A sushi chef shows how to fillet kampachi (greater amberjack).

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■Content
0:00　How to fillet kampachi
0:12　Summary and purpose of this video
0:48　★How to scale kampachi with sukibiki technique
1:55　　Differences between kampachi and buri (yellowtail)
2:20　　Season and production area of kampachi
3:07　　Tips on sukibiki technique
5:05　★How to cut off head
6:18　★How to fillet kampachi into 3 pieces
6:52　　The bone structure of kampachi
8:30　　How to keep kampachi
8:40　★How to clean kampachi
10:00　　How to remove fine bones
10:44　★How to cut sashimi
11:30　　How to slice a fillet
12:15　　The number of sashimi slices to dish up
13:20　　How to keep a fillet with skin on
14:05　★How to dish up and condiments
15:09　　Finished kampachi sashimi
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