Norwegian Salmon Cutting the head off Running the knife along the middle of the fish Removing Pin Bones Skinning LOCATION & PRICE INFO
IN VIDEO DESCRIPTION Garak Fish Market / Seoul Korea
(30 years of tradition, 1st floor) lI-woI susan / Myung-ga susan Myung-ga susan Octopus King Crab Trying to escape Hello there 🙂 Top Quality Snow Crab Lobster They usually sell gravlax(DILL-CURED SALMON) sashimi
/ The price varies depending on quantity. But I’m having raw salmon sashimi today. FYI, it’s Norwegian. Cutting off the head Cleansing the inside w/ water Cutting off the pelvic fins Two plastic scrapers One for the cutting board Another one for the fish Running the knife along the middle of the fish One more time Trimming the back bone Removing the rib bones & fat One more time Mr. Clean 🙂 Removing the pin bones using tweezers One more time Removing the skin One more time Portioning for sashimi One more time Julienned Daikon Radish for keeping sashimi fresh Cutting for sashimi We’re at the 1st floor now. 3rd floor
Restaurants (w/ table charge) Elevator No.7 Lucky Seven 🙂 We’re going to the 3rd floor.
Once you get off, make a left. Areumdaun Hangang (Beautiful Han River) Table Charge(person) / 5,000KRW (4.30USD)
They also sell Korean Prime Beef at the restaurant. Cho Gochujang (Vinegared Chili Paste) Rakkyo & Gari (Pickled Scallion & ginger) Soy Sauce Ssamjang (Thick spicy sacue) Salmon Sashimi / 45,000KRW (38.78USD) Wasabi Paste Chili Pepper & Garlic Kimchi Pickled oniions Seasoned Bean Sprouts Ssamjang Paste Soy Sauce on this side Cho Gochujang on this side Dip it in 🙂 This sauce is spicy, sweet, & vinegary. Real good! Oops! There we go. This part is thin but fatty. Ssamjang! Many drops of soy sauce! Rakkyo & Gari Rakkyo Gari Thanks for watching!