Hey Sushi Lovers, thanks for checking back for another video. And if this is your first time on this channel, please hit that subscribe button for more upcoming new videos So a couple of weeks ago, I got myself some porgies out of the Gulf. These guys are some of the best eating fish, the meat is white, almost like a Hog fish thats probably because they also feed heavily on shellfish My theory is, any fish that eats mostly on crustaceans are destined to be delicious Personally, I think porgies taste better than some of the other snappers like Lane or Beeliners. You can fry, bake, steam, or eat it raw, it doesn’t matter, this fish is good anyway So if you never seen what really fresh fish looks like, this is it This fish was less than 24 hours old and its the perfect example to showcase The eyes should be clear like this, and the meat should be firm and bounces back when its pressed and the gills should be deep red like the color of blood Lastly fresh fish will have a clear glossy glow on the surface. Another words, it should be shiny All 4 factors are important, and should be thought about when buying But to me, having a shiny skin is almost always a guaranteed that its a fresh fish Sometimes checking the eyes and gills aren’t always a sure bet, depending on how the fish was handled by the supplier Alright, for this fish, I’m scaling it Some people think it’s a waste of time, I say they probably never made sushi from a whole fish before You can certainly skip this part, and just wash your filet in water after you’re done filleting it but that’ll ruin the color and offset the taste Find out for yourself. Just keep in mind that a skilled sushi chef never rinse the meat in water if its going to be served as sushi So, to remove the head, score both side of the head behind the fin, and then cut on the bottom and really care to not cut inside the belly If you’re not comfortable with this, cut it flat on the board But I find I’m less likely to gut the guts because gravity is pulling it down And since I’m not rinsing this, I don’t want to cut into the stomach and ruin the meat So if you did this right, everything inside the cavity will come out clean like this Once the head is removed, it’ll be much easier to fillet Just score the back side first and slowly work your way along the bone So I’ve had a few people ask me what knives I use in my videos I use a few different ones, but I would say 90% of the time I’m using a Japanese style knife called a Deba It’s not flexible like your typical Western fillet knives, but the extra weight of the steel makes cutting thru bones a breeze its very versatile for home use. I can cut fish, pork, and even chicken if I want But I usually advocate people to use whatever knife they are comfortable with, as long as they know how to use it There’s no rule on a style of knife you have to use to make sushi, the only rule is to have a sharp knife Even a regular chef knife will do the job, as long as its sharp But if you want to make sushi every weekend, then yea, invest in a mid-level knife because it’ll make the job easier and a good knife will last for a lifetime Depending on the type of fish you’re working with, you can eat it with the skin on or off For this one, I’m going to make the nigiri sushi without the skin and I’m going to sear the skin for sashimi Sometimes with smaller fish, you can leave the skin on but you gotta torch it or flash it with boiling water or else its going to be like chewing gum The trick is to torch it before you fillet it, so the meat doesn’t roll up, or else this will happen So this is the side I previously torched on If you’ll notice the filet sits nice and flat on the board It doesn’t roll up like the previous one you saw Alright guys, I’m going to stop talking and let the rest of the video play out As always thanks for watching, If this is your first time seeing one of my videos I hope you enjoyed it and please subscribe for more!