1,000 POUNDS of FISH BREAKDOWN - The FISH BUTCHER

Chef Natalie Sawyer tells what it's like to be the fish butcher at Ironside Fish and Oyster in San Diego, CA. They receive all their fish whole from local fisherman, so Natalie's job is breaking down and maintaining the fish supply for the cooks.
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[@HunterK]

There's something super *satisfying* about the sounds of the knife gliding across the fish bones and cutting board

[@dusroots]

I thought I was the only one!

[@autumnarcher1814]

As a young female fish butcher myself I truly enjoyed this video. It’s great to see other women in this role. She does a fantastic job. It was smooth, precise, and so very satisfying.

[@howexistential]

That's a lot of fish in one day haha. That's super cool, her growth mindset seems so clutch and you can her expertise is really amazing to listen to. There's something so satisfying about watching the fish get cut down as well Great video!

[@ChefEpic]

Thanks! I'm glad you like it. She has a cool story.

[@motif5775]

Awesome video, great knife skills. Thank you!!

[@that1duhde]

Very helpful video. Thank you

[@jeffreylopez9448]

Great skills and discipline 👏🏼

[@LifeisGood-ye8rl]

Respect to the Japanese knife handling skills!

[@johnathoncastro]

This lady is awesome. Great knife skills and she's easy on the eyes also.

[@ChefEpic]

She really knows how to break down fish. She has some of the best fish butchery skills I've seen in a long time.

[@Kaiviti93]

Nice deba chef 🙌🏾

[@OscarLopez-gl8hy]

I would love to know what deba that is I need it

[@vinsantos3462]

Im a sushichef, I can relate to a sense of getting in the flow state when filetting fish butI am quite amazed how is she hacking away with her deba and its not chipping! Wow! If I will do thesame with my bluesteel deba it will chip until its almost useless. Any tips?

[@nexchef]

this is really epic

[@ChefEpic]

Thanks!

[@SlavaD17]

What gear you use for this video? Canon?

[@ChefEpic]

I use a Sony FS5.

[@user-eg9mf5wg3r]

Is she using Kagekiyo for Deba and yanagi knife?

[@ChefEpic]

the Deba is a Gesshin Kagekiyo white #2 and the yanagiba is a Gesshin Stainless Damascus

[@D0TELL]

Blue tape 💙 if you know, you know

[@MultiTaskin]

flow

[@roospike]

Nice 🥢🍽🔪

[@tiran004]

Where are you now????....

[@WakattO]

Josh Niland would be proud

[@ChefEpic]

Natalie has some serious skills. She is one of the best fish butchers I've worked with.

[@phillipmartinez8474]

I'm not to sure about that. She hacked the hell out of those things.

[@adamli7168]

@@phillipmartinez8474 josh will be disapointed

[@HinaIrshad-bw2yf]

🇵🇰🇵🇰

[@okiefreemen]

Knife work with the deba, but for everyone, no college degree was needed for this profession

[@tashakomaroff2982]

And what’s your point? She graduated from Kendall College, where I’m sure she learned a lot.

[@muzamilwaheed1210]

Where are all the vegans🤣🤣come see this beautiful fish

[@tiran004]

ur dead?