How to fillet a YELLOWTAIL for SUSHI
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- Опубліковано 10 кві 2019
- In this video we show you how to fillet and fabricate a Yellowtail for sushi. A hiramasa is a farmed yellowtail sourced by Catalina Offshore Products in San Diego from an aquaculture farm in Baja California.
Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible.
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#sushi #yellowtail #fillet - Навчання та стиль
Just grilled a belly filet and made sashimi from the back filet. Without your video it wouldnt have been so easy! Tnx!!!
You explain everything perfectly great job Chef
Excellent job and narration, my 6 year old son and are avid fisherman and really enjoyed it! Cheers
First time I ever had this was tonight. Got 2 fillets from my supplier and never thought to look for a YouTue on how to prep the fillet. All in all I don't think I did too badly, did it mostly like you tho with the bony area in the belly I did have, unfortunately there was some waste. I did manage to get 2 great pieces off the fillets and a smaller piece off each as well. Only having a very expensive Yanagiba, I was not going to try to cut through the bones with it. I need to get a Deba now. Saving your video for the next time I get this. I love Hamachi, but I think I like this even more. The flavour is exquisite. Delicious sashimi!
this is very well presented and accurate.
Super helpful and looks so tasty! Thanks for sharing all the details and techniques that maximize using all the parts of the fish.
Thanks for watching!
Very Good in details thank you so much Chef
Nice ! It's my first time to watch a video that comes frome a chef here in San Diego! 👍🏽
Got an amberjack from the market this morning, can't wait to process it. Great video!
I need more practice to have this nice silver line, amazing video thank you so much!
Perfection!
Great video, makes me want sashimi right now. 🤙🏾
I had sushi last night but I want more after watching this....
Wow!
I love how almost every part of the fish is used
Thank you; well explained; even better than watching the Japanese ones!!
Great content 🙏🏽
Good presentation 👍
Beautiful. Much respect.
Thanks!
This is brilliant!
I have sent this to a few fishing mates. We have large Yellowtail in Sydney.
Thanks for sharing.
Thanks for sharing! I love watching sushi chef's breakdown fish with such precision.
oil it didn't show the debuting process wear would I cut it too?
Thanks just caught my first one going 86
Amazing video ,thank you for the video. How would one prepare Yellowtail fish from a fresh catch so that it can be sushi grade or safe for sushi consumption ? Also is any variation of Yellowtail if there are several safe for sushi ?
Blood line is not for those that are trying hamachi/buri for the first time. Ask the chef to take it off. It is the very fishing and off tasting for most people.
yeah i think this is my fab fish too , but no in sushi :3 but in burikama !
Very nice video, tks! Which kind of garnish are these little strands? Fried leeks?
how would you store the filleted fish when it comes to ceviche making? like vacumseal it and freeze, dry age it, cube it and vacum seal it?
clever student of master Japanese senior..
Interesting about the blood line, as I usually cut most of it away as I don't really like the taste of it. Still, great and detailed video. I guess I have to get one of those fancy knives to separate out the ribs from the belly portions, which is really tough to do with regular knives.
You can try pulling out the rib bones with a towel to help as grip. Just use your knife and fingers to expose the end of the bone, then grip it and pull it out. It generally comes out clean. Works for me.
Awesome video. Who is the knife maker?
This is the Kampachi fish rite ? Look so delicious 🤤
Just subscribed. I'm surprised this channel doesn't have more subs. Quality of the vids and technique is great!
Thanks for subscribing. I'm just getting started on the channel even though I've been shooting food for 7 years. There will be plenty more culinary content coming up. If you ever want to see anything in particular, i'm open to shooting any techniques you want to see.
What are the sauces or dressings added at the end when plating?
Dude!!! Sick video i gotta eat there
vid is like watching grass grow
I really enjoy seeing this, its exactly how I like cutting my fish. I caught over 70 yellowtail this year and I enjoy it so much.
I'm glad you liked the video! Thanks for watching!
Fucking badass video just got a 7lber today and wanted to freshen up my skills, take my sub I want more pro vids thank you for your education 🥢🔪🥢
What are the exact knives you are using in this video? I’d like to try this but want to use the same exact knives!!!
Thanks for the video. I recently ate at a restaurant and ordered a yellow tail roll, I hope the chef from that place watches your video too so that he never makes another roll with BONES IN IT!!!!!!!!!
Sashimi
What kind of sauce is this, please
I have been cleaning fish with a deba now for a few years. There is in my opinion no better instrument for the job. Learn to sharpen single bevel knives on stones and buy a quality deba. It will become your favorite knife.
You could have cleaned the blood well before cutting lol
All this sofistication, and then someone comes and says "i don't eat raw fish"
doesnt seem like the fish has been ikejimed
yellowtail is my favorite sushi, I could eat this shit whole
Hehe “fabricate”
That yellow liquid showed that you destroyed the bile of the fish while clearing the gut! Not quite good! 😁
Personally, I always remove all the silver-skin on our yellowtail for crudo at the restaurant I'm at. I dont like the look of it. Also most of the blood line, but not all, not much less than what you had.
Very goo but the word Is "Fillett" not Fillay. Unless you are French.
I don't watch Yakuza videos.
Nice work. But you can’t fabricate a fish.
"Which I rolled into a rose which is a traditional Sushi preparation." 😂😂😂 This is not a "Traditional" Sushi prep technique at all. Also, you do not always have to start from the belly when cleaning/filleting fish. The chef sounds really pretentious and really hard trying to be Japanese.
First mistake, the bloodline should be completely removed. Blood is the main culprit of fishy smell and taste. Don't want blood touching the flesh.
great job which overall breakdown...I notice you're sawing with each slice. Is your knife dull?
I'd still improve on your Japanese pronunciation. If you're going to learn sanmai oroshi and all traditional techniques and use traditional cutlery, you should do better at Japanese pronunciation...it's easy when you remember how the vowels are pronounced A=ah, E=eh, I=ee, O=oh, U=oo, Example: Yanagi, you pronounced You-na-gee...Yah-Na-Gee or Yah-nah-gee-bah...Nigiri, you pronounced ni-GEAR- ree....it should NEE-Gee-Lee...and the emphasis is on the Nee, not GEE and it's not GEAR. Rs are pronounced as Ls, always.
No way,YOU DONT NEED TO USE TOWELS,,BE PROFESSIONAL
I seriously think that he had this video clipped and put together.I tried to see every move bu he jumps from one scene to the other.1:49-1:51 don't match at all.He must have cut some parts.
Sorry its better when its done from a japanese sushi chef
Skills are skills no matter who has them. I can honestly say that Rob has the most detailed knife skills of anyone I’ve ever filmed, and I’ve filmed dozens of chefs (including Japanese chefs). Please keep an open mind and don’t judge someone based on the color of their skin.