How to Make 12 Types of Sushi with 11 Different Fish | Handcrafted | Bon Appétit

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  • Published on:  Thursday, September 13, 2018
  • Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro). He also demonstrates how to make Tomago, a Japanese egg omelet.

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    How to Make 12 Types of Sushi with 11 Different Fish | Handcrafted | Bon Appétit

    Cody Auger, chef/co-owner of Nimblefish


  • Devansh Das  (Sep 18, 2018)

    what am i doing here at 3 AM in morning. I should go to sleep

  • DVuuuzy 97  (Feb 11, 2019)

    Same 😂

  • Sophie Delanoche  (Feb 10, 2019)

    Oot spagoot I noticed that too 😂

  • Hadir Kabani  (Sep 22, 2018)

    That is a tough process that require alot of skill and experience. Impressive.

  • Max Dec.  (Feb 15, 2019)

    Hadir Kabani You’re dumb 😂

  • Charles Yu  (Jan 30, 2019)

    Hadir Kabani y

  • Bernardo Santos  (Dec 10, 2018)

    If I were a fish, I wouldn't mind dying to be treated this respectfully.

  • song dong  (13 hours ago)

    I like that joke

  • +DragonSin_Meliodas like my soul

  • Euryale Music  (Sep 25, 2018)

    No crappy Music... THANK YOU!! Your voice is Music, and your skills are Art,, Gee! I was so entertained, and educated on Sushi, love this video!!!... Subbed

  • Paste  (Dec 10, 2018)

    Ï thought his voice sounded like he was very bored, not attractive

  • kiyonexus  (Dec 10, 2018)

    Wrong.. there is music but it's just not overpowering the voiceover

  • Pierre Menezes  (Jan 9, 2019)

    TAI: Scaling (0:13), Filleting (4:01), Curing (23:17), Slicing (29:27)ISAKI: Scaling (1:03), Filleting (5:58), Curing (17:30, 20:03), Slicing (28:29)TAKABE: Scaling (1:35), Filleting (7:17), Curing (20:57), Slicing (28:58)KINMEDAI: Scaling (1:56), Filleting (5:10), Curing (17:23, 18:06), Slicing (28:16) SHINKO: Scaling (2:14), Filleting (9:36), Curing (16:46, 22:50)IWASHI: Scaling (2:46), Filleting (8:58), Curing (17:54, 20:49), Slicing (27:44)AJI: Scaling (3:01), Filleting (8:07), Curing (17:46,...

  • Mike O'Barr  (Sep 13, 2018)

    Us humans are really primal creatures, we all just watched 30 minutes of an artist showing the many many skills he's acquired over years of study. His medium is food.... Everyone here was mesmerized by his voice. Fascinating.

  • Joseph Asbury  (Jan 23, 2019)

    I think that makes us the most sophisticated really. Other animals may have individually interesting techniques to help get their food, but sushi is a great example of how humans can practice seasonality

  • Dick Magnus  (Jan 17, 2019)

    Wtf are you talking about

  • M C  (Oct 18, 2018)

    Sushi Daddy goals right there

  • i live for bangtan  (Dec 21, 2018)

    Sushi daddy scale❌Daddy❌Daddier✔Daddiest

  • Army Otaku  (Sep 29, 2018)

    I love how he mentions that he constantly wants to improve because all of us could use that mentality

  • rkmugen  (Dec 26, 2018)

    What's that word that the Japanese have for constant improvement? 'Kaizen' or something like that?

  • jayvhon calma  (Dec 17, 2018)


  • Green Fluid  (Nov 27, 2018)

    This guy’s voice is like a guy who is high, and he haven’t slept for five days.I love it.

  • Denis Baranov  (Jan 28, 2019)

    Just a suggestion, listen to Roman Mars

  • Yaxley  (Dec 19, 2018)

    those fishes ain't gonna sushi'd themselves

  • RadenWA  (Oct 24, 2018)

    How does it feel when you spend so much time learning how to identify and prepare many different fishes and yet people judge you first by how you make an omelette.

  • superemzone  (Feb 15, 2019)

    I've heard that in Cuba, a country who's produced several successful boxers, they won't train you to box if you cannot first show skill in Salsa dancing. It may seem distinct, but what they look for is a general sensibility to movement and responsiveness to a partner. So too, it may be with the tamago and the sushi. I do see your point tho

  • 88SLLS  (Jan 20, 2019)

    You don't get it? I use the tortilla chips at Mexican restaurants for the same purpose. If the chips aren't made in house and fresh then what else are they going to skimp on? If a restaurant is using store bought tortilla chips then the tortillas are probably also store bought, the re-fried beans are probably from a can, and they're probably not going to give me the freshest ingredients either. I've left a restaurant before even placing an order because the chips were store bought and stale. A place li...