How to clean fish(horse mackerel)STEP1 sushi.Japanese sushi chef of professional


How to clean fish(mackerel)STEP1 sushi. You can change the language of the subtitles Please click on the subtitle mark in the lower right Position the fish with its head to the left and the back is facing you cut with a knife from the tip of the tail gently scrape the scales away and remove the hard scales It should not be shaved body take the scales with a knife Opposition in the same way Take off the head with a single diagonal cut running just behind the pectoral fin pick up gut take out the blood in wash the belly make the salt water of 3%. It is a concentration of about seawater If horse mackerel often. that it doesn’t dry out Wipe the fish before you fillet fish Cutting for the first fillet,start from the back side. Make a slit from head to tail just above the dorsal fin. Ten insert the knife and slide until the tip of the knife reaches the backbone Cut overcome the bone, open Cut overcome the bone cut off the bone pick up anal fin Remove the stomach bones. turn off the tail Remove the pin bones expeditiously. Let’s remove all Sprinkle them with salt Water comes out in about 5 minutes This water is the smell of fish Let’s wash wash with vinegar water cold Vinegar 1: water 5 wipe the vinegar water cut off the center pick up skin For skinning,pick up the head edge of the skin with your left hand,place the fillet skin side down slide the knife from head to tale with its blade towards upper Slide the knife on the chopping board firmly to remain blue-silver color of the skin side. next more STEP2


22 Responses

  1. Svetlana Pavlova

    April 21, 2015 5:12 pm

    Good day,
    Very esthetic video.
    I have one question.
    The Japanese use in food a lot of raw fish without freezing stage.
    Fish meat is swarming with elementary parasites, ascarids and tapeworms.
    How do you protect against the parasitic diseases (like ascariasis, etc.)?

  2. Sunil B

    September 17, 2015 5:43 am

    Traditionally the wasabi and soy sauce is supposed to kill the bacteria and parasites on the fish. Do correct me if I'm wrong chef.

  3. JC

    June 2, 2016 2:21 am

    I find it better to use bait whole unlike all this, plus this fish tastes like straight shit.

  4. hegyimutymuty

    August 2, 2016 8:39 pm

    this is so fuckin unnecessary work!!!
    why do you bother gutting the fish, if you take out its spine and ribs altogether, that contains all intestines?
    why do you bother descaling its skin if you remove the whole skin at the end???

  5. Giacomo Orlando

    March 7, 2017 11:31 am

    Hello chef! you keep the two fillets together for avoiding the breakdown when you cure them?

  6. P. Rob H.

    June 2, 2018 9:27 pm

    Please I hope u respond why must u cut along the sides first to remove that long strip before doing the rest?

  7. cepleng68

    June 29, 2018 10:19 pm

    Nek wong jowo bar di resiki, di bumboni langsung digoreng, luwih cepet lan enak dipangan nganggo sego kemepul mbek sambel terasi


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