It is a fine art...

I worked food safety in a beef plant so cool watching them. KZfaq chuck boneing.

Meat cutting, fish cleaning, and the like are all part of the culinary arts.

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.

t

Erick Mira what the fuck is ‘t’ supposed to mean?

Thanks:)

@@JoeSushiMaster71 what gyuto and size is this?

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

Maybe you need to change that friend.

Start doing it

+Blank Blank you can remove them when you make sushi. Deba knife is for cutting off the head.

Haha mee too 😁😀

You just described shoenice22...

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

+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.

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:)

+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.

Bigger one is maybe Masahiro?

+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

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

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.

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 ❤

Ertiza Abbas or japanese

Hahaha 😂😂😂

awesome thanks i will try this on salmon at work

Maybe it already came like this when they bought it

salmon is pricey but tasty

🌟 Donatella Poidomani haha oops did I get it backwards