How to Make Grouper Sushi & Sashimi (Scamp) | (石斑鱼寿司)
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- Опубліковано 3 жов 2017
- Online Sushi Course on Udemy:
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Scamp is one of the few groupers we have here that is suitable for raw consumption. The silky texture of the filet truly separates them from other groupers. It's exceptionally tender, delicate, and smooth, almost like Yellowtail Snapper.
What Groupers to Avoid For Sushi?
sushieveryday.com/grouper-sush...
Read my blog and find out which groupers to avoid for sushi. There are photos to help you identify which groupers are safe for raw consumption. Check it out!
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► MACKEREL Sushi
• How to Fillet Mackerel...
► CALIFORNIA Roll
• How to Make a Californ...
▬▬▬▬▬▬▬ Knives I Use ▬▬▬▬▬▬▬
•8” Japanese Fillet: amzn.to/2s6yZSD
•10" Sashimi Knife: amzn.to/2tbOwAI
•7” Santoku (For Veggies): amzn.to/2tKpaXt
•Affordable Santoku knife: amzn.to/2tKqrO9
▬▬▬▬▬▬▬ Ingredients ▬▬▬▬▬
•Real Wasabi Paste: amzn.to/2tb757s
•Rice Vinegar: amzn.to/2sbJgrS
•Sushi Nori Sheets: amzn.to/2tbw4In
•Sushi Rice: amzn.to/2taMY9J
•Toasted Sesame: amzn.to/2sbGoLw
•Soy Sauce: amzn.to/2tbodKZ
▬▬▬▬▬▬▬Tools ▬▬▬▬▬▬▬▬
•Fish Scaler: amzn.to/2u55qNs
•Fish Bone Tweezers: amzn.to/2s6mma4
•Mandolin Slicer: amzn.to/2u4PFqb
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If you want to learn more, I have a very comprehensive sushi course on UDEMY with 40+ video lectures. Use this link for DISCOUNTED price: bit.ly/YTPromo10
I've lived in Fl my whole life.. I would of never thought of eating grouper like this. You have mad talent.. Love your videos.
beautiful process
Great video!
That looks amazing!
You're awesome. Thanks for the tutorials
Nice work!
Thanks for putting the fishing footage in there at the end. 👌🏽
would love to see more of these. Great job!
Soon!
Very good.
Great stuff! New subscriber from St. Pete. I'll be watching closely for new techniques and recipes. Thx again.
Very nice
Just saw the dual vid you did with the sheep fish. Great stuff man and your channel is great. Im going to watch all the video's, keep up the great work.
Thanks man, appreciate it. Hope its helpful!
Awesome 😀
So much good info. Thanks for teaching - have you ever iki jime the
catch?
Wonderful video with a very professional and yet free personal video style. Your heavy traditional one sided sharpened knife slicing is very graceful and flowing. Your sashimi slicing skill with the full cut in one motion of the knife is very professional and confident. It may be very edifying to explain the Edo style soy sauce vs. the Kansai style soy sauce and the appropriate times to chose one or the other. I really liked your idea when you combine fresh thin skin lime juice with Ponzu. It is joy to watch you work. Best Regards, Pat Brown
great vid, Roger sent me :O and bluerunner vid was awesome, makes me wanna try some
raWr Fishing Thanks! Blue runners are awesome, especially the bigger ones offshore
Great cutting skill.. Never seen cutting like that before
Still learning new tricks...
Nice video. Sushi is my thing!!!!
Thx, make some!
You are the best, I mean it. Thank you!!!
Thank you
I like your Video because it is amazing @sushi Everday
i watch back again and again just to hear your voice.even when i am working in office..😂😂
I made some blue runner sashimi couple weeks back... it was damn good
Nice! One of the most under rated fish in the GOM
Awesome vid. I just recently had grouper as sushi for the first time. I had never seen it on a menu before and was a bit surprised to see it since it is a bottom dwelling fish, but man was it good! The restaurant I had it from served it with very thin slices of lemon, which complemented it quite well.
Nice, what kind of Grouper was it? Lemon goes really well with white fish, Yuzu too, but its nearly impossible to find fresh ones in the states
Sushi Everyday They didnt specify and I didnt think to ask at the time. Now I am interested to know too. Next time they have it I will ask.
First...yummy grouper...i prefer steamed...
My fav fish for Chinese-style steaming too!! 8D
Wow the Grouper on bed of rice would be awesome. With some Ikura and Ebi.
Oh man, that would be awesome
Can you make cooked sushi video?
You a sushi chef? Looks good BTW
awesome, you do it like pros in Japan. where in FL? do you try to avoid mercury? thanks
Hey thanks, in the Tampa area. Mercury is more of an issue in bigger fish like King macks or tuna. I just eat less of it. Mercury is everywhere, just at different levels.
You typically only see the worms/parasites in larger red grouper. However the min size to keep in FL is 20" so any keeper is going to be decent size. But even those at that 20-22" area usually don't have worms. Might have something to do with the amount of time it takes for the worms to develop/get into their bodies or something as to why it's only in bigger ones. Greater Amberjack are the same way, you usually only see the worms in the larger fish and normally only in the tail area. Scamp grouper has a smaller min size to keep.
p.s. I need to learn how to filet how you do. Sometimes I have trouble and leave a little to much meat on the carcus.
Hi - thank you for the Grouper Scamp Sashimi lesson. I’ll definitely try once I catch my first live Scamp here in Florida. In the meanwhile, do you know of any quality fish mongers - who sells sushi quality blocks or freshly caught tuna or yellow tail? A new subscriber who lives a little North of Orlando. 😅
Очень приятный голос^_^!
I’m going to the Bahamas, so do strawberry grouper make good sushi as well?
The strawberry groupers will do! They're great cooked too. I've only caught ones less than a foot, hopefully you get some bigger.
Hi thanks for the videos. Love your channel.
I have many questions if you don’t mind helping clarifying,
1. What goes into decision whether to scale the fish with a fish scaler then rinsing it or scaling with knife(sukibiki) and keeping it dry? How do they affect the quality if both are dried with paper towels afterwards?
2. In some of your videos you take off the belly bones while filleting in one go(like in your porgy video) and in this one you fillet first then take the belly bones off. Are there things that affect the decision or just preference?
3. Also when doing San mai pros hi you fillet the meat off the bone, but in this one you fillet the last peace from cutting it from the skeleton facing up, when to use which way?
Thankksss
great content, do you rinse the fish in fresh water? i find usually fresh water affects the flesh. Also if you have any tips and best way to look after your catch from moment its caught to slicing for sushi will be great. I go fishing regularly and find sometimes the fish isn't bleed correctly. Cheers from nz
escharenguivel Thanks! For sushi, I never rinse the fish meat in water, the color will change and will absorb water, so faster for bacteria to grow. For cooking it's okay, not for sushi. I always bleed fish by gills or throat and ice it down for at least a full day before eating it raw. GL!
Hi there, Can you go into detail about "icing it down"? Do you leave it in a bucket of ice ? Thank you @@SushiWithDan
have you tried red grouper sushi?? idk why people hate on red grouper so much I've had it cooked side by side w/ black grouper and it was pretty much the same. although it was a 23 inch fish i can't speak for the larger reds.
manmarvel I love red grouper, and you're right, it's pretty much like gag. But I fried them into nuggets and make sushi that way. Sometimes too much parasites in the meat to eat raw
Would love see a video to learn how to look for and protect from parasites and worms when catching and eating fresh fish
I'll have to plan for that one. Here's a link with pictures for help: sushieveryday.com/grouper-sushi-and-sashimi/
Other than angles of Hiri zukuri ( vertical down slightly angled ) , Hira zukuri ( knife tip to left leaning left vs. Sogi zukuri knife tip to right leaning right ) and Sogi zukuri ( more scooping ), what is the difference in applying pressure to which side of blade and what does it give in final product ?
Does this go through blast freezing to rid parasites or water, salt and vinegar to rid bacteria ?
02:37 what is difference removing center bone with loins above vs loins down with center bone above ?
Thanks !
I try not to freeze fish for sushi unless its salmon. You can reduce bacteria with some salt
How do you make sushi rice? ive checked your channel could not find a video on it.
I haven't upload one yet! Sorry!
Great question. I'd love to see a video on that. Also maybe one on the different knives you use and why.
Sorry for the delay, but I will have one soon!
Another great video, I wanted to see you bite into that tender sashimi!
My dog eats it all!
Sushi, what is the other garnish on the grouper, looked like green onion and black sesame. Anything else?
There is some grated ginger mixed in the ponzu sauce
Can i use a slicer stainless steel knife for sushi
JR Fishing yes, for slicing only, probably not for breaking down a whole fish
Sweet video! Do you think Bergall would be a good fish to eat raw? The meat looks very similar to this grouper and I have never seen signs of parasites. The meat tastes great cooked. I am just unsure if there are any health concerns about the specific fish, Bergall aka Cunner.
Thanks! I've never worked on Bergalls before but I have used other wrasse before for sushi and its great. If you're familiar with how the fillets suppose to look, go for it. Getting sick from eating raw saltwater fish is very rare.
Thanks for the reply! I got 4 decent cunner today and I just ate one with ponzu and peppers. The texture and color of the meat were great!
Thats awesome! Did you get pictures of the finished dish? Would love to see it
I did! should I email them? I don't think I can post a photo in the comments.
Oh cool, try the post area on my FB page. I never cut cunners before, interested to see it. Thanks!
Can I sashimi a tiger grouper if not a hybrid grouper
I never worked with Tiger groupers before. If you have cleaned many and don't seen any parasitic issues, I would think it's good for sashimi. Check out the link in the descrip. if you need some guidelines on how to check
Sushi Everyday ok thanks
if you were going to skin it, why did you scale it? Just wondering
I get that question a lot, check out the Blue Runner sushi video for explanation.
I actually saw that video right after this one, so I got my answer, thank you, great food.
Theres sashimi and non sashimi grade fish. Im not sure about it. But hw can we be sure there are no parisite in the fish? I would love to do sashimi at home but recently there has been cases tat people eat raw fish in singapore became ill and had to amputate their limbs. How can we b sure about doing it at home?
Thats unfortunate to hear...There is never any guarantee when eating any kind of meat. There are thousands of cases of salmonella poisoning from eating chicken and people have been hospitalized from mad cow disease. I can say that the cases of parasite from sushi in the US is so low that the FDA doesn't keep an accurate account the last time I checked (somewhere in the 20's per year). The term "sashimi grade" is subjective, depending on who you talk to, it varies. For me "sashimi grade" means: fish a few days old, species that are not known to carry parasites, and only using saltwater fish. I suggest you buy prefabricated sashimi grade fish from a reputable store. There are lots in California and the Northeast. GL!
Grouper I love...Informative, awesome footage and a "Must-Watch" Channel added to my list......I just subscribed to your channel...Keep up the great work and check out my latest videos too
Thanks man!
Can you sushi a snook?
Will have to work on one. Will need to freeze it first, they're in both salt and freshwater
It has been a number(far too many) of years since I have had snook, mostly when I was younger and fishing a lot more often. Back then, I didnt know much about or appreciate sushi like I do today, therefore, have never tried it raw. I have heard more recently, though, that it is one of the best fish to eat raw. One person also told me that it is amazing as ceviche! Just make sure you take the skin off, or you will get the infamous "soap" taste.
Next episode trigger fish sushi..
Very nice video but keep in mind a Grouper has to be 24” to be legal, that’s a baby Grouper, 10” max from head to tail the one u got, just be aware 👍🎣
Fishy Biz Thanks, but scamps have different reg. I fish on the gulf side
Sushi Everyday oh didn’t look like Scamp to me, but if it is the is 16” total length, again love your videos amazing work 😍you a professional chef am sure a good fisherman
I was thinking that Scamp didn't look legal size.
Bot scamp is the best.
0:56 Damn, buy her dinner first!
Whoever doesn’t eat blue runners is a fool! LOL
0:14 I'm worried, not a proper techniques tho
There's no perfect technique, just like Kung Fu.
COMPED
Is the guy talking the same one preparing the food? Such hairless and feminine like hands... new subscriber, so I'm just wondering
lol,,took u longer to decorate the dish than it does to eat it.
Looks under sized. Reported.
9929kingfish looks? Tha Grouper was probably 6” long