How To Fillet A Whole Hiramasa - How To Make Sushi Series

On our recent visit to Catalina Offshore Products, we were expecting to see a great operation; what we didn't expect was to see a phenomenal business that really takes the time to bring in the freshest seafood for not only top rated chefs sound the country, but for individuals who seek to buy the freshest fish possible.

Catalina Offshore is a gem, so much so that we only wish we were close enough to source our fish from them. Not only are they the source for fresh uni that's shipped all around the states, they are also the first stop after the dock when the boats pull in, so whatever fish you're looking for, you can be assured that is't the best tasting highest quality fish.

If you have any interest in buying some of their products online, we have been able to get you 10% off just by using code NOVEFISH16 at check out, but this code is only for the first order. I would suggest finding what you really want and buying a little extra in order to enjoy all the things you'll receive.


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As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...

Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138

New videos every Sunday and Wednesday!

Business Inquiries: [email protected]

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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.

For more information on these knives, contact David Holly at [email protected] or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com