Japanese Chef Turns a Whole Kanpachi into Sashimi | How to Fillet Greater Amberjack

Watch a Japanese chef break down a whole Kanpachi (Greater Amberjack) and turn it into sashimi, almost entirely uncut. This video shows the complete process from whole fish to sashimi, including scaling, preparation, filleting, skinning, sashimi slicing, and final plating. See how a Japanese chef uses traditional knife skills to fillet a whole Kanpachi, remove the skin cleanly, slice the fish for sashimi, and prepare the final presentation. 【Whole Kanpachi to Sashimi】 ・Scaling ・Fish preparation ・Filleting ・Skinning ・Sashimi slicing ・Plating Kanpachi (Greater Amberjack / Seriola dumerili) is a member of the Seriola genus and is widely enjoyed in Japan as sashimi and sushi. Recommended for anyone interested in how to fillet fish, Japanese knife skills, sashimi preparation, and professional Japanese fish-cutting techniques. #Kanpachi #GreaterAmberjack #Sashimi #FishFilleting #JapaneseKnifeSkills