Salmon with Mioroshi

[ThEoRy]

Training myself to cut fish in the Eastern style. Getting better but I can't do it blindfolded yet.



Enjoy.

[DwarvenChef]

I like the dementions your using there but I don't know your hand size or knife size, What ya using there

[JohnnyChance]

Excellent vid, thanks. Looks like your mioroshi is working out pretty good for you.

[JohnnyChance]

I like the dementions your using there but I don't know your hand size or knife size, What ya using there

THIS.

[kalaeb]

Another cool vid, thanks.

[mateo]

Nice vid! But why are you removing the grey section of the filet just inside the skin (I'm sure it has specific name...)? When I make skin on salmon this is some of my favorite parts of the fish! Is it just for presentation?

[DwarvenChef]

When I was working in the Bay Area and doing the same kind of fillets, the dark section would be the only thing left on the plate 9 time out of 10. So I always thinned that part down if to thick.

[ThEoRy]

Nice vid! But why are you removing the grey section of the filet just inside the skin (I'm sure it has specific name...)? When I make skin on salmon this is some of my favorite parts of the fish! Is it just for presentation?

Presentation for color yes but also a few other reasons. I don't like the texture, I feel it's pasty or chalky on farm raised salmon. Also it's where you'll find the more fishy odor that some find offensive especially on salmon. I leave it on with skin on presentations like wild king salmon, red snapper and wild striped bass. But any time the skin comes off, ahi tuna, grouper etc, I like to remove it.

[Justin0505]

OOOO perdy. I'd been waiting for this ever since I saw the first video of this knife.

I do also like the salmon skin and grey, fatty layer, but I realize that I'm probably in the minority. How where the fillets prepared?

EDIT: oh, didnt see your above post (page wasnt refreshed). That's an interesting observation about the farm-raised stuff. I'd always avoided it for other reasons (higher mercury levels) but that's good to know.

[echerub]

I like the grey layer, too. Plus, I was saddened to see the head get ditched - there's a lot of good meat in and around the head. So... with that, I think I'm in an even smaller minority than you, Justin