Can you give us an update on your Minonokuni Ume 180mm (7 in.) Deba ? I noticed you chose the sk5 over the super blue steel. Can you give us more insight on why?
Love the video ! Thank you. I'm curious as to the difference in the preparation of these fish versus the salmon video. You cut out the muscle is long the lateral line in the fish in this video, and left it in the salmon video. Are there only certain species that this needs removed? Thank you.
I used to work in. Seafood market when I was in college. Bad memories, lol. I was very self-conscious of the smell. It’s gratifying to see an expert use the same technique as I did, though.
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Farm raised, not good. Whole Foods has been bought out by Jeff Bezos owner of Amazon and their quality went downhill.
They call them Black Bass or Strippers. Rock Bass are fresh water fish.
In Rockport around the 4th of July I catch 3 to 4 foot Strippers all night.
The legend
video nice, you make video verry well.
my friends watching video: Talking Tom and Friends – Series Interesting Meal – Attraction Distraction – Top 5
He cannot fillet a fish for shit! And do not blame the knives.
I like watching fish cut
10:57 beautiful sound
Someone get Hiro a deba- stat! Fillet knives are meant to go around the bones, not through.
Omg slicing that fish open it looks disgusting. Nothing like a real striped bass. Looks like lifeless tasteless mush meat. Even the scales are soft
Scales and the faces on those fish are mutated. Don’t eat this trash
Farmed fish is trash
Here in 🇨🇦 ( Nova Scotia ) we catch stripped bass in the 35-40 inch range
Them fish look Amazing….. (lol 4:40am don't kill me for slang)
Do a live turtle recipe !! Huge fan . Thanks a lot
. Great product
Keep your vids short. Its too long
Can you give us an update on your Minonokuni Ume 180mm (7 in.) Deba ? I noticed you chose the sk5 over the super blue steel. Can you give us more insight on why?
Chef Hiro filleting with a butcher knife…
Good afternoon…!
Nice to see you again…!
Tony stark: why did you do that?
Dr.strange: ̶I̶t̶ ̶w̶a̶s̶ ̶t̶h̶e̶ ̶o̶n̶l̶y̶ ̶w̶a̶y̶ good afternoon
this is dope I like it!!! sub? 🤨
That belly meat looks yum
Excellent video, a master chef of this high level , can practically use any knife. Master Chef Hiro sensei Is the king of filet
Hiro! U should go fishing and show us you catching and filleting your own fish, would be badass 😎😎
Striper is one of my favorite fish to catch, and to eat!
Hiro San missing his deba today i think!
Another great video by the master chef himself. Thx
Love the video ! Thank you.
I'm curious as to the difference in the preparation of these fish versus the salmon video. You cut out the muscle is long the lateral line in the fish in this video, and left it in the salmon video. Are there only certain species that this needs removed? Thank you.
I cannot imagine a world without YouTube 🙂
😂🤣👍👌
Those are actually kinda small for stripers. Here in Maryland we call them rock fish too and they get as long as your leg.
Some even longer.
Great knife skills
Love striped bass or as we call them stripers…great for tacos man we can go on…great fish
3:20 reminds me of my ex-wife
are you guys still in LA? It would be cool to meet you!
hiro needs his Deba knife that filet knofe hes using seems superdull
Hiro doesnt lkke that dull ass knife
Barely 4 minutes in and I feel that Hiro is not a fan of this knife
I could tell he wasn’t like used to the knife or didn’t like it before he even said it lol. They look dull to me just from watching it.
Ha, he misses the deba.
You needed a “Good Afternoon” knife, Hiro.
Hiro, yeah, just can't get used to a different knife in your hands. The Kampachi looked so fatty on it's belly.
What's good
I used to work in. Seafood market when I was in college. Bad memories, lol. I was very self-conscious of the smell. It’s gratifying to see an expert use the same technique as I did, though.