Chef Greene demonstrates Sashimi Quality Fish
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Uploader Comments (HFCtv)
Top Comments
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i think these guys were a bit amateurs for a real japanese chef would have used a good yanagiba knife for slicing fish for sashimi, whereas these guys used some dull gyutou. Also you can note that the guy sliced the salmon with some for and back motion whereas it is a lot more professional to make one clear streight stroke with the knife.
3 years ago 9
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blah blah blah shame on you cooks
2 years ago 6
All Comments (39)
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fail............
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OOOOOOOOOOOOOOO look at that farmed salmon with orange pigment added to its food so it develops that colour. Oh cant forget the half inch fat lines lol sashimi quality. . .These guys are amateurs! wild salmon is blood red with nearly no fat lines just natural oils.
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OOOOOOOOOOOOOOO look at that farmed salmon with orange pigment added to its food so it develops that colour. Oh cant forget the half inch fat lines lol sashimi quality! for sure!
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I think this was more a sells pitch for Honolulu Fish than a guide for picking the right fish.
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amateurs..!!!
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very amateur to cut sashimi in saw motion..!!!!...never never do that....shame on you....!!...
1 year ago 2
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Man these sashimi look delicious.
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@daniyalgoh yeah man!!
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unbelieveable....
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how do you smell freshness???
DieHardCalFan 3 years ago 2
In regards to freshness, the aroma resembles watermelon.
If you ever get the chance to compare, the difference is notable. Thank you for your "GOOD" question. HFCtv
HFCtv 3 years ago