To be honest, when I saw a non-Japanese instructor I was very skeptical, but your instructions were very clear and thorough! Really good explanation. Thank you.
I fish mackerel every spring/summer but I've never made it into sashimi.. Definetly going to try this when the season starts! Thank you for this video mate!
Tried this on home. Result is perfect. I'm already very skilled with knife but don't know where to cut. Thanks to you, now i've learned how to. Fillet knife is not working great with your technique but bold knives like yours just perfectly fits into your way. Just like you said.
Thanks -- I subscribed. An American long time in Paris, chef's assistant, I learned Japanese cuisine in NYC in the '80s and it's so fun for a treat at home! This is really thoughtfully done. Great job.
DO NOT MARINATE THIS OVERNIGHT! I literally just tasted the mackerel I was preparing before posting this. I followed the directions and marinade recipe, and after 24 hours the mackerel was so cooked that it was white and flaky and looked nothing like his fish. It absolutely stung my mouth with vinegar and I trashed it after one bite. You helped me at every other stage, but I wasted a whole mackerel because of your instructions. Everywhere else, from cooking books to other channels say just marinate for an hour or two, and I think that's the way to go.
I agree, you don't marinade the fish in viniger more than 1hour for small fish and 2-3 hours for big one. that is to keep the texture of the fish. Also, if the viniger is concentrated add some water to it.
The way the head and guts were taken off was technically perfect. Notice that in many videos even some Japanese "chefs" cut through the guts which is absolutely wrong
Thank you ! that's good that you don't give up. I am going to make a video at some point about how i got in to making sushi but i want it to be a great video so im going to give it some time till i i feel the quality of my videos is at higher standard. (ill tell you this i am self taught) that's the second time someone has suggested that video... its on the list of suggestions , it will take time before i make that video.... cheers for the suggestions, will do my best to keep going :)
doktor strange , Fresh fish doesn't smell, unless it's a special kind of fish like shark (that do smell because they urinate through their skin). Fresh fish should smell like the water it's caught/farmed in. It only smells when it starts breaking down. Most of the fish you find in your market aren't actually fresh, which is why people have the idea that fish smells, but that's not to say fish that's not fresh cannot be eaten, it just means it can't be used for certain applications (eaten raw/seared).
All these comments complaining about how horrible it is that he called fins wings, or tweezers nail clippers 🙄 You do realise that English is not everybody's first language? I bet most of these people couldn't name these things in their second or third language, if they even have one..
I made it! I have bought already prepared filets, so skipped on cleaning and separation from the bones. On my taste the fish in 24 hours were over vinegared. I had mackerel sashimi no one time, but that was much less soured. May be the problem is in my vinegar, mine was 12%. In general, I had it with a bread and butter - was not bad . Will try next time to do with apple vinegar 5% .
I am getting thirsty for a beer while watching this. I can't wait to make my own mackerel sashimi. Great tutorial video. Clear presentation on how to... Thanks for the lesson.
Pretty awesome that you can make such a terrible quality fish like the mackerel into such a great food. We used to only use mackerel for bait or chum until I tried Sushi.
Mackerel is one of the best fish out there.. Just pan fry fillets in butter, add a touch of salt, some black pepper and a twist of lemon and you are in fish heaven.
Hey so I have a very specific question (I know this video is old,had it saved for a while) if I go to fish for king mackerel in the Delaware oceans. Is it safe to eat raw just cured or do I need to freeze it first or what should I do to ensure safe sashimi?
not gonna deny Devy is good at what he does and have amazing ideas but my only comment to his fish cutting here would be that he could've got slightly more out of it, but that's just me and how i've been trained and salvage every bit of resource as possible part from that, good video as always :)
i just love this channel. all of it. incredible❤ thank you, chef devaux p.s. that's you, who is "perfect" and "awesome" and definitely "like so"😁🥰a true artist with a kind heart
Saba zushi has always been my favourite and never realised how easy it is to make thanks to your video. P.s. you probably don't want to prepare this before a party or night out as you will smell of fish.....
Brilliant filleting of fish. Dad did it this way but you are the first seen on CZcams. As fish is marinated, is it correct to call it sashimi as no longer raw? Believe I have eaten them raw (not marinated) as sashimi in a restaurant. This recipe is similar to Scandinavian pickled herring. Looks delightful. Thank you!
Ok, well even though I don't completely agree, I don't want to be proven wrong later at some one else s expense, so I have added a note in the video to freeze the fish in order to make it sushi grade fish and safe from any possible parasites.
Hi, thanks for this. My question: do you really need sashimi grade mackerel for this - doesn't the curing process make this irrelevant? Other than that, these are beautiful slices indeed and it's always a pleasure to see a pro at work.
Free advice from an old cook, first thing you do to a mackerel, is cut the tail and hang from the head so the blood drains away (smells fishy). this can take some hours. Frozen mackerel drains better. In French, " CHEF " means leader, or chief, or boss. To become a leader in a 5 star hotel you need to be an experienced SAUSIER, ENTREMETIER, PATISSIEUR, GARDE MANGER, ROTISSIEUR. For each department you must have several years of experience. At your age you should apprentice with cooks.
I notice your using a Sujihiki type knife Is there any advantage to use a Yanagiha single bevel for slicing the fish or just a very sharp knife, also what to do about health concerns with eating raw fish do you freeze it or anything to kill parasites or bacteria which cooking would remove. Ps love your work.
Thanks, nice video. I tried it but I felt the fish got too much of a vinegar taste. I had thicker fillet and let it marinate less than 24hrs, but still it "cooked" 0,5cm, which I felt way too much... I would like to hear your thoughts about it. Cheers
Great video :) I have couple of questions: 1) Do you froze the fish before and then defrost it to prevent bacteria/virus to be still present or you use it fresh. I'm asking this because i fish a lot of mackrels and I would like to make sashimi out of them :) 2) I always had fresh sashimi mackrels in restaurants that were not marinated as you show from 7:49, is that the norm and you are trying a new way by marinating the mackrel? Thx and nice work :)
Thanks jenaprisky! 1) I would freeze it once in filets. 2) different restaurants will use different methods to make their sashimi and various intensities of curing and marination, some will also just do raw mackerel. You're welcome
I followed this guide and forgot to pluck the bones with tweezers. But when I ate I didn't feel a single bone. I think the vinegar disintegrates the bones down to nothing and you can eat them. Saves you a lot of time and trouble.
Great video! I have 2 questions about the video. Do the mackerel filets during curing have to be completely covered by a layer of salt? And after marinating, do the filets only have to be patted dry(rinsing it with water takes out the marinate out of the fish I think). Also I have a question about tuna and salmon sashimi. On videos I see both blocks of tuna and salmon being cut straight and at an angle. Is there an advantage of cutting the fish at an angle? Or is it purely for the appearance?
Thanks! didn't know what they were called, when i was making the video i knew it sounded wrong...good to know. Sounds great nice little story, i like to go mackerel fishing as well, usually take a small zodiac trolling for mackerel when they migrate (nice little fighting fish).
Many times, I have seen and eaten mackerel sashimi where the chef lightly scores the skin side to make it a little less tough. They also frequently put some lemon between the slices to prevent the color from changing between when it is prepared and when it is served (even if it is only a minute). Is this a western-addition or is this done in Japan as well?
I love your videos! Great job man. I have been trying to teach myself a lot of tricks. I have probably made rice 25-30 times now and still have not gotten it to the correct consistency but I will keep trying. A couple of video ideas: 1. I would love to know how you started making sushi, were you trained? Or just teach yourself. 2nd one would be maybe a video on what you would do to cater for 6-8 people. :) What would you make and how would you present it! Keep making videos! :)
a few years ago i was fishing off the mediteranian cought some blue fin tuna and about 10kg of mackerel i wish i knew this recepie back then this looks kinda like a "hering" recepie from germany but with the sashimi taste yum! p.s. we did eat the tuna raw on the boat nobody got sick..2 days later i got food poisoning from badly refrigerated meat. long story short i trust fresh fish over meat anyday. the other tuna was prepared as a sashimi gaspacho fusion (lime juice and olive oil)
Hi IISilentII, even if the fish is freshly caught from the sea and still flapping and wiggling? I want to do sashimi when we go fishing next week...good thing i saw this video and your comment...
From 4:55-4:57 you used 2 different side of the fish. It's probably easier to cut from the tail first. Just noticing it's harder to start from the head down after you filet 1/2 already.
To be honest, when I saw a non-Japanese instructor I was very skeptical,
but your instructions were very clear and thorough! Really good explanation. Thank you.
dude, the way he gutted that fish was incredible
Fish frai
there were eggs there..
I fish mackerel every spring/summer but I've never made it into sashimi.. Definetly going to try this when the season starts! Thank you for this video mate!
Holy Mackerel.
Hahahaha
I want to kill my self
yeah
lol
Sam Evans one word
Why does this have 120 dislikes? This was a perfect presentation.
Ryu Hayabusa I would never personally downvote this, but I did notice he called a pair of tweezers nail clippers at: 6:43 haha
Ryu Hayabusa because hes white , 120 asians disliked him and you cant do anything about it.
Manny Boy *in cinema sins voice* That`s racist
+Manny Boy I'm an asian but I don't dislike him, please mind your words
King Celie If a vietnamese shoos you away from his shop and doesnt want your business will that be racism or patriotism.Same question to you Touya BR>
Tried this on home. Result is perfect. I'm already very skilled with knife but don't know where to cut. Thanks to you, now i've learned how to.
Fillet knife is not working great with your technique but bold knives like yours just perfectly fits into your way. Just like you said.
Thanks -- I subscribed. An American long time in Paris, chef's assistant, I learned Japanese cuisine in NYC in the '80s and it's so fun for a treat at home! This is really thoughtfully done. Great job.
i always watch stuff like this at night and always end up hungry :(
Have you tried cooking some of it? might help with the hunger problem... +Nocto Jund
Good clear instructions from non Japanese chef, enjoyed. Going to try myself when in the mood. Please more video’s, subscribed.
Thank you for subscribing Leonardo! will keep the videos coming :)
Sadly I lack the skill to make sushi, but I like watching these videos anyway, I like his commentary most of all.
I saw this when I was young and revisiting this video brings back many memories
DO NOT MARINATE THIS OVERNIGHT! I literally just tasted the mackerel I was preparing before posting this. I followed the directions and marinade recipe, and after 24 hours the mackerel was so cooked that it was white and flaky and looked nothing like his fish. It absolutely stung my mouth with vinegar and I trashed it after one bite. You helped me at every other stage, but I wasted a whole mackerel because of your instructions. Everywhere else, from cooking books to other channels say just marinate for an hour or two, and I think that's the way to go.
Isn't "overnight" just 12h? I just did this recipe, it's been only 12h and it looks good. Your bad if you overcooked it imo
"after 24 hours" - There's your problem.
Marinating overnight is fine, they do that for sabazushi.
If you're going to be eating the mackerel in the evening, start marinading it in the morning.
I agree, you don't marinade the fish in viniger more than 1hour for small fish and 2-3 hours for big one. that is to keep the texture of the fish.
Also, if the viniger is concentrated add some water to it.
Another masterpiece!! So far I have learned how to make a few of your recipes. I love showing off to my friends. Their reactions are golden!
When he said "Okay, enjoy!" I cried a little bit. Damn you CZcams!
Why
00maniacmanny00 Because I wanted some, but computer monitor won't let me have.
+XerseGaming I tried to reach into the screen too. :'(
A very good choice of you ! That fish looked so fresh and it's skin beautifully shiny.
Eva Lâm :)
^_^*****
The way the head and guts were taken off was technically perfect. Notice that in many videos even some Japanese "chefs" cut through the guts which is absolutely wrong
Going through the guts is fine as long as the bile sac (or roe if it's important) is not broken - That's what actually ruins the flesh.
I don't even plan on filleting a fish but I really loved watching this vid. The accent isn't bad either. Thanks for the video.
Thank you ! that's good that you don't give up.
I am going to make a video at some point about how i got in to making sushi but i want it to be a great video so im going to give it some time till i i feel the quality of my videos is at higher standard. (ill tell you this i am self taught)
that's the second time someone has suggested that video... its on the list of suggestions , it will take time before i make that video....
cheers for the suggestions, will do my best to keep going :)
"There's no point of buying a fish if it smells fishy."
OOOKAY THEN SENSEI
cause fresh fish doesn't have a fishy smell. its actually true
haha
but it still fish smells
doktor strange , Fresh fish doesn't smell, unless it's a special kind of fish like shark (that do smell because they urinate through their skin). Fresh fish should smell like the water it's caught/farmed in. It only smells when it starts breaking down.
Most of the fish you find in your market aren't actually fresh, which is why people have the idea that fish smells, but that's not to say fish that's not fresh cannot be eaten, it just means it can't be used for certain applications (eaten raw/seared).
Wow. That gutting of the fish was....it made me almost weep. So well done!
As someone who works in a fishmongers, although this is a very fancy way of filleting a mackerel; the same process can be done much much quicker (
You had such clear instructions! Thank you! I'll be trying this on my own soon :)
i just love someone with good knife skills and i think your knife skills are really good
keep this way buddy
Great recipe. You cut that mackerel perfectly!
Thanks for your great reaction @ Alla's Lovely Food, please take a second to share this video it really helps me.
That's a Unique Way to clean a fish haha perfectly done!
All these comments complaining about how horrible it is that he called fins wings, or tweezers nail clippers 🙄 You do realise that English is not everybody's first language?
I bet most of these people couldn't name these things in their second or third language, if they even have one..
Hi,
This is the first time viewing your videos.
Respect to you and it is seems obvious you know what you are doing, and you make me feel hungry!
Thank you for the lesson. I always thought Mackerel was too boney to bother, you made it look so easy to filet ! Cheers!
I made it!
I have bought already prepared filets, so skipped on cleaning and separation from the bones.
On my taste the fish in 24 hours were over vinegared. I had mackerel sashimi no one time, but that was much less soured. May be the problem is in my vinegar, mine was 12%.
In general, I had it with a bread and butter - was not bad . Will try next time to do with apple vinegar 5% .
Watching you prepare the fish was so interesting! I never knew that you could just pull the intestines out like that!
Glad you enjoyed it :)
Did he just say remove the bones with nail clippers? hahahahaha
cucumber madness. cheers for the fish help!
I am getting thirsty for a beer while watching this. I can't wait to make my own mackerel sashimi. Great tutorial video. Clear presentation on how to... Thanks for the lesson.
Pretty awesome that you can make such a terrible quality fish like the mackerel into such a great food. We used to only use mackerel for bait or chum until I tried Sushi.
A fish can't be terrible quality.
Terrible quality in what sense? The taste is delicious and the texture is really nice
Mackerel is one of the best fish out there..
Just pan fry fillets in butter, add a touch of salt, some black pepper and a twist of lemon and you are in fish heaven.
i catch my own mackerel, would definitely be trying this out as i love sushi and sashimi!
Fish cant get any fresher than that!
I love 鯖! Number one most delicious fish!
I agree my fav fish
what about tuna
tuna is good but doesn't beat mack fish :)
MegaCAdou salmon beats it
very intelligent way to clean and make most of it !
Thanks so much for share this recipe. I really like your VDO because you talk english(so I can understand) and you make awesome sushi
Hey so I have a very specific question (I know this video is old,had it saved for a while) if I go to fish for king mackerel in the Delaware oceans. Is it safe to eat raw just cured or do I need to freeze it first or what should I do to ensure safe sashimi?
a man of his craft. very good
not gonna deny Devy is good at what he does and have amazing ideas but my only comment to his fish cutting here would be that he could've got slightly more out of it, but that's just me and how i've been trained and salvage every bit of resource as possible
part from that, good video as always :)
oh and maybe change the cucumber swirls to carrot or something similar colour to give the dish abit more colour
i just love this channel. all of it. incredible❤ thank you, chef devaux
p.s. that's you, who is "perfect" and "awesome" and definitely "like so"😁🥰a true artist with a kind heart
Great textbook presentation.
Thanks for all your efforts! I really enjoy watching your videos. Everything you do is really clean and efficient!
Beautiful dish
Saba zushi has always been my favourite and never realised how easy it is to make thanks to your video.
P.s. you probably don't want to prepare this before a party or night out as you will smell of fish.....
bruh , taking the head away and stuff really good man .
What?¿?¿?
What a talented man!
first time i see this channel and its my favorite by far ty for sharing
Is the vinegar meant to cook the fish because the outside of mine is whitish grey. Liked cooked.
Brilliant filleting of fish. Dad did it this way but you are the first seen on CZcams. As fish is marinated, is it correct to call it sashimi as no longer raw? Believe I have eaten them raw (not marinated) as sashimi in a restaurant. This recipe is similar to Scandinavian pickled herring. Looks delightful. Thank you!
Ok, well even though I don't completely agree, I don't want to be proven wrong later at some one else s expense, so I have added a note in the video to freeze the fish in order to make it sushi grade fish and safe from any possible parasites.
You are a great instructor...Thanks Chef!
Beautifully done. It's funny to watch though cause you can tell it's your actions are so natural cause you have to keep stopping yourself to explain.
VERY nice tutorial!
Good demo brother! Keep going 👍
haha we both got the same watch and knife^^ nice work on that mackerel
Liar
Hi, thanks for this. My question: do you really need sashimi grade mackerel for this - doesn't the curing process make this irrelevant? Other than that, these are beautiful slices indeed and it's always a pleasure to see a pro at work.
I'm going to try this with speckled sea trout. They are easily caught where I live.
Free advice from an old cook, first thing you do to a mackerel, is cut the tail and hang from the head so the blood drains away (smells fishy). this can take some hours. Frozen mackerel drains better. In French, " CHEF " means leader, or chief, or boss. To become a leader in a 5 star hotel you need to be an experienced SAUSIER, ENTREMETIER, PATISSIEUR, GARDE MANGER, ROTISSIEUR. For each department you must have several years of experience. At your age you should apprentice with cooks.
You just got another subscriber!
Cool, welcome aboard Juan!
Pretty cool and quite informative! Thanks bro
Glad you enjoyed it Randolf! Randolf Velasco
Great video, man. very informative. Thank you very much.
Cheers Chaotic! Im glad you enjoyed my mackerel sashimi tutorial :)
TWEEZERS, not nail clippers, my friend. Again, great job. Nice music, not noisy and intelligently explained.
I notice your using a Sujihiki type knife Is there any advantage to use a Yanagiha single bevel for slicing the fish or just a very sharp knife, also what to do about health concerns with eating raw fish do you freeze it or anything to kill parasites or bacteria which cooking would remove. Ps love your work.
wow!!! how u cut that fish!!! so cool! thanks for the video :D
In short, you are awesome!!!
Thanks bro for great videos, love all of them.
Your videos make me so hungry
very good videos! and insane cut lol
Man oh man, looks awesome!
Thanks, nice video. I tried it but I felt the fish got too much of a vinegar taste. I had thicker fillet and let it marinate less than 24hrs, but still it "cooked" 0,5cm, which I felt way too much... I would like to hear your thoughts about it. Cheers
I'm not a huge fan of cooked mackerel but love mackerel sashimi.
Great video :)
I have couple of questions:
1) Do you froze the fish before and then defrost it to prevent bacteria/virus to be still present or you use it fresh. I'm asking this because i fish a lot of mackrels and I would like to make sashimi out of them :)
2) I always had fresh sashimi mackrels in restaurants that were not marinated as you show from 7:49, is that the norm and you are trying a new way by marinating the mackrel?
Thx and nice work :)
Thanks jenaprisky!
1) I would freeze it once in filets.
2) different restaurants will use different methods to make their sashimi and various intensities of curing and marination, some will also just do raw mackerel.
You're welcome
In Japan we normally just eat it raw without marinating it, but marinating is also a way to do it.
very well made video! nice background, good explanations, covering all the details.
did you have to freeze that fish before doing all that to it?
Def gonna watch all other Video i love it
You honestly deserve more subscribers!!
Excellent tutorial.
Fantastic video. Thank you. ❤
good job
Cheers Yan Huang! Happy you enjoyed my mackerel chopping skills
This is perfection!
Thank you Edward!
Edward Bryan Kene Morales This was basics, anyone can learn how to cut up a fish, shashimi is an art.
Shouldn't u freeze the fish after the fillet to kill bacteria to make it sushi ready? Or does the marinade take care of that as well?
The salt and vinegar should sterilize it
Freezing won't kill the bacterial
Thats why he cures it
I followed this guide and forgot to pluck the bones with tweezers. But when I ate I didn't feel a single bone. I think the vinegar disintegrates the bones down to nothing and you can eat them. Saves you a lot of time and trouble.
I love mackerel. I wonder if my favorite sushi spot puts it in a marinade too.
a lot of mackerel is served similar to thing in sushi restaurants
Great video! I have 2 questions about the video. Do the mackerel filets during curing have to be completely covered by a layer of salt? And after marinating, do the filets only have to be patted dry(rinsing it with water takes out the marinate out of the fish I think). Also I have a question about tuna and salmon sashimi. On videos I see both blocks of tuna and salmon being cut straight and at an angle. Is there an advantage of cutting the fish at an angle? Or is it purely for the appearance?
Thanks! didn't know what they were called, when i was making the video i knew it sounded wrong...good to know.
Sounds great nice little story, i like to go mackerel fishing as well, usually take a small zodiac trolling for mackerel when they migrate (nice little fighting fish).
Great Video, I dont even know how I ended up here lol
Are you a professional chef, you have great knife skills?
Many times, I have seen and eaten mackerel sashimi where the chef lightly scores the skin side to make it a little less tough. They also frequently put some lemon between the slices to prevent the color from changing between when it is prepared and when it is served (even if it is only a minute). Is this a western-addition or is this done in Japan as well?
what a beautiful kingfish bait......
why do i feel so relaxed when i saw the blood on the knife
I love your videos! Great job man. I have been trying to teach myself a lot of tricks. I have probably made rice 25-30 times now and still have not gotten it to the correct consistency but I will keep trying. A couple of video ideas: 1. I would love to know how you started making sushi, were you trained? Or just teach yourself. 2nd one would be maybe a video on what you would do to cater for 6-8 people. :) What would you make and how would you present it! Keep making videos! :)
a few years ago i was fishing off the mediteranian cought some blue fin tuna and about 10kg of mackerel i wish i knew this recepie back then this looks kinda like a "hering" recepie from germany but with the sashimi taste yum!
p.s. we did eat the tuna raw on the boat nobody got sick..2 days later i got food poisoning from badly refrigerated meat. long story short i trust fresh fish over meat anyday.
the other tuna was prepared as a sashimi gaspacho fusion (lime juice and olive oil)
Hi IISilentII, even if the fish is freshly caught from the sea and still flapping and wiggling? I want to do sashimi when we go fishing next week...good thing i saw this video and your comment...
Can't wait to try this.
I need to go catch more mackerel!
Good work , you make it so easy thanks 🙏
Thank you!
I just love how he says "don't buy it if it smells fishy" LOL
you are truly an amazing chef!
it's a pleasure to watch something being done so skillfully!
....and you made me so damn hungry right now......... =)
From 4:55-4:57 you used 2 different side of the fish. It's probably easier to cut from the tail first. Just noticing it's harder to start from the head down after you filet 1/2 already.
Awsome i loved it is so cool the best video iloved it
:)
😄😄😄😄😄😄☺☺☺😊😊😊😉😉😉😆😆😆😏😏😏😏😌😌😌😌😎