How Japanese “Sukibiki(removing scales)” kingfish

Описание: This is how I “Sukibiki” kingfish. Sukibiki is the one of Japanese knife techniques to remove fish scales by a knife. The reason to do this is when the fish scales are too small like flounder, kingfish or salmon compared with big ones like snappers, it is more easier and less damaging to the fish meat. Most of chefs put the fish head right and the tail left (it’ more safer because the blade doesn’t face your direction) but I am more comfortable to do other way around. Still need to practice more but when I could remove the skin, it’s so satisfying! Please give it try.

ヒラマサのすき引きの動画です。すき引きは主に鱗引きを使うには鱗が小さすぎる魚(ヒラメやカレイなど)に対して使われます。また魚の身に与えるダメージも少ないです。多くの方は頭が右、尻尾が左ですき引きをされると思いますが、自分は逆の方がやりやすいので逆でやっています。ただ安全面を考えれば、刃が自分の方へ向くので慣れが必要だと思います。