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Fish-filleting technique for Japanese cooking
Basic Fish-filleting technique for Japanese cooking
Kuro-dai (Seabream) (6:17)
Suzuki (Seabass) (4:06)
What knife should I use?
Coming soon: Tai (Red snapper)
Coming soon: Saba (Mackerel)
Coming soon: Sake (Salmon) for sushi & sashimi
Coming soon: Maguro (Tuna) for sushi & sashimi
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