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 Post subject: Saba feat. 300mm Yoshikane damascus yanagiba
PostPosted: Tue Aug 19, 2014 5:14 pm 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 267
Location: NE
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Another pic of my cutting board. Pickled mackerel with 300mm yanagi :)


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 Post subject: Re: Saba feat. 300mm Yoshikane damascus yanagiba
PostPosted: Wed Aug 20, 2014 5:40 am 
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Joined: Wed Jan 30, 2013 8:06 am
Posts: 292
Location: Peoples Republic of Massachusetts
Nice! My son and I caught 11 or 13 mackerel last week. Your fillets look MUCH better than my first couple of attempts!! I was using a Henckels boning knife for the filleting because 1) I had no idea what I was doing lol and 2) left handed single bevel knives are too pricey for the very little amount that I would use one. The difference between my first fillets and the last fillets were crazy!! The last fillet must've been double the size of my first attempts. Yours look fantastic!!

Chris


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 Post subject: Re: Saba feat. 300mm Yoshikane damascus yanagiba
PostPosted: Wed Aug 20, 2014 11:34 am 

Joined: Wed Jun 11, 2014 9:53 pm
Posts: 80
These fillets look tasty and a beautiful yanagiba. When i was younger i did eat lots of smoked mackerel and it was delicious.


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 Post subject: Re: Saba feat. 300mm Yoshikane damascus yanagiba
PostPosted: Wed Aug 20, 2014 9:02 pm 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 267
Location: NE
SHARK - Cool! what kinds of fish did you catch? The fish we use is Norwegian mackerel. We receive them whole/undressed, fillet them, take out the rib bones, pin bones, and remove the skin. The fillets in the pic are fab'd but the skin is still on.
I'm currently using a Zwilling/Henkel santoku to do the majority of the work. I find the yanagi is easiest to start taking off the skin.

TOM357 - Thanks! We pickle them in a 'secret recipe'. I wish we could do a smoked mackerel on the menu. I like smoked better. The flavors are much more tasty.


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 Post subject: Re: Saba feat. 300mm Yoshikane damascus yanagiba
PostPosted: Wed Aug 20, 2014 10:15 pm 

Joined: Mon Jul 02, 2012 7:26 pm
Posts: 90
When I get fresh mackerel they go right on the grill - delicious.


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