How to Make Types of Sushi with Different Fish - Handcrafted - Bon Appétit

Dive into an extensive 33-minute video tutorial showcasing the art of sushi-making with Chef Cody Auger from Nimblefish in Portland, Oregon. Learn how to expertly scale, fillet, and prepare 11 different fish species for nigiri, including Red Sea Bream, Threeline Grunt, Golden Eye Snapper, Young Gizzard Shad, Sardine, Horse Mackerel, Trevally Jack, Yellow Striped Butterfish, Beltfish, Bigfin Reef Squid, and Bigeye Tuna. Master the technique of creating Tamago, a traditional Japanese egg omelet, and gain insights into the intricate process of transforming whole fish into exquisite single pieces of nigiri. Follow along as Chef Auger demonstrates various techniques such as scaling, filleting, curing, and slicing, providing a comprehensive guide to crafting 12 distinct types of sushi.

Intro
SCALING: (SHINKO) YOUNG GIZZARD SHAD
FILLETING: (KINMEDAI) GOLDEN EYE SNAPPER
FILLETING: (IWASHI) SARDINE
CURING: (SHINKO) YOUNG GIZZARD SHAD
CURING: (KINMEDAI) GOLDEN EYE SNAPPER
CURING: (SHIMA AJI) TREVALLY JACK
CURING: (TAKABE) YELLOW STRIPED BUTTERFISH
(TAMAGO) EGG OMELET
SLICING: (AORI IKA) BIGFIN REEF SQUID
SLICING (SHIMA AJI) TREVALLY JACK
NIGIRI: (MAGURO) BIGEYE TUNA