Fileting fish

I cannot filet fish. I have never fileted fish up to today.

In Japan, when you walk through a fisherman’s market, you will see many diversities of fish, seashell, and marine products. They arrest my attention a lot. they appear delicious.

All fish lined up on the table in the fisherman’s market in Japan is sold for the reasonable price and under the good and fresh condition. But I cannot filet the fish.

Most of above fish is on sale a few hours after they are caught by the fishermen. I know that the fish has perfect texture, taste. and natural flavor of Sea. But I have not filet the fish.

Japanese chefs can filet fish as if they were an artist. Also, they can adorn fish splendidly.

fileting fish make us amplify the menu and repertoire of cooking. Nevertheless, I have not fileted fish.

Japanese chef is one of the best occupation in Japan. Many of children in Japan want to land on chef.

Good chefs are difficult to select knives. they are well-sharpened. Japanese chef handle these knives as if they were incarnated as “Samurai”. It appear cool and awesome.

“Can you filet fish?” My answer is that I have not fileted fish, but I want to. I really want to. How about you?