How to Fillet Fluke & Flounder for Sushi and Sashimi (Part 1) | (比目鱼寿司)
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- Опубліковано 2 лип 2024
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Flounder, Fluke, Flatfish, Hirame (in Japanese), it doesn’t matter what you call them, it’s all the same, and it's a very popular fish eaten in Japanese restaurants. Fluke has very delicate white meat and is great for nigiri or sashimi. The flavor is subtle and smooth, it’s not oily like salmon. It’s not fishy at all. The after taste is light, you won’t even know you’re eating fish. Another fish similar to Flounder is Halibut, which is usually much bigger and caught in the Pacific instead. Flounder is one of the easier fish to fillet and it's a good start for anyone that wants to learn how to make sushi from fish they catch.
More on Flounder Sushi:
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Music:
Morning Sunrise by Miroleon - / morning-sunrise
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If you want to learn more, I have a very comprehensive sushi course on UDEMY with 40+ video lectures. Use this link for DISCOUNTED price: bit.ly/YTPromo10
that fish slap beat sync 4:43
great job! looks delicious
Omg you finally made more videos. Didnt even notice!! Nice!!!!!!
Thx! Ever make your own?
Happy to be one of your new subscribers!
Thanks!
This is really soothing
soothing everyday
I love your voice!
I always like to see people making sushi and then eat it, can u make video like that? That would be nice
Sushi is a art. I love to enjoy on special occasions like new year 😋
You should do large or spotted bass
i found a worm in my fluke but ate the rest of if after discarding the specific piece. realized that prob wasnt a good idea will i be fine?
Have you tried bonita?
How do you not torch the fin aka engawa? They melt like butter when served as sushi slightly torched and also considered most prized part of flounder.
Generally, the engawa is served raw. The bouncy texture is preserved this way
I fish primarily in New Jersey. Love to cook my catches (Flounder, black sea bass, blue fish, etc.) but I love sushi. I have never had the courage to make it myself with my own catch. Is it necessary to freeze it prior to making the sushi? If so how long in a normal house freezer? If not, how quickly does it need to be prepared to eat and do you keep in covered in ice up until its filet? Thanks!
Hey there, sorry for the delay response. There's plenty of great fish in the NE for sushi. Sea bass is a good start. Not all fish needs to be frozen bc some do not have anisakis. If you wrap the fillets in paper towel and saran wrap, it'll be fresh enough sushi for 3-4 days in the fridge. After 4 days, its better cooked. If you really want to do it, PM on Facebook and we can discuss more.
bleed the fish, place the fish in large plastic bag (2.5 gal ziploc), seal the bag and throw the bag immediately onto ice. it is imporant that the fish does not stay in contact with fresh water and fresh water ice during transport. here is a link on bleeding methods and proper dispatching of the fish:
ua-cam.com/video/mUYlKz8RsHQ/v-deo.html
Dang how do you bleed out the fish like that so the innards don't have blood?
What does filleting flounder or hirame, from middle out tend to give you as opposed to filleting top bottom then middle ?
When to use Hira zukuri as opposed to sogi zukuri ?
Thanks !
You can do from top to bottom too. If its a big fish, its easier to split it down the middle
where did you get the flounder from? can I get flounder on the Oregon coast and eat it like this?
Flounder/fluke are everywhere on the east coast. I got mine in Florida. You guys have Halibut there I believe.... they are good for sushi too
In the Tampa Bay area!
Pacific Coast Halibut are often infected with parasites. Really not a good choice for sashimi unless it has been deep frozen for 48 hours. Thought you should know.
Do you have a link with the "proper way to bleed fluke?
I don't have a video, but cutting the gill arches is pretty standard.
No salt and freezing it?
can you make some more vid I really like you'r vid
Thanks! Will be making more! Glad you like it
This technique is simillar with japanese gomai-oroshi
what knife are you using?
Its a Shun deba
the wrong one
"There are many ways to skin a flounder, do what's comfortable for you" those are words to live by.
Why descale it if You removed the skin later?
A lot of sushi chefs prefer to scale first, it makes the overall process cleaner and easier to work with. But if you're filleting it for cooking it, its not necessary.
if you flame or hot water scald the fish with the scaled skin on it enhances the flavor and texture of the sashimi ... otherwise no need to scale, just skin and slice ;)
links how to bleed fish: ua-cam.com/video/mUYlKz8RsHQ/v-deo.html
links how to flame/scald: ua-cam.com/video/RNggG_DQnDA/v-deo.html
How do u bleed flounder
Gill
gill and also at base of tail ... both front and end of blood flow circuits:
ua-cam.com/video/mUYlKz8RsHQ/v-deo.html
Do you not bleed the fish out for consumption raw?
Yes
What kind of fish is this?
Flounder
Who's here after Joey murdered his fish
Excuse me, i have a question that how to kill parasites?
DAVID CHAN most saltwater fish are safe to eat raw. freezing will kill parasites but will also destroy the filet and taste. Nobody freeze sushi in Japan except for tuna and sometimes salmon.
Thank you！！
But don't the Japanese stores go through a heavier process of killing them for the consumers?
Why aren't you using a fillet knife ,I see Japanese using a Deba blade which is a heavy chopping and non flexible , any way love the videos , go fishing ,EAT SUSHI ! 🍣. Have you given any thoughts about maybe doing a bento series ? 🤔
I have a western fillet knife too, which I use for fish not for sushi. The Deba is great for cutting bones and more precise cuts. I like your bento idea, I might work that into a video someday. Thanks!
May I ask what knife you are using? My wife works at Williams Sonoma. Wonder if they carry it.
Its a Shun (deba). They should have it. GL!
Why do you scale the fish if you are going to skin it anyway? Seems like a waste of time
The bottom has no scales
the bottom DOES have scales ... they are small
Why make a mess and scale it if your gonna remove the skin in the end? Only scale fish if you plan on eating crispy skin.
You can leave it on. For me, its less messy this way. Sometimes the scale gets embedded in the meat as you cut (fluke has very small scales) If I can minimize the amount of scale on the filet then I won't have to rinse it in water. Water can sometimes change the color and texture of the meat.
To make clean and easy cut like butter
if you flame or hot water scald the fish with the scaled skin on it enhances the flavor and texture of the sashimi ... otherwise no need to scale, just skin and slice ;)
links how to bleed fish: ua-cam.com/video/mUYlKz8RsHQ/v-deo.html
links how to flame/scald: ua-cam.com/video/RNggG_DQnDA/v-deo.html
I would never dare to eat flounder sashimi. I went flounder fishing and there's so many worms and parasites underneath the skin. visible and not visible to the eyes. it's so gross. I don't eat it cooked either. but cool video though.
I haven't encountered one with that problem yet. Usually flukes are very clean. Show us a video next time?
+Sushi Everyday If you search worms in flounders you will see tons of videos and you are warned. you won't look at flounders the same way. eeeekkkk
Didn't find any showing parasites in the fish. Flounder is one of the most popular fish in the world for raw or cooked. Never heard it was a problem before.
+Sushi Everyday it's okay you can continue to eat it raw or cook. I'm only telling you about my experience about the fish. lol I'm not telling you to stop eating it.
bottom fish like Flounder and Halibut in Washington have major parasite problems to the extent that almost all of them have worms. I don't know about Flounder in more tropical areas though.
I’ve filleted thousands of these things. Shouldn’t take more than 1 minute and get the same exact meat yield with less bones. This was painful to watch