Whole Salmon Cut and Clean For Sushi Prep (Visual Instruction/ASMR)
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- Опубліковано 13 лют 2021
- Bakkafrost, the company: • How To Fillet World's ...
I started using Bakkafrost Salmon over 7 plus years ago at NoVe, (IG video post Sept. 7, 2014) absolutely the world’s best farmed salmon; non GMO, no antibiotics, parasite free feed, all ASC (Aquaculture Stewardship Council), BRC, Global GAP, IFS, FDA, VLOG OGT/Non GMO, HACCP certifications.
As a restaurateur, a resounding must for your patrons; for patrons, demand this or nothing else or order online at Bakkafrostshop.com to get it delivered to your home.
I am honored to be their brand ambassador and can’t wait to share this premium product with everyone.
Bakkafrost...there is no substitute.
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Whole Bakkafrost Salmon Cut and Clean for Sushi from Master Sushi Chef Hiroyuki Terada
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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 UA-cam.
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.
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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 - Навчання та стиль
![[4K]How To Fillet a Whole Scottish Salmon& How To Make Sushi,Sashimi_Japanese food](http://i.ytimg.com/vi/EzLLItFjNq0/mqdefault.jpg)
Hiro genuinely does the best recipes and easiest to follow, yet this channel is incomplete without the camera bloke
Hes his sidekick!
NO
@@robd1329 but he annoying
@@powerstrokediesels7824 naw he's not annoying
He’s the camera guy for Bang Bus too
I wish everyone who reads the comments health and happiness to you and your children. Good luck !!!
And same to you friend, wherever you are in the world I wish the same for you and yours. :)
Thank you friend, and you 🙏🏻
@@richards.5964 Oh ok
Same to you and everyone...
You too😊
This reflects the many years of joy Hiro has shared with every step of preparation for each ingredient. I look forward to future collaborations with even more youtube food harvesting and preparation channels.
I work with Bakafrost in my restaurant in the Netherlands, the quality is unmatched.
Man, I miss my kitchen, we have been closed for months now, due to this d*mn covid.
Great video, always a pleasure to watch you work Mr.Terada.
That is such sad news to hear...I wish you will be open soon.
@@DiariesofaMasterSushiChef Thank you so much.
@@Crunchyonionbits In den Doofpot, it's in the city of Leiden.
hoi.. bakafrost zegt dat ie niet in nl levert... .. ik zou ook wel met die zalm willen werken maar zowel smit als van as leveren niet
grtjs rien
@@rienvannoort4786 He Rien, Bakafrost levert wel in Nederland, maar minimale afname is 1 ton (!) Ik had een contact bij een transporteur in Scheveningen en afspraak met het eindadres, zodoende kon ik kleinere hoeveelheden afnemen.
Maar dat staat allemaal stil nu natuurlijk en of dat nog terugkomt is de vraag, bovendien, en dan spreek ik voor mijzelf, moet het inkoopbudget dan ook weer toestaan om dat soort kwaliteitsingredienten te kunnen aanschaffen met bijbehorend prijsniveau voor de betalende klant.
Definitely love the sound of a heavy, quality knife slicing through to a heavy, quality cutting board. Thank you, gentlemen!
Much respect to you, Chef Hiro, with the excellent quality dishes you create, and your preparation of the ingredients. Hope you and your cameraman have a good afternoon and a great week. Cheers!
Always a pleasure to watch Chef Hiro display his master skills
I really enjoy these kinds of ASMR videos! Hiro's expertise shines even brighter when he doesn't have to also explain things to the camera. Awesome!
The first ever video I watched of Hiro was him filleting a salmon back in Nove kitchen. And now this. We've gone a whole circle!
Happy Valentine's Day to you both! ... and your families and friends!
Culinary craftsmanship at its finest in the world...!!! Keep up the great work making our mouths water with every video...!
I enjoy watching this chef. So professional, neat and organized.
Great job editing this video. Appreciate the preparation shots, and Hiro's magic with the knife.
Watching Hiro-san work is still mesmerizing
I am speechless. This is just so cool. Thank you!
Finally Salmon Second released. I was waiting for my request for this video for more than one year now. Now Sir Hiroyuki Terada You Are a Master Sushi Chief INDEED
Thanks for beautiful work,happy Valentines to you!
One of the best if not the best in the business definitely miss the times when you guys go out for deep sea fishing then cut for sashimi or cook as soon as gets back to the land
_I just can't get enough of that Bakkafrost Salmon_
*Bakkafrost* : the Frosted Salmon worth your Bakka.
😂
@Apollo 440: YES
Good Afternoon! 😂🤣
Happy Valentines Day Hiro-san and Charles!! :) awesome video!
Thank you 🙏 taking time to teach‼️‼️
That's the most beautiful salmon I've seen in my life
My favorite person on UA-cam for sure
So smooth cutting...
UNO DEI SUOI ISCRITTI È IL GRANDE MAESTRO CHE ONORE
Beautiful fish. Can't wait to see the recipes.
So cathartic to watch.
wow so close to 2 million congrats! just found your channel and subbed right away
Beautiful fish, I bet it's pretty tasty too! This is the reason I'm glad a variety of different animals exist. They're both delicious and beautiful! Thanks, now I'm hungry!
Hiro san make it look so easy to prep salmon, I would be happy enough to have as 1/3 good as his skill is.
Your a samurai ninja with that knife!!!! Laser precision!!!!!
Love this fish cutting video
Amazing, thank you Sensei 👍🏻👍🏻
Very nice fish 🤩🤩, amazing color. Thanks for sharing 👍👍
Excellent skill
Love this...subscribed.
Curto muito o canal esse cara é manja👏👏
loved this video was great always enjoy the fish ones :)
Wow that knife was sharp!!!
This is oddly satisfying
how wonderful this salmon ... the video was wonderful! chef congratulations 👏

how wonderful this salmon ... the video was wonderful! chef congratulations 👏
I love this along with the normal content. It was very relaxing. I hope that one day I have the chance to be a sushi chef like hiroyuki.
...Good Afternoon!
2017 called. It want royalty for using old jokes!
@@matteedstrom he should print t-shirts and hats signed by him..he would make a fortune trademarking his intro!
The slices are so clean!!!! Happy Valentines! Getting some salmon today as well. However, I won't be fileting it. Lol
Yes
thanks for scaling in the box idea :D i was strugguling to find the place haha
Looks amazing
Watching this video made me suddenly crave salmon
This video is awesome 💜
That’s sooooo much packaging!!!!!!!
Great video
I been making sushi for 4 years now and still to this day I have difficulty perfecting Salmon cutting. I can cut tuna, yellow tail, eel, but for some damn reason salmon is harder for me to perfect.
Thank you chef.😊🙏🙏
Grettings from Mexico Hiro 🇲🇽🤠
There's nothing like a perfect Japanese Master hand
This man even wraps perfectly!! Is there anything he cant do haha
He left massive amount of bone and cartilage on the tail sections and too much undesirable fat on the sides. His slices and cuts wer a bit jagged. So yeah there was much he could have done better
@@Mugsey23 chill out
Very well packaged wow
The rapid fire tweezer bone removal proved to me how pro Hiro is. Also thanks for making me absurdly hungry lol.
You are such a nice and great gentleman. Great job!
Salmon - yummy , yummy, yummy,..
The biggest salmon gourmand in the world is the small Asian dwarf otter, Hana - who lives in Japan,
I haven't seen that in my life salmon is the most important thing in the world to her.
A fat, little glutton who is , constantly on a diet 🤣 because of salmin.
She and Matt Stonie could compete who eats fast.
Since you are a sushi Cgef, Hana and her "brother" Kotaro have the best sushi birthday parties, 🤣
Thanks for this wonderful video!!!!!❤
That salmon is a beauty
Hiro, where did you get the scaler? Excellent video as always. I always learn so much O'Sensei. Best
Salmon is fav
Something about these videos just makes the food look delicious. I don't even like seafood, lol
Nice quality packaging
What a beautiful fish ..
Hello chef lots of love from Nepal
he rinses the salmon so gently
HAPPY VALENTINES
I ordered some Bakkafrost IVP salmon filets a couple weeks ago. It's a little pricey but it's best salmon I have ever had.
Fish looks so much more appetising when it’s raw
Red salmon color is so colorful
keep helping others👍🏻
After watching this, I now want some Salmon.
camera guy did a great job showing different shots!
Nice
I used to work next a Korean sushi chef and I watched him do this every day for a few years. I remember all the steps.
Nice chef
grind the bones for fertilizer and the scrap pieces for soup or stock
This a best my chefs 👍
this is my favorite anime
“Pin Bones” are removed with tweezers. Awesome channel. Been watching a long time.
Truly one of the best fish fillets I’ve ever seen
Looks delicious
Hello, great videos Hiro and Charlie. You have a huge fan here in Europe, subscribed since 2011 but now ive first question ever, its regarding the packing. Why wax paper and not for example vacuum sealing it in plastic wrap before putting into freezer? Could be vacuum sealing used as alternative to wax paper or vice versa? Thanks alot for reply.
Love your channel. I have a question. Why the need to remove scales if you don’t use the skin?
I like how he keeps everything clean and organized.
I love salmon raw or cooked it’s delicious
What knife are you using? Amazing tutorial 👍🇦🇺🤗
How long will the salmon last wrapped this way? DO you change the white paper every few days? Thanks as always for the great content!
Hi Teradasan. Nice to meet you. I am sansei from Argentina. I hope you are doing well. I got a question. Why do you use wax paper to wrap the salmon instead wrap directly only with plastic film? Best regards. Leonardo Kiichi Uchiumi.
Yeeeap. We'd definitely have bones in the fish if I decided to catch an fillet for the first time 😂😂 I had no idea
Ur the best hiro
Hi chef. I have a question hope you read this. What brand of the knife that you use in cutting salmon and sushi. Thanks
- FANTASTIC VIDEO! I've been subscribed to both channels forever. Thanks for awesome videos always! 👌🏽💯💯
Yummy! Who's craving for some sashimi now?
Le mec a clairement craqué sur l'emballage à la fin ^^
would LOVE to see a video of you guys visiting Faroe Islands and Bakkafrost site. that would be so dope.
That’s what I suggested before too! He def should visit their hatcheries and grow out sites for a future video. It is always great to experience where your food is produced and see the area and faces behind it. I’ve toured and even worked at some modern salmonid farms and how they do it all is pretty sweet.
i didnt know a carcass could be this delicious
Bravo
Hiro how many days we can keep like that parking saumon for sushi?