3 Fish BREAKDOWNS for SUSHI
Watch Alex "Chingon" Merino from The Wrench and Rodent break down some of the many fish they prep for sushi every day. He shows how he fillets a John Dory fish, how to fillet mackerel also known as Aji, and how to fillet a golden eye snapper. He also shows how he makes nigiri and sashimi from these fish.
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Hey what's up you guys this is Alex from Wrench and Rodding. I'm breaking down our New Zealand
surprise box. I'm gonna show you guys the way that I break down the fish. This one is crazy,
it has spines all over the face so you better watch out like this right here. Get between the
skin and the bones, follow the bones. When I cut it I always try to leave a little piece of the tail
on. I'm always scared to cut this fish man, I feel like God is gonna get me. If one of these
poke you, you probably have to go home. I've been working here for like six years now
and every day man we get different fish. All right got the nice Napa.
So this one we keep the tail on because I like to do this side only with the crispy skin,
garlic, salt, pepper, a la plancha. When the skin is a little bit getting burned,
that's when I can tell it's cooked you know. You want it to be crispy and you don't want it to be
burned. I like to serve it with a really nice red cabbage, pickle on red wine and lemon and
then I top it with a really nice lemon bean which has lemon or house vinegar and a little bit of
white pepper, a little bit of orange oil that we do out of orange peels and then I just sprinkle
some togarashi on top, a little char on the lemon and there you are, golden eye snapper,
crispy skin. So yonduri, we remove the skin and there you are. So for this one it's really,
the meat is really tender. Discard a little bit so when I put the ginger garlic ponzu in there
or whatever dressing that you're doing, it traps all the flavors. We put a little bit of rice,
mix it up all nice.
So that one we call it dolphin tears and what it is is chardonnay reduced down with a little bit
of white soy and then I just top it off with a little bit of crispy shallots, top it off with
some furikake. Every fish I serve I always like to score it a little bit like this so when you
put the salsa in everything is in there you know. We chop onions, white cabbage, celery,
kombu stock and a lot of black pepper spice. Top it off with some really nice homemade chili garlic,
local microgreens. So this is our omakase small version so come check it out,
it's the ranch and rodent. This is where the hidden spies are.