Master Sushi Chef Hiroyuki Terada shows you how to fillet a fresh piece of Hamachi or (Japanese Yellowtail). It was delivered to us by our Japanese supplier and was flown in to them from Japan. Before it was delivered, it was treated by a blast freezer and then thawed to the same condition to bring it to fresh status. \r
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About why chef removes the scales beforehand can be explained by our fan Fidel Faber. He writes:\r
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Removing the skin by cutting leaves the underlying flesh undisturbed. Meaning its texture will be firmer than If you scaled it traditionally as in the west. The skill of a sushi chef dictates not only the quality of whats being served but you will also taste the difference(s). Texture, flavor sutalties that most of the west havent acquired. To eat sushi is more than just eating take out.\r
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Thank you Fidel. \r
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We hope this video has helped you become better at filleting fish. \r
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As always, we wish to thank all of our fans for spending time here with us on YouTube. Were all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next . \r
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About Master Sushi Chef Hiroyuki Terada:\r
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Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. \r
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At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chefs School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.\r
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiros custom specked knife. \r
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For more information on these knives, cont David Holly at [email protected] or visit knifemerchant.com\r
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Let us know how you enjoy your Minonokuni.\r
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Knife Merchant\r
7887 Dunbrook Road\r
Suite H\r
San Diego, CA 92126\r
800-714-8226\r
