Cooking with Dai channel https://www.youtube.com/channel/UCFV-GT88-qTS4c0DAtTxRpg GRAPHIC!!! – How to fillet a fish …
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Cooking with Dai channel https://www.youtube.com/channel/UCFV-GT88-qTS4c0DAtTxRpg GRAPHIC!!! – How to fillet a fish …
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You must be logged in to post a comment.
It looks like a mini Tuna.
Not sure exactly what is "Japanese" about cutting the fillets… Maybe the guy doing it?.. 🤷
pov: the mexican c*rtel if you owe them money
Wrong
I can see the bandaid on your left middle finger that that knife is incredibly sharp! 😅
I miss eating this wow
That's one fatty mackerel
The band aid was for a hang nail.
Nice!
The sharpness of that knife
He must be quite good. I usually end up with more bandaids.
kimochi?
Yummy!
BONES AT EDGES
Nice cutting style.
Excellent!
Mmm those plaster germs
Like the Band-Aid
That under 3 minutes…
Am I right in saying that the Japanese method uses a thick, rigid knife whereas the traditional “UK” method a thin flexible knife? Are there reasons for one or the other? The “UK” method involves making the V cut to take out the pin bones but your demo doesn’t show that. Does your method mean you don’t have to ?
All genuine questions.
I love Japanese knives.
Takashaki shivonashi
AND then the pin bones ?
Pisaunya tajam sekali chef,,
Eso la caballa en mi país solo la dan a los perros y gatos no vale ni 10 céntimos al kilo y las sardinas valen 50 céntimos frescas
I need a mackerel to fillet now
The fish meet is all broken 😅
This takes far too long and is cumbersome.
Not impressed,,,left hand,middle finger,,,he cut himself,,, fish is not fresh too, making it soft,, blood not red,,blackish,old blood,, ,,
So much waste…
What's with the dislikes? Never eaten fish before?