Recipe
55-Year Veteran Chef Teaches You How to Fillet a Huge Cod
Ingredients
- 1giant cod (approx. 880 yen)
- Salt,to taste (plenty for grilling the collar and curing the roe)
About "Filleting a Giant Cod: 3-Piece Fillets, Cutlets for Frying, Salt-Grilled Collar, and Salt-Cured Cod Roe (Karasumi)"
In this video, a veteran chef from Hokkaido demonstrates how to fillet a giant cod (bought for just 880 yen) that overflows from the cutting board, making it easy for beginners to follow. He explains professional tips for scaling, gutting, and filleting. Since cod has very soft flesh, the golden rule to prevent tearing is to fillet it "quietly and gently." He also shares a handy trick using kitchen shears to remove bones. The massive cod roe (kokko) found inside is salt-cured and aged for 10 days to make a delicious cod karasumi (delicacy). Yielding over 20 servings of fillets, this video showcases the incredible value and versatility of a single cod.
Tips for Making "Filleting a Giant Cod: 3-Piece Fillets, Cutlets for Frying, Salt-Grilled Collar, and Salt-Cured Cod Roe (Karasumi)"
-
Prep
- Thoroughly remove the slime and scales from the cod. Gently slide the knife blade to scrape off the scales. Do this carefully, as any remaining scales will ruin the texture.
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Prep
- Making an incision above the collar first makes it much easier to split the head later.
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Gutting
- When opening the belly, you may find a large cod roe (kokko). Remove it carefully to avoid damaging it.
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Filleting
- Cod flesh is extremely soft and tears easily if rushed. The golden rule is to cut "quietly, gently, and carefully."
-
Prep
- Clean the bloodline along the backbone under running water using a sasara (bamboo brush).
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Deboning
- When portioning the fillets, feel the flesh with your fingertips to find and remove any remaining bones one by one.
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Tools
- Kitchen shears are convenient for trimming meat around the bones. Using a sharp pair makes the job much easier.
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Cooking Collar
- Generously salt the collar and grill it in a roaster until golden brown.
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Making Karasumi
- Heavily salt the cod roe to cure it, then let it rest in the fridge for about 10 days to dry out and complete the karasumi.
Ingredients for "Filleting a Giant Cod: 3-Piece Fillets, Cutlets for Frying, Salt-Grilled Collar, and Salt-Cured Cod Roe (Karasumi)"
2 items* Tap ingredient names to find on Amazon
How to Make "Filleting a Giant Cod: 3-Piece Fillets, Cutlets for Frying, Salt-Grilled Collar, and Salt-Cured Cod Roe (Karasumi)"
- 1
Gently slide the blade of your knife over the surface of the cod to remove the slime and scales.
- 2
Make an incision above the collar to make it easier to separate the head later.
- 3
Gently slice open the belly and carefully remove the internal organs and the cod roe (kokko).
- 4
Cut the cod roe in half to check its condition.
- 5
Fillet the cod into three pieces. Since the flesh is very soft, make sure to cut "quietly, gently, and carefully" to prevent the meat from tearing.
- 6
Clean the bloodline along the backbone under running water using a sasara (bamboo cleaning brush).
- 7
Cut the fillets into bite-sized pieces for frying. Feel the flesh with your fingertips to find and remove any remaining bones. Using kitchen shears is a convenient way to trim the meat around the bones.
- 8
Generously salt the collar and grill it in a roaster until golden brown.
- 9
Generously coat the cod roe with salt to cure it, then let it rest in the refrigerator for about 10 days. Once the moisture is drawn out and it dries, your cod karasumi is ready.
Detailed Commentary on "Filleting a Giant Cod: 3-Piece Fillets, Cutlets for Frying, Salt-Grilled Collar, and Salt-Cured Cod Roe (Karasumi)"
* Content organized by topics from the video.
A Giant Cod from Kakizaki Shoten
The chef starts by prepping a giant cod he bought at "Kakizaki Shoten," which is so massive it overflows from the cutting board. Amazingly, a fish of this size costs only a few hundred yen. The chef declares he will explain the process slowly and thoroughly so that even home cooks and beginners can easily follow along. Despite the comical situation of the cutting board being too small, the chef confidently says, "Once I get to work, the size of the cutting board doesn't matter!" and begins filleting.
Scaling and a Funny Chat on Hair Loss
First, the chef removes the slime and scales from the cod's surface. Cod actually has tiny, dense scales that must be thoroughly removed, or they will ruin the texture of the dish. He gently glides the knife blade to scrape them off. During this step, the chef shares a humorous theory on hair loss: "Humans go bald because they wash their hair too much. I only wash mine once a month!" making the camera crew burst into laughter. The chef's warm personality shines as he teaches essential cooking skills while keeping the atmosphere light and fun.
A Massive Cod Roe Spills Out
Before opening the belly, the chef cuts into the area above the collar. This professional technique makes it much easier to split the head later. When he gently slices open the belly, an incredibly massive cod roe (kokko) appears. The chef, who loves cod roe, gets highly excited, saying, "If you tried to buy this much roe at a supermarket, it would easily cost over 1,000 yen!" He cuts the roe in half and proudly shows off its impressive cross-section.
The Gentle Art of Filleting Soft Fish
As he begins to fillet the fish into three pieces, the chef shares a crucial tip. Because cod flesh is extremely soft, rushing or forcing the knife will easily tear the meat. Therefore, the golden rule when filleting cod is to handle it "quietly, gently, and carefully." He then cleans the bloodline along the backbone under running water using a sasara (a traditional bamboo brush). He mentions that this was an important task given to young apprentices first thing in the morning, sharing a nostalgic story from his own training days.
Cutting Fillets and a Kitchen Shears Hack
Next, the chef cuts the fillets into bite-sized pieces for frying. As he portions them, he carefully feels the flesh with his fingertips to find and remove every single bone. "It would be terrible if my grandchild got a bone stuck in their throat," he says, showing his thoughtful care for those eating his food. He then demonstrates a hack using kitchen shears to trim the meat around the bones. However, the shears are dull, leading him to grumble, "As expected, cheap shears are hard to use. I need to buy a proper pair next time," bringing more laughter to the kitchen.
Incredible Value and Cost Calculations
At this point, the chef looks at the receipt from Kakizaki Shoten and talks about cost calculations. Incredibly, this giant cod cost only 880 yen. For reference, the other fish he bought included a sculpin for 1,900 yen, a flounder for 480 yen, and a striped marlin for 200 yen. Just one half of this 880-yen cod yielded over 20 servings of fish cutlets. "Even if you serve a 3-piece lunch set for 600 yen, 12 servings make 7,200 yen. You easily make your money back and turn a huge profit!" the chef explains with a broad grin.
Grilled Collar and Cod Roe Karasumi
Finally, the chef shares how to prepare the remaining parts. He generously salts the fatty collar and grills it in a roaster until beautifully browned. As for the massive cod roe extracted earlier, he heavily coats it in salt to cure it. By letting it rest in the refrigerator for about 10 days to draw out the moisture and dry, it transforms into an exquisite delicacy: cod roe karasumi. He wraps up the highly satisfying filleting session with a joke, asking, "Now, who is going to do all this washing up?"
About こぶしの板さん
こぶしの板さん
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