Comment préparer la Sériole comme un Maître-chef #bimishido #artculinaire #cuisinejaponaise

Master the art of filleting with this exclusive lesson on amberjack and yellowtail. In the spirit of New Japanese Cuisine, every gesture counts in respecting the ingredient and enhancing its texture. Chef Hissa guides you step by step through the preparation of these prized fish. Learn to handle the knife with precision, fillet with confidence, and understand fish anatomy for a professional and respectful cut. What you will discover: The traditional Japanese filleting technique adapted for amberjack. The Master Chef's tips for a smooth and efficient technique. How to prepare your fillets for sashimi or delicate cooking. Subscribe to perfect your filleting techniques and bring the Japanese spirit into your cooking. For the chef's newsletter: https://www.bimishido.fr/sushipourlas... #bimishido #fishcutting #chefhissa #amberjack #leerfish #japanesecuisine #cheftechnique #culinaryart #freshfish #sushi