Please enter the email you’re using for this account.
Today Chef Gabe shows us how to take apart a hamachi yellowtail fillet. Don't be afraid to try this delicate and delicious fish. He shows us which knife to use, which parts to cut off and which parts to save.
Tune in tomorrow Wednesday April 27 at 6PM EST to cook along with Chef Gabe and make a delicious meal!
Get the recipe:
1 pound sushi-grade Hamachi, skin off
1/2 cup salt
1 cup sugar
2 tablespoons ground coriander
1 tablespoon orange zest
1 cup rice wine vinegar
1 small jalapeño, seeds removed
2 small Persian cucumbers
1/4 of a honeydew melon
1 orange (Cara Cara)
4 spring radishes
2 stalks spring onion with bulb
1/4 cup Bartenura Extra-Virgin Olive Oil
salt to taste
Get the full recipe for Hamachi Carpaccio!
For more with Chef Gabe, watch Rosh Chodesh Club!
How Would You
Rate this video?
Please log in to rate
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation