GRAPHIC - How to fillet a fish - Sea bream - Japanese technique - クロダイのさばき方

Wonderful 👍👌
Thanks 🙏🙏

not bed, but, sorry, but definitely not the best tecnique

Not precise enough.

Leute hätte mal eine frage, unsere yeziden sagen wir kurden wären damals alle yeziden. Stimmt das so?

It´s so unconfortable using such a big and heavy knife for an small fish.. isn´t it? I have deba knifes and it´s so usefull for big fishes when you need to brake some bones, but in this case a thing it could be even dangerous, good technique btw.

What is ''GRAPHIC'' in this video? Just a perfect nice well done video....

😂

Or scale it and throw it on the coals, way easier

Nice knife… 9”?

Bravooooo.....

Your skills as a chef are as admirable and sharp as your knife and teachings. While some deadheads are faffing about writing down some stupid comments I presume, by your accent, you are a native British English speaker who have either been born in the UK or moved there as a kid.

Okay Okay Okay Okay Okay

Bro is seems a fish surgeon rather than filleter.

japanese technique? lol

Bravo....

Thank you for the tutorial. Excellent lesson!!! I truly appreciate your teaching skills !!!

😀🤓👍👊👁

Anyone know what type of knife that is specifically ?

stop killing animal but fish :)))

I think your presentàion style is good you are a good shef . Also your knife looks very sharp for cutting .

No wonder eating fish in restaurants is expensive

I watched this 6 or so years ago and came back now!

Thank you very much it help me but is it different cutting way for different fish or not

This Ikeda restaurant in Mayfair the best Japanese in London. Run by Ken and this is his brother.
Thanks for all the lovely meals Mrs Ikeda

No no no I wanted a Japanese chef accent and all 😠😠😠

Good technique and nice knife but the gullbladder is broken this fish will not taste good

japanese fish chef daniel radcliffe

🇦🇩🌿🙏🤗🥰

Literally no interest in eating Fish
Honestly find them kinda cute
So why do I fond this so fascinating?

nice Video!

❤thanks

i have learned something from this video . thank you so much

What about the scales?

Is there a reason why you specifically fillet the right side first?

Very skilled knife work, u made it look easy.. and I really appreciate the detailed explanation.. helped a lot.. now need to practice

Why the right hand side first?

how is it graphic when its already dead

I watched the video but didn't follow the instructions anyway. Now I am frying the fish with the bones still attached and stuff. It has scales on the other side still too. Don't know if I should fry that side but I will do it. I threw the head out the window lol. Wish me luck hope i don't choke on the bones or get sick.

I want this knife

for me this is art im a fishmonger myself and sea bream is super popular this fish is such a nice fish to filet

Amater.

I saw a Dutch guy do this in 2 minutes flat no fuss no cut up finger just hi guys let's filet a fish 😂😂😂😂😂😂😂😂😂😂

I freaking LOVE that knife but its too expensive 😞😞

Este chaval va por buen camino. Es un profesional y explica lo que hace muy bien. Gracias por el video

With this speed how you can make 300 kg fish fillets? 😅😂

We make everyday more 300 kg fillets in 3 to 4 hours !

Don't cut your fingers bro😊😂

I need a new kitchen knife. 😕