Japanese technique - How to fillet a whole salmon - 鮭のさばき方
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- Опубліковано 1 жов 2024
- Cooking with Chef Dai channel - / @cookingwithchefdai
Japanese technique - How to fillet a whole salmon - 鮭のさばき方
Chef Dai demonstrates a very simple technique to filleting a whole salmon. In this video, he is using a deadly sharp Deba knife to fillet a 6.5 KG Scottish Atlantic salmon.
Please note that ALL of the meat left on the bones, head and belly are utilised. The bones are seasoned with sea salt and grilled. This meat is perfect for adding to soup and rice dishes such as ochazuke and onigiri.
This particular salmon was scaled and gutted before video production.
Thank you for watching and for all of your support!!!!
Come back Chef Dai! Hope everything is well.
We received this in the mail today! The packaging was fine, no damage during shipping thank goodness! The construction was very simple ua-cam.com/users/postUgkxXH3jIpsn6vpr3D26KWAriUejh7CSxVp7 , the bottom rocking part and the ottoman were already put together for us which is nice!As for the actual quality, the wood seems fine.. Not too cheap but maybe not the quality you would find in a store for 400$. However, it is still sturdy and feels secure. I've only had it for one night, so of course no squeaking yet.. But if it does squeak it could be easily oiled. The cushions are comfy, and made of a suede like material. Obviously with time these cushions will probably wear and tear.. But for the price of the chair it is still worth it just to go out and buy new cushions that fit in the future.Overall I am very satisfied, I was a little worried after reading some reviews and looking through the photos, but I'm happy I bought it! Obviously it's not a heavy-duty chair, but with care I'm hoping it will last a while.
I think you missed the mark.
This is a video about how to prepare a whole fish for cooking!
Kinda miss this channel. Been a while since the last upload so I'm just assuming its dead. These videos were really satisfying to me though (Even though I never made any of the recipes and likely never will due to the availability of the ingredients in my country.)
nice profile pic
hello, my name is Ping. originally i'm from Taiwan. i used to work in London as a chef as well. i like your channel. Hope we can make a friend and talk more about the food. I'm in Spain and learning here dishes atm. Nice to meet you : )
😍
Holy crap, you're alive!
Good Morning Chef, that was a nice surprise to see your video, and once again, stunning knife skills.. Take care yourself, and take care of everyone...Your Friends, Del & Pennyx
Moonfleet41 lol, hello there. I’m thinking of a way of fusing cooking techniques with motorcycle mechanics but I’m really struggling 🤗 Would be great to collaborate one day wouldn’t it. Take care x
Moonfleet41
Moonfleet41
His knife skills r fucking shite mate
Cooking with Chef Dai every day, filleting two thousand pounds with that technique did not end in a week 😂
How are they “shite”
Also, your grammar is shit. It’s shit; not “shite”
Yay! I’m so glad you’re back making videos. I really like watching you cook
why so many dislikes ??
You should approach the fish in the reverse order meaning: fillet the side from which you'd be starting at the head side, then filleting the side starting from the tail. This will eliminate you losing track of the backbone when cutting towards the tail. It makes for a more leveled cut.
Go back to making videos!
You help a lot!
Glad to see you back in action chef!
Oven
Oven fried chicken
They are using Atlantic salmon not wild salmon
It is such a shame that the so called Scottish Salmon referred to in this video is nothing more than a Scottish Farmed Salmon!! Scottish Farmed salmon eat pellets made of fish, grains, chicken and by-products and oils. They contribute to fishing pressure driving wild stocks towards extinction! This includes the additional devastating effect of sea lice on stocks of wild Salmon and Sea Trout!! . Norwegian and Scottish doctors warn mothers not to eat farmed salmon because the high levels of toxins in farmed salmon are known to be damaging to the developing brains in babies.7 Jan 2014. So do not eat farmed Salmon, it is pumped full of colourants, dyes and unnatural feed which cannot be a healthy source of food for the general public!!
Very true.
Was thinking exactly the same. I live in Scotland and stopped eating salmon two years ago fornthat reason
How does farming salmon contribute to the loss in wild stocks
@@jedicrab821 They get loose and reproduce with the wild stocks (which introduces disease and unsuitable genetics). And if not that, the waste from the salmon farming industry is pumped back into the waters in which wild salmon grow. This waste often is a breeding ground for parasites which then infect the wild stocks. Salmon farming has deleterious effects on wild salmon. For this reason, I too, have stopped eating it.
Jedi crab - one needs to understand that Salmon are migratory fish. They spawn in rivers and small creeks in the mountains and return to the sea as juveniles. In the sea they grow to adult size and return to spawn. The farms are placed in the migratory routes of the salmon. No problem one would think. But, and that is a big but, these farms are full of parasites. These parasites *mostly so called sea lice (gyrodactilus salaris) are coining on to the juvenile salmon when they swim through these infested waters. The lice are only one reason they numbers of the natural salmon are declining. Less and less juveniles survive and return as adults. The farmed salmon live in very high numbers in these nets. They can hard swim even, You can see that by their fins which are unnaturally small and often bitten off partly by their peers in these tight nets. This density of animals is a cruelty on it’s own. However, such density also makes it very easy for diseases to spread. Therefore salmon farms pump a cocktail of around 30 chemicals into the water. The last step taken to get rid of the lice is peroxide. Before shipping the salmon get a short dip into peroxide. The peroxide is then dumped out in the sea. The result is that there are less and less shrimp to be caught. The farmed salmon are not fed with their natural food either. The problem with feeding the farmed salmon also is that around 5 to 6 kg food is needed to harvest 1 kg of salmon. The farmed salmon also show a much higher fat content than a wild fish. A wild salmon has around 7% body fats whereas the farmed fish show 30% and more. Unhealthy fat by the way. A real salmon does not have these white stripes in his flesh. This is obese fat. .... google it a,little bit and you will find this type of information. The problem is that that the Salmon industry is extremely powerful and is lobbying heavily. The Norwegian government is not neutral in this matter at all. The Norwegians are lobbying in Brussels for higher toxic content in fish food for example. Go figure.
Liked before viewing, quality content as always. Animated intro is amazing, who created it for you..? :-)
Wi1dZer0 lol, a tremendously talented and generous individual. Hope you’re well James, long time no speak. Will be in touch soon buddy!
Awesome, all good with me. Hopefully off on holiday next week but otherwise free so do get in touch.
woah, what is that scar you have on your left arm? Good to see you back btw.
brianq1 Quan can’t remember how I did that. I’ve always either got burn marks or scrapes down my arms
Hope u can make more videos of fish fillet
Wondering what size deba that is? Looks like 180mm or maybe a 165mm? Im having trouble deciding what size to get. The fish i catch and keep arent quite that size. Normally about a 1-2 kilo rainbow trout. But i would like something that can handle a salmon too, again probably a slightly smaller salmon though.
Love that deba-knife :-) do a video about it
Farm raised salmon 👎👎👎👎👎👎👎. Japanese should only eat wild salmon considering their high standards for beef
wow that is a good work chef, always sucess and that is a another great video.
very strange final portioning, why did you cut the portions at a 45º angle?
Shut the fuck up..
How To Make Sushi it’s to maximize the meat surface area and reduce the skin
Its a presentation technique that helps to make the portion look bigger than it is. Cutting straight down to the skin results in narrow/thin baton-like portions. Cutting at an angle results in a hand-sized portion. Both will weigh the same, but the second is visually larger and will fill the plate more. They will also cook differently too.
Juan Needs To Repent Wtf
yeah its more about cooking evenlyfor a good chef. its done with all kinds of fish and meats. especially on sandwiches. it's called "cutting on a bias" you get more heat to the center faster, but it could also be for presentation. it just looks better and like you are getting more. Another thing people do to fish filets to make them look bigger is butterflying but that results in cooking that s not so good
Having great knives are really half the work... nice!
Good to see you back. Next vid will be you cooking that damn salmon ;)
I’m planning on making a nose to tail recipe video of a whole salmon where the fish will be utilised in entirety. The salmon in the video has already been consumed 🤗
Please teach us how to pick up a knife? How to use them at different cuttings. I need to know how to debone a big salmon fish? Use what type knife? Thanks
A serial killers dream....... big sharpe knife in the back .... hear the bone......... For me personally this I a lovely demonstration of how fresh Salmon should be cut
Why tf am i watching how to fillet a salmon at 1:20 am
Wowzers! He's back!! Great video as always Chef Dai!
Thomas Ngai thanks Thomas!
Thanks for the video!
Btw, is there any recommendation for the equipment like the knife and the clip for bones?
I followed all the steps but feel hard to cut and put out the bones
Looks like u are struggling with it...just go to any bengali man...he will do it in 3 minutes 100x better than you
He could have become a successful Surgeon
We miss you
What have you done to your arm? Do you also use the salmon bones for stock?
The look and English language skills don’t go together. This throws me off 😂😂😂😂
Jesus christ who takes the head off first? Wtf man. Leave it on slice in cut down the back to the tail. Get it done.
Welcome back Chef!!! So happy to see you. Glad to see you are still alive. Missed seeing your videos.
Edwin Quintuna thanks a lot Edwin. We love reading all of the comments. Thank you for the support!
Good idea to control portion thickness by the angle!
Very clean environment it’s Japanese requirement for cutting a fish❤
Split can be done in one stroke per side with the proper knife. Hint: It's not a filet knife.
Looks to me like he thought his forearm was a salmon. What cut do you call that? lol
If im you i wont post this video. Head chef will yell at me if i fillet a fish like this.
Hi, thanks for video. which brand of deba knife you have used?
Scratch mark on left arm
Sensei! Good to see you all well again! 😍😍
Hi Chef Dai, love your videos! Thank you! I just arrived back from Japan today. In a small Hakone teppanyaki restaurant (on a side street at Gora) they had a really simple but so very tasty “Beef Stew”. I didn’t see it in my travels elsewhere and haven’t seen a recipe like it online. It was slow cooked gristly bits of beef and meat with a sauce. Cooked with a lot of onion similar to your Gyudon but slow cooked. No other vegetables were in it. Are you aware of such a dish or could it have been that chefs own recipe? Would love to see it done in one of your videos if at all possible!
The most least Japanese chef ever. Sounds English.
The way you did this is so weird to me. Nothing like the way i learned to do it
Can’t believe there is a new video! Miss you
Hello
Just one question, how long is your deba knife?
Chef Dai, please continue to post new videos!
you need to learn to milling fish from the Finns, they are professionals, and you have very little and very many movements that could be ruled out. This autumn poostaya in cutting fish, and you ravaged it tormented .. sorry 😐
Obviously, you are not process the fish quite often 😅
How much does that salmon approximately weigh?
Are both the deba and sujihiki single-bevel knives? Would you say it's very hard to learn how to use them effectively and safely for someone who's only used western-style knives (apart from the odd gyuto)? Thanks!
Where are you sir? :(
Why do you never upload video again?
Fantastic knife, and skills, please explain how gutting the Salmon, and beheading the salmon helped you fillet it? In NZ We take the fillets off a whole fish leaving the guts, and head intact. It just makes no difference to the fillets!
You made that a lot more difficult and slower then needed, maybe its different for a chef over a fish monger. The fillet in the end looked nice but you lost probably 5% of usable meat and your belly trim was not great. Again standards for a chef doing this over a professional fish monger are most likely quite different. But I wouldn't hire him to cut my fish to be honest.
Now I've seen it all. A British speaking asian...
Great video. What kind of deba do you use for salmon?
Is it 180 mm?
I need a deba for Slamon, sea bream and cod. I'm not sure what size i should buy.
Is it a Gender Neutral Salmon? Make sure it is!!!!
still has a lot to learn but good enough for most work.
What is the purpose of slicing the fillets at an angle?
What kind of proportions is that you feeding mice or what? I’m from Newfoundland and here that salmon would’ve been cut in 4 pieces a fillet
Are you angling the knife that way for sashimi?
Hey Dai San. My name is Sean. I live in China and a frequent visitor to Japan mainly due to my affection toward Japanese food. Can I request that you make a video on Japanese cooking utensils? Such as knife, pots, etc? I bought quite a lot of tools from Tokyo and Osaka since I cook myself. I would really like to know how to make the best use of them when cooking Japanese food. Thanks !
Happy New Year! May this be a happy and fruitful year.
I feel like this way of cutting the salmon isn’t as efficient. You should try taking off the head without the kamas attached to it. Since salmon only have the middle center bone and no other bones going up, you don’t need to cut the back side of the fish. Just angle your knife like a V over the center bone. A lot of things you do are great on this channel, but I feel like this one isn’t the best or easiest way.
How long is the deba knife blade?
What is the wet stone you are using for your knife?
Hmm.. I duno, Gordon Ramdays technique is faster and easier to follow up. I also feel like Gordos technique wastes less meat.
How's that farmed fish? It looks farmed to me.
For Sushi purposes, is there a benefit to farmed vs wild salmon ? I've noticed a lot o the wild salmon from Alaska has a red-ish flesh which is different from the orange color most Sushi eaters are accustomed to ?
what make this different from other...??? the tittle say "JAPANESE", is this belong to japan or what...???
The non Asian dialect through me off. Hahaha
Pretty good scar on his left forearm. Wondering if that scar goes back to childhood, with if first "Fisher Price My first fillet knife"?
Skilled chef with good tools... well done. Just like in Tsukiji!
Gary A you’re too kind, i don’t think I can compare to the skills they possess over there but thank you nonetheless.
Good to see you back again it's been a loooooong time 🍤🍣🍙🍚🍥🍲🍜
looks like you sliced the inside of your left arm
hi chef, I would like to buy the deba which you are using. Can you tell me the specification of that knife and please share the link to buy?
Please come back it will be nice to see you again
Crispy salmon belly! Yum! I hope you can make a video on how to prepare/ cook those "unusual" cuts like the head, belly trimmings, etc.
Any sharpening stone u recommend chef?
Did anybody else fast forward because he took waaaaaayyyy toooooo long?
Lookin slow on the last fillet 😂nice job tho
So, portioned out, this 1 salmon would tender almost $1,000 here in a U.S. restaurant...WOW!!!
So good to see you posting again!
Please post whatever. Even peeling onions or garlic. It doesnt matter.
Please keep posting.
what grit that u use for sharpening the knife?
I hope you scaled it first.
Whyyyyy did he portion his salmon like that
I want the salmon head, I'm a cheap bastard
I am glad that you did not cut yourself.
The way it was filet at the end was more for presentation than cooking style. Very interesting that a chef would choose a 45 degree cut rather than your straight or cross cut.
Stingy portions, I wouldn't want to go around to his for dinner. I would need to stop off at the chippy on the way home.
Damn what å slow way to fillet the Salmon.
Welcome back Chef Dai. Great to see you again :)
Would be nice if you explained how to find the collar when removing the head right? Love yellow tail collar grilled.
Too bad...
Like slicing through butter, very well-sharpened knife! And definitely skillful too!👍
The salmon has very beautiful skin
Welcome back Chef! Great to see you upload videos again, they're a delight to watch as always, very skillfull 👍🏻👍🏻👍🏻
Abdullah cheers mate, I appreciate your kind words.
Guam Fishermen's co-op are the BEST filleter.Especially Salmon..#1