How to Fillet Fish for Sushi and Sashimi - Fresh Pompano

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Florida Pompano is one of my favorite fish to eat and its perfect for making nigiri and sashimi sushi. The filet is fatty, firm, and tender, all the quintessential chareristics for awesome sashimi. For those that never had this before, it is comparable to Japanese Hamachi (Yellowtail Jack) or Kampachi; though, Pompano is much fattier than the latter. Pompano is also great for Tataki (seared and sliced thinly) with Ponzu sauce.\r
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This video will walk you through a step-by-step instruction on how to fillet a Jack. Also, the same method can be used on almost any other fish, such as: Snapper, Grouper, and Mackerel. One important tip for a better finish, is to always bleed your catch right after landing, this will produce a superior quality and the taste will be enhanced. \r
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▬▬▬▬▬▬▬ Knives I Use ▬▬▬▬▬▬▬\r
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•8” Japanese Fillet: \r
•10 Sashimi Knife: \r
•7” Santoku (For Veggies): \r
•Affordable Santoku knife: \r
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▬▬▬▬▬▬▬ Ingredients ▬▬▬▬▬\r
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•Real Wasabi Paste: \r
•Rice Vinegar: \r
•Sushi Nori Sheets: \r
•Sushi Rice: \r
•Toasted Sesame: \r
•Soy Sauce: \r
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▬▬▬▬▬▬▬Tools ▬▬▬▬▬▬▬▬\r
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•Sushi Mat: \r
•Fish Scaler: \r
•Fish Bone Tweezers: \r
•Mandolin Slicer: