GRAPHIC - How to fillet a fish - Sea bass - Japanese technique - すずきのさばき方

Cooking with Chef Dai channel
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GRAPHIC!!! - How to fillet a fish - Sea bass - Japanese technique - すずきのさばき方
Chef Dai demonstrates how to fillet a Sea bass using traditional Japanese techniques.
(WARNING - if you're at all squeamish and uncomfortable with the sight of blood and intestines, please ignore from 1:44 - 2:53)
The Sea bass, known as "suzuki" in Japanese, is widely eaten across Japan and can be prepared in a number of different ways.
We would recommend using a scaler to scale off the fish if you have one. Chef Dai couldn't find it one at the restaurant on this particular day........... investigations are ongoing ; )
Thank you for watching and please don't hesitate to ask any questions you may have!