Korean Fishmonger cuts a nice "Blackfish" and a few others that you might recognize
- Thread starter Leprechaun
- Start date
And a Big-A$$ "Asian Porgy":
And a nice "fluke":
This guy has a terrific channel. I can't understand a word of it, but the vids are very interesting. . .
I am fascinated (and always have been) with the "asian-style" cutlery that is being used. I recognize two sizes of heavy-bladed Deba fish knives and a longer, thinner Yanagi. I tried cutting fish with a smallish Deba, and it was a miserable failure. That knife however now does great work in my home kitchen, on all sorts of foods. It absolutely chews through multi-veg salad making - my wife cannot put it down.
The true deal with a Japanese knife is to not cheap-out. The knife makers of Japan have spent centuries perfecting their cutlery steel, but the really good specimens cost a very pretty penny. No pro chef in Japan would consider a $100 knife anything more than home-owner, or student quality. The real stuff starts at $200 and goes on up to whatever you can afford - four figure knives are not uncommon in Japan. Can you imagine?
That the better Japanese steels can take and hold a scalpel edge through a basket of fish, without touch-up is no lie. No need for honing after every five or so fish. As much as I love my Dexters, there is NO comparison in the steel used.
As with everything, there are knives for every day use, like Dexters, Mercers, etc., and there's the really good stuff. But you gotta break out to take advantage of what a super high-end knife offers.
Just don't drop it overboard, like I did with my Tojiro 6" Petty Knife - made of VG-10 steel, with multiple layers of SS cladding. A gorgeous piece, for sure, and I was absolutely crushed when it "disappeared" from my dock-side cutting table, during a late-Summer fish cutting session. Luckily it WAS at my dock, so my boat's "tool retrieval" magnet went down there and pulled it back. Whew! While not a true big-dollar knife, I consider $60 a pretty penny to drop over. BIG shout out to Harbor Freight for that magnet!
That knife is now relegated to kitchen duty as well. Not because I couldn't use it for fish, it really FLEW through blackfish, porgies and biscuits. But dropping it over again just might give me a heart event if I couldn't get it back. Back to my trusty, and slightly rusty Dexter 1376 - and matching hone too!
This guy has a terrific channel. I can't understand a word of it, but the vids are very interesting. . .
I am fascinated (and always have been) with the "asian-style" cutlery that is being used. I recognize two sizes of heavy-bladed Deba fish knives and a longer, thinner Yanagi. I tried cutting fish with a smallish Deba, and it was a miserable failure. That knife however now does great work in my home kitchen, on all sorts of foods. It absolutely chews through multi-veg salad making - my wife cannot put it down.
The true deal with a Japanese knife is to not cheap-out. The knife makers of Japan have spent centuries perfecting their cutlery steel, but the really good specimens cost a very pretty penny. No pro chef in Japan would consider a $100 knife anything more than home-owner, or student quality. The real stuff starts at $200 and goes on up to whatever you can afford - four figure knives are not uncommon in Japan. Can you imagine?
That the better Japanese steels can take and hold a scalpel edge through a basket of fish, without touch-up is no lie. No need for honing after every five or so fish. As much as I love my Dexters, there is NO comparison in the steel used.
As with everything, there are knives for every day use, like Dexters, Mercers, etc., and there's the really good stuff. But you gotta break out to take advantage of what a super high-end knife offers.
Just don't drop it overboard, like I did with my Tojiro 6" Petty Knife - made of VG-10 steel, with multiple layers of SS cladding. A gorgeous piece, for sure, and I was absolutely crushed when it "disappeared" from my dock-side cutting table, during a late-Summer fish cutting session. Luckily it WAS at my dock, so my boat's "tool retrieval" magnet went down there and pulled it back. Whew! While not a true big-dollar knife, I consider $60 a pretty penny to drop over. BIG shout out to Harbor Freight for that magnet!
That knife is now relegated to kitchen duty as well. Not because I couldn't use it for fish, it really FLEW through blackfish, porgies and biscuits. But dropping it over again just might give me a heart event if I couldn't get it back. Back to my trusty, and slightly rusty Dexter 1376 - and matching hone too!
And a nice "fluke":
This guy has a terrific channel. I can't understand a word of it, but the vids are very interesting. . .
I am fascinated (and always have been) with the "asian-style" cutlery that is being used. I recognize two sizes of heavy-bladed Deba fish knives and a longer, thinner Yanagi. I tried cutting fish with a smallish Deba, and it was a miserable failure. That knife however now does great work in my home kitchen, on all sorts of foods. It absolutely chews through multi-veg salad making - my wife cannot put it down.
The true deal with a Japanese knife is to not cheap-out. The knife makers of Japan have spent centuries perfecting their cutlery steel, but the really good specimens cost a very pretty penny. No pro chef in Japan would consider a $100 knife anything more than home-owner, or student quality. The real stuff starts at $200 and goes on up to whatever you can afford - four figure knives are not uncommon in Japan. Can you imagine?
That the better Japanese steels can take and hold a scalpel edge through a basket of fish, without touch-up is no lie. No need for honing after every five or so fish. As much as I love my Dexters, there is NO comparison in the steel used.
As with everything, there are knives for every day use, like Dexters, Mercers, etc., and there's the really good stuff. But you gotta break out to take advantage of what a super high-end knife offers.
Just don't drop it overboard, like I did with my Tojiro 6" Petty Knife - made of VG-10 steel, with multiple layers of SS cladding. A gorgeous piece, for sure, and I was absolutely crushed when it "disappeared" from my dock-side cutting table, during a late-Summer fish cutting session. Luckily it WAS at my dock, so my boat's "tool retrieval" magnet went down there and pulled it back. Whew! While not a big-dollar knife, I consider $60 a pretty penny to drop over. BIG shout out to Harbor Freight for that magnet!
That knife is now relegated to kitchen duty as well. Not because I couldn't use it for fish, it really FLEW through blackfish, porgies and biscuits. But dropping it over again just might give me a heart event if I couldn't get it back. Back to my trusty, and slightly rusty Dexter 1376 - and matching hone too!
Damm and all along I thought my Dexter did a good job
So I watched the Fluke video,I have not had time to watch the others.I have always appreciated Japanese and Korean fish cutting and the tools they use.Also I am fascinated how clean they keep the station and fish.Taiwanese is totally different tools and they will cut a Tuna or Marlin on the floor and there sanitary practices are not the same.Interesting tools the Taiwanese use though.
Anyway that's a 20 lb Korean fluke or so.I get it,they get some extra meat around the head and gil plate and waste very little.But there methods don't make all that much sense to me.I just don't understand the scaling and gutting of the fish.Especially since he punctured the bladder along the way.I honestly thought he was going to butterfly and debone the fluke and put it back together to be eaten whole.A true delicacy you all should try when done right.
I have scene some Impressive Fluke fillet jobs by numerous mates and Captains along the east coast.I know they don't get as much meat off the fish but if you asked them to slow down and take 3 to 4 minutes a fish instead of 1 to 2 minutes they could do the same job in 15 minutes less time.I took 10 minutes off because he was explaining his method.There must be some reason I am not aware of but it just doesn't make much sense to me at the moment.Anyway here's a guy below that can cut fluke with the best of them.<iframe width="854" height="480" src="" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
Anyway that's a 20 lb Korean fluke or so.I get it,they get some extra meat around the head and gil plate and waste very little.But there methods don't make all that much sense to me.I just don't understand the scaling and gutting of the fish.Especially since he punctured the bladder along the way.I honestly thought he was going to butterfly and debone the fluke and put it back together to be eaten whole.A true delicacy you all should try when done right.
I have scene some Impressive Fluke fillet jobs by numerous mates and Captains along the east coast.I know they don't get as much meat off the fish but if you asked them to slow down and take 3 to 4 minutes a fish instead of 1 to 2 minutes they could do the same job in 15 minutes less time.I took 10 minutes off because he was explaining his method.There must be some reason I am not aware of but it just doesn't make much sense to me at the moment.Anyway here's a guy below that can cut fluke with the best of them.<iframe width="854" height="480" src="" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
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captmike28
Well-Known Angler
Really interesting videos. I also agree with Togilator's comments about butterflying and deboning a fish for maximum flavor. Actually, if your fish is properly bled and cared for immediately following capture, there is no better tasting fish or one which retains maximum moisture as much as a whole specimen.
I too am puzzled why these guys spend so much time gutting and especially scaling a fish they ultimately filet. Makes no sense to me but there must be a reason. It is also quite obvious they waste almost none of the precious resource. There were some serious chunks of meat in the head of the first guy, which looks like a parrotfish. Kudo's to them.
Finally, Lep, where can I get a pair of those sexy pink gloves to match my new Catalina reel?
I too am puzzled why these guys spend so much time gutting and especially scaling a fish they ultimately filet. Makes no sense to me but there must be a reason. It is also quite obvious they waste almost none of the precious resource. There were some serious chunks of meat in the head of the first guy, which looks like a parrotfish. Kudo's to them.
Finally, Lep, where can I get a pair of those sexy pink gloves to match my new Catalina reel?
I would have to guess, umm Busan?
Or AliExpress, if you don’t care to travel these days. Here ya go! $3.20 shipped. Covid-19 contamination is a no-charge “upgrade.”
Or AliExpress, if you don’t care to travel these days. Here ya go! $3.20 shipped. Covid-19 contamination is a no-charge “upgrade.”
They definitely have some cool looking fish "over there." What's this one look like to you?
captmike28
Well-Known Angler
It seems almost exactly like our Black Sea Bass but with stripes. A nice fat 3# + fish on their metric scale.
I have been thinking more about why he scales and removes fins for a fish he ultimately plans to filet. Knowing that they refuse to waste almost any part of a precious resource like fish, I bet they are going to use the rack for a soup/stock base.
This guy does nice work. How can I get him to mate for me?
I have been thinking more about why he scales and removes fins for a fish he ultimately plans to filet. Knowing that they refuse to waste almost any part of a precious resource like fish, I bet they are going to use the rack for a soup/stock base.
This guy does nice work. How can I get him to mate for me?
As to the question of scaling prior to filleting - it took some digging, but I finally found the "Asian" answer to this question - Begins at 10:48 of this video:
Makes sense, as even though I drop my fillets into a pail of clean sea water and give them a gentle swishing prior to dock-side bagging for the ride home - there are still scales in there, that end up sticking to the fillets. Not a biggy to rinse off with FW just prior to final cooking, but I see the point being made.
Makes sense, as even though I drop my fillets into a pail of clean sea water and give them a gentle swishing prior to dock-side bagging for the ride home - there are still scales in there, that end up sticking to the fillets. Not a biggy to rinse off with FW just prior to final cooking, but I see the point being made.
218 nontypical
Angler
If I only had 2 fish to clean that method might be an option but many trips I have 15 -25 fish to clean.So adding a minimum of 5 minutes to each fish is not an option for me
This is where I draw the line:
On the other hand, I have a good friend, born and raised in Greece, that tells me that Sea Cucumbers are a premo bottom fishing bait over there. So for that purpose, a
.
On the other hand, I have a good friend, born and raised in Greece, that tells me that Sea Cucumbers are a premo bottom fishing bait over there. So for that purpose, a
.
TRUE Korean B-B-Q, anyone?
Nice Sea Bass (sort of) sashimi dinner.
Japanese "Street" food - four fish preps:
Old Mud
Well-Known Angler
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