How To Professionally Fillet Whole Flounder aka Hirame (Flatfish) WITH PARASITES! Would you eat it?

eurozone yes good afternoon i'm saying you're lying now anyway we have a delicious recipe i can't wait to see what you're gonna make out of this beautiful fish hero what are we making today yes today we have a door here okay this is a 3.5 pound okay yeah that's pretty big right wholesale cost is 12.50 a pound 3.5 pounds and total costs are like 40 something like 43 dollars i was expecting a little bit more small front of that yeah yeah this is a pretty big one so okay yeah first step i'm going to do a scale then take all the filler out so you can use this one uh too i want to use a knife today and the uh this thing before you start to scare off you can cut off too it's more easier if you're doing with the knife especially this area you know but today we are going to fry up the horror bone head to tail and fin everything we like to fry so i'm going to leave these things on the body right okay so okay so let's take off the scale is that hard to do no you want to try you can do it because you won't cut into the meat of the fish right you just yeah just a scale yeah just a scale that's one this is a skin you know okay if a knife is sharp very very very easy you can try to if you want to right so so here let's talk about the fish real quick the eyes on one side on the one side you see that yeah right here and so how it happens is when they're born whichever side they land on that's the side that's yeah that's what i heard about when when the fish was touched down the fire whatever side it is that's the way it is yeah that's what i heard about but a long time ago i have a different story what other story did you hear the right hand side yeah eyes going down to the right hand side it's uh like a holly bit okay and then the left hand side is from the blunder okay some people are saying but i i don't know that's a true or not all right interesting we should find out so foster touchdown things you know yeah i heard about that too so okay i'm gonna take off the the gear so this one so i'm going to cut this here a little bit i think then i'm going to take you know the cuts this one okay then i just wash it you can see that yeah i just want to clean up here okay so at the restaurant every restaurant or each chef different way to preparation of the fish so around south side you got a fish so you gotta scare off okay and then oh and then guts off and uh gears off then uh we just put uh some uh paper towel whatever you just put in the stomach area then after you just lock it up okay with the paper and then wrap it and keep in the cooler how long can it stay in the cooler for once you do this process uh you can uh so sushi restaurant of course as soon as you can you want to use it but uh especially for the fried one you can keep four or five days okay in the cooler so i mean the uh doesn't necessarily too fresh for the fry right right so sashimi is ready to go okay to go to the uh sushi bar the first thing is uh like this one and this side and the uh so the center i'm gonna go like that so this fish actually one side and two side and then also another two on from on the other side so go like that then now i'm going to go with maybe bottom side so little by little i haven't touched this fish long time yeah we never served at the restaurant so okay then this one this area we call ingawa is the most tasty part you need to cut off a very nice way so first i'm gonna do a guide around here go on this side okay i just wanna do put a guideline here okay line on the side here like that yeah you can go a little bit more deeper so like that actually you can you can finish from this side all the way but i'm gonna show you from this side the other side is actually the meter is getting a little kind of lower right so here which one would you use for sashimi i go for with the sashimi this side the top yeah maybe sashimi this one and this engage stuff from both sides okay and then this one go for the tempura side okay i mean it looks a little tougher no mito is not really tough but i mean both are different flavors okay [Applause] all right well we come to this after hero cleaned up the fish we have a little visitor parasite it changes a lot of things here we don't know how badly this fish is infected most people just remove it and then call it a day if you really care about your customers this fish should not be served raw so this is going to be the question are there any eggs anywhere else that we don't see with their own eyes that is a question okay next one i'm going to clean up to uh first taking out this angular spot the fin this is a very nice area so then this one has another bone here in the center let's go like that take off then skin up skin off this one go for the tempura side and this one also also taken out master ingama the thing then next one also taking out the this bone then skin off another side then here's another one here then skin off okay then skin off yes all right here you go this is how it's done beautiful four pieces of fillet from this flounder they call it harame fluke and you gotta be careful when eating this does have parasites they're very very small microscopic and it could cause food poisoning so just be very very careful all right hero well thank you so much yeah that's the purpose for the uh yeah cool guys want to see what hero's going to do with this you got to watch the upcoming video it's going to make something delicious and you guys are going to be in for a treat drazen thank you so much [Music] great news japanese subtitle version channels stuff the name is sushi dojo it's in the kanji of course you guys cannot read it but a new channel it's already started please watch it so every video at the beginning i speak in japanese a special introduction there so something new something new in the future a lot of videos coming also japanese special version of the video also coming too so please stay tuned more subscribe thank you very much see you next time

Channel: Hiroyuki Terada - Diaries of a Master Sushi Chef

Views: 555,997

Rating: 4.8743496 out of 5

Keywords: hiro terada, hiroyuki terada, master sushi chef, master sushi chef hiroyuki terada, sushi master, how to make sushi, diy sushi, best sushi chef in the world, how to professionally fillet a whole flounder hirame flatfish halibut, diy fillet a whole fish, easy way to fillet fish japanese style, how to fillet fish for sushi and sashimi, how to check for parasites in fish

Id: M4sJBQ35Z0k

Length: 19min 15sec (1155 seconds)

Published: Sun May 02 2021