from a fresh salmon to this what do you think?

26 comments

1. i probably should’ve said that it was a whole fresh salmon and i cut them,skin,and clean,and this is the result,I’ve been at it for 4 months

2. Looks beautiful

3. Nice. Strange that you leave the bloodline though

4. Looks Good, Question. Parasites, (I know, Scarry stuff) Do you have to Freeze this very good looking fresh salmon to get rid of them? (I.E. I see plastic Wrap… going into Freezer next?)

5. The fish is very pretty, but can you explain what’s up with your plastic wrap? “Procreation al-Rasheed”? FDA?

6. I think I wanna eat it

7. where is the rice?

8. Beautiful coloring, nice fat lines. I would buy that in a heartbeat (the several month time frame to break down would turn me off though) I believe in “one catch, one meal same day” and the others go free for another meal. But I also live where I can get my own so that is of course not feasible for many (not salmon, tuna – I’m south of that fishery)

9. The comments here are all over the place… I think what op meant was:

   They have been working on their skills for 4 months. They just broke down a whole fish and ended up with these nice blocks.

   I don’t think they meant: they have a fresh caught fish that’s never been frozen, but maybe.

   I know they didn’t mean: they have been breaking down the same fish for 4 months.

   All salmon should be frozen, wild caught or farm raised. Depending on where you are in the world it’s quite possible that it’s the law. Any land locked states have the requirement of freezing fish before consumption no matter the fish.

   States where the fish are caught might not have freezing requirements but honestly, freezing doesn’t really damage the meat when done properly, and it’s just another step in keeping the consumers safe.

   Also, sure you don’t have to freeze tuna if it’s high quality and super fresh but most sushi places buy more than they can sell in 2 nights. Freezing it insures less waste which is beneficial for the restaurant, the consumer and the planet. Have a little respect for the animal and don’t waste it.

   99.9% of the people out there can’t tell the difference between a properly treated flash frozen fish and a fresh one caught 30 minutes ago so the fresh snobs really just need to be educated more than anything else.

10. Very good knife skills sir

11. Nice looking saku blocks!

12. Wao Wao!! 🤩 Beautiful!!!

13. Very nice OP!

14. Id just cut the spines out of the backs and id say its great

15. Looks like they’ve come a long way in just 4 months, I’m still trying to perfect my rice!

16. Farm raised

17. Delicious!!!

18. Beautiful work!

19. I think you did an awesome job on these! How long have you been practicing?

20. Looks like some beautiful salmon to be made into sashimi.

    In my restaurant we get big fillets with the skin on , we salt them heavily and cure for for 30 minutes to an hour. Then cut them to smaller filets that we flash freeze over night at least before use. !

21. Great job man those loins look great 😀

22. I think you should invite us to dinner….love fresh salmon

23. Chef look’s phenomenal. Would be nice to see the thickness. Tho when cutting sashimi its all about angle.

24. Why are they all in a bowl and touching eachother? There’s a lot to be said but that’s for another time.

    I really want you to read this next paragraph and take it to heart.

    The meat of the fish will always relax into its natural positioning. Do not force the side to accept a shape just to cut it into saku block. If you force the side, when cut unto saku, it will relax into the full original position. This will leave you with saku that is not rigid on its sides. Granted, salmon is a very fatty fish and so is very soft so this technique will help your shape.

    Once you’ve gotten the sides of the salmon off of the backbone, it is important to do this for both times. With the skin on. And before you cut into saku.

    Take both hands, I know, I know, use your knife hand for this too. Take both hands and place them under the end of the side that was attached to the collar. Lay your fingers flat under the fish. And then lifting them slightly, pull your hands towards the tail of the fish. This will put the muscle into the natural relaxed position. Remove from skin with the forward slicing motion. Place to the side. Wash your board or get a new one. And then when you place the side down to cut again. Do the same thing. Run your hands under it from head tail. And then trim and cut to saku. Where your knife cuts then will also be where the muscle naturally rests.

    And then wrap them individually.

25. Mouth is wateringggg, love me some salmon!

26. Some vegan is gonna be like “ANIMAL CRUELTY AHHHH 😡😡😡”