@MultiGMM We asked the Chef about your question on the bones. They can be used to make a stock for soup. It is important to first run boiling water over the bones to remove the fishy smell. Then boil them with Kombu (a type of seaweed) to create the fish soup stock. Miso soup is very well suited to this stock.
@MultiGMM Another way of using the bones is to make a crispy snack from them. The bones will need to be air dried for up to a week to remove as much of the moisture as possible. This can be smelly business and insects should be kept away. It is less of a problem here in Hokkaido as there are not many insects in winter. The bones and fins are then deep fried in oil until crispy. Add salt and serve. This can be done with all bones and fins but the backbone is not normally served.
@KaitenSushiTV i been working at sushi chef for long time, never had problem with scales of flounder flying around the kitchen and land in other food... its all about skill...
i saw the title and felt a pang in my heart .... poor Flounder, he did nothing wrong, he was such a good friend to Ariel ... then i saw it looked nothing like Flounder :D
Thanks for your comment. Yes, we are planning some more videos at the moment for preparing squid and salmon. Is there anything in particular you would like to see?
@northernpike56 Hello Norm, we called the Chef, Mr Kikuchi and asked him your question about the purpose of removing the top layer of skin. He said for three reasons : 1. This is tradition of the top chefs. 2. If the small scales of the flounder flick around the kitchen they could contaminate other dishes and a clean work space for sushi chefs is of utmost importance. 3. A normal scaling tool could bruise the flesh and like a crisp apple, the crisp flesh is an indicator of freshness.
cant figue out why he skins it twice< im familia with tecnique im a chef and have worked with sushi chefs and if gonna skin it just skin it once? he has got skills though.
handy dandy knife skills and brilliant presentation, but geeze it took a heck of a long time...and what was the purpose of removing the top layer of skin, only to completely remove it later? makes no sence to me :-(
One thing bugs me.. Almost everything I see from Japan, and I am talking about food.. Looks so darn good. ._. Worst thing is, I am on a diet nowadays. :
I don't mean to undermine the chef's brilliant knife skills cutting the skin off the flounder but in Western cooking and maybe in other cuisines, you literally can just cut a little slit under the skin of the flounder at the tail end and rip the skin off in one go (with a bit of muscle obviously). Am I missing something? Are Japanese flounder skin unpeelable? :/
Hmmm.... i have a good fresh fish shop near my house xD.... hmmm... but in my country we dont have such a large Flounder xD Only small and medium :( But this fish is cheap :)
Now I can better understand why this type of food is so expensive. It takes too long to get off the skin, in my country we tear it off, and then he stands closest and petting the animal, get it finished so we can get cheaper food.
Read the comments, other than the nice comments, the rest of the people are, to put it nicely, super insensitive, and downright rude. You better keep your thought to your self if you know nothing about Japanese cuisine, especially when it come to preparing sashimi and sushi.
![I'm Teaching my Secrets of [How to Clean a Flathead]](http://i.ytimg.com/vi/Lb7Ujq19wAU/mqdefault.jpg)
![ОРБАН приехал к ПУТИНУ и "отчитался" о поездке в Киев 😁 [Пародия]](http://i.ytimg.com/vi/_0ukDovOWq8/mqdefault.jpg)
I don't know if he's the same guy I watched filleting a salmon on this channel, but this time I appreciated, thanks.
Beautifully done
Was this filmed on VHS?
BEAUTIFUL video!
Love them all! Such a great education to learn from, ty for sharing!
a true master of his art. thanks for the video!
Wow, that was amazing!
@MultiGMM We asked the Chef about your question on the bones. They can be used to make a stock for soup. It is important to first run boiling water over the bones to remove the fishy smell. Then boil them with Kombu (a type of seaweed) to create the fish soup stock. Miso soup is very well suited to this stock.
very helpful thanks!
Wauw looks really amazing.
Bravo, perfecto!
@MultiGMM Another way of using the bones is to make a crispy snack from them. The bones will need to be air dried for up to a week to remove as much of the moisture as possible. This can be smelly business and insects should be kept away. It is less of a problem here in Hokkaido as there are not many insects in winter. The bones and fins are then deep fried in oil until crispy. Add salt and serve. This can be done with all bones and fins but the backbone is not normally served.
Perfect
this channel is awesome, it should have way more subscribers!!!!!!!!!!!!!!!!!!!!!
Tuna is a bit tricky at the moment. Take a look at the tuna show video and I will try and find out more. We will film the salmon in June.
good stuff
Gosh, I never thought of it this way, but I guess with flounder you get twice the amount of filet as you would with other fish, right?
This music is so delightful ^_^
@KaitenSushiTV i been working at sushi chef for long time, never had problem with scales of flounder flying around the kitchen and land in other food... its all about skill...
i need that flownder
i saw the title and felt a pang in my heart .... poor Flounder, he did nothing wrong, he was such a good friend to Ariel ... then i saw it looked nothing like Flounder :D
+Manu Berk you should be eating shit i suppose.
WOWOWOWO!! YOUR # 1 IN MINE BOOK!!! NICE :)
Thanks for your comment. Yes, we are planning some more videos at the moment for preparing squid and salmon. Is there anything in particular you would like to see?
@northernpike56 Hello Norm, we called the Chef, Mr Kikuchi and asked him your question about the purpose of removing the top layer of skin. He said for three reasons : 1. This is tradition of the top chefs. 2. If the small scales of the flounder flick around the kitchen they could contaminate other dishes and a clean work space for sushi chefs is of utmost importance. 3. A normal scaling tool could bruise the flesh and like a crisp apple, the crisp flesh is an indicator of freshness.
what does he use the skirt (engawa) for?
おみごと、最初に皮をそいでいますが、それには意味があるのでしょうか？釣りの後は刺身を自己流でやってます。
Unbelievable
I wonder what that plate of sushi cost?
what kinf of fish is that, eatable this way?
cant figue out why he skins it twice< im familia with tecnique im a chef and have worked with sushi chefs and if gonna skin it just skin it once? he has got skills though.
its in the title
Why do you cut the skin off in the beginning?? You skinned the fillets afterwards..
handy dandy knife skills and brilliant presentation, but geeze it took a heck of a long time...and what was the purpose of removing the top layer of skin, only to completely remove it later? makes no sence to me :-(
Das handwerkliche Geschick ist einfach nur fantastisch! LG
One thing bugs me.. Almost everything I see from Japan, and I am talking about food.. Looks so darn good. ._. Worst thing is, I am on a diet nowadays. :
how to fillet a fish to sashimi
the the comment made by the uploader it explains why
I don't mean to undermine the chef's brilliant knife skills cutting the skin off the flounder but in Western cooking and maybe in other cuisines, you literally can just cut a little slit under the skin of the flounder at the tail end and rip the skin off in one go (with a bit of muscle obviously). Am I missing something? Are Japanese flounder skin unpeelable? :/
...if my ears and memory serve me well, it sounds like a variation on Pachelbel's "Canon in D"...
why before filleting pealed some skin and after remove all the skin?
I dont' know, i have the same question...
why before filleting he pealed some skin and after he filleted he removed all the skin?
+Carlos Villanueva 1st one he take the scale off not the skin
Did he just make a rose out of flounder...?!?!?! O_O
Hmmm.... i have a good fresh fish shop near my house xD.... hmmm... but in my country we dont have such a large Flounder xD Only small and medium :( But this fish is cheap :)
Now I can better understand why this type of food is so expensive. It takes too long to get off the skin, in my country we tear it off, and then he stands closest and petting the animal, get it finished so we can get cheaper food.
True Master. Respect.
Read the comments, other than the nice comments, the rest of the people are, to put it nicely, super insensitive, and downright rude. You better keep your thought to your self if you know nothing about Japanese cuisine, especially when it come to preparing sashimi and sushi.
How Korean or Asian peaple is so good on any job
Chefs,Gamers,Musicians......
Something is wrong with them
I am curious! I have never had flounder sashimi. Interesting video, terrible music!!
why not just fillet the fish, then skin the fillets?
that way no bruising to the flesh, no scales will be flicked around and much faster.
Thanks
why?
Pesceeee O:
Poor fish. All that slaughter for such a small dish.
al menos gracias a dios que no esta vivo el pez, para que no sufra
worst oroshi... omg
now i feel confident about myself hahah
確かにセオリーなんだけどエンガワが泣いている。
this is cool but you should really wear some gloves
Wow I want eat that dam!!!!!!!! Stop complaining food is food
long winded way of doing it easier to fillet the de skin the cut into sashimi
養殖ヒラメですね。
皮引き、失敗している
包丁ではなく、皮を引っ張るとうまく行きますよ
who cares