I love your videos. You are a good teacher. I tried your method for preparing salmon and just served it last night. It turned out beautifully! Best salmon nigiri I have ever made and I’ve been practicing for a while. Can’t wait to try the Saba and the red snapper! Please keep it up.
Great video, I live in Costa Rica and this is one of the few fish we have for sushi Thanks for the details like salting for 10 minutes not rinsing but just towel dry..... I will be using your tips on my next snapper sushi.... You would think Costa Rica would have a good fish selection for sushi but it does not. Also forget about finding a true sushi bar in Costa Rica. Must do it at home or go hungry!!!
I hope you enjoy your next snapper sushi. I made a video of how to make sushi rice too. So if you haven't watched it yet, please check it out. Thank you for watching.😊
Hello Chef, could you please make a video on fish safety for sushi. Here are a few questions that we really can't find straightforward answers to: 1)Does Red snapper have parasites ? 2)If it does how long and what temperature should we freeze it ? 3)How to make tuna safe for sushi? 4)What are the seafoods that are parasite free and could be consumed raw without worrying about anisakis or other parasites?
1) red snapper and other sea bream varieties are not prone to parasites; just make sure where you get them is from a place with clean water so there are no toxins 2) you don't need to freeze them as there is no risk of parasites 3) tuna also has no parasite risk, as long as the fish is from a good source you can eat them raw without freezing 4) www.fda.gov/media/80748/download
I really enjoy your videos and all the cooking and preparing tips! Can you do a video on making fish soup using the head of the snapper? I can’t seem to find a good video on fish head soup. Thanks!
Amazing video. I’m picking up some Thai snapper in 2 days to make some sushi. I have a question, can you leave the skin on there and maybe blow torch it or even run boiling water down the skin?
Yes, you can leave the skin on if you want it. Just try not to cook too much when you pore hot water on snapper. Please make sure to get ice water ready. Thank you so much for watching. I hope you will enjoy the snapper. 😊
I should try red snapper nigiri with the shiso leaf. Question, so for red snapper’s pin bones basically just sliced it off near the middle area? Is it same case for all red snappers?
Yes. But if they are small fish, you can pull the bones out. Fish less than 2 lbs, you should be able to do it. Shiso leaf goes with any white fish. So please try. 😊
Great video.Thank you for sharing with us.However I have a question.Do we have to freeze the snapper beforehand or is it ok.to just clean and gut it right from the boat.Tx.
I never freeze snapper. Once it's frozen, the flesh becomes really soggy. The flesh of the snapper is translucent. So you can find parasites very easily if the fish is infected by them. By the way, the one I used in the video is farm-raised snapper, and I never found a parasite in farm-raised fish.
Great video. I was wondering if you could tell me if i need to freeze wild sea bass before preparing it or no i often go fishing but I have no experiance with raw fish.
It's safer to freeze it, but once you freeze it, the flesh of white fish becomes really soggy because of its low fat content. If you often fillet fish, I think you already know what parasites look like. They usually live around rib cage( the flesh of white fish is transparent, so you should be able to find them easily.) So if you don't see any of them, you can eat it raw without freezing. We never freeze white fish before eating it raw in Japan. Thank you for watching.😊
Hello, I'm french cooker and I like the way you explain your art : clear and understandle. Make a perfect Nigiri (shaping the rice) is not a easy thing. Please, what is the brand of your knife and what do you think about Deba knife. Thank for sharing your knowledge with us.
The knife that I use in most videos is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). You can buy it from mtckitchen.com. This knife is good for filleting fish, slicing fish for sushi and sashimi, and cutting sushi rolls. It costs about $60 us dollars which is very reasonable for this quality knife, so the knife is really popular among sushi chefs. Plus, this knife company sharpens knives once after productions to give us clear guidelines for sharpening the knife. Please check the website. They will explain better. And about Deba knife, I don't use it much anymore. Only time I use Deba is when I cut heads in half and cut thick, strong bones. That's it. Old fashioned sushi chefs stick to deba, but not me. I pick whatever the easiest to fillet fish. Thank you for watching my video. Have a wonderful day.😊
I am going red snapper fishing soon, and I am planning to make snapper sushi for the first time. Are the eggs edible? And if so do you have any recommendations for how to prepare them? Thanks
Hi there, I really enjoyed your video, and I learnt so much from you. I have a quick question for you, with the salmon sashimi video you mention to keep it in the freezer to kill the bacterias before eating it. With the red bream we don't need that process, is it mean I can prepare it straight after I got it from the fish shop?
Please don't freeze sea bream. If you freeze it, the texture becomes really bad. I suggest you would buy a farm-raised sea bream. Those are parasites free. Thank you.😊
Ikkaku Donryu Molybdenum Gyuto 240mm (9.4") is the knife I use for filleting the fish. I don't remember the brand name of the other knife, which I used for slicing the fish. It's nothing fancy for Yanagi knife. I spent only about $100.00 for that knife. If you are interested and live in the U.S, you can buy it at mtckitchen.com. It's a fun website so please check that out. Thank you for watching. 😊
No, you don't. Whitefish meat becomes very soggy once it's frozen. Also, since white fish flesh is transparent, it's very easy to find parasites if there are any. I used farm-raised snapper in the video. And I never found parasites in those before.
Thank you very much for the comment. I'm glad you enjoyed my videos. I'm working on a new video now. I hope I can upload it before new year.. I hope you have wonderful holidays.😊
Hi, are you in the US? Where did you source the sea bream? I went to Tokyo central, they have the New Zealand one. Looks fresh(very clear eye) though, but they say it’s not sushi grade.
New Zealand snapper is usually good for raw consumption. If you go to other Japanese grocery stores like Nijiya, they sell New Zealand snapper good for raw consumption.
You don't need to freeze it. The flesh of red snapper and any other white fish is transparent. So it's very easy to find a parasite if there is any. Of course, It's safer to freeze it. But, because of the low-fat content of white fish, the flesh becomes very soft and soggy if frozen once. I recommend a farm-raised one if you are still scared of eating it raw. I've never seen any parasites in farm-raised snapper. Thank you for watching.😊
I use Ikkaku Donryu Molybdenum Gyuto 270mm (10.6"). You can buy it from mtckitchen.com if you live in the U.S. It's an excellent knife. The price is very reasonable too for this kind. I recommend one size smaller if you are only using it at home.
Mine is a gyuto knife which blade is usually longer than santoku. Gyuto knife is suitable for multi-task. I use it for filleting fish, cutting vegetables, and slicing fish for sushi.
No, I didn't. I never freezer white fish. Once freezing, the flesh becomes really soggy. The one I cut in the video is farm-raised from Japan. So it never had parasites. If you cut wild ones, you have to be more careful with parasites.
When cutting fish with big and hard scales, I recommend removing scales first. Because the blade of your knife slips on scales and you get a big chance of cutting your finger deep, especially if you are a beginner. Also, by removing scales first, you can keep your cutting space clean. We, Japanese, believe that is a lot more hygienic. Thank you for watching.😊
I never freeze sea bream when I eat it as sushi or sashimi. Once it's frozen, meat gets very soggy and less flavorful. Even though I never found any parasites in it before, it should be very easy to spot them since meat is kind of transparent.
I used farm raised red snapper from Japan in the video. Farm raised fish usually doesn't have a parasite. So you don't have to freeze it. Actually, I eat wild red snapper without freezing it too. The flesh of red snapper is transparent, so it's very easy to find parasite if there is any. Lean fish like red snapper becomes very soggy once frozen. So I never freeze it.
Clean up the stomach very very well. I even scrape off the remaining blood with a paper towel after wash with water. It makes later steps so much easier and cleaner. Thank you for watching.😊
Snappers bones are strongly connected to meat so if you try to pull them out with tweezers , you will break the meat. Thank you very much for watching.😊
You Make Nigiri Sushi Look so easy ! Well done Thank You for sharing !
Love the love you have for your craft.
Thank you very much. I hope you'll enjoy delicious sushi at home.
I love your videos. You are a good teacher. I tried your method for preparing salmon and just served it last night. It turned out beautifully! Best salmon nigiri I have ever made and I’ve been practicing for a while. Can’t wait to try the Saba and the red snapper! Please keep it up.
Thank you very much for subscribing. 😊 I will do my best.
First time l watch this video all fiish recipe love this thsnks lot.💗💗💗💅💅💅👍👍👍
Great video. Very informative. Can’t wait to try it! I would love to see a video of how to make your famous green mussels!
Thanks for sharing your knowledge with the snapper. Was very educating. E
I’m glad to find your channel. I am enjoying what I have been seeing so far.
Thank you so much for watching. I am glad you enjoyed the videos.😊
Thank you for sharing!! I always enjoy your video :)
Thank you for uploading these videos. You work clean and explain what you are doing simply, without over complicating technique. Keep it up! :)
Thank you very much for understanding what I am trying to do. 😊 I want to make it look so simple to make that anyone can try at home.
Well done. I appreciate your detailed instructions and numerous tips. You are a good teacher.
Thank you so much for the compliment. You made my day.😊
Awesome videos, can’t wait to try em. Thank you
Have fun! I hope you'll enjoy delicious sushi at home. 😊
This looks really good and I typically don’t care for snapper. Love your videos!!!
I'm glad you enjoyed it. Comments like yours always encourage me to make more videos.
THANK YOU VERY MUCH!!😁
Nejlon zacskóban halat pikkelyezni, ez nekem új!
Thank you, mr tanár úr! 🤗
Hi maestro Kunihiro, i'm from Venice Italy, thanks for your teachings i'm training with sea bream a lot!
Sea bream is good size fish for practice. I used it a lot too. Good luck.😊
Thank you for sharing your knowledge.
great vid. thanks for sharing technique with us!
Thank you so much for watching. Please try it at home.😊
Excellent tutorial. Very professional and easy to understand.
I’m glad you found my video helpful. Thank you for watching.😊
Great video, I live in Costa Rica and this is one of the few fish we have for sushi Thanks for the details like salting for 10 minutes not rinsing but just towel dry..... I will be using your tips on my next snapper sushi.... You would think Costa Rica would have a good fish selection for sushi but it does not. Also forget about finding a true sushi bar in Costa Rica. Must do it at home or go hungry!!!
I hope you enjoy your next snapper sushi. I made a video of how to make sushi rice too. So if you haven't watched it yet, please check it out. Thank you for watching.😊
Interesting I would have thought differently
Very clean work I lov it😊
I try very hard..😅
well done. I'm inspired
Thank you so much.🙏😊
I’m waiting on new videos..I’ve watched all your videos a few times each. I enjoy them very much
I feel like this video would be a good morbid sleep story
Beautiful
Thank you very much. I'm glad you like the video.😊
I like ur video, thank u 🙏 ❤️I love eat Japanese food
Glad you enjoyed! Thank you very much for watching it.😊
Hello Chef, could you please make a video on fish safety for sushi. Here are a few questions that we really can't find straightforward answers to:
1)Does Red snapper have parasites ?
2)If it does how long and what temperature should we freeze it ?
3)How to make tuna safe for sushi?
4)What are the seafoods that are parasite free and could be consumed raw without worrying about anisakis or other parasites?
1) red snapper and other sea bream varieties are not prone to parasites; just make sure where you get them is from a place with clean water so there are no toxins
2) you don't need to freeze them as there is no risk of parasites
3) tuna also has no parasite risk, as long as the fish is from a good source you can eat them raw without freezing
4) www.fda.gov/media/80748/download
Very good exhibition. You are a good teacher
I'm glad you like the video. Thank you so much.😊
Thank you, Sensei.
Any time! I hope you'll enjoy delicious sushi at home. Thank you for watching my videos.😊
Thank you for sharing 🎉🙏
Glad you liked the video. Happy to help.😊
Super
Love your Videos. What Knives do you use?
Thank you👍🐟
Thank you very much. I'm glad you enjoyed it.😊
After l watch this video l try this at home it was a good experience thanx alot chef for sharing great info of sushi.❤👍
My pleasure 😊 I'm glad to hear that you enjoyed making sushi. You'll be better every time you try.
Thank you for your kindness!
From Sung's wife
Thank you.
You're welcome! Glad you enjoyed it.😊
I really enjoy your videos and all the cooking and preparing tips! Can you do a video on making fish soup using the head of the snapper? I can’t seem to find a good video on fish head soup. Thanks!
I'll defiantly make the video in near future. Thank you so much for the suggestion.😊🙏
super
Thank you so much.
Hay quá
Thank you so much!
I will try at home 🙏mahalo
Please do. It's delicious. 😊
CZcams bé gạo bên tre luôn ủng hô chương trình và chú
Please try. It's my favorite dish!😊
Thank you!!
Snapper + Shiso + Yuzu kosho + Ponzu + Lemmon = 😆😋😍
Amazing video. I’m picking up some Thai snapper in 2 days to make some sushi. I have a question, can you leave the skin on there and maybe blow torch it or even run boiling water down the skin?
Yes, you can leave the skin on if you want it. Just try not to cook too much when you pore hot water on snapper. Please make sure to get ice water ready.
Thank you so much for watching. I hope you will enjoy the snapper. 😊
I should try red snapper nigiri with the shiso leaf. Question, so for red snapper’s pin bones basically just sliced it off near the middle area? Is it same case for all red snappers?
Yes. But if they are small fish, you can pull the bones out. Fish less than 2 lbs, you should be able to do it. Shiso leaf goes with any white fish. So please try. 😊
Great video.Thank you for sharing with us.However I have a question.Do we have to freeze the snapper beforehand or is it ok.to just clean and gut it right from the boat.Tx.
I never freeze snapper. Once it's frozen, the flesh becomes really soggy. The flesh of the snapper is translucent. So you can find parasites very easily if the fish is infected by them.
By the way, the one I used in the video is farm-raised snapper, and I never found a parasite in farm-raised fish.
Great video. I was wondering if you could tell me if i need to freeze wild sea bass before preparing it or no i often go fishing but I have no experiance with raw fish.
It's safer to freeze it, but once you freeze it, the flesh of white fish becomes really soggy because of its low fat content. If you often fillet fish, I think you already know what parasites look like. They usually live around rib cage( the flesh of white fish is transparent, so you should be able to find them easily.) So if you don't see any of them, you can eat it raw without freezing. We never freeze white fish before eating it raw in Japan.
Thank you for watching.😊
Kunihiro's master classes!!🙏🙏🙏
THANK YOU VERY MUCH.🙏🙏😊
Hello, I'm french cooker and I like the way you explain your art : clear and understandle. Make a perfect Nigiri (shaping the rice) is not a easy thing. Please, what is the brand of your knife and what do you think about Deba knife. Thank for sharing your knowledge with us.
The knife that I use in most videos is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). You can buy it from mtckitchen.com. This knife is good for filleting fish, slicing fish for sushi and sashimi, and cutting sushi rolls. It costs about $60 us dollars which is very reasonable for this quality knife, so the knife is really popular among sushi chefs. Plus, this knife company sharpens knives once after productions to give us clear guidelines for sharpening the knife. Please check the website. They will explain better.
And about Deba knife, I don't use it much anymore. Only time I use Deba is when I cut heads in half and cut thick, strong bones. That's it. Old fashioned sushi chefs stick to deba, but not me.
I pick whatever the easiest to fillet fish.
Thank you for watching my video. Have a wonderful day.😊
I am going red snapper fishing soon, and I am planning to make snapper sushi for the first time. Are the eggs edible? And if so do you have any recommendations for how to prepare them? Thanks
Hi there, I really enjoyed your video, and I learnt so much from you. I have a quick question for you, with the salmon sashimi video you mention to keep it in the freezer to kill the bacterias before eating it. With the red bream we don't need that process, is it mean I can prepare it straight after I got it from the fish shop?
Please don't freeze sea bream. If you freeze it, the texture becomes really bad. I suggest you would buy a farm-raised sea bream. Those are parasites free.
Thank you.😊
@@sushibykunihiro7534 thank you for your replied, appreciated ❤️
Removing the fish scale using plastic is a new tips for me 👍🏻👏🏻
Great job, makes me hungry.
I'm getting hungry too!🤤
Thank you for the great instruction, Kunihiro! Could you please tell me what kind of knife that is? I would like to buy one. Thanks!
Ikkaku Donryu Molybdenum Gyuto 240mm (9.4") is the knife I use for filleting the fish. I don't remember the brand name of the other knife, which I used for slicing the fish. It's nothing fancy for Yanagi knife. I spent only about $100.00 for that knife. If you are interested and live in the U.S, you can buy it at mtckitchen.com. It's a fun website so please check that out.
Thank you for watching. 😊
13:25 *Is this the point were I should wrap the fillets in Kombu for a couple days?* _(I use the 'kombu-jime' wrap for almost all my sushi fish)_
Very easy to understand. But can you come over to cook for me?
Great tip scaling fish in a bag, my kitchen looks like a fish when I have descaled a fish 😂
this fish was just on sale and i had a friend tell me its the best fish. i dont think ive ever even had it.. need to try my own filet sushi..
what ponzu sauce you do recommand?
Hi - beautiful work!!
Do we have to freeze the fish for a week before?
No, you don't. Whitefish meat becomes very soggy once it's frozen. Also, since white fish flesh is transparent, it's very easy to find parasites if there are any. I used farm-raised snapper in the video. And I never found parasites in those before.
Everyone, now is the best time to learn how to cook quality food at home, isn’t it? Stay positive and enjoy staying home🥰
Was that knife you were using single-beveled or double-beveled? Great video and very detailed instructions btw!
It's double-beveled. I feel more comfortable with double-beveled knife when filleting fish.
@@sushibykunihiro7534 thanks for the response!
I may be wrong but the knife used for skinning and slicing fish at the end was single beveled I think
🙏😎
Thank you for watching my videos.😊🙏
Kunihirosan,
Which Madai is your favorite? Batodai, Hanadai, Ishidai, or is there another different regional Tai that is recommended?
Thank you.
Just getting caught up on your videos. Ryōri-chō, Shish. Do you have any new videos on the horizon? Looking forward to them.
Thank you very much for the comment. I'm glad you enjoyed my videos. I'm working on a new video now. I hope I can upload it before new year..
I hope you have wonderful holidays.😊
H Chef you done suggest freeze sea bream and red snapper but if we need to freeze them what is the technique for ? Thank you very much
Please do not freeze them. Once frozen, the flesh becomes really soggy and watery.
Thank you for watching.😊
Amazing, what is the sauce you put on?
The one I used in the video is ponzu sauce. I made the video of how to make it. So, please check it out. Thank you for watching.😊
a delicacy.
a very sought after fish in Asia
Hi, are you in the US? Where did you source the sea bream? I went to Tokyo central, they have the New Zealand one. Looks fresh(very clear eye) though, but they say it’s not sushi grade.
New Zealand snapper is usually good for raw consumption. If you go to other Japanese grocery stores like Nijiya, they sell New Zealand snapper good for raw consumption.
Itadakimasu :)
Thank you for watching. Arigatou.😊🙏.
Hi chef, what length are your moribashis?
Those are 30cm long including handles. 😁
one more thing chef can we substitute vine leaves(grape leaves) instead shiso leaves
I never used it for sushi. But I think it overpowers the tase of snapper. I should try next time.
Do you need to freeze red snapper to prepare it to be sushi?
You don't need to freeze it. The flesh of red snapper and any other white fish is transparent. So it's very easy to find a parasite if there is any. Of course, It's safer to freeze it. But, because of the low-fat content of white fish, the flesh becomes very soft and soggy if frozen once. I recommend a farm-raised one if you are still scared of eating it raw. I've never seen any parasites in farm-raised snapper.
Thank you for watching.😊
Kunihiro what type of knife have you used for fileting the fish?
I use Ikkaku Donryu Molybdenum Gyuto 270mm (10.6").
You can buy it from mtckitchen.com if you live in the U.S. It's an excellent knife. The price is very reasonable too for this kind. I recommend one size smaller if you are only using it at home.
@@sushibykunihiro7534 thank you. Is this a Santoku knife? I am looking for a good quality japanese knife for multi use kitchen tasks
Mine is a gyuto knife which blade is usually longer than santoku. Gyuto knife is suitable for multi-task. I use it for filleting fish, cutting vegetables, and slicing fish for sushi.
@@sushibykunihiro7534 どうもありがとう国広
Did you freeze the snapper?
No, I didn't. I never freezer white fish. Once freezing, the flesh becomes really soggy.
The one I cut in the video is farm-raised from Japan. So it never had parasites. If you cut wild ones, you have to be more careful with parasites.
Why do you remove the scale when you gonna throw the skin anyway?
When cutting fish with big and hard scales, I recommend removing scales first. Because the blade of your knife slips on scales and you get a big chance of cutting your finger deep, especially if you are a beginner. Also, by removing scales first, you can keep your cutting space clean. We, Japanese, believe that is a lot more hygienic.
Thank you for watching.😊
Great video. But just checking. Doesn't the fish need to be frozen first to kill bacteria and parasites?
I never freeze sea bream when I eat it as sushi or sashimi. Once it's frozen, meat gets very soggy and less flavorful. Even though I never found any parasites in it before, it should be very easy to spot them since meat is kind of transparent.
@@sushibykunihiro7534 Thanks for response.
So when preparing red snapper do we have to freeze the fish at anytime? If red snapper not need need to be in freezer, why?
I used farm raised red snapper from Japan in the video. Farm raised fish usually doesn't have a parasite. So you don't have to freeze it. Actually, I eat wild red snapper without freezing it too. The flesh of red snapper is transparent, so it's very easy to find parasite if there is any. Lean fish like red snapper becomes very soggy once frozen. So I never freeze it.
Why didn't you put them in rice vinegar like you did for salmons?
That's because vinegar overpowers the flavor of snapper. Thank you very much for watching.😊
How about bones? Don’t they have small bones when you cut that way?
No, it doesn’t. I trimmed them after having cut the fillet in half. I showed how to do it in the video.
Why is there less blood? whenever I prepare fish, blood is messing with the meat, unlike yours it is super clean, thank you! :)
Clean up the stomach very very well. I even scrape off the remaining blood with a paper towel after wash with water. It makes later steps so much easier and cleaner. Thank you for watching.😊
why inthis case dont use twister to take pin bone
Snappers bones are strongly connected to meat so if you try to pull them out with tweezers , you will break the meat.
Thank you very much for watching.😊
The fish 🐟 isn’t top fresh, the eyes are grey 😮
This is red snapper is so litle. 🙄
Good job. Well done. On o delicious. Doom Adgato. Go ai imus.
Thank you. Domo Arigatou. I hope you'll enjoy tasty sushi at home.😊