Fish-filleting technique for Japanese cooking
It's a core technique of Japanese cuisine!
Basic Fish-filleting technique for Japanese cooking
Available in days
days after you enroll
StartKuro-dai (Seabream) (6:17)
StartSuzuki (Seabass) (4:06)
StartWhat knife should I use?
StartComing soon: Tai (Red snapper)
StartComing soon: Saba (Mackerel)
StartComing soon: Sake (Salmon) for sushi & sashimi
StartComing soon: Maguro (Tuna) for sushi & sashimi
StartShare your result & get personalized feedback!
Frequently Asked Questions
When does the course start and finish?
The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.