I used your method and cooked tuna for us for dinner two days ago. We will have a repeat, and next time I will only cook it about 1 minute on each side! But it was still delicious !
Thank you for sharing your fine cuisine skills here most of all I apreciatte you naming the best part of the Tuna and doing it on camera so I can see and make it home myself, what a luxury your generosity is.
"you can see because it cuts like butter, it's a real good piece of fish" haha, well thanks for the easy recipe and the laugh. I have a small tuna steak in the fridge just to try and see if I like.
Wow this comment section is ridiculous. To sum everything up: - Seared Ahi is meant to be eaten rare with just a slight sear on all sides, similar to high quality beef steak. - You can eat it raw and it would be perfectly fine. - Raw fish (sushi grade) in fact is one of the most highly regarded culinary experiences in the world because of the array of different flavors different fish can have. - There's no worry about cross contamination because it's perfectly fine when consumed raw. - The only thing cringy about this video is the gallon jug of oil the professional chef is carrying around
Yeah most of the comments are dumb. There's still a few amateur things about this dude. He put his fishy hand in the pepper container. Even though fish is safe to eat raw, the juices will go rancid and breed bacteria if left out. Sure, its probably not a huge deal cause that pepper will most likely all be cooked and most likely used quickly. Still an amateur move. He also said leave the fish on for a minute so the skin doesn't stick. There's no skin. Also, he described the center as rare. Its not rare its raw. Annoying goofs. The biggest problem is that he over cooked it. Not drastically, but the cooked layers are definitely thicker than what is considered best. He shoulda used oil with a higher smoke point and/or used a pan with a thicker bottom that keeps heat better. That would get the sear he wants without cooking it so much.
Lol, Right?! chef just poured from the jug. it's almost as if that kitchen hadn't seen a service...no squeeze bottles, no dry mise, no hand towels anywhere.
@@spencercollins-webb4870 it depends how you cook it but it's ok to be red in the middle, it's not raw, and ever if it was think of it like some kind of sashimi
High heat to seer, lower the temp once it's on to finish the seer but not cook It through. Canola is good because it has a higher burning temp. This is why we always use canola when searing meat. You don't want to burn your meat. Your flavours will come from seasoning and garnish / sides.
A doctor at the hospital I work for gave me like 3 lbs of this stuff. I just came here to make sure I would cook it right. I did exactly like the chef here said, except I threw a layer of grated parm, and got it more medium rare. It was excellent!
In a restaurant when they have the big bins that he showed in the video, those are used only for cooking and not for regular seasoning. Meaning no one is ever going to use that salt or pepper on a finished dish, only on things that have yet to be cooked, which means the heat will kill any bacteria on there- but there wasn't because the fish was bacteria free from being frozen (see my other comment) and as to the tongs-everything gets cleaned including those pans/handles and all of that was clean
Dude, you rock. Worked perfectly. I know for next time you weren't kidding about the salt and pepper because I probably should have put more for next time. Also, do you need to wash the fish before you season it, or just put the seasonings on it ?
The purpose of searing the meat is to enhance the flavor and incorporate the spices. Sushi-grade fish meats are perfectly edible raw and are enjoyed that way in many different dishes. The same goes for a lot of beef meats. No need to worry about eating raw meats.
Carlito Pamplona : In the case of tuna, yes. Many eat the tuna raw as in sushi. You could literally slice a strip of the raw tuna add a little wasabi and enjoy it.
If you look at the moment he cuts the fish you don't see any meat juice coming out of the meat, so there's no need to worry about the steak drying up from cutting it prematurely. Tuna isn't like a beef steak. :)
Works well with Wasabi Vinaigrette from another dudes video: ua-cam.com/video/SVbmpkdTu38/v-deo.html -Olive Oil, Soy Sauce, Apple Cider Vinegar, Sesame Oil, Lemon Juice, Wasabi Paste.
The amount of idiotic comments on this video is ridiculous. People commenting about the "cooked" fish touching raw fish area must have severe mental problems. This fish isn't "cooked", its a tuna steak that is seared on the outside and RAW throughout. ITS RAW FISH! Have you people never heard of sushi? This is just a big piece of sushi fish. Also the comments about putting his hand in the salt and pepper.....seriously they just put salt and pepper into those containers for the video!!! That salt and pepper will be thrown out after the video is over, its just there for visuals. Have you really never watched a cooking show where the chef uses their fingers to "pinch" the salt and pepper????? Every chef in the world does this! Why did you people ever search and watch this video if you have no idea what tuna steak even is? Any normal person watching this is already fully aware of this food.
by freezing and it only works for fish. When these Tuna's are caught on the fishing boats, the highest quality are frozen right on the boat, this kills existing bacteria in the fish and prevents new bacteria from forming. They do not do this with livestock or chicken, only with fish.
You would think a professional chef would have cooking oil in a smaller squeeze bottle and not have to carry a gallon of oil around the kitchen for no reason.
What's the difference between Kosher salt and table salt? Doesn't it just taste like salt??? Will the miniscule difference destroy the steak???? I NEED ANSWERS!!!!!! I TAKE PILLS AND YOU'RE MAKING IT WORSE!!!!!
Sea salt is from the sea and works with your body. Regular salt is like salt used to embalm or preserve the dead. Regular salt tastes stronger to me. I got rid of all the regular salt. I only have sea salt in the house. I don't know anything about Kosher salt
kosher salt works better when seasoning meat. it gives a better crust when searing, this gives you the true flavor of the meat. iodized salt is table salt, although when the intial flavor is decent, the after taste leaves you a bitter flavor at the end. sea salt is true salt, like sipping a cup of ocean water. sea salt works well for seafood after cooking or during cooking. table salt is not 100% salt. whenever you are out grocery shopping read the 2 ingredients that are in table salt. hope this help, im not chef, and im a lousy cook by the way. i just like to eat.
Zoe, All Sushi grade fish in the United States is frozen first to kill bacteria. When fish is deemed "sushi grade" it means that it was frozen for a period of time to kill any bacteria and then thawed and THEN sold for consumption. This is how it is possible to eat raw fish as sushi, so he did nothing wrong. That fish could have been eaten raw is not dirty. Also, to the salt and pepper, anything that spice goes on in those bins will be heated, because those are not for taste but for cooking
I don't think a chef at a restaurant would be in business to long if he was serving his customers "raw fish." Nor do I think he would be a chef if he was giving his customers tapeworms. This guy clearly knows what he is doing. He prefers his Tuna to be raw because he likes the taste of the Tuna rare. It is personal preference on how you want your Tuna done. Whether it be rare, medium or however you like it. Don't bag this guy for liking rare Tuna and how he prefers to cook it. That's like me bagging on Gordon Ramsay because he likes to cook his steak rare, and Ramsay is, I believe the only 3 Michelin star chef in London. So he clearly knows what the fuck he is doing, and so does this chef.
oh my god, shocking food hygene, putting hands into salt after touching fish using tongs for holding pan handle and finally putting the seared tuna on the same board as the raw stuff, shocking to watch!
I bet they used the salt and pepper again. Everyone talked about the oil and everything else. Yet he put salt and pepper on the tuna and he used the same hand he flipped the tuna then reached his had into the salt and pepper. Cross contamination. 🙄
...a little soy sauce, a little wasabi. But you don't even need that. You just need a perfect piece of tuna. And don't mess it up. thank you. it'll be perfect and unmessed up
After the vegetable(yeah right) oil you could cook the tuna feces and get the same health and taste quality. Canola(rapeseed oil) is not A product I would put on food I planned on eating.
never seen a chef hold a knife like that (and check out 0:50 - knife seems dull!), pour oil from a plastic gallon jug or use such shiddy cookware (plastic handle?!?)
That's a lot of tuna - you're not supposed to "fill up" on tuna - realize that's probably a $30 cut of tuna right there. It's the accompanying sides, starches, salads, that help fill you up.
jonathan doak Yea but you're a fat American... normal people eat small amounts of meat protein with majority of fruits and veg. Small amount of carbs as well.
My "fish monger". Of course I have a fish monger. He's right next door to my beer monger. You used the same knife you cut the raw fish with to cut the cooked fish.
This piece for "Almost 2 people " you said. What should I tell my guest??? Just eat 3/4 of this piece and stop???? Leave little piece for another person?? Or what????
Freezing foods does not kill bacteria - I hope you know that. Frozen chicken still needs to be cooked THOROUGHLY before being eaten. This tuna is very fresh (and expensive), and as such has not had time to accumulate bacteria.
I only saw this, didn't realize I was talking to an idiot. Only works for fish, didn't realize I needed to clarify that for ya big guy. Obviously freezing chicken or meat doesn't kill bacteria, it only applies to the fish. So the fish was expensive so it had no time to accumulate bacteria? That's logical, that must mean expensive steaks are okay to eat raw as well, right? The bacteria that is in your poultry and beef and the bacteria in fish is different. The fish bacteria is actually prevented
If it's not sushi grade, meaning if you just buy some fish from vons that isn't flash frozen it may contain parasites that can go to your brain if eaten raw!
Patriot Fieri uh the 'i rather be safe' kind of person... your spoiling a good tuna steak by doing it 'well done' just because you are ignorant to know it does not have parasites what so ever and arrogant by not wanting to eat something prepared from a professional chef like this guy in the movie
Holy fucking shit bro, he wants you to try sushi grade fish sushi grade fish is a carefully inspected, VERY fresh meat that is so safe to eat that you could eat it raw from the butcher's hands and not get sick (not unless the butcher is suck). You know it's frozen before served because it has bacteria, and you know it's sushi grade when it smells like the sea breeze.
i love this guy's simplicity
I used your method and cooked tuna for us for dinner two days ago. We will have a repeat, and next time I will only cook it about 1 minute on each side! But it was still delicious !
Perfect followed your direction to the letter....tuna came out perfect...Thanks Rob
simple is always the best way
Thank you for sharing your fine cuisine skills here most of all I apreciatte you naming the best part of the Tuna and doing it on camera so I can see and make it home myself, what a luxury your generosity is.
Dear Ted: This looks like a simple yet wonderful way of searing tuna. I'll give it a try. Thank you. James Chan, Philadelphia
"you can see because it cuts like butter, it's a real good piece of fish"
haha, well thanks for the easy recipe and the laugh. I have a small tuna steak in the fridge just to try and see if I like.
thanks for the upload i thinking about making it. first time
Wow this comment section is ridiculous. To sum everything up:
- Seared Ahi is meant to be eaten rare with just a slight sear on all sides, similar to high quality beef steak.
- You can eat it raw and it would be perfectly fine.
- Raw fish (sushi grade) in fact is one of the most highly regarded culinary experiences in the world because of the array of different flavors different fish can have.
- There's no worry about cross contamination because it's perfectly fine when consumed raw.
- The only thing cringy about this video is the gallon jug of oil the professional chef is carrying around
Yeah most of the comments are dumb. There's still a few amateur things about this dude. He put his fishy hand in the pepper container. Even though fish is safe to eat raw, the juices will go rancid and breed bacteria if left out. Sure, its probably not a huge deal cause that pepper will most likely all be cooked and most likely used quickly. Still an amateur move. He also said leave the fish on for a minute so the skin doesn't stick. There's no skin. Also, he described the center as rare. Its not rare its raw. Annoying goofs.
The biggest problem is that he over cooked it. Not drastically, but the cooked layers are definitely thicker than what is considered best. He shoulda used oil with a higher smoke point and/or used a pan with a thicker bottom that keeps heat better. That would get the sear he wants without cooking it so much.
Lol, Right?! chef just poured from the jug. it's almost as if that kitchen hadn't seen a service...no squeeze bottles, no dry mise, no hand towels anywhere.
“Sushi grade”
@@spencercollins-webb4870 it depends how you cook it but it's ok to be red in the middle, it's not raw, and ever if it was think of it like some kind of sashimi
Wonderful
I love this recipe
We found the right place for our cooking style thank you
I like how he keep saying “dont mess it up” LOL
Thank you, turned out great!
High heat to seer, lower the temp once it's on to finish the seer but not cook It through. Canola is good because it has a higher burning temp. This is why we always use canola when searing meat. You don't want to burn your meat. Your flavours will come from seasoning and garnish / sides.
I have electric burners, how much longer should I cook the tuna steak?
AND DONT MESS IT UP! LOL i love it, hehehe he tells you its so simple and easy but don't mess it up!!! ahhhh! lol
You hear this mantra from great chef's all over. Use the best ingredients available and don't mess it up. That is, let them taste the way they taste.
A doctor at the hospital I work for gave me like 3 lbs of this stuff. I just came here to make sure I would cook it right. I did exactly like the chef here said, except I threw a layer of grated parm, and got it more medium rare. It was excellent!
In a restaurant when they have the big bins that he showed in the video, those are used only for cooking and not for regular seasoning. Meaning no one is ever going to use that salt or pepper on a finished dish, only on things that have yet to be cooked, which means the heat will kill any bacteria on there- but there wasn't because the fish was bacteria free from being frozen (see my other comment) and as to the tongs-everything gets cleaned including those pans/handles and all of that was clean
Dude, you rock. Worked perfectly. I know for next time you weren't kidding about the salt and pepper because I probably should have put more for next time.
Also, do you need to wash the fish before you season it, or just put the seasonings on it ?
+Dr. Cosmo Kramer you do NOT wash tuna steaks before cooking...
Excellent! I feel a lot of people try to over season yft or bft for that matter. Tuna is like a tbone or strip.....salt-pepper-dont overcook!
Thanks Chef Ted
Simply mouthwatering
How long did you cook it on each side?
That looked DELICIOUS! Perfectly cooked for my taste! :)
I will eat it tomorrow I can't wait oh ya.
Great video. I read that "sushi grade" is an arbitrary marketing term. Any ideas as to the validity of this?
Read the same thing
The Michael Jordan of tuna steak
The purpose of searing the meat is to enhance the flavor and incorporate the spices. Sushi-grade fish meats are perfectly edible raw and are enjoyed that way in many different dishes. The same goes for a lot of beef meats. No need to worry about eating raw meats.
***** Ocean fish doesn't have parasite harmful to humans.....land water fish does
You can’t eat raw meat you will die.
dont mess it up
If that big beautiful peace of tuna was sitting in front of me, I'd simply grab a fork and knife and start munching.
Manas Surya lol
Js made this, turned out awesome.
What percentage of olive to veg oil?
is it good to slice your knife with raw meat then sliced it into cook meat? without washing it?just asking..
Carlito Pamplona : In the case of tuna, yes. Many eat the tuna raw as in sushi. You could literally slice a strip of the raw tuna add a little wasabi and enjoy it.
Cutting it while not rested? Great advice man... does it work for fish only or do you cut everything steaming hot?
If you look at the moment he cuts the fish you don't see any meat juice coming out of the meat, so there's no need to worry about the steak drying up from cutting it prematurely. Tuna isn't like a beef steak. :)
Thanks a bunch
it's amazing how many people just have to talk shit about anything...
helena skye lmaoooooooo your comment is so truuu im Dead
Shity people talk shit. And what is even worse that so many full of shit people gave the shity guy thumbs up.
Love this!
I wonder how 264 people could do a thumbs-down on such a simple five-minute video? What's to not like?
Robert Blake he put cooked fish next to raw fish haha
@@ezswann8176 That fish is clean. They serve it raw too.
I know I just wouldn’t take a chance but he knows there most likely isn’t
@@ezswann8176 lol. First it's served raw. Second it's not being served. Sounds like a karen comment.
how much $ for the original chunk?
Looks good
so nice thanku shef
After searing the tuna, don’t we need to let it rest before cutting it?
No need to rest . good question tho
what would you serve with it?
Great Video, best Information to took the tuna!! Anyway!!
Rare that's the only way to have yellow fin tuna. Just saying!!
Just had some home made cooked tuna today. Oh boy better than I dreamed.
Tasty dipping sauce for it: 2 parts soy sauce, 1 part toasted sesame oil, 1 part honey, scallions
I hate when steakhouses cut my steak for me like I'm a grown ass man I can cut my own damn steak.
Bill_Carson I will not return.
Bill_Carson --- Semper Fi, young man.
Works well with Wasabi Vinaigrette from another dudes video: ua-cam.com/video/SVbmpkdTu38/v-deo.html
-Olive Oil, Soy Sauce, Apple Cider Vinegar, Sesame Oil, Lemon Juice, Wasabi Paste.
Everyone all hurt about the jug of oil. Nice tuna steak dude. Use that jug more often
I've never eaten tuna before, is it good?
Tuna is the only fish I eat. AMAZING.
You want grouper, tilefish or mutton snapper my friend.
Freezing does NOT kill bacteria. Sushi is made from (extremely) fresh fish.
"dont mess it up" equates to dont overcook it.
I use the same technique for cooking chicken... so good #Rare #Yum
Can you use a cermanic pan?
So, you serve that little piece for two people? WTF? I need the whole big piece just for myself!
The amount of idiotic comments on this video is ridiculous. People commenting about the "cooked" fish touching raw fish area must have severe mental problems. This fish isn't "cooked", its a tuna steak that is seared on the outside and RAW throughout. ITS RAW FISH! Have you people never heard of sushi? This is just a big piece of sushi fish. Also the comments about putting his hand in the salt and pepper.....seriously they just put salt and pepper into those containers for the video!!! That salt and pepper will be thrown out after the video is over, its just there for visuals. Have you really never watched a cooking show where the chef uses their fingers to "pinch" the salt and pepper????? Every chef in the world does this!
Why did you people ever search and watch this video if you have no idea what tuna steak even is? Any normal person watching this is already fully aware of this food.
yes yes yes
by freezing and it only works for fish. When these Tuna's are caught on the fishing boats, the highest quality are frozen right on the boat, this kills existing bacteria in the fish and prevents new bacteria from forming. They do not do this with livestock or chicken, only with fish.
You would think a professional chef would have cooking oil in a smaller squeeze bottle and not have to carry a gallon of oil around the kitchen for no reason.
I know that comment wasn't aimed at me but - thanks, I was wondering about that!
What's the difference between Kosher salt and table salt? Doesn't it just taste like salt??? Will the miniscule difference destroy the steak???? I NEED ANSWERS!!!!!! I TAKE PILLS AND YOU'RE MAKING IT WORSE!!!!!
Zergoth Thrash Google. the size of the grain is the only difference, and it doesn't have any iodine, I believe.
Kosher means that the salt is blessed by a rabbi. www.sealk.org/what-is-kosher/
Sea salt is from the sea and works with your body. Regular salt is like salt used to embalm or preserve the dead. Regular salt tastes stronger to me. I got rid of all the regular salt. I only have sea salt in the house. I don't know anything about Kosher salt
kosher salt works better when seasoning meat. it gives a better crust when searing, this gives you the true flavor of the meat. iodized salt is table salt, although when the intial flavor is decent, the after taste leaves you a bitter flavor at the end. sea salt is true salt, like sipping a cup of ocean water. sea salt works well for seafood after cooking or during cooking. table salt is not 100% salt. whenever you are out grocery shopping read the 2 ingredients that are in table salt. hope this help, im not chef, and im a lousy cook by the way. i just like to eat.
Zergoth Thrash n
Yea, that's to finished for my liking.
The most important thing: don't mess it up
11
a splash of radiator fluid. jk
Zoe, All Sushi grade fish in the United States is frozen first to kill bacteria. When fish is deemed "sushi grade" it means that it was frozen for a period of time to kill any bacteria and then thawed and THEN sold for consumption. This is how it is possible to eat raw fish as sushi, so he did nothing wrong. That fish could have been eaten raw is not dirty. Also, to the salt and pepper, anything that spice goes on in those bins will be heated, because those are not for taste but for cooking
I don't think a chef at a restaurant would be in business to long if he was serving his customers "raw fish." Nor do I think he would be a chef if he was giving his customers tapeworms. This guy clearly knows what he is doing. He prefers his Tuna to be raw because he likes the taste of the Tuna rare. It is personal preference on how you want your Tuna done. Whether it be rare, medium or however you like it. Don't bag this guy for liking rare Tuna and how he prefers to cook it. That's like me bagging on Gordon Ramsay because he likes to cook his steak rare, and Ramsay is, I believe the only 3 Michelin star chef in London. So he clearly knows what the fuck he is doing, and so does this chef.
And also many top chefs prefer their Tuna rare, and to be cooked rare. So do some research before you bag on this guy for "raw" Tuna.
didnt he say it was grade a sushi, no hygienic issues with that
peper at the end peper burns and gets bitter
thank you.
I bet I'll will never try this fish, looks so expensive for me pocktet :)
oh my god, shocking food hygene, putting hands into salt after touching fish using tongs for holding pan handle and finally putting the seared tuna on the same board as the raw stuff, shocking to watch!
Quit your whining. It’s a private board, private salt, etc etc.
I bet they used the salt and pepper again. Everyone talked about the oil and everything else. Yet he put salt and pepper on the tuna and he used the same hand he flipped the tuna then reached his had into the salt and pepper. Cross contamination. 🙄
...a little soy sauce, a little wasabi. But you don't even need that.
You just need a perfect piece of tuna. And don't mess it up.
thank you. it'll be perfect and unmessed up
Don’t mess it up. Also also wick, saws tuna “that cuts like butter” with the knife that’s meant for slicing….
Thats a chef’s knife?
Yes sir. LOL!
How many times are you going to say "perfect"
After the vegetable(yeah right) oil you could cook the tuna feces and get the same health and taste quality. Canola(rapeseed oil) is not A product I would put on food I planned on eating.
You don't rest a tuna steak??? just asking.
Gaduski Browne Yato Tondjo No reason to.
Thanks for the response
No problem. There's no juices to worry about so you don't have to worry.
I would
mmm daaang
Michael jordan.???? great
Canola oil? Worst choice of all!
you sear steak with vegetable oil, stop trying to talk like you know anything
Yep, absolutely rank and poisonous stuff.
One time i had canola oil. I died. Said no one ever.
don't mess it up folks.
never seen a chef hold a knife like that (and check out 0:50 - knife seems dull!),
pour oil from a plastic gallon jug or use such shiddy cookware (plastic handle?!?)
That's a lot of tuna - you're not supposed to "fill up" on tuna - realize that's probably a $30 cut of tuna right there. It's the accompanying sides, starches, salads, that help fill you up.
the only thing I object to here is the stupid comments from people who know absolutely nothing about cooking.
the title should be: The Best Way to Partly Cook Tuna Steaks
Anymore cooked and it might as well be canned cat food 🐈
The point is, it doesn't look like quality food. Anyone can cook at that level
you it for 2 people i can eat 5 of them.
Fat shit
Nick Wynne tuna isn't a food that is bad for you dumbass
jonathan doak Yea but you're a fat American... normal people eat small amounts of meat protein with majority of fruits and veg. Small amount of carbs as well.
2 people???????? I could eat that *entire* piece of fish by myself.
Great video though
My "fish monger". Of course I have a fish monger. He's right next door to my beer monger.
You used the same knife you cut the raw fish with to cut the cooked fish.
And salt kills most (if not all) bacteria that can harm people.
This piece for "Almost 2 people " you said. What should I tell my guest??? Just eat 3/4 of this piece and stop???? Leave little piece for another person?? Or what????
Freezing foods does not kill bacteria - I hope you know that. Frozen chicken still needs to be cooked THOROUGHLY before being eaten. This tuna is very fresh (and expensive), and as such has not had time to accumulate bacteria.
I only saw this, didn't realize I was talking to an idiot. Only works for fish, didn't realize I needed to clarify that for ya big guy. Obviously freezing chicken or meat doesn't kill bacteria, it only applies to the fish. So the fish was expensive so it had no time to accumulate bacteria? That's logical, that must mean expensive steaks are okay to eat raw as well, right? The bacteria that is in your poultry and beef and the bacteria in fish is different. The fish bacteria is actually prevented
This a decent recipe except he cross contaminated the fish by putting it back onto the saw chopping board
Cutting cooked fish on a raw fish cutting board
Khaled Chahin
Doesn't really matter with a such a nice piece of Tuna like that. You could eat that sashimi style (raw) and be completely fine.
Priceless
Khaled Chahin fish can be eaten raw genius
If it's not sushi grade, meaning if you just buy some fish from vons that isn't flash frozen it may contain parasites that can go to your brain if eaten raw!
couchpoet1 ocean parasites can't live in your body without salt. Don't eat freshwater fish raw for that reason.
ill take mine medium well ,thank you! i dont like tape worms !
tuna meat cant hold parasites. no tape worms.
Whatever makes you sleep at night buddy. Any type of meat can contain parasites
Patriot Fieri uh the 'i rather be safe' kind of person... your spoiling a good tuna steak by doing it 'well done' just because you are ignorant to know it does not have parasites what so ever and arrogant by not wanting to eat something prepared from a professional chef like this guy in the movie
I'm ignorant yet you are calling this a movie!
Holy fucking shit bro, he wants you to try sushi grade fish
sushi grade fish is a carefully inspected, VERY fresh meat that is so safe to eat that you could eat it raw from the butcher's hands and not get sick (not unless the butcher is suck).
You know it's frozen before served because it has bacteria, and you know it's sushi grade when it smells like the sea breeze.
I'll take a plate of fillet bluegill any day over RAW tuna!fried in butter lightly crisp ,yummy
seems u never went to hospital after eat food out!
lame video and not informative. You just put a piece of tuna in a pan and seared it.. thanks bro
Yea nice color when we dont even fucking see whats going on at the pan
Michael Jordan the basket ball player?
+Aven Brauer LOL!
+Aven Brauer lol!!😂
I dont get it
Yes he has steak house in Chicago