Master Sushi Chef Hiroyuki Terada shows you how to fillet a whole Grouper. In the beginning of the video, you'll notice a hole on the top part of the fish. This is the entry point of the spear which is the way they caught this particular fish. For a restaurant like ours, it's the worse place to enter into a fish, which you'll see why as Chef Hiro opens up the fish. The spear creates havoc as it enters into the top part of the body which in turn ruptures part of the internal organs and makes for a bloody mess. This whole fish costs us $52 for 8 pounds wholesale, which we netted usable weight of 2.5 pounds. That's $21 per pound which is ludicrous. The head is the heaviest part of the fish which was given to an employee and really didn't benefit the restaurant at all. This is the reason why sushi is so expensive...Follow Hiroyuki Terada:Facebook: https://facebook.com/pages/NoVe-kitchen-and-bar/175557962456764 Instagram: https://www.instagram.com/diariesofamastersushichef/Twitter: https://twitter.com/RealSushiChefHiro's Second Channel: https://youtube.com/user/MIAMISPICE68 Camera Man's Channel: https://www.youtube.com/charlesprestonWatch More Hiroyuki Terada:Recent Uploads: https://youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AUPopular Videos: https://youtube.com/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvzExtreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https://www.patreon.com/diariesofamastersushichef 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] -----------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.-----------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.comLet us know how you enjoy your Minonokuni.Knife Merchant7887 Dunbrook RoadSuite HSan Diego, CA 92126800-714-8226www.knifemerchant.com
