How to Fillet Aji (Horse Mackerel) Without Cutting This Part | Japanese Knife Technique скачать в хорошем качестве

How to Fillet Aji (Horse Mackerel) Without Cutting This Part | Japanese Knife Technique

This video shows how a Japanese chef fillets Aji (horse mackerel) for sugata-zukuri. The process is demonstrated from start to finish: removing the scales, opening the fish, filleting it without breaking the form, slicing it for sashimi, and arranging the final presentation. In this method, a specific section is intentionally left uncut. At first glance, it may look unusual, but this decision is made purely for the presentation. Sugata-zukuri is valued for its visual impact, and this technique preserves the shape until the end. If you want to learn the standard three-piece filleting method step by step, watch the full filleting guide here:    • How to Fillet Horse Mackerel (Aji) | Japan...   This is not about speed or efficiency. It is a practical demonstration of knife control and order of work, used when appearance matters as much as the cut itself. #FishFilleting #JapaneseKnifeSkills #Aji