View Full Version : Three Piece Snapper Filet
09-25-2012, 02:56 AM
Yoshihiro 210mm Suminigashi Deba in Blue Steel #1
Pan Seared American Red Snapper
Okinawa Sweet Potato, Sauteed Spinach, Glazed Fennel, Grilled Persimmon
Ginger Lemongrass Vinaigrette
09-25-2012, 03:31 AM
Always a pleasure to watch your vids!
Mad skills....my goal this year...more whole fish.
09-25-2012, 11:15 AM
Excellent work! What kind of edge do you like on your Deba for that?
09-25-2012, 11:39 AM
I can't speak for theory but I like a similar finish on both deba and gyuto. Something refined with a good bit of bite. Some fishes' skins are pretty thick and a bit of bite goes a long way. That being said I usually finish on the kitiyama and micro bevel on one of my harder natural stones.
09-25-2012, 01:44 PM
Nice vid and skills, thanks. How many snappers do you encounter in a day?
Grilled persimmons? The season's almost upon us here and I hadn't thought of that; we've got a tree outside and my wife's lemongrass in the garden (well, in a pot on the balconey).
09-25-2012, 01:49 PM
I keep it around 5-6k. Recently I picked up the Gesshin 6k splash and go for work and have been touching up on that.
09-26-2012, 02:13 AM
I really want to get a beginners deba and start learning how to break down fish like so. I have mainly been using a suji for salmon, halibut, bass, etc. This method just looks so much cleaner
09-30-2012, 07:42 PM
09-30-2012, 10:19 PM
Cool thanks. I still should send you this knife Dave. I've been working it out but the shinogi line still needs to come up a bit to match the tip and there's a slight over grind on the blade road near the heel and one at the tip...
"wish I had started using debas years ago...I see more in my future" from an email I wrote a couple of weeks ago. Biggest smile on my face recently was butchering an American red snapper using a new Uraku 195 with finish sharpening and microbevel by Jon at JKI...cut like buttah!
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