60-Second Skill: Filleting a fish with a Japanese deba knife

By Carina Perkins contact

- Last updated on GMT

Related tags: Sushi

BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar in London, to learn the art of filleting a fish with a Japanese deba knife.

A deba knife is the tool of choice in Japan for filleting fish because the thick spine and one-sided beveled edge can handle the whole filleting process, from cutting through bones to slicing the fish.

Mineno shows how just few cuts using the deba knife can produce a clean, boneless fillet that is perfect for slicing into sashimi or using for sushi, with minimum wastage.

Related topics: People, Restaurants, 60-Second Skill

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