寄生虫だらけでも大丈夫！プロに教わる魚の捌き方から調理！！
Even with all those parasites in it, it was still so delicious! The fish was prepared in an incredibly easy-to-understand way, from filleting to cooking!!! Tamotsu Sensei's Channel ↓ / @たもっちゃんの調理チャンネルときどき Knife Video ↓ Tips for Filleting Flounder at Home • 【観音開き】5枚おろしをも家庭で簡単にできるんです！ • 包丁の使い方で切れ方が変わる！！ Spanish Sawara Saikyozuke Video ↓ • 簡単に美味しいさわらの西京漬けの作り方 0:00 Opening 1:30 Preparation before Filleting 2:10 Tips for Removing Scales 4:30 How to Remove Gills and Innards 6:03 How to Remove Blood Muscle 7:03 Preparation for Filleting 8:33 How to Remove Fins 9:30 Tips for Removing the Head 10:37 Filleting the Right Side 14:17 Filleting the Left Side 15:56 Removing Parasites (Yellowtail Nematodes) 17:19 Processing the Ara 17:53 Splitting the Head 19:59 Making Fillets 22:24 Preparing for Saikyo-yaki 22:55 Removing the Collar 23:24 Removing the Belly Bone 24:51 Tips for Removing the Blood Bone 27:00 Cutting Yellowtail for Sashimi and Shabu-Shabu 28:11 Tips for Skinning 31:18 Cutting for Sushi 32:00 Cutting Yellowtail for Shabu-Shabu 34:47 Sushi #Yellowtail #Yellowtail #YellowtailNematodes
![[Special Release] This video will make you a master of filleting fish with a santoku knife just b...](https://i.ytimg.com/vi/juUiaN2frwo/hq720.jpg?sqp=-oaymwEbCNAFEJQDSFryq4qpAw0IARUAAIhCGAG4AvcY&rs=AOn4CLAQ__yQ0gt7mPlQmIX4o5ChZc0i5Q&usqp=CCc)
[Special Release] This video will make you a master of filleting fish with a santoku knife just b...
Japanese Street Food - TITAN TRIGGERFISH SASHIMI Okinawa Seafood Japan
連休はのんびり、調理日和…😅
「貧乏な実家とは縁を切る」父の葬儀の日、夫はそう吐き捨てて離婚届を出した。数日後、弁護士の一言で彼の笑顔は消えた――
![[Poisonous fish] When I cleaned it, it was full of that stuff.](https://i.ytimg.com/vi/MLYo3bMpDzQ/hq720.jpg?sqp=-oaymwEbCNAFEJQDSFryq4qpAw0IARUAAIhCGAG4AvcY&rs=AOn4CLCFtETS8TklfW2EZq2naeEd-T3TuA&usqp=CCc)
[Poisonous fish] When I cleaned it, it was full of that stuff.
Japanese Fishmonger Knife Skills: Unbelievable Speed from 3:30 AM
99% people don't know about these methods! Restore Old Rusty Axe To A Masterpiece Like A Pro!
初心者でも簡単！？カンパチの捌き方講座
![[Detailed and thorough explanation] Celebrating 700,000 subscribers! A tempura chef teaches you h...](https://i.ytimg.com/vi/B_ZeUU7MjDI/hq720.jpg?sqp=-oaymwEbCNAFEJQDSFryq4qpAw0IARUAAIhCGAG4AvcY&rs=AOn4CLAVR-4xG7x05TpdgB9TBH5LeYggrw&usqp=CCc)
[Detailed and thorough explanation] Celebrating 700,000 subscribers! A tempura chef teaches you h...
【絶品】1番臭い魚のボラを本物の寿司屋の大将に渡して美味しくする？！
How the World's Hardest Food Is Made: Traditional Japanese Dried Bonito, Katsuobushi
５分で調理！サバの煮付けが簡単にできる魚屋さんのレシピを公開！ ＃２
The Cleanest Breakdown of a 477KG Bluefin Tuna Ever #CleanBreakdown
Take home fresh yellowtail you caught! Lessons on how to prepare and take home the fish
【The best ever】Extraordinary objects have popped out from the belly of the Takifugu rubripes!
【ブリ一本使い切り！前編】（下処理編）魚の伝道師・ウエカツさんに教わるブリまるごと一本のさばき方・おいしい食べ方 【鰤】【捌き方】【上田勝彦】
イカの塩辛！ご家庭でも簡単に！アニサキス対策も！
How To Fillet Every Fish | Method Mastery | Epicurious
![Japanese master's simple recipe!Professional tecnique to cook a fish. [Naoki Maeda]](https://i.ytimg.com/vi/FFIQbgzKvJg/hq720.jpg?sqp=-oaymwEbCNAFEJQDSFryq4qpAw0IARUAAIhCGAG4AvcY&rs=AOn4CLDqxx83LHBbby85VTvnMFVUOeJ1dg&usqp=CCc)
Japanese master's simple recipe!Professional tecnique to cook a fish. [Naoki Maeda]
