hello guys welcome back again I have something to share with you especially for beginners especially for those who want to learn Sushi like me before when I was studying sushi the first thing I studied was filleting fish one of the most important if you want to learn how to make sushi, because if you are good at cutting fish, you can easily find a job, especially if you are a sushi helper, that's one of the things they ask if you have experience, especially with salmon, making maki is easy I will repeat cutting fish is the first thing i studied so in this video I will teach you the best way how to cut salmon I have taught many people who have taken courses at my work one of the things I had difficulty teaching them when cutting fish, especially when those who are not used to using knives, so I thought of an easier way to cut salmon for beginners because most of the people I see are those who have difficulty removing the thorn in the belly part of the salmon so in this video I will teach you the best way and you will just remember the steps the knife I used here is a chef knife because for those who also want to learn at home you can easily provide it because almost most there is a knife like this, the chef knife that I used is 24 cm, I will repeat that you can easily provide it because most people have a chef knife at home, even if it is a shorter knife, it is fine to cut salmon, I do not use deba or yanagiba because I want to teach what I know and you can provide it, I will repeat this tutorial is only for beginners because it is easier for them then you should study the other techniques if you already know the basics because there are so many fish cutting style for me this is the best way so let's start before cutting it first remove the scales and wash properly when the salmon is clean here we can avoid bacteria start by cutting remember the steps first to do is remove the head of salmon like this, reverse and repeat the step cut the fish bone with the blade of the knife near the handle rotate the salmon and if you are right handed the head of the salmon will be on the right side if you are left handed the head will be on the left of salmon and the belly part of the salmon is facing you, you can cut it in this part or even if it's not the important part, cut the salmon at the height of the big bone, look carefully at the back of the salmon, even if the knife goes past there is no problem and it should be in a slightly inclined position the knife, look carefully especially at the back of the salmon so that there is no raw meat like this, it's just that, the cuts are very clean, that's what the Japanese like, don't waste fish meat, take the meat with a spoon, it can be used in tartare, remove the bone in the middle, use a rag or absorbent paper to hold it, do this step to easily remove the bone, it's very easy, I'll show you again remember the width of the fish bone, don't cut it bigger because there's a lot of delicious meat, I'll show you again look carefully remove the thorn from the dorsal part do this step with a knife so that it is easier to see the thorns and to make it easier to remove remove the thorn with tweezers and pull the thorn towards the belly part of the salmon if the thorn breaks and is difficult to pull out This means that the salmon is fresh, so take it out slowly so that it doesn't get cut because it has a thorn left over, it gets in the way when making sashimi, remove the fin from the back of the salmon , watch carefully how I remove it, this is the most important part of this video, how to remove it the thorn in the belly part of the salmon will be divided in the middle first after removing the thorn from the belly like this if you are a beginner and you don't do this it will be really difficult to remove the thorn from the belly if it is not divided and when I vacuum pack it we can divide the salmon or whole like this because it depends on the size of the vacuum pack I will show you again how to remove the thorn from the belly on the other side remember the length of the belly thorn it is not as long as you can see I will repeat it can be divided or not because it depends on size of vacuum sealed, do the same thing again on the other part of the salmon watch carefully how I do it okay more information I will show you how to remove the skin of the salmon if you have a knife with a length of 27 cm to 30 cm it is easier to remove the skin of the salmon like this on the tail part I will show to you how to remove the skin of the salmon and dark meat of the salmon and after removing the skin totally remove the dark meat of the salmon put the salmon in a vacuum pack with the skin, wrap it in absorbent paper and put a label on it after being vacuum sealed it is possible when put in the blast chiller thank you for watching I hope you learned something from this video and if there is anything you want to do just comment don't forget to subscribe to my YouTube Channel please support so I can always upload videos and if there are Do you know anyone who wants to learn how to make sushi? Share to help others. Again, thank you for watching and see you in my next video
