The art of carving
Mastering the gesture is: right cut, right taste.
It means that a fish or a vegetable badly cut - too thick, too thin - does not require the same cooking times.
I've started by turning a mushroom, it's what is the most delicate.
It allows me to work from right to left and left to right in order to unlock my shoulders
This simple gesture , that is just penetrating the flesh, requires a little swaying movement to the mushroom
and at the same time, with my right hand, I guide my knife without pushing too much.
If you have a wrong gesture, you gonna spoil the product.
The fish being the most fragile.
The more you gonna spend time in cutting, the more you gonna make it hot and the more you gonna desintegrate the flesh
Right cut means understanding the direction and the anatomy of this fish.
Obvisously no blood on the flesh, otherwise it will go black when cooked.
And then it's important to give a comfort of tasting
If I only fillet the fish without removing the nerve, the fish will be tough
People who don't have this mastering of gesture often hack the fish
Here I have removed only the nerve, very tough. It's transparent, it means that there is no flesh on it.
You'll find this technique in the japanese culture
also in the french cuisine, that is very technical as well, because it's necessary to the emotion you want to pass in a dish
