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Thread: Pompano Sanmai Oroshi

  1. #1
    Senior Member ThEoRy's Avatar
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    Pompano Sanmai Oroshi

    Here is some more old school footage I found of me filleting a pompano with the three piece filet method used in Japan known as san mai oroshi.

    This technique can be used on many different types of fish. Grouper, snapper, mackerel etc.

    Knife used:
    Yoshihiro 210mm Suminagashi Deba

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  2. #2
    Senior Member S-Line's Avatar
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    Thanks for sharing. I've never seen anyone skin a fish with deba before. I always pull out my yanagi when I need do it especially when leaving the "silver skin" is critical.

  3. #3
    Senior Member ThEoRy's Avatar
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    It's a 210mm deba so there's plenty of length for skinning small fillets.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  4. #4
    Senior Member S-Line's Avatar
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    Yeah I noticed. At first I was wondering why you were using a 210 deba for such a small fish. But once I saw you skin the fish, it made all the sense in the world. 1 knife solution.

  5. #5
    Senior Member ThEoRy's Avatar
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    Also it's the only traditional deba I have not counting my 270mm mioroshi. I guess I learned on bigger knives so doing smaller fish with them is fairly easy for me.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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