hi my name is J today I'll be showing you how to break down striped bass or Suzuki for sushi and sashimi so the first thing we have to do is scale it so we've done we're done scaling it so the first thing you want to do is actually run the back your knife around the edges to make sure that you got all the little scales being really careful not to bend the fish as you do this so we're going to start with the head facing left and the dorsal fin facing us to make a diagonal cut right behind the pectoral fin the small bit of cartilage right here you stick your knife in right here follow the operculum around find a little slot and go through this climb finish cut down to the caudal fin turn the fish from the cloaca follow the fish up through the belly and then again you going to make those same cuts this is being careful not to sever the head from the guts now from the bottom we're going to separate the intestines from the body and then in one piece take it all out now we're going to do is we're going to cut the bloodline and we'll go to the sink and watch this out so now we're done cleaning the insides nice and clean dry it out a little bit so to fillet you're making three cuts starting with the head facing to your right the initial cut is going to be down the spine just an incision second cut is going to go pretty much two-thirds of the way through and then the last cut is going to hit this fine that's the first cut is flat second cut is going to be more of an angle here getting riding that bone the third cut is going to have a slight angle up I'm going to turn the fish here we're going to push forward and then come back here push forward and come back leaving the meat attached to the bone and go out stopping get to the ribs and then we're going to go straight through now we separate we have our first piece now again starting with the head and your right we're going to pull straight down from the belly this time and again making the three cuts in the back flat getting Nets out a little bit slight angle and all the way down you need the bone to come up when you need the knife to come up or round the spine to make sure that you get this little piece of meat so again leaving the meat attached we're going to pinch go out stopping you're going to come in this way catching the rib crossing over and through we're going to cut this out and we have our three pieces how to remove the ribs let's start on this side I'm going to start with the point of the knife up we're going to push forward through this way and again come back down just riding that bone clean up any of these tendons and muscles back here and we're going to pin them can take out the pin bones it's about four or five so you want to pull the pin bones out the same direction that they go in in embracing the meat a little bit with my thumb and not pulling too hard plus one on this slide here she want the tip of the knife down and a pull along this way again just following that bone all the way down again pinning it so now we have our two pieces and the last thing we want to do is take the skin off so with the Guto or a chef's knife I'll make a slight incision in the back about 90 degrees and then you're going to start coming forward slice saw in action listen that catches you want to shake or wiggle with your left hand until when that catches all the way and then you want to push and pull same time pulling it with your left and pushing with your right now we have one clean fillet shrim up the sides and this is ready to use