Go to the Article: Butchery • Salmon
No details on pin boning?
Salmon is my favorite kind of fish! Its taste is amazing, especially when grilled or baked with cream and cheese. It does bring a lot of health benefits because of its significant omega 3 fatty acid concentration, but when you buy salmon you have to be careful for its origin, because the larger part of the salmon that is sold on the market originates from fish farms where the fish is fed basically garbage and genetically modified crops.
Now back to the processing part. I would like to add that I personally don’t like leaving the skin when I prepare fish for cooking. I’d recommend using a fish scaler, a regular or even an electric one that does the job faster and easier. You should do some research on scalers though, to find some reliable models. I found an interesting article that gathers some very effective models and found it very helpful in my choice. If you guys are curious about it, here it is: https://organicpowerfoods.com/health-topics/most-effective-fish-scalers
Salmon is my favorite kind of fish! Its taste is amazing, especially wh en grilled or baked with cream and cheese. It does bring a lot of health benefits because of its significant omega 3 fatty acid concentration, but when you buy salmon you have to be careful for its origin, because the larger part of the salmon that is sold on the market originates from fish farms where the fish is fed basically garbage and genetically modified crops.
Succinct and easy instruction, great clarity and videography, low angles, and sharp images/sound!!
Great video. Do you guys remember how big this was weight-wise?
Great video as always. What kind of blade is that? Also, I need a good recommendation for an everyday all purpose chef knife. Looking to spend about 100 to 150. I have huge mits so i need a 10in blade. Thanks
Still no video / link available. Post needs updating. Preferably with pics.
why did you remove the video? are all videos eventually removed? im enrolling in the paid tender cuts class but I was just curious. Thanks, Pat
thank you grant
I made a link in the recipe that you can get to now. It is not the exact one I use but its as close as you will get.
- originally posted by Grant Lee Crilly
please tell me about the deba used in this video. what kind is it?
I love the style of this video. Having the narration is a great learning tool. Gave Hans the day off too.
What do you mean by Japanese knives? Any particular blade? Most knives can be sharpened the same way, my deba and yanagiba are all sharpened the same way as my gyuto with angle and bevel considerations.
I am sorry for the question, but can you post a video how to sharp a Japanese knives please, I'll be happy to see that.The other videos are best that I have ever seen.Thank you.
- originally posted by Nasko
For scaling the fish I use this:http://www.amazon.com/Stainles...
Great video... any recommendations for a tool for descaling? Do you just use a regular knife?
Thanks.
Wicked video guys.
Commentary is great for this type of video!
