A sushi chef shows how to fillet horse mackerel into 3 pieces in detail as well as how to make horse mackerel tataki (finely chopped sashimi).

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■Contents
0:00　How to fillet horse mackerel
0:12　Purpose of this video
1:08　Brief explanation of how to fillet horse mackerel
2:19　★How to remove horse mackerel scute
3:00　　How to place horse mackerel when removing scute
3:18　　Tips on removing scute
4:11　　Tips on scaling
4:26　　Reasons of the order of the process for cleaning horse mackerel
5:36　★How to cut off horse mackerel head
6:17　　Angle of knife when cutting off horse mackerel head
6:41　　Tips on cutting off head
7:31　★How to fillet horse mackerel into 3 pieces
7:44　　How to place horse mackerel and the procedure of filleting
8:51　　Reasons of the procedure
10:59　　Tips on cutting off the backbone
11:30　　How to remove ribs and peritoneum
12:11　　How to remove horse mackerel bones
13:42　★How to remove fishy smell
13:59　　How to sprinkle salt and the amount of salt to use
14:50　　How to soak horse mackerel in vinegar
15:44　★How to make horse mackerel tataki
15:59　　How to peel horse mackerel skin
17:20　　Differences between horse mackerel tataki and skipjack tuna tataki
18:19　　Condiments that go well with horse mackerel
20:30　　Finished horse mackerel tataki
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[Recommended Seasonings by Watari]

■Chidorisu 1.8 L
https://amzn.to/2GbzKSu
Rice vinegar with refreshing flavor

■Mitsuban Yamabuki 900 ml
https://amzn.to/3igyY3B
Red vinegar with rich flavor

■Sanshu Mikawa Mirin 700 ml
https://amzn.to/36j7iZn
Aromatic mirin (sweet sake) made from sticky rice

■Inoue Koshiki Joyu 900 ml
https://amzn.to/36jydob
Soy sauce with strong flavor

■Amabito-no-moshio 100 g
https://amzn.to/3cQKhys
Salt with seaweed flavor

[Recommended Kitchen Utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).

■Knife (by Suisin)
http://ginzawatari.suisin-shop.com/ec/
The knife I actually use

■Chopping board (by Miyoshino Kitchen)
https://ginzawatarim.theshop.jp/
The chopping board I actually use

■Dishes
https://ginzawatari.thebase.in/
The dishes I actually use

■Chopsticks for Dishing-up
https://amzn.to/2NBmFoW

■Fish Scaler
https://amzn.to/2YePTMh

■Fish Bone Tweezer
https://amzn.to/3c8Wccw

[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.

I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.

(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)

■Lunch (1 pm – 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000

■Dinner (5 pm – 10 pm)
Seasonal fish course with drink: From JPY 20,000

(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included

(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included

Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)

■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan

■Watari’s Line link
https://line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)