Does anyone know why they don't bleed the fish or gill and gut it when it is still alive? Insane video never the less.
I always use the entire carcass, including eyes and fins to make fish stock. Homemade stock or broth is always the best because you know what's in it. Use wild fish and game or pasture raised grass fed animal parts and you will notice the difference.
That’s one fat yellow, a lot of marbleing in the meat, looks like a lot more than the ones here. Are those farm raised or something? I was surprised he left so much blood line on some of those slices, I’ll have to try that always cut it all off Thanks for posting, such a higher respect for what they eat.
It is a beautiful fish! A little background about myself. I used to cook professionally and worked in restaurants for about a decade. I will admit that I don't know very much about Japanese preparation, cooking or cuisine. I do, for a fact, know that Japanese kitchens are EXTREMELY different from western kitchens. Both commercial and residential. The layout, tools, staff/training, techniques, ingredients and cuisine and very unique. What I'm getting at is that they have developed that style over generations. Even if you serve it the "same way" it will likely taste a little different. Key things here are the preparation, ingredients and where/how they were sourced. Vegetables will taste different based on where and how they were grown. While not a vegetable, an example of this is Cuban tobacco. They might grow those same tobacco seeds in other parts of the world, but it will never be like Cuban tobacco. Meat, poultry and fish will taste different based not only on where and how they lived, but also how they died. Diet also plays a huge role. I don't like waste. But at the same time, the blood line tastes like ass. I, personally, would rather put it to a different use than on my plate.
That was the worse fillet job I’ve ever seen. What if you catch more than one? You’d be filetting for hours and hours
I'm curious why he sliced half the thickness of the skin off, then removed the rest of it once he got down to the fillets. Seems like if you're going to remove it all at the end, you could skip the time-consuming preliminary slicing. The rest of it was pretty much like how you fillet a big tuna. I was even expecting him to grab a spoon to scoop out the meat from between the bones left on the spine (this is what's normally used to make the minced meat for spicy tuna rolls).
I think it was to keep the slime off the filet board? Just a cleaner way? Were those Scallops in that pan? If they were, those were the biggest I have ever seen. Or were they cookie cutter medallions from whale or something? around the 20 min. mark.
If you try to fillet it like a trout you will lose a LOT of flesh. He cuts to the spine from top and bottom then lifts the fillet to allow access to the last strip that surrounds the spine. Did you notice how much attention he paid to cleaning the fish before filleting? Slime is full of cooties and sticks to everything. Always scrub fish skin clean if you are not gonna scale/fillet it before steaming or cooking skin on.
I record this time lapse of my friend in Japan filleting a Yellowtail that I caught a similar way. Removing the outer skin before fileting.
