Japanese technique - How to fillet a whole salmon

Japanese technique - How to fillet a whole salmon - 鮭のさばき方

Рет қаралды 1,198,912

6 жыл бұрын

Cooking with Chef Dai channel - / @cookingwithchefdai
Japanese technique - How to fillet a whole salmon - 鮭のさばき方
Chef Dai demonstrates a very simple technique to filleting a whole salmon. In this video, he is using a deadly sharp Deba knife to fillet a 6.5 KG Scottish Atlantic salmon.
Please note that ALL of the meat left on the bones, head and belly are utilised. The bones are seasoned with sea salt and grilled. This meat is perfect for adding to soup and rice dishes such as ochazuke and onigiri.
This particular salmon was scaled and gutted before video production.
Thank you for watching and for all of your support!!!!

Пікірлер: 423

@TheNunakun 4 жыл бұрын

Come back Chef Dai! Hope everything is well.

@FabMimikyu 6 жыл бұрын

Yay! I’m so glad you’re back making videos. I really like watching you cook

@ivanbonev9531 6 жыл бұрын

Welcome back Chef Dai. Great to see you again :)

@TastyIndependence_13 6 жыл бұрын

Welcome back Chef!!! So happy to see you. Glad to see you are still alive. Missed seeing your videos.

@CookingwithChefDai 6 жыл бұрын

Edwin Quintuna thanks a lot Edwin. We love reading all of the comments. Thank you for the support!

@BlueDragon1504 5 жыл бұрын

Kinda miss this channel. Been a while since the last upload so I'm just assuming its dead. These videos were really satisfying to me though (Even though I never made any of the recipes and likely never will due to the availability of the ingredients in my country.)

@Bruh-lm4zr 4 жыл бұрын

nice profile pic

@thomasngai4230 6 жыл бұрын

Wowzers! He's back!! Great video as always Chef Dai!

@CookingwithChefDai 6 жыл бұрын

Thomas Ngai thanks Thomas!

@ricardomagath3640 6 жыл бұрын

Welcome back Chef! Great to see you upload videos again, they're a delight to watch as always, very skillfull 👍🏻👍🏻👍🏻

@CookingwithChefDai 6 жыл бұрын

Abdullah cheers mate, I appreciate your kind words.

@terrysummer1336 5 жыл бұрын

Excellent technique! This video shows me how to take my salmon filleting skills up one level. Thanks for posting!

@nagarebro 6 жыл бұрын

Welcome back Chef! Looking forward to more of your new videos!

@aedean 6 жыл бұрын

Thank you for video Dai! One of my favorite channels.

@Kevin-finity 6 жыл бұрын

Wow! Chief Dai you are back!!! I feel happy to see you again and keep bringing new content to the KZfaq community. Thank you Chief Dai!

@CookingwithChefDai 6 жыл бұрын

Thank you for the kind words Kevin. You’re a legend!

@jmkn58710 5 жыл бұрын

Happy New Year! May this be a happy and fruitful year.

@cantlosewit2twos 6 жыл бұрын

Great to see you back chef!

@genduganyes5904 6 жыл бұрын

Glad to see you back in action chef!

@nitemare276 5 жыл бұрын

Oven

@nitemare276 5 жыл бұрын

Oven fried chicken

@petersos307 5 жыл бұрын

hello, my name is Ping. originally i'm from Taiwan. i used to work in London as a chef as well. i like your channel. Hope we can make a friend and talk more about the food. I'm in Spain and learning here dishes atm. Nice to meet you : )

@Wardakakitchen 4 жыл бұрын

😍

@itzzToon 6 жыл бұрын

Holy crap, you're alive!

@courtneydominic7802 5 жыл бұрын

Clearly I'm late finding this video but I'm happy to see Chef Dai still filming!

@Brandon-jw5cv 4 жыл бұрын

Would love to see more videos! My kids loved watching them!

@icecreamlove84 6 жыл бұрын

Can’t believe there is a new video! Miss you

@glaplayer627 6 жыл бұрын

Please never stop posting videos. Your technique and and instruction plus the really high quality close up video are worth it! I'm a young cook and I love watching your videos

@CookingwithChefDai 6 жыл бұрын

Thank you for the kind words brother. As long as people like you enjoy our content, we will keep making more videos. Good luck on your cooking journey!

@raptorlll 6 жыл бұрын

Been missing you and your videos after a year or two! Thanks for uploading this one!

@AidaMay 5 жыл бұрын

So good to see you posting again! Please post whatever. Even peeling onions or garlic. It doesnt matter. Please keep posting.

@Shanaar 6 жыл бұрын

Chef dai!!!! Im so happy you are back :D

@CookingwithChefDai 6 жыл бұрын

Mich cheers Mich, good to see an old face again!

@mimihulse8739 Жыл бұрын

Ah--mesmerizing technique how he slices up!!

@huntersuper98 6 жыл бұрын

I'm a bit late but I'm glad to see you posting another video. I hope you can make more soon.

@nickstoli 6 жыл бұрын

Great that you're back! I"m not sure what's more mesmerizing, a highly skilled person filet a fish or make tamagoyaki.

@CookingwithChefDai 6 жыл бұрын

Jay Quintana thank you. You’ve reminded me, I need to make a tamagoyaki video in the future.

@thediy-hardguy5503 5 жыл бұрын

Make more videos please they are so calming

@stayclean8209 6 жыл бұрын

YEEEEEEEES you are back!!!

@amvdamian 6 жыл бұрын

Crispy salmon belly! Yum! I hope you can make a video on how to prepare/ cook those "unusual" cuts like the head, belly trimmings, etc.

@adamgc73 6 жыл бұрын

Good to see you back again it's been a loooooong time 🍤🍣🍙🍚🍥🍲🍜

@MegaDriveSJC 6 жыл бұрын

wow that is a good work chef, always sucess and that is a another great video.

@KiWeeKW 6 жыл бұрын

Beautiful video 👏

@BlackPawGaming 6 жыл бұрын

Dai is back again..!!

@albau2640 6 жыл бұрын

Pretty good. Thank you!

@davidgoodwin6191 3 жыл бұрын

Beautiful job, love that knife.

@jaytiafy Жыл бұрын

Thank you Chef 👍

@mirabeau12071207 6 жыл бұрын

Having great knives are really half the work... nice!

@albiehizz 6 жыл бұрын

Another great video as always chef! Happy Easter

@CookingwithChefDai 6 жыл бұрын

Albert Hillier thanks a lot mate. Happy Easter to you too!

@albiehizz 6 жыл бұрын

Repent for the kingdom of heaven is at hand CHOCOLATE

@colpugno7 4 жыл бұрын

Like slicing through butter, very well-sharpened knife! And definitely skillful too!👍

@Birrrdiee 6 жыл бұрын

Chef,love your work and your voice is so soothing.😘

@brendonxixix8903 6 жыл бұрын

Beautiful fish, Awesome job on the fillet!!

@thopanwijoyo7102 6 жыл бұрын

Great to see you again.

@angiewong9199 5 жыл бұрын

Chef Dai, please continue to post new videos!

@glenmartin9974 5 жыл бұрын

Good idea to control portion thickness by the angle!

@dragon0361 6 жыл бұрын

Sooo sharp knife!!! Waaaawaaa weee wooo!!!!!

@mrskiing 4 жыл бұрын

Love that deba-knife :-) do a video about it

@abdukerimz 6 жыл бұрын

Hope u can make more videos of fish fillet

@LapinAngelique00 6 жыл бұрын

Wow! Not a single bit wasted. So amazing!

@ekatirta2304 6 жыл бұрын

Oddly satisfying

@ammaraiman4391 6 жыл бұрын

Sensei! Good to see you all well again! 😍😍

@thommsen2077 6 жыл бұрын

Yes a new video !

@Eliel7230 5 жыл бұрын

Great knife work !

@garya3056 6 жыл бұрын

Skilled chef with good tools... well done. Just like in Tsukiji!

@CookingwithChefDai 6 жыл бұрын

Gary A you’re too kind, i don’t think I can compare to the skills they possess over there but thank you nonetheless.

@Moonfleet41 6 жыл бұрын

Good Morning Chef, that was a nice surprise to see your video, and once again, stunning knife skills.. Take care yourself, and take care of everyone...Your Friends, Del & Pennyx

@CookingwithChefDai 6 жыл бұрын

Moonfleet41 lol, hello there. I’m thinking of a way of fusing cooking techniques with motorcycle mechanics but I’m really struggling 🤗 Would be great to collaborate one day wouldn’t it. Take care x

@pmalain 5 жыл бұрын

Moonfleet41

@morticia80xx 5 жыл бұрын

Moonfleet41 His knife skills r fucking shite mate

@CarlosVega-fd9fl 5 жыл бұрын

Cooking with Chef Dai every day, filleting two thousand pounds with that technique did not end in a week 😂

@kaibrigance2631 3 жыл бұрын

How are they “shite” Also, your grammar is shit. It’s shit; not “shite”

@meyou6711 Жыл бұрын

still has a lot to learn but good enough for most work.

@teddyan2034 6 жыл бұрын

welcome back. to be honest, i have been waiting for years.

@lfung711 4 жыл бұрын

Thanks for the video! Btw, is there any recommendation for the equipment like the knife and the clip for bones? I followed all the steps but feel hard to cut and put out the bones

@redredwine1277 4 жыл бұрын

Thanks again🌸🌼🌹

@DCer91 5 жыл бұрын

Well done!!!

@ia6980 5 жыл бұрын

Thnku!

@jimbob4456 3 жыл бұрын

That is a mighty fine knife.

@bastek. 5 жыл бұрын

I like your channel!

@lonedesertwolf9939 3 жыл бұрын

Thanks alot,gonna try that when I catch me a salmon.

@shahidulislam-oc1dz 6 жыл бұрын

wow .. your knife is very sharp.

@DerekCarr95 6 жыл бұрын

Happy to see another video! It would add a bit more to the video if you would explain more about what you are doing like techniques and little facts or something.

@CookingwithChefDai 6 жыл бұрын

Derek Carr I agree. I was thinking of making a nose to tail video showing how to use ease part of the salmon

@unguidedone 6 жыл бұрын

whooa that is way cool that your video is on that big building

@Wi1dZer0 6 жыл бұрын

Liked before viewing, quality content as always. Animated intro is amazing, who created it for you..? :-)

@CookingwithChefDai 6 жыл бұрын

Wi1dZer0 lol, a tremendously talented and generous individual. Hope you’re well James, long time no speak. Will be in touch soon buddy!

@Wi1dZer0 6 жыл бұрын

Awesome, all good with me. Hopefully off on holiday next week but otherwise free so do get in touch.

@montyv3909 2 жыл бұрын

That’s an extremely sharp deba!

@DIY_2023 6 жыл бұрын

Good man.

@seans4004 6 жыл бұрын

Hey Dai San. My name is Sean. I live in China and a frequent visitor to Japan mainly due to my affection toward Japanese food. Can I request that you make a video on Japanese cooking utensils? Such as knife, pots, etc? I bought quite a lot of tools from Tokyo and Osaka since I cook myself. I would really like to know how to make the best use of them when cooking Japanese food. Thanks !

@ljnoble9167 6 жыл бұрын

Finally you're back!🙆

@UmATrinta 6 жыл бұрын

Heeeey, what a great surprise, good to have you back on youtube.

@yanwang9346 6 жыл бұрын

this guy is new chef

@joaquimrodriguez8961 5 жыл бұрын

Yummy , one of my favorites, next to cat fish.

@jordanmusleh6305 6 жыл бұрын

Nice video..!!

@Miko0219 4 жыл бұрын

Please come back it will be nice to see you again

@doctoredable 6 жыл бұрын

Very nicely done!! I see the salmon was properly aged for a few days before it was filleted. I can see the fish was immediately bled when harvested by the lack of blood along the backbone. This makes it much easier to fillet, remove the pin bones and rib bones. The flavor and texture is also much better when the fish is 3 days old or more before filleting. Cutting on a bias also is a nice way to go. Our season for King Salmon opens in one week here in Northern California outside the Golden Gate. . Thanks for posting this video.

@brandonhoffman4712 6 ай бұрын

Well you sound like a wealth of information! I would love to pick your brain a little if possible. Im also from California. I dont know if were getting fruity or nutty, but i like it! So im wondering how you bleed the fish once caught? Is it just a tail slice? Or do you just clean it right away? Wondering the process a bit. Also ive never heard of the 3 day rule. But i want to do things properly. So what im wondering here is how to store the fish between catching and cooking. I normally notice the eyes go bad pretty quick. Ive caught plenty of fish, i normally send them back home. But i do occasionally decide to keep a specimen that i feel would cook well. I would like to elevate the experience beyond that of an 1800's cowboy.

@mrmastaofdesasta6994 6 жыл бұрын

Wow, filleting a scotish fish using a japanese technique. So international!

@adamakkorg4704 3 жыл бұрын

Hi, thanks for video. which brand of deba knife you have used?

@DrewPlusPluss 6 жыл бұрын

Nice job chef. What knife is that? I'm looking to get a new Deba. :)

@harryukraine 3 жыл бұрын

Great video. What kind of deba do you use for salmon? Is it 180 mm? I need a deba for Slamon, sea bream and cod. I'm not sure what size i should buy.

@ivanchungpersonal4524 6 жыл бұрын

so effortless, like cutting butter

@doctoredable 6 жыл бұрын

A very sharp knife and a properly aged fish is key.

@jesskajay 5 жыл бұрын

Hi Chef Dai, love your videos! Thank you! I just arrived back from Japan today. In a small Hakone teppanyaki restaurant (on a side street at Gora) they had a really simple but so very tasty “Beef Stew”. I didn’t see it in my travels elsewhere and haven’t seen a recipe like it online. It was slow cooked gristly bits of beef and meat with a sauce. Cooked with a lot of onion similar to your Gyudon but slow cooked. No other vegetables were in it. Are you aware of such a dish or could it have been that chefs own recipe? Would love to see it done in one of your videos if at all possible!

@Oryntay 6 жыл бұрын

love your videos bro!

@ginyamaguchi1421 6 жыл бұрын

You gotta post more video bro... been such a long time.

@foureyez7769 6 жыл бұрын

That’s a bad ass knife.

@shockertots 5 жыл бұрын

You should approach the fish in the reverse order meaning: fillet the side from which you'd be starting at the head side, then filleting the side starting from the tail. This will eliminate you losing track of the backbone when cutting towards the tail. It makes for a more leveled cut.

@sonnyr.3842 6 жыл бұрын

Good to see you back. Next vid will be you cooking that damn salmon ;)

@CookingwithChefDai 6 жыл бұрын

I’m planning on making a nose to tail recipe video of a whole salmon where the fish will be utilised in entirety. The salmon in the video has already been consumed 🤗

@gabrielyadoya6765 6 жыл бұрын

YEEEEEEAAAAAHHH

@helenlaanlayfagtumed4402 5 жыл бұрын

Guam Fishermen's co-op are the BEST filleter.Especially Salmon..#1

@su_88 5 жыл бұрын

Glad I saw your video. I will subscribe.. thank you

@MusicforMe123 6 жыл бұрын

The way it was filet at the end was more for presentation than cooking style. Very interesting that a chef would choose a 45 degree cut rather than your straight or cross cut.

@brianquan7218 6 жыл бұрын

woah, what is that scar you have on your left arm? Good to see you back btw.

@CookingwithChefDai 6 жыл бұрын

brianq1 Quan can’t remember how I did that. I’ve always either got burn marks or scrapes down my arms

@thomassmith2954 Жыл бұрын

Very clean environment it’s Japanese requirement for cutting a fish❤

@brandonhoffman4712 6 ай бұрын

Wondering what size deba that is? Looks like 180mm or maybe a 165mm? Im having trouble deciding what size to get. The fish i catch and keep arent quite that size. Normally about a 1-2 kilo rainbow trout. But i would like something that can handle a salmon too, again probably a slightly smaller salmon though.

@jesusrenemedinasanchez689 6 жыл бұрын

can you make katsuobushi yourself? that would be really cool

@joedennehy386 5 жыл бұрын

Fantastic knife, and skills, please explain how gutting the Salmon, and beheading the salmon helped you fillet it? In NZ We take the fillets off a whole fish leaving the guts, and head intact. It just makes no difference to the fillets!

@daniel.lopresti 3 жыл бұрын

Are both the deba and sujihiki single-bevel knives? Would you say it's very hard to learn how to use them effectively and safely for someone who's only used western-style knives (apart from the odd gyuto)? Thanks!