Update -- Sushi: How do they do it? *pics fixed w/tuna pics*

[taku]

EDIT -- I'll rehost the pics later today and update the thread. As hot as the photobucket bandwidth exceeded pics are, it's not what I was trying to show you



A sushi restaurant owner from another forum shared these pics and info and I thought others would find it interesting also.

==========================

If you have ever wondered how the fish in the display case starts out here ya go!


japanese fish scaler




After scaling cut behind the head and through the spine then repeat on other side


Stick knife up ass hole and slit!


Pull head off and guts will follow


clean out any remaining guts


Start from the bottom rear with the knife riding the bone




then flip and cut ahead of the dorsal fin, again riding the rib bones so no meat is wasted




once you have cut through to the spine lift up the fillet and cut the spine to release to fillet



remove rib cage bones again riding the knife on the rib bones




Cut down the radial line


now to skin the fish. Start at the tail end. make a small slit down to the bottom and the knife will stay stationary as you pull the skin back





and your done!

[taku]

Same fish now lets make nigiri










yummy!

[taku]

Nori shinny side down



gentle with the rice,do not pack it it has to be loose. handle it as you would with a nice set of tits



Massage it over from the top left corner



then massage it down



If you are gonna put seeds on it sprinkle it on teh center as that will end up being the top



Fill the roll



Rock and ROLL!


make sure you over lap the roll





form, this is how it gets square






pack in the ends







enjoy

[mr. Blonde]

WOW









........that's an art

[taku]

no doubt!

Pretty sweet to see all the work that goes into making that delicious roll

[taku]

salmon slimy as shizzle!



salmon knife






once the head is off position the salmon so the head is to your right and the belly facing your belly.

the knife will start right under the spine, and you will make one clean cut just pushing the knife through as you break the bones.







other side


trim


pull pin bones



done

[taku]

that salmon above was on the medium side. It was only 12.8lbs. On average it's 19lb salmon. At 5.95 a lb, that fish was $76.16 in the pic.

[<MikeG>]

wow thats so sick...makes me wana go out and get sushi now

[EJazzle]

thats a crazy art.

last summer in alaska i caught a 48lb salmon

[-=AlexXx=-]

i love sushi, great thread, great pics, really cool seeing that.

[taku]

Some interesting info from the sushi restaurant owner himself:

"I didn't show it in the pics but wild fresh salmon can NOT be eaten RAW with out freezing first.

Reason is they spawn in rivers then head to the ocean but come back to rivers agai n. because they are in fresh water rivers they pick up some nasty parasites.

What you have to do is freeze it for 7 days then thaw it out to be safe.

Not all fish can be frozen. If you freeze any white fish like the Suzuki it will taste like shizzle. Also tuna is a big no no. You can buy frozen fish but its no good and the places that you have been to that do not taste as good is probably using cheap frozen fish.

However salmon tastes no different after it has been frozen due to its molecular make up.

Not all places use the same salmon either so the places you don't like might also be buying a cheap lower quality salmon."

[taku]

Also, the tuna missed the flight for tonight and will be arriving tomorrow apparently... stay tuned for more pics.

[taku]

[Jim.Branton]

lol

[EJazzle]

taku, i got meat for days....

[scott a]

holy crap...thanks for posting this!

[key]

im geting nothing but "photobucket exceeded band with"

[taku]

Yea that just happened this morning thanks to all the bandwidth those pics took up, I'll have to rehost the pictures later today.

[POPTART]

if you ever get to Encinatas CA / Carlsbad there is a resteraunt called sushi on the rock


go inside


order the Kitchen sink

[taku]

too many pictures on one page