How to Fillet Aji (Horse Mackerel) Without Cutting This Part | Japanese Knife Technique
Автор: The Honest Japanese Kitchen
Загружено: 2026-01-29
Просмотров: 303
Описание:
This video shows how a Japanese chef fillets Aji (horse mackerel) for sugata-zukuri.
The process is demonstrated from start to finish:
removing the scales, opening the fish, filleting it without breaking the form,
slicing it for sashimi, and arranging the final presentation.
In this method, a specific section is intentionally left uncut.
At first glance, it may look unusual, but this decision is made purely for the presentation.
Sugata-zukuri is valued for its visual impact, and this technique preserves the shape until the end.
If you want to learn the standard three-piece filleting method step by step,
watch the full filleting guide here:
• How to Fillet Horse Mackerel (Aji) | Japan...
This is not about speed or efficiency.
It is a practical demonstration of knife control and order of work,
used when appearance matters as much as the cut itself.
#FishFilleting
#JapaneseKnifeSkills
#Aji
Повторяем попытку...
Доступные форматы для скачивания:
Скачать видео
-
Информация по загрузке:
