Spanish Mack Catch and Cook!

That was a great video. That torch at the end really added to the look. I am going to try that one!

I thought you mentioned that the knife you were using on had one sharp edge? What type of knife were you using?

Thanks for a great video!

That was a great video. That torch at the end really added to the look. I am going to try that one!

I thought you mentioned that the knife you were using on had one sharp edge? What type of knife were you using?

Thanks for a great video!

Thanks George!

Yeah that convo was cut off...I was talking about the Deba knives Japanese chefs use to cut fish. They are like fish cleavers...very heavy blade, chisel ground, and it's a completely different filleting process to the one we're used to. Imo it gives a cleaner final product, mainly bc you avoid the "feathering" that happens when you go in blind with a long, skinny, flexible blade.

For cooked fish, that's fine. For raw preparations that require clean slices, it's no bueno, esp in a professional setting. Here's a good video from my friend Dan demonstrating the Deba method:


Here's his latest video showing how you can achieve similar results with a (stiffer) Western style fillet knife: