How to Make Grouper Sushi & Sashimi (Scamp) | (石斑鱼寿司)

Online Sushi Course on Udemy: http://bit.ly/MAR112021 Knife Recommendations: https://sushieveryday.com/knives/ Scamp is one of the few groupers we have here that is suitable for raw consumption. The silky texture of the filet truly separates them from other groupers. It's exceptionally tender, delicate, and smooth, almost like Yellowtail Snapper. What Groupers to Avoid For Sushi? http://sushieveryday.com/grouper-sushi-and-sashimi/ Read my blog and find out which groupers to avoid for sushi. There are photos to help you identify which groupers are safe for raw consumption. Check it out! OTHER VIDEOS! ► BLUE RUNNER Sushi /watch/IzhXSwCK8hHKX ► SNAPPER Sushi /watch/06GKuvpdsPhdK ► MACKEREL Sushi /watch/0HmdYbPJ_UUJd ► CALIFORNIA Roll /watch/Qm5ruYrL3oKLr ▬▬▬▬▬▬▬ Knives I Use ▬▬▬▬▬▬▬ •8” Japanese Fillet: http://amzn.to/2s6yZSD •10" Sashimi Knife: http://amzn.to/2tbOwAI •7” Santoku (For Veggies): http://amzn.to/2tKpaXt •Affordable Santoku knife: http://amzn.to/2tKqrO9 ▬▬▬▬▬▬▬ Ingredients ▬▬▬▬▬ •Real Wasabi Paste: http://amzn.to/2tb757s •Rice Vinegar: http://amzn.to/2sbJgrS •Sushi Nori Sheets: http://amzn.to/2tbw4In •Sushi Rice: http://amzn.to/2taMY9J •Toasted Sesame: http://amzn.to/2sbGoLw •Soy Sauce: http://amzn.to/2tbodKZ ▬▬▬▬▬▬▬Tools ▬▬▬▬▬▬▬▬ •Fish Scaler: http://amzn.to/2u55qNs •Fish Bone Tweezers: http://amzn.to/2s6mma4 •Mandolin Slicer: http://amzn.to/2u4PFqb Follow on Facebook for Updates: http://bit.ly/FBSushiEveryday

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