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Today Chef Gabe shows us how to take apart a hamachi yellowtail fillet. Don't be afraid to try this delicate and delicious fish. He shows us which knife to use, which parts to cut off and which parts to save. Tune in tomorrow Wednesday April 27 at 6PM EST to cook along with Chef Gabe and make a delicious meal! Get the recipe: 1 pound sushi-grade Hamachi, skin off 1/2 cup salt 1 cup sugar 2 tablespoons ground coriander 1 tablespoon orange zest 1 cup rice wine vinegar 1 small jalapeño, seeds removed 2 small Persian cucumbers 1/4 of a honeydew melon 1 orange (Cara Cara) 4 spring radishes 2 stalks spring onion with bulb 1/4 cup Bartenura Extra-Virgin Olive Oil salt to taste Get the full recipe for Hamachi Carpaccio! For more with Chef Gabe, watch Rosh Chodesh Club!
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