How to prepare a Salmon for Sushi by Michelin Sushi Chef
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- Опубліковано 2 лип 2021
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About Michelin Sushi Chef Tetsu:
His family owned a sushi restaurant in Saga Prefecture in the Kyushu region.
Chef Tetsu grew up close to sushi and Japanese cuisine from a young age.
He later went on to pursue a completely different career path, but when his father closed the sushi restaurant, he vowed to revive it.
In November 2007, he opened his first restaurant, "Yamasa Shoten Sushi Yoshi" in Saga.
As a consequence of the restaurant's popularity in Saga Prefecture, Michelin researchers visited the restaurant.
The restaurant was listed in the Michelin Guide twice. (2014, 2019)
In June 2019, he opened "Sushi Yamasa" in Nishinakasu, Fukuoka, offering the best time and sushi to customers from home and abroad in a restaurant overlooking the night view of Nakasu.
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#salmon #sushi #fishcutting - Навчання та стиль
Bought some salmon and I will be trying this today! Thank you for sharing your techniques chef!
How's going, everyone?
Today I'll show you "how I prepare a Salmon for making Sushi"!
Salmon, one of the most popular Sushi in Japan need to be prepared neatly.
However, I hope this video helps you to get any knowledge for preparation of fish :)
PLEASE CHECK IT OUT !!
the curing is everything this is just curring it into saku
Do you brine the salmon before cutting it into sushi? In a lot of sushi videos, they brine salmon meat in sugar and salt for 15 - 30 min before washing and drying.
Thanks for the question. :)
We don't have a lot of salmon in the restaurant, but we do salt it, as presented in the preparation video for the other fish.
If you want to make the fish last longer, or if you know you'll be putting it in the refrigerator for a few days, following these steps are perfect: 1) sprinkle salt on the fish and let it sit for 15 minutes, 2) rinse off the salt, and 3) clean off the water with kitchen paper.
Carefully handling all of those steps will improve the taste of the dish, so please make sure to try them! Thanks,
That voice gave me a f^^king fright 🤣🤣🤣
Sorry for any discomfort of you. We will improve it.
Hi! I am curious since I cant find any big piece of fish anywhere in the supermarket thats graded as "sushi grade", is it okay to just use the farm raised salmon from the supermarket?
Yes! Of all the videos I have watched from professional Sushi Chefs and all the Salmon Sushi I have made, you can use the Farm Raised Salmon for Sushi. To prepare it properly, if you buy it Fresh, you 1st need to Deep Freeze the Fish for 7-10 days to kill any bacteria. Farm Raised is much preferred because the controlled environment usually prevents Parasites. 🐟🍣
@@rrrranch2806 I see! Parasites are not the thing I’m worried about but bacteria is. Salmonella can’t be killed by normal fridge freezer, and that’s why I’m curious if they use a super freezer to process the fish.
@@LH-jo7os I have a deep freezer that freezes to a temp of -20*F. That is sufficient to kill all bacteria if frozen for 7-10 days!
@@rrrranch2806 wowww thank you!! I think I might have to buy that then haha
🙏🙏🙏
Thanks for watching our contents! :)
We hope you enjoy the upcoming videos.
Wild caught Salmon is usually only prepared Cooked!
Thanks for always supporting our channel! :)
And we have some important information to announce.
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Thanks,