explaining that. 💜💜💜
Muy buen video saludos desde Ecuador🇪🇨👍
Gracias por mirar mi video y dejar un comentario. Te deseo un día saludable y feliz.
실패는 실 감는 도구일뿐이죠;;;
안녕하세요.
자꾸 실패하고 실수하고..만족스러운 결과가 안나오니 조금 답답하긴하내요! 감사합니다. 따듯한밤 보내시고 좋은 하루요^^
Afiyet olsun başkan
Videomu izlediğiniz ve yorum bıraktığınız için teşekkür ederim. Size sağlıklı ve mutlu bir gün diliyorum.
@@livefishtv her videoyu sabırsızlıkla bekliyor ve seyrediyorum senin yaptığın iş cok hoşuma gidiyor seviyorum balık larla uğraşmayi
Teşekkürler.
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Thank you for watching my video and leaving a comment. I wish you a healthy and happy day.
What can I say.., I hope I'll get to eat the fish you carefully prepare!!!
I wonder were are you from?!
For me, until now, between all the Korean an Japanese RUclipsrs that prepare fish YOU HAVE ONE OF THE MOST EDUCATIONAL FISH TRIM CHANNEL.
Thank you very much from Europe
👍🏻 +++
I'm a Korean.
Thank you for watching my video and leaving a comment. I wish you a healthy and happy day.
Boss, I am no expert. I am just giving my comment from both watching your videos and TSUMOTO video. I think he uses a water filter for his water that he use for treatment. Maybe you should write an email asking him on it. And the spray you are using, I notice that it has a wide spray and not concentrated. Please correct me if I am wrong. That's what I see from your few videos. Please carry on and practice more. You will get better. From your fan.
hi. Thanks for the comments. As far as I know, it doesn't seem to be using a water filter. I'll check again though. This part of your opinion is incomprehensible. Translator is wrong ... The word is interpreted but the meaning is not understood. "And the spray you are using, I notice that it has a wide spray and not concentrated"
@@livefishtv if you see his latest video you can see the water filter brand "extreme". What I was trying to say is the nozzle that you use to flush the nerve and blood out. TSUMOTO nozzle has a more pressure which the water spray out in a straight line, while the one that you are using has a wider spray. You try to translate again to see if you understand. If not I will try to find a friend who knows Korean to explain it for you. Keep up the good work!
@@suhare
Oh I understood. I am also thinking about that part.
It is not the size you want. I'm looking for ... but I think I need to change it overall.
@@livefishtv maybe you can try to buy from TSUMOTO, but his price are quite expensive. I have seen a store in noryangjin using it that was bought from TSUMOTO.
@@suhare
Yes, that's right. It's expensive. We plan to buy later, if not right now. Before that, there are Korean products that many people are already using. Since it has been verified, I will buy it first.
Are you living in Korea ??
Зачем хвост срезал??? 🤔
Спинной мозг и кровь рыб следует вычитать, используя давление воды.После того, как рыба идет к хвосту, нервные и артериальные отверстия становятся меньше. Так что отвяжись
아가미 뱃살 해동지 두세장씩 꼭넣어주세요,,, 확실하게차이가잇읍니다 글고 진공포장전에 해동지나 숙성지로 두세번 겹겹이쌓서 진공포장...^^
안녕하세요.
이제 연습하는중이라 할때 마다 어리버리타서 까먹네요 ㅜㅜ
조언 감사합니다! 좋은밤요^^
Türkiye'den selamlar çok güzel bıçak ların var. Dilimle bıçağın ve flato bıçağın müthiş...sadece bunları izliyorum ..keşke benim de olsa... :(
Videomu izlediğiniz ve yorum bıraktığınız için teşekkür ederim. Size sağlıklı ve mutlu bir gün diliyorum.
Keep trying bro .not everybody born professional . U allredy big master
Thank you for watching my video and leaving a comment. I wish you a healthy and happy day.
Nice
👍👍👍
왁 타이어송곳이네요 ㅋㅋㅋ
아무 생각없이 사용했는데
듣고나니 그러네요^^;;
감사합니다. 좋은밤요^^
활어티비 _ Fish trim 영상 늘 잘보고있습니다 ㅎ 내일도 화이팅하세요!!
감사히 잘 시청 했습니다~~
양식 광어 농어 값이 왜이리 오르는지
따로 이유가 있을까요..
안녕하세요.
자세히는 모르지만 출하량을 조절하는걸로 알고 있습니다.
원래 이시기에 살짝 오르긴하는데
어찌될지는 지켜봐야 할 거 같아요^^
津本said
의한 미세 혈관의 피가 빠져 않아도 상관 없습니다
몸을 펴시키는 것이 목적입니다
アドバイスありがとうございます。よく分からなくて悩んだけど、今はどんな感じなのか少し分かりそうです。
ありがとうございます。 良い一日よ
日本語字幕ありがとうございます(❁ᴗ͈ˬᴗ͈)
私は素人だから美味しそうに見えますよ！
｢失敗は成功のもと｣
次､頑張ってくださいね😊
こんにちは。 字幕翻訳はよくされた分かりません。 翻訳陵使用して最大限の努力はしたが、...
コメントを残すありがとう。 応援いただきありがとうございます
항상 겸손한 낮은자세가 돋보입니다.
안녕하세요. 좋게봐주셔서 감사합니다^^;;
따듯한밤 보내시고 좋은하루요^^
2등. 아!! 실패다. 일등인줄 알고 히히닥 거리고 접속했더니...잉잉. 5/6
😁
731 부대....
드립치신거라면 실패하신거 같아요.
아자!!!1등ㅎㅎㅎ
🎉🎉🎉🎉🎉