Online Sushi Course on Udemy:
[ Ссылка ]
Knife Recommendations:
[ Ссылка ]
Flounder, Fluke, Flatfish, Hirame (in Japanese), it doesn’t matter what you call them, it’s all the same, and it's a very popular fish eaten in Japanese restaurants. Fluke has very delicate white meat and is great for nigiri or sashimi. The flavor is subtle and smooth, it’s not oily like salmon. It’s not fishy at all. The after taste is light, you won’t even know you’re eating fish. Another fish similar to Flounder is Halibut, which is usually much bigger and caught in the Pacific instead. Flounder is one of the easier fish to fillet and it's a good start for anyone that wants to learn how to make sushi from fish they catch.
More on Flounder Sushi:
[ Ссылка ]
OTHER VIDEOS:
►Mangrove Snapper Sushi
[ Ссылка ]
►Mackerel Sushi - Catch N Cook Sushi
[ Ссылка ]
►California Roll
[ Ссылка ]
▬▬▬▬▬▬▬ Knives I Use ▬▬▬▬▬▬▬
•8” Japanese Fillet: [ Ссылка ]
•7” Santoku (For Veggies): [ Ссылка ]
•Affordable Santoku knife: [ Ссылка ]
▬▬▬▬▬▬▬ Ingredients ▬▬▬▬▬
•Real Wasabi Paste: [ Ссылка ]
•Rice Vinegar: [ Ссылка ]
•Sushi Nori Sheets: [ Ссылка ]
•Sushi Rice: [ Ссылка ]
•Toasted Sesame: [ Ссылка ]
•Soy Sauce: [ Ссылка ]
▬▬▬▬▬▬▬Tools ▬▬▬▬▬▬▬▬
•Sushi Mat: [ Ссылка ]
•Fish Scaler: [ Ссылка ]
•Fish Bone Tweezers: [ Ссылка ]
•Mandolin Slicer: [ Ссылка ]
Music:
Morning Sunrise by Miroleon - [ Ссылка ]
Autumn Leaves by Miroleon - [ Ссылка ]
