How to Fillet a Whole Amberjack | Japanese Chef’s Three-Piece Filleting Technique

Learn how a Japanese chef fillets a whole Greater Amberjack (kanpachi) using the traditional three-piece filleting method. This video focuses on the complete filleting process, showing how the knife is guided along the belly, back, and center bone to cleanly separate the fish into two fillets and the central skeleton. After filleting, the kanpachi is skinned and prepared as sashimi. The thicker back portion is cut using hira-zukuri (straight-cut sashimi), while the belly portion is sliced using sogi-giri (an angled slicing technique). The video finishes with sashimi plating alongside cubed tuna. #Amberjack #FishFilleting #HowToFilletFish #JapaneseKnifeSkills