Відео

This video should be titled... _'How to clean a mess of fish without making a mess of your fish'_ Great job chef!

Why do you scale the fish if you are going to skin it anyway? Seems like a waste of time

Thanks for the vid. Im just wondering if would be possible to make them instead of sun dryied be smoked. Have you ever tryied? Tnx again! ❤❤

What board do you use for chopping?

Why do we have to remove the seeds? Why not just include them?

I was taught to trim the fat with one swoop not cut straight down

"Non absorbent as possible". Please explain! Are you saying that these boards still absorb dome liquids? If correct, then the boards leak. Wow!

Thank you for the tip! You got a new sub in me! Cheers!

Thank you!

No... do it at home. I'm... i mean the fish monger is busy 😁

Your channel had so much potential. Sad you can't add more but thankful for what you did post.

Very well explained. During the winter, when the big mullets are cought I will try to make it. Tnx fot the vid ❤❤❤

i used to have italian bf, n he always cook pasta with botargga, i live in New Zealand now n try to buy this cost $175 😂 i just want to make this but cant find fresh roe fish..😢

That fish farm built in a shipyard like the one called the enterprise can you make this fish on a Mass scale. But we want to sell the fish hole

can you eat the rest of it? like the besides the muscle and roe?

VERY well done video, thank you.

Taiwan holla

Bird fish kid

have you ever tasted the row raw? I don't like salt and wonder if you can eat it raw like chicken eggs

Where I grew up, on Volga river in Russia, we used to eat a special kind of freshwater fish, salted and dried. The part I liked the most was caviar inside and since I moved out I couldn't find anything like it. Then on my trip to Japan I came across Japanese dried mullet roe and it tasted exactly like that, my childhood's favourite delicacy 😀 It's a pity people in Western Europe and US doesn't appreciate the taste and it's hard to buy it here.

Fresh fried roe is good too.🤜🏿🤛🏿😎

Always loved Fish Roe since i was a Child!🤜🏿🤛🏿😎😋

While blue runners are great the best sashimi I've ever had is yellow jack. I like it more than tuna. it's crazy they are so easy to catch too but people have to pay 20+ $/lb for tuna.

We call those gold bars here where I live, I brine the roe in 50/50 salt and brown sugar for 4 hours to overnight then smoke in wood smoke (plum wood is my favorite) for 1 or 2 hours when cooled (I prefer a day in the fridge for the flavors to develop.) it has a texture like butter with a skin, usually eaten spread on toast or crackers very tasty.

Creole snapper is actually a grouper,not a snapper.

What are the sizes of those 2 boards you have?

75$ really 😅😅😅😅😅 I'm not paying for that mullet roll.

Hello can someone tell me please what kind of knife this is at minute 6:05 min ? It looks like a gyuto but one sided edge? Idk. I would appreciate a answer, thanks.

Thanks so much, I work at a poke restaurant and have to learn how to cut tuna for poke cubes and sashimi, this helps a lot

Mullet boat road on the grill bullet Head mullet bodies go in my so grass and weed suit with all my root vegetables the best good fish chowder big fish chowder every afternoon cheap to get fish heads of fish bodies and lots of tilapia hey you got to have some fish place somewhere lots of sarcastic weed I get for freeThat's cheap mussels invitation crab meat I got me a nice gumbo there's a secret to my gumbo cook chicken and some cooked okra lined up mix it in the pot with some corn and you got yourself a nice fish chowder Cajun style

Started cracking up with the John Skinner intro for your course. Great video and great skills!

Excellent fillet skills and incredible knife!

This video sure has legs. You posted this 5-yrs ago and sold me on a Asahi cutting board from MTC on a Black Friday deal today. While I have many excellent wooden boards from various vendors, I am really looking forward to receiving this purchase. Settled on a more modest 23.6 x 13 x 0.75 for initial testing. New sub :)

you don't have to use the ice bath to stop the cooking

$75 for a mullet? Jeez

Very common along the gulf coast, and its that time of year!!!

Have you ever made a video on how to make sushi from Costco o Sam's Salmon or tuna? New to your channel and this is the first video I see. Great content. Greetings from Mexico.

Great vid, they are plentiful and always bite.. small and mid size taste better than larger ones

What salt do you use?

Something I have yet to be seen discussed is leaching of synthetic rubbers into your food.

Does the grippy surface make it harder to wash?

How hard is it supposed to be? I had mackerel sushi tonight and it was like biting into the side of a fish.

So I see in this video (and others' videos) that your nori sheet is about half the size of what I have bought, am I supposed to be cutting them in half myself? I got them from an Asian grocery store and don't remember seeing any other sizes really.

I'm glad you showed both methods and even an easier version for the difficult cut!

Thank you, I tried to clean a small Porgy and did a horrific job, tried a second one after watching you video and made myself a nice portion of sashimi, before your video I had no idea of what to do with the "Poorguy", 😂😂😂

Doesn't salt make a layer like gravalax?

Yakh, Farmed Fish. Normal people in Canada do not eat this farmed fish. Canada is one of the biggest exporting this farmed fish to clueless people in asia and Europe.

Sorry? How ? Can't see the proper process sir.

Hello, The video was fantastic! I have a quick question. How long do you recommend a cutting bored to be when braking down salmon. I tend to break 15 to 18 pound salmon and im not sure what size rubber cutting bored to purchase. I would really appreciate any information you can provide.

Hi - thank you for the Grouper Scamp Sashimi lesson. I’ll definitely try once I catch my first live Scamp here in Florida. In the meanwhile, do you know of any quality fish mongers - who sells sushi quality blocks or freshly caught tuna or yellow tail? A new subscriber who lives a little North of Orlando. 😅