***THE BEST*** How to Fillet a Fish (Yellowfin Tuna for Sushi) / How to Clean a Fish

This is how the fish mongers at the Awase Fish Market fillet Yellow Fin Tuna for Sashimi.

How to fillet a fish.

Category:

Education

Tags:

• Tuna
• Sashimi
• Fillet
• Fish
• Okinawa
• Japan
• Awase
• Sushi
• Raw
• Spearfishing
• Fishing
• Sharp
• Knife
• hunting
• gun
• filet
• clean
• fish

[george3dmax]

smell of the tuna sushi reminds me of chicken fillet and thats yummy ;D

[kern0099]

That dark bloody part in the bloodline that he trims and pitches away is delicious with Wasabi when you filet it right on the boat. Pure flavor, you just can't let it sit in the air for long. When I was a fish butcher in Redondo Beach the boss used to have a system to check out the Japanese knives, and if he caught someone abusing them he would take them away and make the guy ice freezers. Serious skills only, or you're fired!

[TeamHewes]

Those mother fuckers know how to filet some fish!

[Chrisletuan]

so pro



[Jakelol1980]

@perwirawan He? If you didnt notice they are 3.

[pocoboba]

That yellowfin is really fucking tiny

[derrickplater101]

Thats one thick fish

[perwirawan]

he make it easy



[edwinyoon]

In Japan there are only 3 brands of knives used by professionals. Masahiro, Masamoto, and Misono; they are called the 3 M's. The style of the knife is called the "Sujihiki." Its a western inspired version of the original Japanese fish cutting knife "yanagiba." It's thin which reduces the friction of cutting and filleting fish of these sizes. I would recommend the Misono UX10, Masamoto Virgin carbon steel Sujihiki. Cost is about 380 US and specific to right or left handed as only 1 side is sharp

[shichan]

those knives are very much loved.