上田流 トラフグの捌き方 Filleting Fugu with Ueda-san

上田流フグを手早く綺麗に河豚を捌く方法。

＊フグ取り扱い許可（免許）を持たない方、そのような環境に勤めていない方は、調理を行う事は出来ません。

This video shows Ueda-san filleting fugu.

*Only qualified and certified chefs should perform this. Doing this without proper education, certification, and saftey can be very dangerous*

Category:

People & Blogs

Tags:

• トラフグ捌き、包丁、技術

[FreedmFightr]

I found this strangely relaxing... and I have no idea how I got here.

[silentcell88]

Now put it all back together!

[kdog0088]

i wish students in my ichthyology class knew how to cut like that.

[frank3l]

lol i love how many effing comments are on how much water he uses.... have any of you worked in a proper kitchen before? I've seen them use more water then that to thaw some chicken... god, let alone the art he just preformed.

[Addario13423]

So all what I need is a knife, a japanesse, and 1000 gal of water... oh and the fish... 

[poutyface6323]

a bit unnerving when it's still moving & eyes are more visible = /

[brandonwort]

im guessing the white stuff is poison :P

[brandonwort]

wow this is advance o.o

[R3MITTINGP3ACH]

for some strange reason i think hes done this before :P

[AChu9796]

it still alive @@

[bradsiddall2]

they dont waste a single bit yum yum yum...