【12kg超のブリを捌く】大型の魚の捌き方・保存方法

A sushi shows how to fillet yellowtail (buri). He also shares how to keep it fresh and make it into sashimi. [Related Products] ■Fish bone tweezer https://amzn.to/3c8Wccw ■Plate used in this video https://ginzawatari.thebase.in/items/... ------------------------------------------------ ■Contents 0:00　How to fillet yellowtail 0:12　Summary and purpose of this video 0:40　How to cut off fins 1:15　★How to scale yellowtail 1:35　　Tips on scraping off scales 3:00　　How to scale the back 3:55　　How to scale the stomach 5:19　　Dent on the stomach 5:50　★How to cut off the head 6:35　　How to remove guts 7:35　★How to fillet yellowtail into 3 pieces 8:00　　Watari hasn’t filleted a whole yellowtail many times 8:42　　How to fillet big fish with uraoroshi technique 9:36　　How to fillet the back side 10:09　　Warning about parasites 11:08　　Parasites and fish sinews look similar? 11:37　★How to cut yellowtail into smaller pieces 11:40　　How to remove blood 12:22　　How to cut yellowtail into smaller pieces 14:20　★How to keep yellowtail fresh for long 16:22　　Parts that make the fish go bad quickly 16:44　★Meat quality of yellowtail 16:49　　Comparing stomach and back 17:02　　Characteristics of farmed yellowtail 17:26　★How to clean fish block 17:40　　How to clean oxidized yellowtail block 18:19　　How to clean the sides of fish block 18:45　★How to cut sashimi 19:20　　Cutting sashimi while skinning the block 20:06　　What is buri toro? 21:17　　Summary of this video 22:20　　Finished yellowtail sashimi ------------------------------------------------ #restaurantopenedoctober2020 #bookonlineapp #yellowtail #buri [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.)