Beautiful fish, beautiful work, and the fact that more emphasis was given on the visual instruction than the verbal is rare and welcomed; straight-forward and to-the-point. I will refer to this video from now on.
Thank you for the video. Today I tried for the very first time to filet a huge whole salmon and your step by step instructions really helped. The only problem I had is my knives are not as sharp as they should be and I don’t have fish bone tweezers. Overall I made it though 😃 cheers
I have used multipurpose knife which cost about $80. And I use $100 yanagi. I never used expensive knife like $500-2000. I know that makes some difference. You can cut anything very smoothly. But in order to improve your skill you better use not expensive one. You are not going to rely on the knife but try to improve your skill.
Thank you a lot! Cause most videos show how to cut a very long almost squared stripe of fish, while when I buy salmon it is always in the shape of the fillet you made.
hello Joe. the sushi bar i work spreads salt on fillet for 30 minutes then rinses it all off. i was told this was to kill any bacteria. do you find this step necessary?
You guys see how sharp the knife is. One swipe. AND to remove the pin bones. Unfortunately the skin is still attached and we do not see how he removes it.
ok I attempted this and sort of made it work but I cannot stress enough importance of a SHARP knife!!! I sharpened mine before hand clearly it wasn't enough. I need some Japanese knife.
Sharpening a knife is an acquired skill, it won’t cut just because it’s Japanese knife. They all have to be sharpened properly. Some people have an amazing ability to get them extremely sharp. Cheers
I always thought the first few seconds of the videos are his pictures.... noo..... its video... his eyes blink.. .. but anyways.. ur videos are so helpful..thankyou
I didn't like that you decided to cut the right side of salmon with belly facing you instead of back. But you did a great job on the other side, especially the tail part where you change angle slightly i think is the hardest part to manage if you don't know this seemingly minor detail. Great job
For someone like me who loves eating fish, I find it a waste to set aside those bone parts including the head and the membrane. If you stew those parts, those would be very delicious to suck those little meat stucked in between the bones. And I suck the fish eyes too. So yummy!
I agree with you. We make a lot of bake salmon. So those meat in the bones is saved for that purpose. We make soup with salmon head. We don’t throw away much from cutting salmon. Most of salmon parts can be used for different purposes.
That's not how I would do it. To each his own, I guess. I noticed how he cuts the head right off instead of starting from behind the pec fin. He had to cut off a huge piece of salmon later.
Beautiful fish, beautiful work, and the fact that more emphasis was given on the visual instruction than the verbal is rare and welcomed; straight-forward and to-the-point. I will refer to this video from now on.
Watching someone with proper knife skills is so relaxing. It's better than fine art.
It is a fine art...
I worked food safety in a beef plant so cool watching them. UA-cam chuck boneing.
Meat cutting, fish cleaning, and the like are all part of the culinary arts.
Thank you for the video. Today I tried for the very first time to filet a huge whole salmon and your step by step instructions really helped. The only problem I had is my knives are not as sharp as they should be and I don’t have fish bone tweezers. Overall I made it though 😃 cheers
I had the same problem. I ended up using my hedge trimmer in the end. There was a lot of wasted fish which was not good.
Beautiful fish. Thanks for the video! I have always had a hard time preparing whole salmon.
I'm not a chef. I don't even eat salmon. This video is just really fun to watch.
I did this every day just after lunch in a five star restaurant. I was the seafood prep guy, salad chef and i helped with dessert prep. Fun job
this will really help me on my fishing trip, thanks!
Super! Thank you a lot! Greetings from Bulgaria.
Thanks:)
@@JoeSushiMaster71 what gyuto and size is this?
Brilliant. I've spied a full salmon in morrisons for £25. I'm going to have a go. 👍👍👍👍
The best sushi chef in UA-cam
Probably the best ventriloquist I have seen...
t
Erick Mira what the fuck is ‘t’ supposed to mean?
wow, genius! thank you for bringing us the Chefs insight into the details!
I’m cutting and filleting 160 fish tomorrow and I need to practice so I’m watching this 20 times 😂
160? Really dude what is the event?
@@e.shanmugasundari972 no event. Every summer we get coho salmon from the river and we smoke it and hang them for winter times
@@petercampbell6583 how was the experience like might be very tough tho? I filleted a tuna a month ago felt like a whole workout
@@e.shanmugasundari972 over all. It as a good experience my grandma is 78 years old and still manages to cut around 400 fish every year.
@@petercampbell6583 I too tried to fillet a tuna but it didn’t ended up well
what the weight of the fillets that you cuts using your hand a measureing tool? @Joe sushi Salmon
Awesome video! Salmon is one of the best things about this world.
Good day. Can you filleting salmon like it cutting ainu, nivkh of other indigenuos people of far east region?
Can you fillet salmon with Santoku Knife?
That's one sharp knife!
Good work Chef, thank you for taking you're time to help! You the man Joey boy:)
Joe is back. Good stuff
What knife do you use chef?
I have used multipurpose knife which cost about $80. And I use $100 yanagi. I never used expensive knife like $500-2000. I know that makes some difference. You can cut anything very smoothly. But in order to improve your skill you better use not expensive one. You are not going to rely on the knife but try to improve your skill.
@@JoeSushiMaster71 wow 。you're a great chef
Thanks:)
Can you recommend a good first sashimi knife? Ideally under 150USD? High carbon? traditional wood hexagonal handle?
I am using $120 carbon knife. That should be good enough for you:))
@@JoeSushiMaster71 link, show me.
deepbigeyes you can just use regular price knife. Brand doesn’t matter.
@@JoeSushiMaster71 was just interested in recommendations for a good one, but you're right
Nice video, what is the next step? how do you obtain slices for nigiri or sashimi after you obtained the fillets? thank you!
+monee I will make a video about how to make salmon sushi and sashimi with this filets.
Thank you a lot! Cause most videos show how to cut a very long almost squared stripe of fish, while when I buy salmon it is always in the shape of the fillet you made.
Thanks for the upload, best video I watched today. I sadly have already half ruined my Salmon but I will rewatch and follow along next time.
whats the name of that knife?
Bigger one is maybe Masahiro?
The reason you make a hole in where the taill is to be able to handle the salmon easier or is there another reason?
+darkmtbg2 yes. That's it.
he clearly said make a hole to hold the salmon !
Lmao....thats why always pay attention when some one is lecturing about something
darkmtbg2 good dog
I thought he was going to hang it in a smoker.
thx for share your techniques.
Why do you leave some membrane and why do you leave the skin?
also, what is the Deba knife used for?
+Blank Blank you can remove them when you make sushi. Deba knife is for cutting off the head.
Very well done chef
so skillful and neat
Love the accent. Fish bon Tweetzer
Great video, the best part is a regular sharp chef knife is used instead of some $300 knife no one owns...
Man the amount of these fillet tutorials I watched is unhealthy for a guy who’s never fished in my life, and haven’t ate fish in years
Maybe you need to change that friend.
Start doing it
Wonderful
Unless that salmon was caught by net or something, whoever caught that salmon musta had fun lol. Nice fish tbf
Do you leave the head on the table as a message to the other fish?
What they do with left overs.
filleting has been always great thing to watch but i fillet in an amazing way as you will see in my videos .
hello Joe. the sushi bar i work spreads salt on fillet for 30 minutes then rinses it all off. i was told this was to kill any bacteria. do you find this step necessary?
+EL L the reason for salt is not to kill bacteria. It is for fish to contract, which make it have better chewing feeling.
EL L
Sushi grade fish doesn't need any extra sanitisation! If it did, salt wouldn't be it
Why did he not remove all the white bits .. the membrane?
How much is a salmon like this?
awesome,thanks!
how the heck you talk with your mouth closed?!
Pro Player its a common asian natural ability u know
He doesnt, he films the video and then he voice - overs it :P
mourgos1234 u must be fun at parties dont u
mourgos1234 you must not have met a Asian you racist
Pro Player Something special.Its called editing.
You guys see how sharp the knife is. One swipe. AND to remove the pin bones.
Unfortunately the skin is still attached and we do not see how he removes it.
Really nice!
도움이 많이 됐습니다 감사합니다!!
Cool, thanks !
Thank you Chef Joe!
ok I attempted this and sort of made it work but I cannot stress enough importance of a SHARP knife!!! I sharpened mine before hand clearly it wasn't enough. I need some Japanese knife.
I imagine that knife is expensive but it makes it look like he’s cutting butter 👌🏽
Sharpening a knife is an acquired skill, it won’t cut just because it’s Japanese knife. They all have to be sharpened properly. Some people have an amazing ability to get them extremely sharp. Cheers
very good
Its like watching fish dissection in a biology lab..
I always thought the first few seconds of the videos are his pictures.... noo..... its video... his eyes blink.. .. but anyways.. ur videos are so helpful..thankyou
Haha mee too 😁😀
You just described shoenice22...
I didn't like that you decided to cut the right side of salmon with belly facing you instead of back. But you did a great job on the other side, especially the tail part where you change angle slightly i think is the hardest part to manage if you don't know this seemingly minor detail. Great job
Nice
Thank You!
Only in Dragon Ball Z they can talk with mouse close. Are U SanGoku ?
For someone like me who loves eating fish, I find it a waste to set aside those bone parts including the head and the membrane. If you stew those parts, those would be very delicious to suck those little meat stucked in between the bones. And I suck the fish eyes too. So yummy!
I agree with you. We make a lot of bake salmon. So those meat in the bones is saved for that purpose. We make soup with salmon head. We don’t throw away much from cutting salmon. Most of salmon parts can be used for different purposes.
@@JoeSushiMaster71 I really appreciate that ❤
Thank you
He talks without moving his mouth.
👍🏼👍🏼👍🏼
I heard someone talking but he must be a ventriloquist, his lips were not opening or moving...?
a powerful vidio
thanks
Why did you skip the gutting.
Maybe it already came like this when they bought it
That's not how I would do it. To each his own, I guess. I noticed how he cuts the head right off instead of starting from behind the pec fin. He had to cut off a huge piece of salmon later.
Thank today my first day with salmón
Watching at 10pm. What am I doing with this life
He didn’t let the knife do the work!
why am i watching this at 2am
There's wastage... what do they do with the head and meat on belly
It’s just so weird to see little sushi’s in a whole fish
Magic
salmon is pretty tasty. although i'm more of a fan of tuna
nice sar
Well ... you'll kind of need a salmon too ... and a cutting board ... oh yeah - and Asian level skills ...
Wow
Gordon Ramsay>>>>>
No matter how delicious this dish is Vegans will still complain 🙄
I know how to filet a salmon. Why do I keep obsessively watching videos about it?
His pronunciation sounds like korean
Too much waste in this method, I found. But I also like the video. Thank you
0:37 Help....Me......
Hahaha 😂😂😂
Amazing ventriloquist!!!
I am sure he is Korean. The funny way Korean speak English is really fun.
Ertiza Abbas or japanese
The head moved
He sounds like a robot
ASMR
Damn that thing is like 85% belly
GG
Hello şepirt şamşırt ma yapma şapirt şupur 😎
He has a Korean accent in his speaking…
arigatõ.
How does he talk without moving his lips omggg
here i am opening tail then top and cutting back the body
awesome thanks i will try this on salmon at work
But you didn't pull the skin off ?
I will do it when I make a sushi.
Why did you bother to scale it then?
The long ass silent pauses are kinda weird.
I can never eat salmon again after watching this 😵
للمحكمة العسكرية مشاركات جديدة لا لا ما في عندك
asda shole salmon, any1?
3:00 LEMOVE TH PEEN
Hacker ,u speak without ur mouth opened (that's what a 4 year old said)