Huge FLAT Fish Japanese Filleting SKILLS | Japanese Halibut Fish Cleaning | Hirame Olive Flounder
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- Опубліковано 20 бер 2020
- Marbled Japanese flounder, or flat fish, is in season in the summer time. The white, almost transparent meat is very sweet and fatty, yet delicate and balanced.
Engawa, the collagen-rich, chewy part of the flounder located near the fin, is considered a delicacy and fetches very high prices due to high demand.
Hirame flounder or flatfish with eyes usually on the left of its head and karei flounder or flatfish with eyes usually on the right are easily confused. Hirame is best from autumn to winter, with kanbirame coldest season hirame considered the very finest. Its light white meat is expensive.
Generally, flounder is used in nimono, sashimi, mushimono steamed dishes, furai and itamemono stir-fried dishes. In both Kochi and Oita Prefecture it’s called oya-nirami, ‘the fish that gave its parents a dirty look’ and was thus cursed to have its eyes on the same side of its body. I like hirame, and think it gets an unfair rap in some quarters, not least in the English language where it is also sometimes termed the ‘bastard halibut’..!
Karei
Of the 11 Japanese species, the magarei taken on the Hokkaido and Japan Sea coast is the most common karei. Another is the makogarei, caught from southern Hokkaido to southern Japan. When caught in the Beppu Bay off Oita Prefecture, this fleshy, especially tasty variety is called the shiroshita-garei ‘the flounder from beneath the castle’, as it is rumored to have once fed in the fresh waters beneath the Kinoshita fiefdom castle.
As the eye-placing distinction is unreliable, the best way to tell a karei from a hirame is to look for a smaller mouth. The smaller the fish body, the better the taste. It is often served as karaage dusted in flour and deep-fried, simmered as nitsuke, shioyaki salt-grilled, and also as sashimi if the fish is fresh enough.
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Strong but flexible and floats! Easy to sharpen. I use for everything from filleting fish to skinning and cleaning deer, pig, and goats.
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Very skillful chef.
Lovely job
정말 크고 독특한 광어 네요 저 정도 크기이면 가격도 엄청나게 비쌀 것 같은데 맛있게 음식을 만들어 주시니 감사합니다 훌륭한 영상 고맙습니다
Nice I would love to eat this kind of a fish one day
That's just a flounder, but you're right, they ARE delicious! Probably the best eating fish in the sea!
@@mattpeacock5208 okay thanks though I live to far to the sea my country is land locked
What is the bright orange stuff? Is it roe?
Is this brill and flounder?
It's nice to see a clean work area. Watched videos of some neighboring countries cutting up fish, just filthy conditions.
In India they use a dam stump 🤮🤮🤮
@@Iraqvet because those are sold by road hawkers or farmers...there are many stores and malls providing fish and other meats in absolutely best standards...including chickens and fish without any hormones or chemicals. Don't compare a roadside watch with a fish superstore in the video.
🇧🇷🇧🇷🇧🇷 tamo junto gostei top demais 😁
Good job, interesting.
The way they snatch they nerves it’s like snatching they soul
Great knife skills
Nice
Good
Spot on... Nice
Where is her heart?
Most enjoyable fish to filet....just for the halibut ;-))
Wbdbbuxpgchch gvgxpvd
Oh dear 😀
That wasnt a halibut
看见了🐟在痛……
Guys got skills... I would use filet knife ...instead of French knife..... just my preference...
Vile
Nice, form jhumritaleya
The knife I need it..any best Japanese knife online to buy?
Bad appearance with very good taste. Superb cutting👌👌
Terrible to see the fish in obvious agony when being sliced open. Should have waited until fish was dead.
He ran a rod down its spinal column to make it feel nothing, and the "agony" is just nerves firing even when it's dead.
Whats the dif. Going to eat it anyways. It is a fucking fish not your baby
من باب حرام .اشتري الأكل والشرب ولا اكل ولا اشرب وفي بيوت اخرا ياكلون بشراها حتى يصبح الواحد بدين بسبب هاذا --->زَنِيمٍ في الايه قال الله تعالى (عُتُلٍّ بَعْدَ ذَٰلِكَ زَنِيمٍ (13) الايه.زَنِيمٍ زَنِيمٍ زَنِيمٍ. زد زد زد علم يا الله وشكرآ يا الله
Ceviche!!! 🇵🇪
How is this a display of skills? That looks like the easiest fish on earth to fillet; he should try a jackfish or northern pike from Canada if he wants a challenge.
My biggest problem with this is the fish is sometimes still alive. That's just cruel.
That first little move - when the fish is wiggling - is during the time the butcher is sliding a wire down the fish's spinal column to end all his sensation
- pain - and struggles - something dies every time we eat - and the morality of it is an individual choice - I've chosen to eat the fish and all the veggies- and animal products like butter, cheese, and eggs - but I wouldn't feel right judging anyone else on their diet p.
Gotta kill it to grill it!
It could be nerves, flatfish tend to do that alot, I once caught and killed one humanely and hours later when I went to filet it the nerves were still making it move, even after I was nearly done it still kicked, but it's still dead
The fish isn't alive, thats its nerves. Once you knock it out or throw it on ice or do what this guy did, he's dead.
What you saw was his nerves reacting
@@HardinProuductionsOriginal when the clip fist opens the fishmonger has already driven a spike in his brain and is then destroying any lingering nerve sensations by running a thin wire inside the spinal column - Ike Jeme
ua-cam.com/video/jazDzYdXmDc/v-deo.html
That's one helabit of a fish
エンガワをさばくところまでは写ってませんが無駄のないさばきですね。
Poor fish, how he can sleep in night
This is normal. It’s how our ancestors survived. The way you say this is cruel is a disgrace.
He ran a rod down its spinal column to make it feel nothing, and the "agony" is just nerves firing even when it's dead.
Xd
Sick bastards are filleting a fish while it is still alive ffs
The spiked its spine for a quick and painless death. The fish moving was nerves misfiring. Fish was already dead most likely
Ehhh the fish is still alive ffs. Have the decency to put it out of its misery before proding it. Just my opinion that's all.
He hit the spinal cord in the beginning to kill the fish. Would it make you happier that he bludgeon the fish to death?
@@webincomeincome8767 the best way to kill a fish is Ikejime method. And the spinal cord is the last of the 4 steps involved. So no I don't want a fish blugened to death but I'd much rather see it done the correct way without corners been cut. Also by using the Ikejime method the fish will actually taste better too.
If you then cook the fish in a beautiful way maybe we will forgive you for that first cruel scene
That how our ancestors got food.
Sorry to say, but as a Japanese I was not all that impressed with his techniques... a little sloppy.
Helibut fish more huge thn dis
I've seen halibut 30 times this size. This isn't huge.
血合いも腹腔も洗わずモツ抜いたらいきなり裁き始めるの、酷い魚屋だ。
しかもへたくそ
So cruel..
Cruel and brutal.
Shut up
He ran a rod down its spinal column to make it feel nothing, and the "agony" is just nerves firing even when it's dead.
How can something that ugly taste so good? Lol
Why do you torture those animals when they are alive. After they are dead, you can do as you like. I hate this video.
He ran a rod down its spinal column to make it feel nothing, and the "agony" is just nerves firing even when it's dead.
Helibut fish more huge thn dis