Prática de Shadowing: Cure Salmon Sushi/Sashimi at home! | Jet Tila Official - Aprenda a falar inglês com vídeo

Carregando...
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So let's pull the salmon out as always paper towels are your friend as a butcher or a fishmonger Um wow, this is super fresh.
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So pat everything dry for your first step Now it's time to begin the cure We're going to salt the fish first.
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So on a sheet pan I'm using kosher salt
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and I want a pretty generous coating on both sides We're gonna do the top and then we're gonna flip it over.
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I mean don't go crazy.
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We're not trying to make gravlax We just want contact with just about every piece of the salmon.
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Once that's done, it's time for it to take its first rest in the fridge.
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We're going to fridge this for about one hour.
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Next, it's time for step two, the vinegar bath.
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Check out how much moisture that's leached off the fish just from salting.
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We're going to use straight up rice vinegar.
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Don't get fancy.
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Not seasoned, regular old rice vinegar.
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So in a container that'll fit the fish perfectly, I'm gonna pour in just a bottle of rice vinegar.
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I just wanna barely cover it because we're gonna add a little ice
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and a little water so you can get about 75% coverage.
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Let the ice and the water do the rest until just covered and let's let that rest for about one hour again.
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Once that is done you can see that the fish is starting to cure from the outside in.
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I'm checking for a little kind of a hazy color
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and again I want to pat this dry very very well before we go into the freezer phase
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so pat dry completely then we're going to wrap with a
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plastic wrap completely airtight as tight as you can get it
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and then it's going to sit in the freezer for at least 48 hours you could go longer
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but you want to do at least a minimum of 48
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hours I'm doing both of my fillets here getting them nice
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and tight and then and we're gonna go let them freeze to kill all the germies inside the fish.
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The salt and the vinegar are gonna give you phenomenal flavor.
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The freezing is gonna make sure it is food safe.
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Once that's done, just slack it off from freezer to fridge.
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When it's nice and soft, we're going to unwrap it.
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You guessed it, pat it dry once again.
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And we have to cut this into sushi size pieces.
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I like to measure with my palm, about four to five inch wide.
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And we're going to cut them in half.
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And you can see the little bit of the cure.
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So we want to cut the cure and the skin
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around the fish and what's going to be left is going to be the sashimi
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or whatever you want to use for it.
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Always remove pin bones.
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I've got a little pin bone puller here
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and I like to start with the skin side
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so as I come under
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and skin the fish you'll see me open up the flesh like a flap
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and then also cut just a little bit of that cure from the side.
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I'm trying to make this a block without wasting too much meat.
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I do have to cut that top portion off.
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And this, by the way, guys, is called sakudori.
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Sakudori is the piece of rectangular fish that is ready to be cut into sushi or sashimi.
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These are very thin pieces, because this is wild caught fish
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but big commercial Scottish salmon are gonna be a lot thicker
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so you're gonna end up with a bigger block
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but this is like old-school style right here like a smaller probably 10 to 12 pound fish
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so cut all the cure around and I'm gonna demonstrate two cuts.
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First from cutting from my weak hand side on an angle this is the cut
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that would be for nigiri or the sushi fish that rides over the rice
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all right and off the right side i'm going to cut a perpendicular cut just straight blocks
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and that's going to be for a sashimi cut i just wanted to show you the two types
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so i'm going to eat them either way i can show you how to turn these into poke
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or other sushi sashimi dishes but it's
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that easy my favorite accompaniments are just a dip the soy not too much um i've got my sticks here
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and a little bit of wasabi don't judge me wasabi from
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the tube is better than the stuff that's powder well that's it thanks for real good fish
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and now you know how to turn fish from the store into sushi and sashimi enjoy

Para quem é este vídeo?

Este vídeo é perfeito para aprendizes de inglês intermediários que querem praticar shadowing em inglês com conteúdo prático e cotidiano. Se seu objetivo é melhorar a pronúncia, expandir o vocabulário técnico e se acostumar a um ritmo natural de fala, ele é ideal. A linguagem é clara, com explicações passo a passo, o que facilita o acompanhamento e a imitação — essencial para o shadow speak.

Palavras e expressões para usar no dia a dia

  • Kosher salt: Sal kosher, tipo de sal grosso comum em receitas. "We're using kosher salt" (Estamos usando sal kosher).
  • Leached off: Extraído, drenado. "Moisture that's leached off the fish" (Umidade que foi drenada do salmão).
  • Slack it off: Descongelar gradualmente. "Slack it off from freezer to fridge" (Descongele gradualmente do freezer para a geladeira).
  • Pin bones: Ossinhos finos. "Always remove pin bones" (Sempre remova os ossinhos finos).

Como melhorar a pronúncia com o vídeo

O narrador usa um ritmo calmo, mas com conexões naturais entre palavras — um ponto chave para o shadowing em inglês. Preste atenção a: - Intonação: Nas explicações, a voz sobe no final de perguntas implícitas, como "Check out how much moisture..." (Veja quanta umidade...). Imitar essa variação ajuda a soar mais natural. - Articulação: Palavras como "generous" (generoso) e "phenomenal" (fenomenal) têm sílabas acentuadas no meio; pratique pronunciá-las sem "cortar" o som. - Ritmo: Frases longas, como "We're going to wrap with a plastic wrap completely airtight...", são ditas sem pausas excessivas. Use o shadowspeaks para repetir elas no mesmo tempo, treinando a fluência. Para maximizar o aprendizado, assista o vídeo várias vezes: primeiro sem legendas, depois com, e por fim, imite cada passo em tempo real. Isso é uma das melhores formas de melhorar a pronúncia em inglês com vídeos reais.

O que é a Técnica de Shadowing?

Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.