A sushi chef shows how to fillet kampachi (greater amberjack).
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■Content
0:00 How to fillet kampachi
0:12 Summary and purpose of this video
0:48 ★How to scale kampachi with sukibiki technique
1:55 Differences between kampachi and buri (yellowtail)
2:20 Season and production area of kampachi
3:07 Tips on sukibiki technique
5:05 ★How to cut off head
6:18 ★How to fillet kampachi into 3 pieces
6:52 The bone structure of kampachi
8:30 How to keep kampachi
8:40 ★How to clean kampachi
10:00 How to remove fine bones
10:44 ★How to cut sashimi
11:30 How to slice a fillet
12:15 The number of sashimi slices to dish up
13:20 How to keep a fillet with skin on
14:05 ★How to dish up and condiments
15:09 Finished kampachi sashimi
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Негізгі бет Тәжірибелік нұсқаулар және стиль How to Clean and Fillet Kampachi to Make Sashimi【English subtitles】
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