60-Second Skill: Filleting a fish with a Japanese deba knife
BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar in London, to learn the art of filleting a fish with a Japanese deba knife.
A deba knife is the tool of choice in Japan for filleting fish because the thick spine and one-sided beveled edge can handle the whole filleting process, from cutting through bones to slicing the fish.
Mineno shows how just few cuts using the deba knife can produce a clean, boneless fillet that is perfect for slicing into sashimi or using for sushi, with minimum wastage.
