Chefknivestogo Forums

My company had their regional food show and Bluefina came out, and being our main tuna cutter I was asked to cut a 200# fish into loins which their chef then sampled out.

i just work at a seafood shop and was lucky enough to get to work with this fish. Word is we are on the list for next harvest as well, one is going to be dry aged this time

We sold out of both fish in under 36 hours. We're on the list for next harvest.

Our customers are amazing

300mm masamoto suji for reference

We sell an insane amount of the regular ora king. We've already pre sold half of this fish for tomorrow and just announced it today. I am so excited to sukibiki these fish and to break one down tomorrow

if you haven't heard of this particular fish, I won't be surprised. They are a generic anomoly within one king salmon farm (and one wild, Canadian king salmon) population. Roughly 1% of their king salmon drop their gender and become behemoths. Ora king has harvested 10 of these Tyee this year. We ju...

It looks like I can source a 180mm or 210mm from masamoto in white #2 or a Mizuno in the same lengths in blue #2. How does that compare those two?

no. I work at a seafood shop and am one step closer to the source than I've ever been cooking in high end kitchens. This particular fish was sashimi grade, but I am not selling any of the dry aged fish as sashimi grade currently. Aging in this fashion should not cause any problems with a sashimi gra...

Testing out wild NZ hiramasa thats been dry aging for 7 days

Belly / umami salt / smoked shoyu
Loin / salt / lemon

crispiest skin ive ever had

what fish do you scale? And how much/many and how fast do you need to go? peak mongering would be: 6-12 2-3# yellowtail snapper/week 1-2 10# king salmon / week 1-2 wild hiramasa /week 1-2 15-20# grouper / week 1-2 15-20# snapper / week 2-4 3-6# snapper / week 2-4 3-6# grouper / week plus whatever i...

I've been using my 330mm yanagi for the past couple weeks for this to practice and save up for shorter one. Yanagi is 10000x nicer than the deba for this process, but this one is wayyyyy too long. I'm having a hard time justifying buying anything other than a masamoto or mizuno though, as I know and...

Screenshot_20200519-194250.png IMG_20200523_171318_606.jpg Top: copper river King salmon / 330mm masamoto kkk yanagi Bottom: dry aged copper river King (4 days only, it got put online and ordered when it wasn't supposed to be for sale yet) / 300mm masamoto suji At least I sold 90% of the side I had...

My mongering knife roll. It's mostly masamotos

My coworkers wondered why I butchered all the halibut before they got in for the day - here's why!

How would you prepare them?

I'm scaling fish using this method at work for dry aging and have been using my deba so far as it's my only non 330mm or 65mm single bevel knife, but its limitations are very apparent when I try to scale salmon and similarly shaped fish. There is a chef I follow on Instagram who is using a 165mm mas...