Korean Fishmonger cuts a nice "Blackfish" and a few others that you might recognize

[cany]

Looks like Saturday lunch at Cany's.

 

[CELLFISH]

Japanese "Street" food - four fish preps:

watched da whole thing, kool, that fish is a PERMIT, oversized Pompano... cellie... ??? ??

 

[CELLFISH]

Big Eye Tuna onda table... cellie...

.

 

[live bait]

After watching the fishmongers, two things surprise me, #1 how quick they are to forcibly chop off fins & tails, #2 they all seem to still have all fingers. I don't think #2 would be true if they cleaned fish on a rocking & rolling boat like most of us.
John

 

[CELLFISH]

After watching the fishmongers, two things surprise me, #1 how quick they are to forcibly chop off fins & tails, #2 they all seem to still have all fingers. I don't think #2 would be true if they cleaned fish on a rocking & rolling boat like most of us.
John

John, his right has that very , very sharp blade and his left hand has a protective glove... it an ART for sure... cellie...

 

[live bait]

Don't know what they are called, but I'd like to try one of those 1/2 round shaped knives. I would need two protective gloves.
John

 

[Leprechaun]

Monster Crabs, Delish-looking Asian dishes. The last two are mouth-wateringly good looking. The labor they put into prepping the crabs for cooking is unreal. Long video, well worth it in the end, if you're into Asian cooking.

 

[captmike28]

The Tuna filet job was amazing. I too have never seen a large rounded blade like that despite the fact I had been to Japan over 15 times throughout my business career. I did get to go to very high end restaurants along with the local street markets right near Yokohama Harbor where they would be breaking down the catch like this.
Watching this guy it almost looks like he is using a fancy Pizza Cutting wheel to shave off every last delicious morsel from the rack!

 

[Leprechaun]

Its a very common style of fish prep knife in SE Asia and China - can be bought for very little money, depending on the quality of steel utilized as well as the level of finish - better cost more, naturally. Look on Ebay, there's lots of them listed, at all price levels.

 

[Aquarius]

Since this is becoming the fish cutting thread, check this guy out.

 

[captmike28]

If anyone knows where to source a knife like that I figured it would be you, Lep.
While it might be cool to own one, 2 thoughts come to mind. First I would probably have to learn a completely new technique for filleting my fish. Next, while I do occasionally catch some pretty large fish, nothing that graces my deck approaches those Tuna!

 

[Leprechaun]

Here's some next-level filleting. I think I'm pretty fair at this, but wow, imagine doing up THIS fish! I'd need a longer cutting table, that's for sure. Clean, beautiful-looking meat, which for some reason I found surprising.

 

[Leprechaun]

Like that big Tuna-cutting knife? You can make your own! I really admire his immaculate "workshop!"

 

[Aquarius]

Like that big Tuna-cutting knife? You can make your own! I really admire his immaculate "workshop!"

The Gurkhas used to make their kukri knives out of old auto and truck springs.

 

[Leprechaun]

So I know a bit about the differences in various steels, as I sell to "materials guys" all day long. Typically what we refer to as "spring steel" is technically called 5160 steel. It is quite malleable when heated, quenches beautifully, takes a keen edge and is relatively easy to sharpen. What it is not is rust resistant.

There are ways around that - a 6 hour soak in diluted vinegar or even lemon juice will impart a fairly rust-resistant blackend patina - very helpful in keeping corrosion at bay. Here is an example of one of my Japanese Ko-Deba (small fish knife), made of 5160 spring steel, treated on purchase with the vinegar trick, about 4 years ago. It'll rust eventually, but its far more resistant to it than were I to have left it "virgin:"

I use the vinegar soak on my carbon steel Dexter-Russell knives as well. Except the steel in those does not like or need such a protracted acidic soak. When treating DR carbon steel knives I saturate a paper towel with the vinegar (being of Sicilian heritage - I use ONLY good-quality imported red wine vinegar of course. Hey, I ain't no barbarian!). I then wrap the knife in the paper towel and let it sit for a couple of hours. That's all it takes and you get a kind of cool paper towel printing on the blade - if your paper towel has an embossed pattern that is. Done this way, and only with a very light oiling once in a while - generally after using and washing, keeps the DR blades rust free.

 

[live bait]

Thanks for the info Lep. The DR knives get the diluted vinegar, or a straight shot of high test?
John

 

[captmike28]

I have used vinegar and 0000 steel wool to clean rust and pitting off from some of my boats brightwork before. However, I never knew about this trick to keep the carbon steel blades from rusting. Thanks for the education, Lep.

 

[Leprechaun]

LB - you can try it either way, but I would shorten up the time when using vinegar full strength on DR's carbon knives - at least if I were attempting this for the first time. Also, I don't know if it works on an older carbon knife. I've only treated my new ones - straight out of the box.

 

[live bait]

My older Dexter knives getting the recommended paper towel soak as we speak. Time will tell. John

 

[Leprechaun]

Here's a vid of "Japanese street food," using some kind of snapper, prepped two ways. The first is interesting, the second awesome!