How to Break Down a Whole Salmon
Vložit
- čas přidán 24. 10. 2013
- Video tutorial of butchering a whole salmon with tips and tricks. www.chefsteps.com/activities/b...
At ChefSteps, we don't tell you how to cook, we show you-with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts.
Visit ChefSteps.com for more videos, recipes, classes, and techniques. chfstps.co/1paXXVd
Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. chfstps.co/1paXXVd
Like us on Facebook to stay updated on our latest projects. chfstps.co/1thBubb
Follow us on Instagram chfstps.co/1nDs8Fj and Pinterest chfstps.co/1koB9kI for peeks inside the daily workings of our Pike Place Market kitchen lab.
Read our blog for inspiring ideas and behind-the-scenes updates. chfstps.co/1rhTgh0
Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. chfstps.co/1gMVbWA
Such an informative video. Finding this channel was a serious gem. Thanks guys!
we always remove the pin bones and sometimes skin the filets but in the case we just showed the initial breakdown without portioning, pulling bones, or skinning
often, a large amount of explanation is in the intro and step text available on our website
By far the best video on how to break down a whole salmon i have ever seen
I'm loving the commentary videos where everything is actually detailed. I hope you guys do these types of videos more often. Much of what came before had many rather complicated steps that went without explanation. Now if only all of your videos were like this...
Straight to the point! Nice!
The guy sounds so sad, probably cause he didn't get to mention Sous Vide
I noticed you do butcher a lot of saltwater fish, but where I'm at it's difficult to get nice fresh ocean fish. Is there a chance of you ever doing a butchery video of some common lake/river fish (bass, trout, pike, perch, etc)?
sdhoigt actually I had the same thought....I reckon fresh water fish is different to sea water fish. It's actual bones....like in chicken...it's a different science and it's knowledge that's very exclusively acquired...good luck
sdhoigt this is also accounts for trout because salmon & trout are similar fish. And the procedure is the same.
This is satisfying
Gorgeous little King salmon.
+John Stout Just stay clear of Norwegian salmon. You should see the amount of chemicals they use on their fish. Other countries fishfarms are probably as bad, but I can not testify to that.
Can you give us more details on the deba please?
Do you have any recommendations on shears?
that looks like a short japanese deba,what blade length you guys use for the deba? 120mm,150mm?
beautiful!
*Perfection*
Nice video, interesting technique, keep up the good work! Ignore the trolls...
Out of curiosity, do the chefs in these videos have day jobs at restaurants? Or is ChefSteps their job, as it were?
All of our Chefs have worked many places all over the world. Right now, we get them full time at ChefSteps. :)
Is this filmed in heaven? Why is the light flaring directly in my eyes?
What knife are you using?
Sugimoto White 180 deba
ChefSteps hell yeah.i also use the sugimoto brand.its intresting as they have knives for both left and right handed people
They have info on the Japanese knives they use in the videos (and sell via their store) at their website /knife-collection (can't post web addresses in comments)
Which santuko knife are u using?
What scissors are you using?
Good
makes awesome sashimi.
Is there still bones in the meat? Just wondering because I've never fillet a fish before
I just watch your halibut video also, and I just want to know why are you cutting the fins?
why u no remove pin bones?
I have to say salmon is such a beautiful fish
Beautifully done, very fine fish and great looking knives. (Except for that big-ass chip one of them, haha). Great job!
What do you use to remove the scales
WackyVids i would reccomend a dull ass knife that you dont use anymore.or sharp one if like to abuse your knife.i reccomend having a deep sink.if you dont,you can always ask you fish monger to do it for you.you descale it so you wont damage you blade.
Any tips on removing the pin bones?
Use tweezers to pluck them out
HI
How to make filleting salmon difficult
it looks so hard to do :(
Wasn't there a step involving removing the pin bones?
Are you guys a restaurant? I'm confused
One major mistake here: you must first break it down psychologically - do that and you’ll find that everything after that becomes so much easier. Filleting salmon Is a game of mental fortitude: a great battle of minds. Salmon wily, crafty opponents but their weakness is that they are emotional and easily triggered. Break their will and you have broken down the whole salmon.
I'm so thankful that our narrator here is so full of enthusiasm and energy. Otherwise, I would have been so bored that I would have looked up something mundane, like, trimming fish.
I was so distracted by his beautiful hands, I had to watch it 3 times :)
This man said warm up the meat foh
Ah, but showing how fast you can remove them is fun ;)
Your technique is a bit unorthodox. Left quite a bit of meat on the carcass too. Nice Deba knife though.
😍💪🏾👌🏾
WHAT is up with the music
He sounds like that collage professor who loses all hope towards his students.
well , it's not best fillet ...a lot of bones left in the belly
I'm personally surprised the chef didn't try to cut the salmon using the JOULE sous vide machine...
You should have shown how to remove the belly skin now thats skill and something that thick knife will not do, you need a fish filleting blade with some flex
悪くない
This guy is so shaky oh god
so...... when are you guys going to do some videos about the horrid paperwork that comes with being a chef>?
Egad, this is a late comment, but a video on removing the skin from the meat would be a nice addition.
All that good flavor coming from the spines gone....
Best way to eat salmon is to cut it in horizontal slices like bread...
I see you using gloves for handling different ingredients but not raw fish? Seems a bit strange to me.
+Martin Jonsson Gloves are really necessary with "Ready to eat foods" If your still at the beginning of production its a lot safer to use your knife un-gloved. Clean hands are your best tool.
Gloves are only there to prevent cross-contamination when multi tasking. If you're just working with one thing, and its not ready to eat like a salad or something, you dont need it. Clean hands is the name of the game.
This may be the worst way to filet a salmon or any fish for that matter
Huh, no Joule sous vide machine self promotion? That's odd.
Seriously. There's no benefit for all these unnecessary steps such as removing the fins with scissors or removing the tail before filleting. You could just fillet it the normal way with 2 strokes with a proper filleting knife and then cut it the way you want.
dont think youre going to last very long if chef asks you to break down a salmon and you give them something like this LOL.not pinboned, filet in 3 pieces, and silverskin still on? u serious
They're doing it for their own purposes, not someone else's. They're also not done, obviously. Moron.
Amateur
Terrible voice over he sounded so bored
it's this thing called 'calm'
Wow really bad work with the salmon.
I thought they were "hight skilled chefs "
Oh well I was wrong.
can you post a video of you breaking one down so we can see what a professional you are?
poco loco dude,did you not watch the vid?they said that they are showing hoe they debone it for THEIR own uses.not to serve to customers.