Master Sushi Chef Hiro Terada shows you how to fillet a whole Scottish Salmon with ease. The main thing is to of course start with a very sharp knife. Youll also need a pair of tweezers that can remove the bones that are still set in the meat once you remove the main bone thats down the center. \rbr\rbrOne important thing that we dont show here is when Chef Hiro removes the scales from the fish. Its a simple process using a fish scale remover. Just use the tool and from from tail to the head in a consistent motion until there are no more scales. \rbr\rbr\rbrFollow Hiroyuki Terada:\rbrFacebook: \rbrInstagram: \rbrTwitter: \rbr\rbrHiros Second Channel: \rbr \rbr\rbrCamera Mans Channel: \rbr\rbr\rbr\rbrWatch More Hiroyuki Terada:\rbrRecent Uploads: \rbrPopular Videos: \rbrExtreme Series: \rbrLow Difficulty Recipes: \rbr\rbr\rbrSupport our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds.Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. \rbr \rbr\rbrAs always, we wish to thank all of our fans for spending time here with us on YouTube. Were all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next . \rbr\rbrSend fan mail and products to be reviewed to: \rbrHiroyuki Terada \rbr6815 Biscayne Blvd, \rbrSuite 103-451 \rbrMiami, FL 33138 \rbr\rbrNew videos every Sunday and Wednesday!\rbr\rbrBusiness Inquiries: diariesofamastersushichef@gmail.com\rbr\rbr -----------\rbr\rbrAbout Master Sushi Chef Hiroyuki Terada:\rbr\rbrMaster Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. \rbr\rbrAt age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chefs School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.\rbr\rbr-----------\rbr\rbrChef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiros custom specked knife. \rbr\rbrFor more information on these knives, cont David Holly at david@knifemerchant.com or visit knifemerchant.com\rbr\rbrLet us know how you enjoy your Minonokuni.