How to cut salmon for sushi 2. foodspy.info
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Uploader Comments (smakiswiata)
All Comments (12)
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fair cutting, too much meat left in the bone.
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excellent!
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nice job !
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GOOD VIDEO , NICE AND CLEAR. :)
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I wanna learn that!!
In Chile we have lots of Salmón, but most of it goes to the U.S. so it's pretty expensive, Alita 86, we (and I guess Japan and others) don't need to freeze it, if it's really fresh you just cut it and eat it raw (if you like it that way for sushi), and this is a great tip, a really fresh fish, doesn't smell at all!!, literally.
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@alita86 I'm no expert, but I think that ha to do with parasites that may be present in Salmon - but some Salmon doesn't bear the risk of contamination, depending on how and where they grow (or are farmed).
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any good jap fillet knife will do, even a yanagi knife if you wanted to.
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Interesting way of breaking down salmon. I prefer the speed cut way. I have a lot of criticism but I'm afraid you take it the wrong way. Another thing I noticed from comments is that you're probably Australian? Dunno, here in the US, we are required by the FDA to freeze salmon for at least 7 days so I was surprised to see you start breaking down in blocks already for sushi.
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What knife do you use?
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i really like 7-8 kilo. For home use 3-5 kilo is ok.
smakiswiata 3 years ago
its new video!
smakiswiata 3 years ago