"ASMR Fish Cutting - The Most Relaxing Video Ever!" #asmr #streetfood #satisfying

"ASMR Fish Cutting - The Most Relaxing Video Ever!" Pangas" (Pangasius) fish is a type of catfish known for its soft, boneless fillets and is widely consumed in many parts of the world. Cutting pangas fish requires some precision to ensure clean fillets or portions. Here’s a basic guide for cutting pangas fish: Tools You'll Need: A sharp fillet knife A cutting board Kitchen gloves (optional) Step-by-Step Process: 1. Prepare the Fish Rinse the pangas fish thoroughly under cold water. Pat it dry with a clean towel. 2. Make the Initial Cut Lay the fish flat on the cutting board. Hold the head firmly, and make a diagonal cut behind the gills, towards the backbone. If the fish is already headless, skip this step. 3. Filleting the Fish Insert the knife along the backbone, starting from the head end (or the top if headless). Use smooth, long strokes to separate the flesh from the rib bones. Repeat this process on the other side. 4. Removing the Skin (Optional) Lay the fillet skin-side down on the board. Hold one end of the skin firmly and slide the knife between the flesh and the skin, angling slightly downward. Pull the skin taut while moving the knife in smooth strokes. 5. Portioning the Fillet Cut the fillet into desired portions or shapes, such as strips, cubes, or steaks. 6. Cleaning Up Rinse the fillets again to remove any leftover scales or debris. Pat dry and store as needed. Would you like tips on preserving the fish after cutting or recipes for using it? fish cutting,pangas fish cutting,how to cut pangas fish,fish filleting,fish cutting skills,fish cutting expert,big fish cutting,fast fish cutting,cutting fish professionally,fish cutting video,pangasius fish cutting,fish cleaning,fish processing,amazing fish cutting techniques,how to fillet pangas fish,pangas fish processing,fish cutting japan,fish cutting USA,fish cutting europe #asmr #streetfood #satisfying