I think an interesting test would be to eat skin-on sashimi with the two different scaling techniques; knife and scaler. I'm not sure which fish are typically eaten this way, but I would be very interested to see it! Since in this video the scaled skin was cut off, and only flesh was left.
Found your videos by accident about half a year ago and watched every single one from the start and just recently caught up to current! I liked sushi and you have made me even more interested in trying more sushi, fish, and Japanese food in general. You are amazing and hope to meet you both at some point! Keep up the awesome stuff you guys do!
The texture of meat itself will not be affected by both method, but it does affect the skin. There are dishes to deep fried or grill the skin from oven or over a grill, the knife skinned one will definitely have smooth texture than the scaler one. Other than that, there shouldn't be any different at all.
Hiroyuki, Knife scale removal is a cleaner method but slower. Scaling is faster but messy. Japanese cooking and Sushi making is a matter of neatness, precision and a lot of subtle touches which enhance the presentation. A good example is the making of rice. Traditionally there are many steps to the washing and the cooling and vinegar adding to cover each grain and eliminate lumps. The quick method is not as detailed or careful. But, When used for Rolls or Sashimi, there is no difference in taste other than the different cuts of meat. So, Scaling or slicing leaves a different look, but not a different taste. I don't know about cooking with the skin left , you'll have to let me know:) Thank you so much, Cheers, Rik
The most important reason to do that with a knife must be the presentation. Can u imagine a client watching a chef preparing a sushi using that tool and having scales flying everywhere?
I assumed there would of been a skin test. The initial attempt was there. I was curiouse if there was a differnt cook, taste and crisp. As the blade removes more skin than scales and more clean.
That de-scaling looks quite fun actually. I like both ways. I never knew you could cut it off. I always used to do it with the side of my knife. I HAVE to get that fish descaler
Here is Stacy Tagomoris reply in English. Stacie Tagomori 3 hours ago Good morning Hiro and Charles, it's past 5am. What a wonderful video! Hiro's knife skill and fish cutting skill are very good. Fish have no gouge and no meat wasted when filing. Looking at skibiki, I have many memories of my childhood. I'm very jealous. I want to eat for breakfast!
But really can you just imagine being able to for once personally see chef Hiro work his pro skills preparing a meal for you?! The skill! The precision! He makes it look SO easy!
When we fish salmon on Baltic Sea in the winter fish looses half of its scales when scratching its side with fishing line, we finish the job when bleeding with scaler, with fish right out of the sea they come off with no resistance, also the fact is that scaler works much better with guts in - it would be nice to see the fish coming without scales (sry for my crappy english ;) )
I live in New Brunswick Canada, and specifically in the heart of salmon aquaculture country. Our Atlantic salmon are some of the best in the world, but man that fish looked fantastic. BTW, you can get our fish overnighted to Miami I bet.
That is so satisfying! Probably better to use knife method if preparing a meal that calls for fish with skin on, like ginger fish or braised fish recipes.
Weather I win 1 of the 6 spots or not, you two are awesome. I love the video. If you notice him scaling you'll see he was just as gentle with the scaler as he was with the knife. That being said, you're both invited to my pig roast on June 27 in upstate NY. We'll be having a little sushi/sashimi demo there as well with me and the daughter in law. I learned it all from watching you. PEACE!
Hiro, my friend, g11d aftern11n!!! I like your new apron very much... Great video as always!!! Nearly half an hour of pure entertainment, joy, infotainment and happiness!!! You are simply the BEST!!! Unfortunately, your fans here in Europe, especially in Germany, have no chance of taking part in your competition - anyway, good luck to all Americans... Hiro, your knife is as sharp as a razor. ❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️ 🔪🐟🔪🐟🔪🐟🔪🐟🔪🐟
Love the knife work and how the skin looks! I like I scraper idea but it's always so messy. Looking forward to your videos on that upcoming trip!! Hope you guys have a blast!
Another thing to consider is that Hirosan knows how to properly use an urokotori scaler. A less experienced chef, who is often tasked to perform bottom making is not as gentile with the fish as a master chef. Also learning how to scale a fish with a knife is good practice for the aspiring chef to improve their knife handling skills. But what you observed is correct. If a scaler is properly used, there is no discernable difference if the fish is nice and fresh for most species.
Maybe the difference between the two methods will be more noticeable when eating the fish with the skin on. Maybe taking the silver layer off will make the skin more tender and less fishy tasting whereas leaving the silver layer on could possibly make the fish skin more firmly held together with a slightly more fishy taste. This is just a guess on my part. The Japanese way is more refined and a connoisseur would pay more to eat fish using Chef Hiro san's method than using the comparatively barbaric scaler method. Japanese cooking is refined not just in the cooking and eating but even in the preparation and selection of foods. Chef Hiro you are amazing in the kitchen! Well done!
I just caught my first Salmon last Saturday and cleaned it with horrible knives, but man was it amazing! I just got my first apartment too, and I’d like to purchase an above average knife set. Any recommendations?
I've been doing sushi for 30+ years and never seen someone use their knives to scale a salmon. I use that technique for Kanpachi and Shima Aji. Cool to see it used for salmon.
I'd be more interested in the difference of if you pan sear it. Which gets crispier? Does it change how you have to cook it at all to get a good texture?
It's like with making tsuma. You can do it using automated device/toothpick trick or using usuba and katsuramuki technique(like a boss). The result is the same but... If you want to be a real shokunin you know which one to choose.
Hiroyuki-sensei(teacher) explains there is no real difference in taste necessarily. It's more the preference of the sushi chef for presentation purposes for the reason to scale it or to use a knife to remove scales. Also to have some of the salmon fat, oils under the skin near the meat with the serving of sashimi. Expensive restaurants don't want their customers having scales with their sashimi. Salmon skin grilled crunchy is ichiban, oishi! There is no myth to disprove. That's rude to say that about Japanese chefs. Mr. camera person, what a "rookie" thing to say to Hiro-san's subscribers. Bring back Mr. Watanabe-san as commentator.
If you use scaler, the meat under the skin will be pressured again and again, so the meat cells will be damaged and getting bad taste. It is very important point for us Japanese. Because we usually eat raw fishes.
Maybe a FAIRer comparison would be comparing the two descaling methods on two *separate* fish. (Since when descaling the fish using descaler, the knife-side of the fish is still attached at the "bottom", against the table, hence experiencing similar if not greater "stress" from the descaler) Then, there may be a difference in the texture? (However miniscul) Just my 2cents!
They explained it in the video, it's just so when you are cutting you don't wind up with a bunch of scales fallen off onto the cutting board and ending up in the meat
@@hotbread1004 which is stupid. Just remove those scales after fileting the fish. There won't be any scales in the meat. I've fileted many fish. That's easy to do
mmmm ! i saw much quickly from another cook from japan worked in France ! but correct job ! i can do it , my master was japaneses , ! they did this ( lever les filets ) under 10 sec , 30 years ago ! mmm
I don't think there would be any flavor differences. And the texture differences would most likely only be at the surface of the meat, and that's honestly a stretch, imo. The salmon looks amazing 👏
Is that NatGeo or a BBC vid? If so, it is not Public Domain, and requires that you give credit where credit is due in the links below? I think? I've seen this vid before on one of their Channels.
Of course you can’t tell the difference, different scaling but same double beveled flesh crushing technique so it’s beaten evenly whatsoever. Single bevels offer around one sixth of contact surface compared to symmetrical bevels blades, keeping the peripheral cells basically alive. Use it, respect the kill.
I’m guessing people are wonder since u do take the time to remove the scales why don’t u at least use the skin then. U can bake or even fry it up and it comes out really crispy and delicious. Believe it’s called crackling
I prefer the presentation of the skin when it is scraped off. Still leaves me wondering if you lose any flavor with that color. As always, great video and good afternoon from Wyoming!
Fact is it takes a lot of time and talent to descale a fish like he does. 99% of the world will have to use the de-scaler as we have no other way really lol. Or just ask your fishmonger to do it lol.
I really wish I could have the pleasure to eat a full meal with him I never miss a video I love everything that he stands for I wish it was my turn to finally win
I think an interesting test would be to eat skin-on sashimi with the two different scaling techniques; knife and scaler. I'm not sure which fish are typically eaten this way, but I would be very interested to see it! Since in this video the scaled skin was cut off, and only flesh was left.
Found your videos by accident about half a year ago and watched every single one from the start and just recently caught up to current! I liked sushi and you have made me even more interested in trying more sushi, fish, and Japanese food in general. You are amazing and hope to meet you both at some point! Keep up the awesome stuff you guys do!
Courtney my babe's let's eat sushi together
@@draytonwright3467 oof engaged lol
15:30 That is my favorite part as well. I love to remove the bones every time I cut salmon.
Watching Master Hiro do his thing is so calming and mesmerizing. The only chef on UA-cam that can reduce my stress.
I agree
sukibiki technique is mainly used for dry aging the fish so the water wont trap on the skin
Hiro been a beast. Thank you both for you're amazing content and personalities
Your*
Idk about y'all but it's so satisfying hearing the knife clicking across those bones😊
😦😦😧😧
@@misterkrogan8837 What?
YES ikr
Psycho
The texture of meat itself will not be affected by both method, but it does affect the skin.
There are dishes to deep fried or grill the skin from oven or over a grill, the knife skinned one will definitely have smooth texture than the scaler one. Other than that, there shouldn't be any different at all.
Man I started a job where I rarely get to watch UA-cam anymore. But I’ll always keep updated on this awesome channel when I can (like now).
Hiroyuki,
Knife scale removal is a cleaner method but slower.
Scaling is faster but messy.
Japanese cooking and Sushi making is a matter of neatness, precision and a lot of subtle
touches which enhance the presentation.
A good example is the making of rice.
Traditionally there are many steps to the washing and the cooling and vinegar adding to cover each grain and eliminate lumps.
The quick method is not as detailed or careful.
But, When used for Rolls or Sashimi, there is no difference in taste other than the different cuts of meat.
So, Scaling or slicing leaves a different look, but not a different taste.
I don't know about cooking with the skin left , you'll have to let me know:)
Thank you so much,
Cheers,
Rik
Hello you forgot update for CC Closed Captioning please fix it.
The most important reason to do that with a knife must be the presentation. Can u imagine a client watching a chef preparing a sushi using that tool and having scales flying everywhere?
I assumed there would of been a skin test. The initial attempt was there. I was curiouse if there was a differnt cook, taste and crisp. As the blade removes more skin than scales and more clean.
That de-scaling looks quite fun actually. I like both ways. I never knew you could cut it off. I always used to do it with the side of my knife. I HAVE to get that fish descaler
why scale the fish if you remove the skin anyways?
おはようヒロとチャールズ、午前5時過ぎです。なんて素晴らしいビデオでしょう。ヒロのナイフスキルと魚切りスキルはとても素晴らしいです。魚にはガウジがなく、ファイリング時に無駄になる肉もありません。スキビキを見ると、子供の頃の思い出がたくさんあります。とても嫉妬します。朝食に食べたい！
Here is Stacy Tagomoris reply in English.
Stacie Tagomori
3 hours ago
Good morning Hiro and Charles, it's past 5am. What a wonderful video! Hiro's knife skill and fish cutting skill are very good. Fish have no gouge and no meat wasted when filing. Looking at skibiki, I have many memories of my childhood. I'm very jealous. I want to eat for breakfast!
But really can you just imagine being able to for once personally see chef Hiro work his pro skills preparing a meal for you?! The skill! The precision! He makes it look SO easy!
When we fish salmon on Baltic Sea in the winter fish looses half of its scales when scratching its side with fishing line, we finish the job when bleeding with scaler, with fish right out of the sea they come off with no resistance, also the fact is that scaler works much better with guts in - it would be nice to see the fish coming without scales (sry for my crappy english ;) )
I love you . You are such a inspiration I always wanted to be a chef. But you know life can get in the way..
Love your work guys, I'm constantly in awe.
I live in New Brunswick Canada, and specifically in the heart of salmon aquaculture country. Our Atlantic salmon are some of the best in the world, but man that fish looked fantastic. BTW, you can get our fish overnighted to Miami I bet.
Awesome video! Great comparison using both methods to descale salmon.
That is so satisfying! Probably better to use knife method if preparing a meal that calls for fish with skin on, like ginger fish or braised fish recipes.
I think a good test would be to descale it the same ways but leave the skins on then cook it to see if there is a texture difference
Weather I win 1 of the 6 spots or not, you two are awesome. I love the video. If you notice him scaling you'll see he was just as gentle with the scaler as he was with the knife. That being said, you're both invited to my pig roast on June 27 in upstate NY. We'll be having a little sushi/sashimi demo there as well with me and the daughter in law. I learned it all from watching you. PEACE!
Hiro, my friend, g11d aftern11n!!!
I like your new apron very much...
Great video as always!!!
Nearly half an hour of pure entertainment, joy, infotainment and happiness!!! You are simply the BEST!!!
Unfortunately, your fans here in Europe, especially in Germany, have no chance of taking part in your competition - anyway, good luck to all Americans...
Hiro, your knife is as sharp as a razor.
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🔪🐟🔪🐟🔪🐟🔪🐟🔪🐟
Love the knife work and how the skin looks! I like I scraper idea but it's always so messy.
Looking forward to your videos on that upcoming trip!! Hope you guys have a blast!
Another thing to consider is that Hirosan knows how to properly use an urokotori scaler. A less experienced chef, who is often tasked to perform bottom making is not as gentile with the fish as a master chef. Also learning how to scale a fish with a knife is good practice for the aspiring chef to improve their knife handling skills. But what you observed is correct. If a scaler is properly used, there is no discernable difference if the fish is nice and fresh for most species.
Love this channel! love watching the knife skills! The food always looks so good!
Maybe the difference between the two methods will be more noticeable when eating the fish with the skin on. Maybe taking the silver layer off will make the skin more tender and less fishy tasting whereas leaving the silver layer on could possibly make the fish skin more firmly held together with a slightly more fishy taste. This is just a guess on my part. The Japanese way is more refined and a connoisseur would pay more to eat fish using Chef Hiro san's method than using the comparatively barbaric scaler method. Japanese cooking is refined not just in the cooking and eating but even in the preparation and selection of foods. Chef Hiro you are amazing in the kitchen! Well done!
Bravo!!!... Thank you both for this vid AND your honesty!
We just voted in Sweden as the next state instead of DC, will we be able to participate?
i'd gander the scaled skin with the scaler would be crunchier compared to vs cutting with a knife. More layers, more air pockets to form during frying
What makes you more hungry for salmon? Watching the Master Chef prepare salmon or watching an Alaskan brown bear eat salmon?
hiro - why is the bakkafrost salmon ok to eat raw (no parasites?)
Why do you have to scale a fish?
I mean, if you remove the skin, do the scales come off with the skin?
Seems to me, an unnecessary step. Am I wrong?
It will be easier to fillet the fish, also some fish served with the skin on like sea bream.
@@moonoo2353 some are easier to filet without scales. It makes no difference with Trout or Salmon .
What's the knife that terada chef is using? Sujiki? Yanagiba? Brand minonokuni?
what a BEAUTIFUL fish Hiro ...I'm missing out on the contest because I live in Canada disappointing😭😭😭
I just caught my first Salmon last Saturday and cleaned it with horrible knives, but man was it amazing!
I just got my first apartment too, and I’d like to purchase an above average knife set. Any recommendations?
I've been doing sushi for 30+ years and never seen someone use their knives to scale a salmon. I use that technique for Kanpachi and Shima Aji. Cool to see it used for salmon.
Victorinox
is it just me or was it satisfying to watch him pull out those fish bones ? 😂
Love boneing !! 😁
It’s the skill he applies to the task as well as the peace of mind that all the bones were taken out
Yes 🤣🤣🤣🤣
@@SweetChicagoGator pause
ASMR content right there
I'd be more interested in the difference of if you pan sear it. Which gets crispier? Does it change how you have to cook it at all to get a good texture?
It's like with making tsuma. You can do it using automated device/toothpick trick or using usuba and katsuramuki technique(like a boss). The result is the same but... If you want to be a real shokunin you know which one to choose.
How to fillet salmon frozen
How does one learn culinary arts in Japan? I am curious I think I want to look into that.
satisfying to watch. i know it's a lot harder than it looks on camera...
Hiroyuki-sensei(teacher) explains there is no real difference in taste necessarily. It's more the preference of the sushi chef for presentation purposes for the reason to scale it or to use a knife to remove scales. Also to have some of the salmon fat, oils under the skin near the meat with the serving of sashimi. Expensive restaurants don't want their customers having scales with their sashimi. Salmon skin grilled crunchy is ichiban, oishi! There is no myth to disprove. That's rude to say that about Japanese chefs. Mr. camera person, what a "rookie" thing to say to Hiro-san's subscribers. Bring back Mr. Watanabe-san as commentator.
I think when doing at home, Sukibiki create less mess than scaling..
Why would the meat taste different from cutting off scale with knife verse scaler?
If you use scaler, the meat under the skin will be pressured again and again, so the meat cells will be damaged and getting bad taste.
It is very important point for us Japanese.
Because we usually eat raw fishes.
Are you guys located here in America?
I just ordered a whole salmon 5kg. You guys rock.
Very good chef terada
I would like to see him preparing other species. Like common carps - they can be delicious, but you need to have good cooking skills for them
Thank you now I can show this to a friend of mine that swears it's tastes better cutting it than scaling it 👏🏻👏🏻👏🏻
Maybe a FAIRer comparison would be comparing the two descaling methods on two *separate* fish. (Since when descaling the fish using descaler, the knife-side of the fish is still attached at the "bottom", against the table, hence experiencing similar if not greater "stress" from the descaler)
Then, there may be a difference in the texture? (However miniscul)
Just my 2cents!
But did you try the difference in taste of the skin?
Can someone smarter than me explain how the scales are sticking together with the knife method of he isn't actually skinning the fish
The scales are actually a thin outer skin. Kinda like a snake.
A Scaler is pronounced with a long ā. A scaler is used to remove scales
Ty so much !
Compare the meat??
Maybe you can tell the difference with more delicate white fleshed fish like flounder? IDK but it's an impressive skill that's for sure.
Soothing to watch but made me very hungry!
I just don’t get why you need to remove the scales if you’re going to take off the skin
They explained it in the video, it's just so when you are cutting you don't wind up with a bunch of scales fallen off onto the cutting board and ending up in the meat
@@hotbread1004 which is stupid. Just remove those scales after fileting the fish. There won't be any scales in the meat. I've fileted many fish. That's easy to do
you are my favorite chef❤️
scaling with the knife looks much cleaner than scaling the scaler
Love you guys
mmmm ! i saw much quickly from another cook from japan worked in France ! but correct job ! i can do it , my master was japaneses , ! they did this ( lever les filets )
under 10 sec , 30 years ago ! mmm
I love this video
How are you?
I don't think there would be any flavor differences. And the texture differences would most likely only be at the surface of the meat, and that's honestly a stretch, imo. The salmon looks amazing 👏
Is that NatGeo or a BBC vid?
If so, it is not Public Domain, and requires that you give credit where credit is due in the links below? I think?
I've seen this vid before on one of their Channels.
Ok so link it if you’ve seen it before
It's an advert footage.
Of course you can’t tell the difference, different scaling but same double beveled flesh crushing technique so it’s beaten evenly whatsoever.
Single bevels offer around one sixth of contact surface compared to symmetrical bevels blades, keeping the peripheral cells basically alive.
Use it, respect the kill.
Good morning
Is there a connection with the boss? ask for 1 micro mimet per dish! ???
wtf
Hi hero my friend 😀😀😀
Please do a chicken tempura roll!
whats a good knife that wont break the bank
俺のクローゼットの中にユダヤ人が二人入るんだ。両方とも死んでいる。
The chef is dope
So satisfying
When I watch Chef Hiro fillet a salmon, it is like an art. When I do it at home, I made a mess.... 🤣
Did Hiro's world come crashing down when it was declared to be no difference?
It slaps. 🤣🤣🤣
Great prize however I would much rather have an autographed knife by him for my birthday which was last week
That's a nice blade
I’m guessing people are wonder since u do take the time to remove the scales why don’t u at least use the skin then. U can bake or even fry it up and it comes out really crispy and delicious. Believe it’s called crackling
You should fry both skins and taste if there is a difference
I prefer the presentation of the skin when it is scraped off. Still leaves me wondering if you lose any flavor with that color. As always, great video and good afternoon from Wyoming!
Fact is it takes a lot of time and talent to descale a fish like he does. 99% of the world will have to use the de-scaler as we have no other way really lol.
Or just ask your fishmonger to do it lol.
I really wish I could have the pleasure to eat a full meal with him I never miss a video I love everything that he stands for I wish it was my turn to finally win
I hope they don't use heavy antibiotics on Bakkafrost farms
Bakkafrost NEVER uses antibiotics ever in the production of our salmon.
You should fry both skins and compare them. See which one would feel better eating.
Narrator's pronunciation as "skallar" versus scaler was hard on the head.
There's no shot those pieces are going to taste or feel different 🤣🤣
Good afternoon Hiro 🙂
❤️ Heart from India ❤️
Everytime Hiro takes off the scales with the knife it's ASMR to me...
Hero san konichiwa 🙏😀 congratz on the invitation to Faroe island yeah 👍
Damn Hiro and cameraman going to Lord of the Rings land?? Will there be dinosaurs?? Skull island???? Please kill and sushi some kind of giant animal
If the fish is very fresh I reckon it will not make a difference.
Why am I watching this? I’m allergic to fish