Three Piece Snapper Filet

[ThEoRy]

Knife used:
Yoshihiro 210mm Suminigashi Deba in Blue Steel #1


Final Dish:

Pan Seared American Red Snapper
Okinawa Sweet Potato, Sauteed Spinach, Glazed Fennel, Grilled Persimmon
Ginger Lemongrass Vinaigrette

[skewed]

Always a pleasure to watch your vids!

[Ucmd]

Mad skills....my goal this year...more whole fish.

[Eamon Burke]

Excellent work! What kind of edge do you like on your Deba for that?

[K-Fed]

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.

[Cutty Sharp]

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).

[ThEoRy]

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.

[Kriegs]

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

[Dave Martell]

Nice Rick

[ThEoRy]

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...