A sushi chef shows how to fillet sardine with hands as well as how to bone it and make it into sashimi.

■How to Remove Smell of Blueskin Fish
   • プロが教える【青魚】の臭みを消す方法生臭さを消すための切り方・小ワザやお...  


■Contents
0:00　Opening
0:12　How to fillet sardine
0:32　How to scale sardine
0:41　How to cut off sardine's head and tail
0:48　How to remove sardine's guts
1:15　Sardine's season
1:40　Where sardine is mainly caught
2:12　How to fillet sardine with hands
3:07　Tips to fillet sardine with hands
3:38　How to remove backbone when filleting with hands
4:18　How to remove sardine's peritoneum
4:47　Different kinds of sardine
5:22　Tips to remove sardine's backbone
5:40　How to remove sardine's fine bones
6:26　How to remove fine ribs
7:40　How to remove fine bones on the head side of fillets
8:09　How to remove fine bones on the tail side of fillets
8:48　How to remove sardine's skin
9:16　How to remove sardine's smell
10:27　Condiments that go well with sardine sashimi
11:08　How to cut and dish up sardine sashimi
12:58　Finished sardine sashimi

#sardine #iwashi #filletingwithhands #tebiraki #sashimi #howtofillet

[Recommended Seasonings by Watari]

■Chidorisu 1.8 L
https://amzn.to/2GbzKSu
Rice vinegar with refreshing flavor

■Mitsuban Yamabuki 900 ml
https://amzn.to/3igyY3B
Red vinegar with rich flavor

■Sanshu Mikawa Mirin 700 ml
https://amzn.to/36j7iZn
Aromatic mirin (sweet sake) made from sticky rice

■Inoue Koshiki Joyu 900 ml
https://amzn.to/36jydob
Soy sauce with strong flavor

■Amabitonomoshio 100 g
https://amzn.to/3cQKhys
Salt with seaweed flavor

[Recommended kitchen utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).

■Knife (by Suisin)
http://ginzawatari.suisinshop.com/ec/
The knife I actually use

■Chopping board (by Miyoshino Kitchen)
https://ginzawatarim.theshop.jp/
The chopping board I actually use

■Dishes
https://ginzawatari.thebase.in/
The dishes I actually use

[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.

I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.

(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)

■Lunch (1 pm – 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000

■Dinner (5 pm – 10 pm)
Seasonal fish course with drink : From JPY 20,000

(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 15,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included

(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included

Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)

■Address
1F Seiko Bldg., 164, Shibuya, Shibuyaku, Tokyo, Japan

■Watari’s Line link
https://line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)

Thank you very much for all your support and please keep your eyes out for future videos!