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.)
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 : )
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.
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
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.
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!
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
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!
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 !
Very nicely done!! I see the salmon was properly aged for a few days before it was filleted. I can see the fish was immediately bled when harvested by the lack of blood along the backbone. This makes it much easier to fillet, remove the pin bones and rib bones. The flavor and texture is also much better when the fish is 3 days old or more before filleting. Cutting on a bias also is a nice way to go. Our season for King Salmon opens in one week here in Northern California outside the Golden Gate. . Thanks for posting this video.
Well you sound like a wealth of information! I would love to pick your brain a little if possible. Im also from California. I dont know if were getting fruity or nutty, but i like it! So im wondering how you bleed the fish once caught? Is it just a tail slice? Or do you just clean it right away? Wondering the process a bit. Also ive never heard of the 3 day rule. But i want to do things properly. So what im wondering here is how to store the fish between catching and cooking. I normally notice the eyes go bad pretty quick. Ive caught plenty of fish, i normally send them back home. But i do occasionally decide to keep a specimen that i feel would cook well. I would like to elevate the experience beyond that of an 1800's cowboy.
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 🤗
I use a 21cm deba knife for cutting medium to larger fish. We will be giving away a 21cm deba on this channel, very soon, so keep a look out for the giveaway 👍
Please never stop posting videos. Your technique and and instruction plus the really high quality close up video are worth it! I'm a young cook and I love watching your videos
Thank you for the kind words brother. As long as people like you enjoy our content, we will keep making more videos. Good luck on your cooking journey!
Chef, I noticed the scales were left on, and portioning the fish on the bias does not allow for pan sauteeing on the skin to crisp it up. There must be textural advantages in cutting the muscle across the grain this way. How do you prepare and serve the product? Thank you!
I have a question about removing the pin bones. You make it look so easy. Has the Salmon been previously frozen? I find when working on fresh caught Pacific Salmon, (like Chinook), the pin bones are very difficult to remove - they stick to the flesh and easily break, leaving half the bone in the fish. Is there any particular trick you use for removing pin bones?
Jim it is best to store a salmon buried in ice with the drain of the cooler left open for at least 2 days before filleting. This is especially true for larger salmon. We bleed our catch immediately while the heart is still bleeding. The best way to do this is to sever the gill plates where they converge on the roof of the throat. Significantly more blood will be removed if the fish is put in a live bait tank with circulating sea water. This keep the heart beating. Alternatively you can continuously spray the gills from back to front with the sea water wash down hose. Then gut and gill the fish when it no longer bleeds and store it in the fish cooler for 2 days. You will find the fish much easier to fillet and much easier to remove the pin bones. Additionally the fishes texture and flavor improves. I was taught this in 1991 and wish I had been taught this sooner. Give it a try.
Happy to see another video! It would add a bit more to the video if you would explain more about what you are doing like techniques and little facts or something.
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 ?
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.
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.
Come back Chef Dai! Hope everything is well.
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 : )
😍
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!
Wowzers! He's back!! Great video as always Chef Dai!
Thomas Ngai thanks Thomas!
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!
Happy New Year! May this be a happy and fruitful year.
Sooo sharp knife!!! Waaaawaaa weee wooo!!!!!
Yay! I’m so glad you’re back making videos. I really like watching you cook
I'm a bit late but I'm glad to see you posting another video. I hope you can make more soon.
Hi, thanks for video. which brand of deba knife you have used?
Thank you for video Dai! One of my favorite channels.
Glad to see you back in action chef!
Oven
Oven fried chicken
That is a mighty fine knife.
Like slicing through butter, very well-sharpened knife! And definitely skillful too!👍
Wow! Chief Dai you are back!!! I feel happy to see you again and keep bringing new content to the UA-cam community. Thank you Chief Dai!
Thank you for the kind words Kevin. You’re a legend!
So good to see you posting again!
Please post whatever. Even peeling onions or garlic. It doesnt matter.
Please keep posting.
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.
welcome back. to be honest, i have been waiting for years.
That’s an extremely sharp deba!
What have you done to your arm? Do you also use the salmon bones for stock?
Clearly I'm late finding this video but I'm happy to see Chef Dai still filming!
Love that deba-knife :-) do a video about it
Thanks alot,gonna try that when I catch me a salmon.
Been missing you and your videos after a year or two! Thanks for uploading this one!
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
Welcome back Chef! Looking forward to more of your new videos!
Ah--mesmerizing technique how he slices up!!
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.
wow that is a good work chef, always sucess and that is a another great video.
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.
Welcome back Chef Dai. Great to see you again :)
Beautiful fish, Awesome job on the fillet!!
this guy is new chef
Having great knives are really half the work... nice!
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.
I like your channel!
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.
Can’t believe there is a new video! Miss you
Would love to see more videos! My kids loved watching them!
Make more videos please they are so calming
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!
Chef Dai, please continue to post new videos!
Great knife work !
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
Any sharpening stone u recommend chef?
Hello
Just one question, how long is your deba knife?
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!
still has a lot to learn but good enough for most work.
Good to see you back again it's been a loooooong time 🍤🍣🍙🍚🍥🍲🍜
That’s a bad ass knife.
Excellent technique! This video shows me how to take my salmon filleting skills up one level. Thanks for posting!
Are you angling the knife that way for sashimi?
Hi may I know what’s the blade length of that deba knife? 180 or 210mm?
whooa that is way cool that your video is on that big building
What is the purpose of slicing the fillets at an angle?
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 !
What is the wet stone you are using for your knife?
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?
Chef dai!!!! Im so happy you are back :D
Mich cheers Mich, good to see an old face again!
Did you spoon the meat off the bone?
Very nicely done!! I see the salmon was properly aged for a few days before it was filleted. I can see the fish was immediately bled when harvested by the lack of blood along the backbone. This makes it much easier to fillet, remove the pin bones and rib bones. The flavor and texture is also much better when the fish is 3 days old or more before filleting. Cutting on a bias also is a nice way to go. Our season for King Salmon opens in one week here in Northern California outside the Golden Gate. . Thanks for posting this video.
Well you sound like a wealth of information! I would love to pick your brain a little if possible. Im also from California. I dont know if were getting fruity or nutty, but i like it!
So im wondering how you bleed the fish once caught? Is it just a tail slice? Or do you just clean it right away? Wondering the process a bit.
Also ive never heard of the 3 day rule. But i want to do things properly. So what im wondering here is how to store the fish between catching and cooking. I normally notice the eyes go bad pretty quick.
Ive caught plenty of fish, i normally send them back home. But i do occasionally decide to keep a specimen that i feel would cook well. I would like to elevate the experience beyond that of an 1800's cowboy.
what grit that u use for sharpening the knife?
How long is the deba knife blade?
Holy crap, you're alive!
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 🤗
Very clean environment it’s Japanese requirement for cutting a fish❤
Great that you're back! I"m not sure what's more mesmerizing, a highly skilled person filet a fish or make tamagoyaki.
Jay Quintana thank you. You’ve reminded me, I need to make a tamagoyaki video in the future.
Just out of curiosity what size deba are you using? Do you have any recommendations for deba knives size when breaking down a whole salmon?
I use a 21cm deba knife for cutting medium to larger fish. We will be giving away a 21cm deba on this channel, very soon, so keep a look out for the giveaway 👍
Chef,love your work and your voice is so soothing.😘
Please come back it will be nice to see you again
How much does that salmon approximately weigh?
Great to see you back chef!
What knives are you using?
What is the name of that awesome knife?
What knife is that gotta get one n try it
YEEEEEEEES you are back!!!
Sensei! Good to see you all well again! 😍😍
Please never stop posting videos. Your technique and and instruction plus the really high quality close up video are worth it! I'm a young cook and I love watching your videos
Thank you for the kind words brother. As long as people like you enjoy our content, we will keep making more videos. Good luck on your cooking journey!
What were you pulling out with the pinchers
Pin bones.
Whats the brand of the knife u use?
Beautiful job, love that knife.
Wow! Not a single bit wasted. So amazing!
Nice job chef. What knife is that? I'm looking to get a new Deba. :)
What's temperature and how long to freezed salmon for sashimi.
Chef, I noticed the scales were left on, and portioning the fish on the bias does not allow for pan sauteeing on the skin to crisp it up. There must be textural advantages in cutting the muscle across the grain this way. How do you prepare and serve the product? Thank you!
The scales were removed before the video was made. It was done when the fish was gutted at the fish farm.
Thank you Chef 👍
Another great video as always chef! Happy Easter
Albert Hillier thanks a lot mate. Happy Easter to you too!
Repent for the kingdom of heaven is at hand CHOCOLATE
I have a question about removing the pin bones.
You make it look so easy. Has the Salmon been previously frozen?
I find when working on fresh caught Pacific Salmon, (like Chinook), the pin bones are very difficult to remove - they stick to the flesh and easily break, leaving half the bone in the fish.
Is there any particular trick you use for removing pin bones?
I ve done that before, turns out my tweezers are too sharp so I made them a little duller
Jim it is best to store a salmon buried in ice with the drain of the cooler left open for at least 2 days before filleting. This is especially true for larger salmon. We bleed our catch immediately while the heart is still bleeding. The best way to do this is to sever the gill plates where they converge on the roof of the throat. Significantly more blood will be removed if the fish is put in a live bait tank with circulating sea water. This keep the heart beating. Alternatively you can continuously spray the gills from back to front with the sea water wash down hose. Then gut and gill the fish when it no longer bleeds and store it in the fish cooler for 2 days. You will find the fish much easier to fillet and much easier to remove the pin bones. Additionally the fishes texture and flavor improves. I was taught this in 1991 and wish I had been taught this sooner. Give it a try.
Happy to see another video! It would add a bit more to the video if you would explain more about what you are doing like techniques and little facts or something.
Derek Carr I agree. I was thinking of making a nose to tail video showing how to use ease part of the salmon
Where'd you go?!
What stone is he using?
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 ?
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.
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.
Good idea to control portion thickness by the angle!
its this wild or farmed atlantic?
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.
can you make katsuobushi yourself? that would be really cool
Guam Fishermen's co-op are the BEST filleter.Especially Salmon..#1