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Japanese technique - How to fillet a whole salmon - 鮭のさばき方

Chef Dai demonstrates a very simple technique to filleting a whole salmon. In this video, he is using a deadly sharp Deba knife to fillet a 6.5 KG Scottish Atlantic salmon.
Please note that ALL of the meat left on the bones, head and belly are utilised. The bones are seasoned with sea salt and grilled. This meat is perfect for adding to soup and rice dishes such as ochazuke and onigiri.
This particular salmon was scaled and gutted before video production.
Thank you for watching and for all of your support!!!!

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