スズキの水洗いと捌きを実演して貰ってみた！ Part.2｜魚の肉質、繊維の事をわかった上で切っていますか？｜ほとんどの板前さんが分からずに刺身を引いている！｜「洗い」の仕方、保存方法教えます！

In this video, a chef with 50 years of experience as a Japanese chef uses wild sea bass to explain how to cut and wash the fish for sashimi in order to cut the fish's fibers. Included are cutting techniques to prevent any tendons from sticking in your mouth, how to remove the skin, how to make effective use of the skin, and a demonstration of how to wash the sashimi. He also introduces techniques for washing sashimi in cold water in the summer and how to store it in the refrigerator to maintain its freshness. This video is packed with knowledge on how to prepare fish deliciously and make the most of it without waste, so it's a must-watch for professional chefs and those looking to perfect their fish cuisine! ■Interview Support: Suppon Taichi Minami-Shinjuku Branch https://tabelog.com/tokyo/A1304/A1304... ■Related Videos    • 美味しい蛸、砂糖を使わない魚の煮方を聞いてみた！｜繊細な感覚を持っているお客様から学...      • スズキの水洗いと捌きを実演して貰ってみた！ Part.1｜ウロコを取る前にタワシでこ...   ■About Comments I generally read all comments! I press the heart icon when I've read them. The heart icon is a sign that I've read a comment, and it doesn't necessarily mean that I agree with the words or ideas (Asami). ■I'm also on Official X! I share useful cooking-related information, so please follow me! https://x.com/Taisho_washoku ~We'll talk about all things related to the food and beverage industry, cooking, food culture, human relationships, the entertainment world, and the dark side~ A chef with 50 years of culinary experience who has survived the turbulent Showa, Heisei, and Reiwa eras with just one knife. This video features chef Toru Wada, also known as Taisho, who has honed his skills as a Japanese cuisine chef for over 50 years. #CookingBasics #Washing #FishPreparation #Sashimi #Sea Bass #FishCutting #HowToCutFish #HowToCutFish #WashingSeabass #Seabass #JapaneseCuisine