骨が厄介…弾力ある白身の高級魚!おすすめは刺身。薄造りが美味しい?【コチの捌き方】
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15:13
コチの捌き方!刺身(薄造り)の作り方や【活け・活け締め・野締め・浜締め】の違いも解説
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21:20
トロサワラとは・・?サワラとの違い・熟成方法・捌き方
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19:54
【職人技】特大ざぶとんヒラメ捌き方・神経締め・血抜き・A young man cooks a very large fish.
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14:51
Dip Netting A Pile Of Prawns With Kids - From Catch To Cook with Lots of Carry On In Between
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27:15
[Subtítulos] El secreto de servir sashimi prolijamente [Cómo dividir los filetes de pescado]
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19:53
【鱧】骨は3段階ある!?ハモの骨切りのコツ
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13:22
Cómo quitar los huesos de sardina y hacer un hermoso sashimi
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14:10