How to Fillet White Bass (Japanese Technique)

#howto #fillet #whitebass

Whether you're searing your fish or preparing sushi, knowing how to fillet a round fish is crucial. From gutting the fish, all the way to removing the pin bones and getting it ready for the pan; this video will teach you proper fundamentals. The technique I'm using stems from Japan and is called San-Mai Oroshi which in English basically translates to "filleting in 3 pieces", two fillets and the center bone.

BOOKS I RECOMMEND TO IMPROVE YOUR COOKING

On Food and Cooking: The Science and Lore of the Kitchen
Hardcover: https://amzn.to/2PFldmV
Kindle: https://amzn.to/3fWBWww

The Flavor Bible
Hardcover: https://amzn.to/3rYY0Jv
Kindle: https://amzn.to/3fXITxA

The Professional Chef
Hardcover: https://amzn.to/3wF1Cnt
Kindle: https://amzn.to/2Ozi9Ih

Salt, Fat, Acid, Heat
Hardcover: https://amzn.to/3s5dtaG
Kindle: https://amzn.to/3mzySrn

Baking and Pastry by the CIA
Hardcover: https://amzn.to/31ZuoRz
Kindle: https://amzn.to/3mzGwCs

KNIVES I USE & RECOMMEND

All tasks | Global Santoku: https://amzn.to/3wCY1WK
Global Set: https://amzn.to/2Q4qMea
For small jobs | Global Paring Knife: https://amzn.to/39MphbG
For precision work | Misono: https://amzn.to/3rRxD8c
Fish fileting | Misono Slicer: https://amzn.to/3wxVEVj
Cleaning fish | Misono: https://amzn.to/3wzu1uV
Vegetable cleaver | Misono: https://amzn.to/3fRftRA

KITCHEN GEAR I USE & RECOMMEND

Thermometer I use for proteins: https://amzn.to/31SkpgY
Affordable quality ice cream maker: https://amzn.to/3sZf6In
Awesome squeeze bottle for purees or oils: https://amzn.to/3rVro3g
Measure cup I use: https://amzn.to/3rWiMcq
Affordable quality whetstone: https://amzn.to/3rViEKz
Plating rings I use: https://amzn.to/3cW7Abu & https://amzn.to/3cQyW2R
My Chef apron: https://amzn.to/3mmEntF
Vitamix I use: https://amzn.to/3rUZFQa
Rack I use for storing kitchen equipment: https://amzn.to/3mp7Oep
Mixer I use: https://amzn.to/3upUR70
Salad spinner: https://amzn.to/39Jj1S0
Zester we use in restaurant kitchens: https://amzn.to/31RMncE
Parisienne melon baller I use: https://amzn.to/3rUrbx6
Silicone molds I use for pastry: https://amzn.to/3urwbLh & https://amzn.to/3sVYktI
Food processor: https://amzn.to/2Q555us
Digital scale: https://amzn.to/3rVm7sj
Storage deli containers I use: https://amzn.to/3uwKnTx & https://amzn.to/3dDuvrn
The best sauce pan ever: https://amzn.to/39LU4pd
Ladle I recommend: https://amzn.to/3wqFBIO
Great whisk set: https://amzn.to/3cSpex2
Japanese mandolin we use in restaurants: https://amzn.to/3dz7sxW
Fish spatula: https://amzn.to/2OrmOvZ
Tongs I recommend: https://amzn.to/3mqXxPa
Amazing silicone spatula set: https://amzn.to/3urAJkP
Measuring cups I use: https://amzn.to/3utklAw
Bowl set I use: https://amzn.to/2R1Aizh

FOLLOW ME

Personal
  / chefkhalilomar  
  / chefkhalilomar  

Restaurant
  / sahatoronto  
  / restaurantsaha  
https://www.sahatoronto.com/

Subscribe Here: https://www.youtube.com/c/KhalilOmar?...

Stock footage provided by underwatercam, downloaded from www.videvo.net