We are updating ceviche with a modern twist. This dish is the wonderful representation of Japanese and Peruvian fusion. The flavors and textures are perfect complements to each other. You will learn how to make: My poke sauce Acevichado sauce Sweet potato nests

Salmon skin in the style of pekin duck served in a soft pillowy Taiwanese bao bun.

Make your chicken wings fish wings for you next football watch party! I will show you how to process fish heads to make these delicious morsels at home! Fish head often thought of as garbage but there is so much great meat left. In traditional Japanese cooking, we would remove the collar and grill it. However, sometimes, eating the collar on the bone is cumbersome. With this dish, fabricate the collar to a point it is much easier for everyone to enjoy every bite. Try out the recipe and let me know what you think!

IG @Chef_JayHuang www.chefjayhuang.com I will demonstrate the step-by-step process of sharpening a knife on a whetstone. The knife I will be using is a nenohi nenox gyuto but this process can be applied to any style western style chef knife and western style slicer. The most important points of the process : Finding the correct angle: Start with the oriented perpendicular and flat on the stone. Observe the gap between the knife edge and the stone. Now, with both your hands firmly on the knife, slowly elevate the knife TOWARDS you until the small gap between the edge of the knife and stone become flush. Continue to rotate up and then down until you are sure you have found the correct angle. Feet positioning and knife orientation when sharpening: Feet should be oriented about 15 open to the stone, with the LEFT foot back. Feet, hips, and shoulders should be in line with each other. Right should be a little lower than the left shoulder. Knife will be oriented diagonally across the stone. Sharpening motion: Right arm would remain close to the body and slide by the ribs to create a simple repeatable motion. The index and middle finger of the left hand will rest 1-2 mm above the edge of the knife. Left hand will apply even, consistent, moderate pressure down. Motion on the stone will be between 3-4 inches. Overextending will cause pronation or supination of the hand and change the angle of the knife. The burr: The burr is formed once the stone has cause the metal to “bend” over, creating a thin microscopic sliver of metal. When looking for the burr, you will move your fingers from the spine of the knife towards the blade. The burr will “catch” your fingers. That’s when you know you should flip to the other side. Polish: As the stone grit goes up, the sediment within the stone gets smaller. This allows for a mirror polish. However, the blade edge also gets more and more delicate as the grit increases. Testing the knife: News paper and magazine paper are great for testing the edges of knifes. Newspaper, because it is so delicate and thin, any imperfection on the edge will cause the paper to tear. Let me know what y'all think. Ask me any questions you might have in the comments below

IG @Chef_JayHuang I will demonstrate the step-by-step process for fabricating a whole king salmon. The method I use will differ from that of most fish mongers. For sushi chefs, we add additional cuts in the effort to preserve the flesh and not cause any damage. The salmon I am demonstrating on is the best salmon in the world. Big Glory Bay salmon's farms are locating within a preserve on Steward Island. The colder water in this area means the salmon take longer to get to maturation, however, it is well worth the wait! The extra time allows the fat to become fully incorporated into the meat to create a wagyu like intramuscular network. The flavor of Big Glory Bay salmon is sweet and buttery with hints of roasted almonds and like floral notes. Hope y'all enjoy the video. Let me know what else you would like to see next!

Chef Jay Huang of Lucky Robot breaks down fish for daily service for his sustainable sushi menu. Here, we are fabricating: Suzuki - Hybrid striped bass from Colorado Catch http://coloradocatchllc.com/ MBA Green Rated Hawaiian Kanpachi - Almaco Jack from Kona, Hawaii http://www.bofish.com/ MBA Yellow Rated Big eye Tuna from Hawaii MBA Yellow Rated Ebodai - Butterfish from the Gulf of Mexico MBA unrated

How to fabricate/breakdown a whole chicken into breast, leg quarters and wings.

Cutting an avocado for caterpillar sushi and stuff avocados.

How to breakdown hamachi (yellowtail) for sushi and sashimi