【身割れしないコツは？】プロが教えるサクラマスの捌き方【大名おろしの理由】

A sushi chef shows you how to fillet sakuramasu (masu salmon) and make nibbles with it. He also explains the differences between masu (trout) and shaké (salmon). [Related Products] ■Kemurantei roaster by Panasonic https://amzn.to/3qtKPj4 ■Fish bone tweezer https://amzn.to/3c8Wccw ■Plate used in this video https://ginzawatari.thebase.in/items/... [How to Eat Seafood Raw and How to Freeze It] *Excerpt from the website of Ministry of Health, Labour and Welfare (translated) ------------------------------------------------(Excerpt from here) For Consumers ◆ When you buy a fish, choose fresh one. When you buy a whole fish, remove guts at once. ◆ Don’t eat guts raw. ◆ Remove anisakis larva by visually checking the fish. *Anisakis larva does not die even if you use common cooking vinegar, salt it down, or put soy sauce or wasabi. For Businesses ◆ Choose a fresh fish and remove guts at once. ◆ Don’t provide fish guts raw. ◆ Remove anisakis larva by visually checking the fish. ◆ Freeze the fish. (At least 24 hours at -20 degrees) ◆ Cook the fish. (At 70 degrees or higher , or at least for one minute at 60 degrees) *Anisakis larva does not die even if you use common cooking vinegar, salt it down, or put soy sauce or wasabi. ------------------------------------------------(End) ------------------------------------------------ ■Contents 0:00　How to fillet sakuramasu and make nibbles 0:12　★How to fillet sakuramasu 0:29　　How to scale sakuramasu and remove fins 1:49　　How to cut off head 2:06　　　Differences between yamame and sakuramasu 2:46　　How to remove dark-colored flesh 3:20　★How to fillet the side of the fish that comes on the bottom when you put it with the head on the left (3-piece filleting technique) 4:20　★How to fillet the other side of the fish that comes on the top when you put it with the head on the left 6:22　　　Fish with orange flesh 7:20　　Where the backbone is and how to remove it 7:49　　Differences between masu and shaké 8:21　★How to cut sakuramasu meat 9:08　　Smell of fish in salmon family 9:50　　Marinating sakuramasu 10:40　★How to eat sakuramasu 10:50　　Parasites of shaké 11:25　　What to do after freezing sakuramasu and how to eat it 12:04　　How to smoke sakuramasu 13:35　　How to cut and dish up sakuramasu 15:20　　Finished sakuramasu nibbles ------------------------------------------------ #restaurantopenedoctober2020 #bookonlineapp #sakuramasu #masusalmon #yamame #fishing [Recommended Seasonings by Watari] ■Chidorisu 1.8 L https://amzn.to/2GbzKSu Rice vinegar with refreshing flavor ■Mitsuban Yamabuki 900 ml https://amzn.to/3igyY3B Red vinegar with rich flavor ■Sanshu Mikawa Mirin 700 ml https://amzn.to/36j7iZn Aromatic mirin (sweet sake) made from sticky rice ■Inoue Koshiki Joyu 900 ml https://amzn.to/36jydob Soy sauce with strong flavor ■Amabito-no-moshio 100 g https://amzn.to/3cQKhys Salt with seaweed flavor [Recommended Kitchen Utensils by Watari] If you would like more details, feel free to DM me on Line (link below). ■Knife (by Suisin) http://ginzawatari.suisin-shop.com/ec/ The knife I actually use ■Chopping board (by Miyoshino Kitchen) https://ginzawatarim.theshop.jp/ The chopping board I actually use ■Dishes https://ginzawatari.thebase.in/ The dishes I actually use ■Chopsticks for Dishing-up https://amzn.to/2NBmFoW ■Fish Scaler https://amzn.to/2YePTMh ■Fish Bone Tweezer https://amzn.to/3c8Wccw [Watari's Sushi Restaurant] I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020. I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested. (1) Restaurant *Courses only *Reservation required *Only private room available (7 counter seats) ■Lunch (1 pm – 5 pm) Seasonal sushi and appetizer course: From JPY 10,000 ■Dinner (5 pm – 10 pm) Seasonal fish course with drink: From JPY 20,000 (2) Delivery ■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000 ■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000 *Delivery fee: Not included (3) Catering ■Appetizer and sushi course: JPY 10,000 per serving *Minimum order: 4 servings *Travel fee: Not included Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.) ■Address 1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan ■Watari’s Line link https://line.me/R/ti/p/%40182vttln (To make a reservation, send me your name, date and time, and the number of people.)