Відео

as a sushi chef.. take off your watch and ring.

Busy running a restaurant 🍣🍣🍣

Thank you for watching and sharing!

195mm

Yes! For smoked salmon, pickled mackerel, or even some white fish. Kombu-jime is a very common curing technique used on white fish to add umami

Thank you for watching!

If you want to grill the collar bone, i would cut a little further away from the fin so you have more meat. The fish is a little too fatty to make a clean tasting soup. However, you can grill the scraps and pick off the meat to use in a salad or rice bowl!

@@JayHuangChef thanks! and like other people said, your video is perfectly clear. i hope you are doing great!

@@emanuelebignone7044 Thank you! Please let me know if you have any other questions.

🙇‍♂️

Hybrid striped bass

Yes. It is a frozen product and still partially frozen when Im cutting it

They're so tasty!

Thank you for the support. The gyuto is 300mm and the yo deba is 165mm

Thank you! Hope to have more videos coming this summer

Thanks!

Thank you! I should have more coming soon. Let me know if there's anything you would like to see

@@JayHuangChef Traditional Japanese Ginger dressing and maybe some Tempura fun?

Hi, the knife is the Corian 300 mm Gyuto.

I'm sorry, I would like to clarify. The knife I am using for sukibiki(scaling the fish) is a modified gyuto. I have owned this knife for over 14 years and it was worn down. I had a local knife sharpener thin it out and create this sujihiki look.

@@JayHuangChef thank you , I love your videos

@@elsantiaguero9596 thank you!

Hai. This is the 300mm Nenohi Nenox desert wood sujihiki

@@JayHuangChef looks nice! Looks more black then ones I’ve seen!

@@BboyTvo yes! The patina comes from constant use. It gets a little lighter when I don't use it for a while and it dries out.

Hai! That was my 330mm gyuto from my chefs, Tyson Cole and Paul Qui, to congratulate me when I got promoted to Sous Chef. That was over 13 years ago in 2008!

Suiheikun large stone from kirin www.korin.com/Suiheikun-Large_2

@@JayHuangChef Awesome, the size appealed to me as soon as I saw you using it, thanks! Also great video, too many sharpening videos show pristine stones, so people start thinking that a chipped stone means it needs replacing. You show that it's barely even a factor.

@@Lerre999 I love the size. It makes flattening stones more consistent than using the small flatteners you run on top. Chipped stones definitely doesn't mean you have to replace it if its on the edges. Funny thing, I dropped that stone 5 days later and had to replace it. LOL. Thank you for the support and let me know if there is anything you else you would love to see.

Thank you. Is there anything else you would like clarification on?

Traditionally, chefs will salt and leave the fish out at room temperature. I, however, put my fish in the fridge. Here in Texas and the summer and autumn heat is intense and we want to make sure the fish is never compromised because of poor temperature control.

@@JayHuangChef Thank you!

@@panathasg13 any time!

You're welcome!

Got some coming soon!

the "catch" is referring to the knife feeling from resistance from the fibers holding the skin to the meat.

@@jayhuang1263 got it!!

Thank you for the kind words. I am the chef at Lucky Robot in Austin, Texas. Come on by, I would love to serve you sushi.

Thank you!

Tuna is often time processed at see and flash frozen. This can cause the cells to lyse and expel water. That's why frozen fish is "watery" and oftentimes hard to get a nice sear when cooking. We wrap the tuna in paper temporarily to remove any excess water from the damaged cells to improve the texture of the fish. However, you want to be careful to not draw out too much moisture as it will cause the fish to tasty dry and rubbery.

I appreciate the kind words and support.

Thanks! I let the knife do all the work ;)

@@JayHuangChef Lol in one of my upcoming sushi videos I try and slice O-TORO and I agree I'm not a Chef 😂

@@sushitraveler Just get yourself a nice Sujihiki and let it do all the work! I love using the Nenohi Nenox Sujihiki with Desertwood handle.

@@JayHuangChef Thank you for the recommendation

Thank you. More videos to come soon

@@JayHuangChef very eager chef

I am a working chef and haven't had time to update the last few years. I plan on doing more videos soon!

@@JayHuangChef Please keep doing it, you are so experienced

Hopefully, many more to come!

Do you mean the edge or the whole knife? I keep my knives stored in the wooden saya when I'm not using them. The edge is sharpened and polished from 1000 to 6000 on whetstones. Hope this answers your question.

I will try my best to get more videos up. The last few years have been very busy leaving very few hours to do these videos. I hope to have a hirame video up by summer!

The vinegar is sushi vinegar and already has salt and sugar.

Agreed! However, as sushi chefs we are should be masters of the knife. Furthermore, we use this technique to cut avocados for caterpillar rolls. Make this into a tutorial if that is something that interests you.