【寿司屋の仕込】今では高級魚となった銀ダラの捌き方【西京焼き】

A sushi chef shows how to fillet and grill gindara (sablefish) in Saikyo style. ■Kinfe Used in the Video https://bit.ly/3fD7XrU ■Recommended Miso, etc. https://bit.ly/3wrFxaT ------------------------------------------------ ■Contents 0:00　How to fillet and grill gindara 0:12　Summary and purpose of this video 0:53　Production areas and distribution of gindara 1:50　★Tips on scaling 2:59　★How to cut off the head 4:20　★How to fillet gindara into 3 pieces 5:00　　Price of gindara / What is “mero”? 5:27　　How to do uraoroshi filleting 7:24　　How to remove the peritoneum and fine bones 8:30　★How to cut fillets 9:34　　How to flavor gindara 11:32　★How to marinate gindara in miso marinade 13:20　　How to keep gindara in fridge 14:10　　After 4 days 15:06　★How to grill gindara 15:20　　Tips on threading gindara onto skewers 16:39　　Condiments for gindara 17:10　　Finished grilled gindara　 ------------------------------------------------ #bespokeknife #gindara #sablefish [Watari’s Recommendations] ■Bespoke Knife (Funayuki) https://bit.ly/3fD7XrU ■Knives, Chopping Board and Dishes https://bit.ly/3uaVcdm ■Recommended Seasonings and Kitchen Utensils https://bit.ly/3wrFxaT [Contact] ■Reservation of the Restaurant https://bit.ly/3oJ488p (Let us know your name, desired date and time, and the number of people.) ■Others (Products, Services, Events and Collaborations) https://bit.ly/2SdGMM9 *You can also email us to the address that is on “About” section on the channel.