how to prepare salmon for sushi

[Music] hi my name is Connie euro I'm a sushi chef today I want to show you how to prepare a salmon for sushi and sashimi okay so I got this fresh salmon from fish market it's about 20 pounds and it looks really good as you can see it cuts and the scales are already removed by them if you don't wanna cut the whole salmon like this one you can always ask them to fellate for you and when you cut the big fish like salmon I recommend you to use a big and flexible knife like this one okay let's cut first let me cut off the head there's a color bone right here so put your knife right next to it and cut halfway until you hit the spine and flip the salmon okay so there's a collarbone and put your knife right next to it and cut down at the halfway and disconnect I always begin with very side first a please cut only skin to make a guideline it should be right above this thing and when you do this and please make sure your salmon is sitting straight [Music] let me cut only skin and call little bit deeper this time and slightly all night along with the backbone and one more time keeping that straight and one more time now you should see that was here I can feel it always on the side now I'm disconnecting meat from spine like this [Music] okay a backside now I cut on this skin to make a guideline you should be right above these fins [Music] and the gold it'll be deep and deeper [Music] now I can see the spine and this time I'm cutting the connection part between meat and spine like this and this radial knife around the tail like this and cut all the way go strong and disconnect the tail okay first place down now you can see spine and back bones next step I'm removing only the spine when you do this first please enter your knife right below the spine right here and also please protect your left hand always and start cutting bones go strong little bit [Music] and when you come this far police slide in life right below this me like this and you can remove this and go back to where you were but I angle knife little bit downward this time and keep on going now spines completely removed in this step I'm removing belly bones let me cut off their feet first this has some meat on it so you can cook it later [Music] [Music] and when you do this a please make sure to see the blade of your knife through the bones this way you don't waste much meat okay let me turn it and now let me remove the remaining backbones right here [Music] [Music] [Music] okay another fillet and I'm doing the same thing to this one first put it cut off his face please do not throw away you can cook it later you can make an opening by using the tip of a knife like this and at this point please make sure that you are seeing the blade of a knife through the bonds [Music] [Music] and I'm going to show you how to remove this white part later now you need tweezers to pull out pin bones let's begin with ones on the side there are a few of them now lens on the top and when you pull out the pin bones pull the bones to other head not to other tail otherwise you're going to break the meat [Music] [Music] [Music] now I'm coming in fillets in two pieces first let me cut off this part to make a straight edge but don't throw away this part I'm making rolls with this part later and each piece it should be about three inches wide [Music] [Music] [Music] [Music] and at this point I'm removing this part of the belly it's easier to do after you cut into pieces [Music] [Music] now another today [Music] [Music] okay next step please sprinkle salt on a tray and place salmon nicely on it and more salt and for more salmon and massage [Music] and let's wait for 30 minutes to get rid of the excess water okay it's been 30 minutes and look how much water came out of a salmon can you see this it's so much water let's wash off the salt and when you wash fish please make sure what a pressure is always low because you don't wanna damage the meat [Music] okay yeah I finished washing some it and at this state some is already delicious but I'm gonna add one more step by using rice vinegar so in this step we are soaking salmon in the vinegar and if it's not enough you can always add more vinegar make sure it's completely soaked and I'd wait for two minutes in this stage and while you wait you can flick sam once [Music] it's been two minutes and the color changes like this this is perfect and let me do the same to the rest of the Simon [Music] so the reason why I used rice vinegar is that I wanted to cook a little bit on the surface this way all the goodness of the salmon is kept inside but as it gives a nice vinegar flavor to it after you are done with vinegar please try out the excess vinegar on the salmon with a dry cloth or paper towel [Music] [Music] [Music] [Music] okay the whole process is now completed but you have to freeze this salmon for seven days before you make sushi with this that's because the samo has a possibility to carry parasites and it takes seven days to kill them in the freezer and so you want to be extra careful when you eat salmon roe but don't worry salmon freezes really well because of its fat content so even after once frozen it maintains good flavor and texture but you have to wrap all the pieces twice to avoid freeze burn and make sure you are wrapping them tight [Music] [Music] okay that's it mission completed okay in my next video I'm going to show you how I slice the salmon for sushi and sashimi thank you for watching today's video see you next time

Channel: Sushi By Kunihiro

Views: 201,071

Rating: 4.8810148 out of 5

Keywords: salmon, salmon sushi, salmon preparation, salmon fillet, sushi by h, how to make sushi

Id: QZ71IzhsY-s

Length: 17min 43sec (1063 seconds)

Published: Wed Nov 13 2019