カツオ（鰹）の捌き方！3枚おろし・裏おろしのやり方や【刺身の切り方】を紹介

A sushi chef shows how to fillet skipjack tuna (katsuo). In this part 1, he fillets it and makes it into sashimi. ■Part 2    • 【カツオのたたき】鰹料理3品（たたき／自家製ツナ／簡単おつまみ）の作り方を紹介   ----------------------------------------------------------------------- ■Content 0:00　Opening 0:27　Skipjack tuna's scales and how to remove them 1:20　Skipjack tuna's fins and their structure 1:46　Season of young skipjack tuna and their features 2:21　Season of fatty skipjack tuna and their features 2:37　How to scale the stomach 3:05　Whey they are blue on the back and white on the stomach 3:47　Why deep-sea fish are red 4:06　Where skipjack tuna are caught 4:27　How to cut off skipjack tuna's head 5:28　How to cut the stomach open and remove the guts 6:08　How to fillet skipjack tuna with 3-piece filleting technique 7:28　How to fillet skipjack tuna with reverse filleting technique 8:52　How to cut skipjack tuna for sashimi 11:14　Dishing up skipjack tuna sashimi and condiments for them 12:32　Finished skipjack tuna sashimi 12:46　Preview of part 2 ----------------------------------------------------------------------- #skipjacktuna #katsuo #sashimi #howtofillet ■Dishes used in the video (BASE) ginzawatari.thebase.in/

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