Levrekten Sashimi Nasıl Kesilir? | Balık Seçimi, Kesim Yönü, Saklama (Adım Adım)

Today we're making sashimi with sea bass. I'll show you how to keep the fish fresh on ice, remove scales, completely drain internal blood, and make the correct cuts in the fillet. We also discuss the following topics, which are very critical in the world of sashimi: The freshness of the fish and the behavior of the scales. "Head left" cutting layout. Internal cleansing: blood/water control and dehydration. Misconceptions about the part known as "skin" in Türkiye. The final step: proper storage and handling. Enjoy your meal! 🙏 00:00 Entry to the sashimi cutting process 00:25 Fish freshness and scale issue 00:40 The "head on the left" rule 01:10 Stamp cleaning technique 02:10 Internal organs and internal cleansing 03:10 Blood/water cleaning (with a towel) 03:45 Filleting 05:00 Removing the bones 05:40 "This isn't leather" statement 06:40 Washing with ice water and resting. 07:15 Storage and final warnings Please don't forget to subscribe and turn on notifications. 👉🏻   / @hori_do   Instagram 👉🏻   / horikoshi.s   ITSUMI 👉🏻   / itsumijapon   #HoriDo #ShunichiHorikoshi #JapaneseCuisine #JapaneseFood