So why does he take the time to scale the fish only to take the skin off at the end. Waste of time I could have cleaned 3 fish like that in the time it took him to clean 1
I do not know why he is removing the scales but I will share why I do. I remove the scales to also remove the slime coat and prevent scales from touching the meat. Since this will be eaten as sashimi I will not rinse the flesh once the skin is removed. The slime will alter the overall experience of enjoying the meat. The skin may also be used later; it can be cut into smaller pieces and deep fried into chips.
It is clean👍👍
Im going to try this as soon as i pull one up
Great video man thanks
Nice..How many knifes you use..
很好..您使用多少把刀..
好美的生魚片紋路(吞口水)
有機會一定要嚐嚐. 真的很特別的 ! 我也是第一次品嘗~很讚!
In Indonesia, its named pisang pisang fish
Good fish
师傅是韩国🇰🇷人吧？
這麼新鮮肥美的魚，可惜被這位師傅的刀功給糟蹋了⋯
真的，這種刀工還敢出來賣生魚片，連最基本的血塊都沒清乾淨，是在搞什麼啦
So why does he take the time to scale the fish only to take the skin off at the end. Waste of time I could have cleaned 3 fish like that in the time it took him to clean 1
You got a good point. But I think he's just showing his ability.
I do not know why he is removing the scales but I will share why I do. I remove the scales to also remove the slime coat and prevent scales from touching the meat. Since this will be eaten as sashimi I will not rinse the flesh once the skin is removed. The slime will alter the overall experience of enjoying the meat. The skin may also be used later; it can be cut into smaller pieces and deep fried into chips.
@@OkinawaKayakFishing This is 5 months late, but won't rubbing the fish with salt also have the same effect?
@@kkui8635 Sure, I do this groupers I plan to bake.
Because you can actually eat the skin
ツムぶりやな。
これはヤズかな。
Con dao bén ngót