How To Professionally Fillet Whole Flounder aka Hirame (Flatfish) WITH PARASITES! Would you eat it?

eurozone yes, good afternoon, I'm saying you're lying now anyway, we have a delicious recipe. I can't wait to see what you are going to do with this beautiful hero fish. What are we going to do today? Yes, today we have a door here. Okay, this is a 3.5 pound weight. Well, yeah, that's pretty big. Wholesale cost is 12.50 per pound. 3.5 pounds and the total costs are like 40 and something like 43 dollars. I was expecting a slightly smaller front. Yeah, yeah, this one is pretty big. Okay, yeah, first step, I'm going to make a scale and then I'm going to take out all the filling so you can use this one.

I also want to use a knife today and this thing, before you start freaking out, you can cut it too. It's easier if you do it with the knife, especially in this area, you know, but today we're going to fry the horror bone from head to tail and we'll find everything we like to fry, so I'll leave these things on the body , OK? okay, so let's take the scale off, it's that hard to do, no, you want to try it, you can do it because you won't cut the meat off the fish, right?, yeah, just a scale, yeah, just a scale, that's one. skin, you know, okay, if a knife is sharp, very, very, very easy, you can try it if you want, so here let's talk about the fish real quick, eyes on one side, on one side, you see yeah, here and how.

What happens is when they're born, whatever side they land on, that's the side, yeah, that's what I heard when when the fish touched the fire, whatever side that's the way, yeah, that's what I heard, but it's been a long time. I had a different story a while ago, what other story did you hear from the right side? Yes, the eyes go down to the right side. It's like a little bit of holly, okay, and then the left side is from the error. Okay, some people say, but me. I don't know, that's true or not, very interesting, we should find out, so it encourages the touchdown stuff, you know, yeah, I heard about that too, so okay, I'm going to take off my gear, so this one, like this I'm going to cut this. here a little bit, I think then I'm going to take, you know, the cuts, this one is okay, so I just wash it, you can see that yeah, I just want to clean here, okay, so in the restaurant every restaurant or every chef has a different way of preparing fish, so on the south side you have a fish, so you have to scare yourself, okay, and then, oh, and then you take out the guts and, uh, turn off the gears, then we just put a towel of paper, whatever you put in your stomach area and then after yourself.

Just close it tightly with the paper and then wrap it and store it in the cooler. How long can it stay in the cooler once you do this process? You can, then, sushi restaurant, of course, as soon as you can, you want to use it. but especially for fried, you can keep it four or five days in the refrigerator, so it's not necessarily too fresh to fry, so the sashimi is ready to go, well, to go to the sushi bar first. The thing is like this and this side and the center. I'm going to go like this, so this fish actually has one side and two sides and then also another two from the other side, so I'm going to go like this.

Then now. I'm going to go maybe with the bottom part so little by little I haven't touched this fish in a long time yeah we never serve in the restaurant so it's okay so this area we call ingawa is the tastiest part you should cut. good way, so first I'm going to make a guide over here, go to this side, okay, I just want to put a guide here, okay, a line on the side here like this, yeah, you can go a little bit deeper, so actually you can I can finish from this side all the way, but I'll show you from this side.

The other side is actually the meter is a little bit lower on the right, so here which one

would

you use for the sashimi, I choose with the sashimi on this side. the top, yeah, maybe sashimi, this one and this one involve things from both sides, okay, and then this one goes for the tempura side, okay, I mean, it seems a little more difficult, no, the myth isn't really difficult, but I mean, they're both different flavors, okay, okay. I came to this after the hero cleaned the fish, we have a little visiting parasite, it changes a lot of things here, we don't know how infected this fish is, most people just remove it and then call it a day if you really care about it To your customers, this fish should not be served raw, so this will be the question: are there eggs somewhere else that we don't see with our own eyes?

That's a question, okay, next time I'm going to clean up to uh, first take take out this angular point, the fin, this is a very nice area, so this one has another bone here in the center, let's go like this, remove the skin and then remove the skin from it, go for the tempura side and this one was also taken out by master ingama. the thing, then the next one also takes out this bone, then removes the skin from the other side, then here is another one here, then removes the skin, okay, then removes the skin, yes, here you go, that's how it's done, beautiful four pieces of

fillet

of this

flounder

, they call it.

Harame Fluke and you need to be careful when eating this has

parasites

they are very very small microscopic and could cause food poisoning so be very careful okay hero thank you very much yeah that's the purpose of yeah guys great. I want to see what the hero is going to do with this. You have to watch the next video. He is going to make something delicious and you are going to love it. Drazen. Thank you so much. Great news. Version with Japanese subtitles. Channels. The name is sushi. dojo is in the kanji, of course, you guys can't read it, but he already started a new channel, please watch it, so every video at the beginning I speak in Japanese, there is a special introduction there, so there will be something new in the future.

Many videos will also come. The special Japanese version of the video is also coming, so stay tuned, subscribe, thank you very much, see you next time.