Afterwards, the fish was thrown out in its' entirety, and the complete work area was cleaned off and sanitized properly. We used our liquid detergent to scrub down the entire area of the cutting board including the cooler top as well as the knives and utensils, and then sprayed the entire area with a mixture of 2 tablespoons of bleach to a gallon of water and let that entire area air dry. The knives, after cleaned off with detergent were also soaked in this bleach liquid and then taken out to air dry. If you're a sushi fan, this is why you need to visit only the places that have a good reputation; if not you'll be faced with some dangerous eating that could get you sick for many many months. Furthermore, we know that many restaurants, upon finding parasites like what we have shown, cut out the "infected areas" and use the rest. They may also cook the infected area as well. We choose to discard the entire fish as this is what a reputable establishment should do. Profit has no place when a patron's safety is in question.The cameraman actually had an experience with eating fish infected with parasites. He ate raw wild salmon from a Publix in Lake City FL, a large chain supermarket and the fish was infected. A couple months later, he went to use the toilet and when he was finished, he went to wipe himself and saw a white stringy substance that looked almost like strand of mucus hanging from his anus into the toilet. When he went to wipe away, thinking it was mucus, it kept coming out from his anus and would wipe away. When he took a closer look, he saw that it was moving and was alive! Needless to say, he was in a state of panic and called his doctor who prescribed some pills to take. An hour after, the pills gave him a very bad case of diarrhea which when he looked in the toilet, were signs of the dead tapeworms. It was an experience he has vowed never to go through again...Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content. Don't forget to comment, share and subscribe to get our latest videos. Follow Hiroyuki Terada:Facebook: https://facebook.com/pages/NoVe-kitchen-and-bar/175557962456764 Instagram: https://www.instagram.com/diariesofamastersushichef/Twitter: https://twitter.com/RealSushiChefHiro's Second Channel: https://youtube.com/user/MIAMISPICE68 Cameraman's Channel: https://www.youtube.com/charlesprestonWatch More Hiroyuki Terada:Recent Uploads: https://youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AUPopular Videos: https://youtube.com/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvzExtreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https://www.patreon.com/diariesofamastersushichef Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday!Business Inquiries:
[email protected] -----------About Master Sushi Chef Hiroyuki Terada:Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.-----------Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife. For more information on these knives, contact David Holly at
[email protected] or visit knifemerchant.comLet us know how you enjoy your Minonokuni.Knife Merchant7887 Dunbrook RoadSuite HSan Diego, CA 92126800-714-8226www.knifemerchant.com
