Milkfish is exclusive to only a few countries, TW is one of them, and TW people know how to make the best milkfish dishes in the world. I also know how to cook milkfish, and milkfish is really delicious. FYI
The whole milkfish has been careful debone and filet. Every part of it cook different way. Taiwanese love to eat it. Ps. Milkfish has a lot of bone therefore it is hard to debone or filet. Got be professional to do the job. Enjoy this video. Thank for sharing.
@@dd5tgb agreed. Same here in the Philippines tho. But what we do is we just cut one side from the head slicing to the tail end then deboned it many times haha.
greetings from a friend from Russia, thank you for the video review, very nice and professional fish cut, I love fried ribs, it looks very delicious.🤤🤤🤤👍😎
Wow this fish is very common in philippines the best for that cooking is sinigang( filipino dish)and to grill of the whole fish very yummy the taste and sometimes debone the fish much better
Here in the Philippines it is very common that we make "daing"or dried fish with milk fish...soak the fish overnite with vinegar, minced garlic, pepper and salt after it's been sliced on its back. So yummy with garlic rice for breakfast.
because us Taiwanese like to eat the belly part the most as it has less bone and weird tissues, so they cut it off first. The other parts are trimmed that way to avoid thin bones and fishy tissues and are sold for a different price.
If you get tired of fried salted milkfish, try marinading it with salt white vinegar, crushed garlic and crushed black pepper overnight and fry it the next day.
That’s the difference between the east vs west on things are being done. Nothing goes to waste and meticulous skills. The most important part is know which part is best to eat and the cuisine is art.
other parts all have their own way of cooking. Some go into fishballs, some go into soups etc…. It’s just that is Taiwanese eat the belly more often, so they trim it off first. Nothing is wasted on the fish
I can feel skilled hands just by looking at the video😄 amazing👍
從頭到尾的處理方式看得好舒壓啊💕也長知識了。
真是厲害了！有這樣子的貼心就不怕危險！！
原來虱目魚肚是這麼割的。平常吃這麼久，這是第一次看到實際切魚過程且比想像中俐落。
For those one may wonder, milkfish is a fish with lots of fish bone, but belly part is delicious and boneless.
arent those branzino?
@@danarthur771 Nope, those are milkfish. en.wikipedia.org/wiki/Milkfish
We don't have branzino in Taiwan😅
We filipinos debone this fish. Not a single part is wasted. Even the skin taste good.
@Tonz Lang nothing is wasted in the video. Prices differ depending on the cut. The bones included.
@@jy2571-l6q fair enough
身為台南人最愛吃虱目魚肚和炸魚腸～
專業的老闆超會清魚刺
虱目魚就是神
❤Nice, fully finished watching this video. I will frequently come back.
感覺好好吃
Thank you... 💖💖💖
verrygood idea of slice ang cutting of milkfish i like it!
My favorite Milkfish!! So yummy 😋
Milkfish is exclusive to only a few countries, TW is one of them, and TW people know how to make the best milkfish dishes in the world.
I also know how to cook milkfish, and milkfish is really delicious. FYI
Love it❤️❤️❤️❤️
虱目魚 很有價值的🐟
Muchas gracias fue una gran leccion de cocina. Maravilloso
哇！一魚多用👍👍
感謝虱目魚的付出，只是魚肉的部份真的很老，還是魚肚魚皮好吃
超愛吃煎到恰恰脆皮的虱目魚還有虱目魚皮湯！！
魚皮加蛤蜊薑絲米酒煮湯 超讚
超愛司目魚的，👍
Se quanto a facilidade de vocês fazem um peixe sou de Guanambi Bahia Brasil parabéns
老板好厉害👍🏻我就是因为这个鱼的刺多一直不怎么敢买来吃怕麻烦。
Like my friend. Thank You. Kisses
煎魚前用紙巾把魚吸乾 比較不會噴 也煎的更美
👍👍👍👍👍👍
刀法真俐落
The whole milkfish has been careful debone and filet. Every part of it cook different way. Taiwanese love to eat it. Ps. Milkfish has a lot of bone therefore it is hard to debone or filet. Got be professional to do the job. Enjoy this video. Thank for sharing.
I used to debone that fish using my mouth while eating. Bcoz my grandma fry the whole fish
So different from the Philippines... this is the first time I'm seeing milkfish being cut like this.
People in Taiwan think the belly is most delicious. That's why he cut the belly first. Belly also sells well and most expensive.
@@dd5tgb agreed. Same here in the Philippines tho. But what we do is we just cut one side from the head slicing to the tail end then deboned it many times haha.
he use cut skill to cut off many small bones
greetings from a friend from Russia, thank you for the video review, very nice and professional fish cut, I love fried ribs, it looks very delicious.🤤🤤🤤👍😎
手法很滑順啊!
做刺身一流👍👍👍
厲害!
masha Allah wonderful
good skills
So they are selling different parts of the milkfish not the whole milkfish itself. Pretty different here in the Philippines. Interesting.
Wow~~~
Good video
Amazing.... thanks for sharing
amazing knife..from dagupan city bangus capital in the world
Kapalmuks
very clean and neat
虱目魚是非常有用的魚，整隻魚可取得魚頭、魚柳、魚皮、魚肚甚至魚腸魚肝食用，魚骨則可以熬湯。
用湯匙挖的小條的魚柳適合做什麼料理呢？
陳政 比較沒油而已 煮粥乾煎都很好吃
@@polyf1115 魚肚偏油膩，個人喜好魚皮，如果我這有處理好的魚柳可以買，也會買來煮看看
陳政 炸魚柳我覺得很不錯
魚柳可以煮魚粥，稍微醃製後炸魚條都非常好吃
I Really like milkfish.. Taste like an salmon fish
隔著螢幕都聞到香味了😳
中文標題，卻有這麼多外國人評論，真神。
美味しそうなサバヒーですね。
在CZcams看了7、8位老闆殺虱目魚，
這位老闆的動作最俐落，一次到位。
而且台面很乾淨
Nice cleaning fish
👍👍🌹🌹
셰프님들 배워야할듯^^^
Супер!
Super great food
💖💖💖😍💖💖😍💖😍💖 I think you should try eating in Istanbul I would recommend 💖😍💖😍💖😍💖😍💖😍💖😍
Good job
Biasae beli digoreng bumbu garem. Tulangmya di soup. Mantaff
Interesting to see the different technique used. I've been used to seeing the Filipino method
👍👍
❤❤❤❤❤❤❤
AWa ppp
👍😊💕💕💕💕Like
i'm in love with tht knife
This milkfish I really love
the normal price in Tainan will be 80 TWD
Nice🤤🤤🤤😤
goodjob😇🥰
Wow this fish is very common in philippines the best for that cooking is sinigang( filipino dish)and to grill of the whole fish very yummy the taste and sometimes debone the fish much better
👍👍👍🌹🌹
那把刀看起來很好用
I like
Here in the Philippines it is very common that we make "daing"or dried fish with milk fish...soak the fish overnite with vinegar, minced garlic, pepper and salt after it's been sliced on its back. So yummy with garlic rice for breakfast.
woah that actually sounds so good. I wish i can have a taste of it
No one cares
@@TRENDINGPhi why are you reading and replying to it if you don’t care? this shows that you clearly care about the comment
@@RandomVideos-re9ux Bcuz no one cares
No one cares if its from the Philippines.
神之魚，人生排名第一好吃，適合各種烹煮方式
拿來煮中藥鍋很爽
我喜歡加薑片乾煎起鍋嗆一點清醬油
我喜歡樹子蒸虱目魚肚
@@shiou0922 懂吃
I want to learn this process
superb
Uenak iki rek
Wow
現在在台灣各地都有
請問這在那呀?要怎麼跟這攤購買呢?
❤️❤️❤️
Nace bos gnda namam ng gawa mo..follow lake. Share.
在大南吧？
МОЛОДЕЦ
Pa team teamate
Why are the fish being filleted this way please. Awesome
because us Taiwanese like to eat the belly part the most as it has less bone and weird tissues, so they cut it off first. The other parts are trimmed that way to avoid thin bones and fishy tissues and are sold for a different price.
Manific
We are Indonesian people called bandeng fish....
原來虱目魚肚是這樣切出來的
這哪一牌的刀子，好鋒利
IWAK BANDENG
自強市場？？？
Taiwan market
Daming nasasayang
Well may ibang country kasing ayaw ng tinik, di katulad satin kasama tinik kpg niluto
想起小時後還沒有切割虱目魚技巧的年代，吃虱目魚真的超級痛苦的
刺夭壽多
我們家還是吃有刺的
若練就這分解虱目魚的刀功，不怕找不到工作。
Is that ba Gus fish?
Wow excellent 🌞💐🔔👍 you are invited here 💐 stay connected stay blessed 🔔✅
If you get tired of fried salted milkfish, try marinading it with salt white vinegar, crushed garlic and crushed black pepper overnight and fry it the next day.
香煎虱目魚肚真的是神TM好吃，快跟鮭魚有的比了，價格也親民
تحياتي من أرض العراق
That’s the difference between the east vs west on things are being done. Nothing goes to waste and meticulous skills. The most important part is know which part is best to eat and the cuisine is art.
The tummy and the skin
其他部位價格多少？
😮❤😊
Oh😱😱😱😱😱😱
In Philippines chop in 3-5 portion done.
If you fry it extra crispy youll be able yo eat the fins too 😂
what happen to the other part?
other parts all have their own way of cooking. Some go into fishballs, some go into soups etc…. It’s just that is Taiwanese eat the belly more often, so they trim it off first. Nothing is wasted on the fish
0:00 scale
1:40 remove upper flesh
2:40 spoon off remaining flesh
4:05 remove skin from upper flesh
8:30 cook