Thanks for this video. I catch a bunch of these in the California delta and beaches. I don't eat them raw but personally I'm only interested in the fillets and discard the skin.
Very nice work, thanks for the vid. I'll assume that it is harder to work with the fish with the scales on...? It is not possible to leave them on and skin the fish?
+Glenn Olua It is harder to fillet with the scales on because of the possibility of the knife slipping on the scales. However, it is possible, the technique just changes a little bit. In some fine dining restaurants, they intentionally leave the scales and skins on to create a crispy puffed scale and skin with fish such as amadai and snapper Hope this is helpful. Thanks for the comment!
The flesh of the striped bass is very delicate and will change dramatically if frozen. Curing could be nice for flavoring but not necessary. We source our striped bass from a farm in the mountains of Colorado. The water is very clean and cold and we don't have to worry about parasites because of this.
Ok understood, I always wondered how you would be able to know what fish would be ok for Sushi and what would need to be "Brined/Frozen" before you can eat it. Is there a seafood list? :D Will be be making more video's again? You are doing great but I noticed you stopped.
American hybrid striped bass is farm raised. The one I'm using in the video comes from Colorado and is farmed in fresh mountain water. Many fresh water fish can be eaten as sashimi. However, it takes an experience to recognized what may not be appropriate for consumption. Trout, for example, is commonly used as sashimi in Japan. Ayu, or Japanese sweet fish, is also another example. Some freshwater fish require extra preparation that would not be require with saltwater fish. Hope this is helpful.
That is the most impressive filleting I have seen of a striped bass, excellent job.
Thank you for the comment and support.
Very professional and precise technique! Great video!
Beautifully done
@@vince147 thank you
I catch black-back flounder and striped bass out here in Gloucester, Massachusetts. I always eat them raw!!! thanks for posting this video!
chef, great technique, to the point keep it up
Thank you. More videos to come soon
@@JayHuangChef very eager chef
Thanks for this video. I catch a bunch of these in the California delta and beaches. I don't eat them raw but personally I'm only interested in the fillets and discard the skin.
Thank you for watching!
very good job chef jay !
Clean!👍🏽
🙇♂️
very impressive. thank you chef.
I still confused at 06:46 "listen that catches" waht's that meanning... some sound？
the "catch" is referring to the knife feeling from resistance from the fibers holding the skin to the meat.
@@jayhuang1263 got it!!
Very nice work, thanks for the vid. I'll assume that it is harder to work with the fish with the scales on...? It is not possible to leave them on and skin the fish?
+Glenn Olua It is harder to fillet with the scales on because of the possibility of the knife slipping on the scales. However, it is possible, the technique just changes a little bit.
In some fine dining restaurants, they intentionally leave the scales and skins on to create a crispy puffed scale and skin with fish such as amadai and snapper
Hope this is helpful. Thanks for the comment!
Do you have to process this like curing it or freezing it like salmon?
The flesh of the striped bass is very delicate and will change dramatically if frozen. Curing could be nice for flavoring but not necessary. We source our striped bass from a farm in the mountains of Colorado. The water is very clean and cold and we don't have to worry about parasites because of this.
Ok understood, I always wondered how you would be able to know what fish would be ok for Sushi and what would need to be "Brined/Frozen" before you can eat it. Is there a seafood list? :D Will be be making more video's again? You are doing great but I noticed you stopped.
American Suzuki is farmed or they live in lakes. Sure it's safe to do sashimi?
American hybrid striped bass is farm raised. The one I'm using in the video comes from Colorado and is farmed in fresh mountain water.
Many fresh water fish can be eaten as sashimi. However, it takes an experience to recognized what may not be appropriate for consumption. Trout, for example, is commonly used as sashimi in Japan. Ayu, or Japanese sweet fish, is also another example.
Some freshwater fish require extra preparation that would not be require with saltwater fish. Hope this is helpful.
farmed stripe bass is gross. We catch em fresh here in Montauk, NY. THE BEST !
Agreed! Nothing compares to wild, line caught striper
need to learn not to touch your fish with your knife holding hand.
as a sushi chef.. take off your watch and ring.