NEW SERIES | Chefs Without A Kitchen | Seattle Pink Salmon
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- Опубліковано 6 вер 2024
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Let me know what you guys think of the new series. Hoping to get out with a lot more chefs to cook and talk. Almost like a podcast while cooking outdoors.
I think this has potential to be an awesome series 👍
Great video Taku! I can’t wait to see more like this. It is so great to see other chefs come together with you and just have a ‘jam’ session to riff and play off of each other for Ideas for a dish
💯
Dude you’re doing huge things for the culinary community with this. Thank you for coming here and not only featuring local chefs but a local ingredient that is so overlooked. Pink salmon gets a bad rep here in Washington but It’s just fine imo
Chefs Without A Kitchen is an amazing concept! I can't wait to see all the folks you run into and learn from on your adventures! Love to see cultural differences throughout the whole cooking process and impromptu techniques! Really loved hearing the bit about different grains used in a dish. This video was everything I was hoping it would be!
Dang I went to school with Jon and grew up friends with his older bro for a while. Cool to see he’s ended up finding success doing something he’s passionate about
I love how good of a fisher Jocelyn is lol, like what a perfect partner for Taku 😁
I’m first , I love you videos . I commented a few months back about cancer……. Well I beat it and I’m thankful for you and your videos for letting me experience the outdoors when I wasn’t able to. Much love my man.
Glad you beat cancer’s ass!
Congratulations on your success now it's time to start living❤❤❤
Heck yeah! Wish you continued health and happiness. I lost both my parents to cancer a couple months apart while I was in college. I honestly used to get a little angry when I heard of others having so much success while they were not. I’m thankful my state of mind has changed where I can genuinely feel extremely happy for you.
@@dirtyfiendswithneedles3111 I’m deeply sorry for your loss, I know a lot of people are not as fortunate . I wish you nothing but the best. Again I’m sorry for you loss
Lol I love that she paddled for you while you fished. Hella goals in relationship
Absolutely loved this collaboration. Everyone was so upbeat and willing to share. Food looked delicious. Great job.
He jumped right in the boat there!
Fish sauce in Italian cooking actually dates back to the Romans... very traditional. The Romans (and Italians today) made a sauce called Garum (look it up!). They also just straight up use anchovies in many dishes.... basically the same thing.
The paper with oil and sugar was pretty nifty. Hats of the girlfriend!!
I feel sorry for the guy whocis tryingcto demonstrate his fillet style with Taku watching.
One Out .....needs another step two ✌
It was terrifying LOL
English must be hard for you!
@@ravenfan1606😂
Was thinking the same 😂
Watching that guy cut in front of Taku😂🤦🏽♂️ is like me trying to show Tiger woods how to putt
Fun to watch you all geek-out being creative.
Excellent! Another great idea Taku.
Love this chef collaboration. Awesome fishing and the food looks amazingly delicious! Great job everyone.
The chemistry between you all on screen is electric, I really enjoyed this video i’d love to see more videos like this. Fingers crossed these guys are featured on here again :)
Love the new series! like minded people exploring boundaries and creating relationships! chefs kiss! lol --also the hexclad sponsor is too hype! good job Taku. Paving the way
My husband and I went to Alaska and Saw your Kelp Chili Crisp in the stores, Grabbed a bottle. Brought it back hm to Cali. We absolutely Love it and have been putting it on everything. Great Job!!
As someone who grew up salmon fishing and lived straight across the water from the beach you were at and lived in the Philippines for 2 years in the region where sisig originates and fluent in Tagalog and love cooking... This episode was firing all the synapsis and reward centers of my brain!
O: what beach
I am so impressed by this series Taku! I love the fact that you brought these chefs on to showcase their talent. This is what cooking is all about. You learn something new from others everyday. Absolutely amazing what you are doing.
If you ever find yourself on the east shoot me a message. 🤙 keep this going!!
I Love how you respect the catch and say thank you..l do the same when l spear a fish... Thank you to The fish and the big one 🙏
I always feel happy and proud when people take pride in coming to the US legally, and making a life for themselves and enjoying the freedoms we have there. They are always the first to stick up for our country to, to the SJWs and colored haired freaKs to. I love it
omggg I love everything abt this !! watching y’all enjoy cooking and fishing, talking abt filipino culture, and the food looking so colorful and vibrant ahhh :)) truly love it makes me wanna go fishing more
Blue Corn grits, and sugar and oil fire starters! It's wonderful when we share knowledge and experience. Great collaborative cook Taku!
From Vancouver Island, I love eating pink salmon too. People don't even know how good it can be, I feel they just need some love / prep to be great. Catch, bleed, wrap in a bag so they don't sit in water, put that bag on ice until home. I never freeze, always use fresh and it stays firm. It begs to be made into flavorful dishes. I am jealous of that spread, looks amazing. We usually just marinate ours in soy, fish sauce, ponzu, ginger, shallots, garlic for an hr then bake on a sheet tray until just done. Serve over rice w/ sambal on the side (laoganma chili crisp would be great too). It also smokes great too (demarara sugar/coarse salt 4:1 sugar to salt ratio. Pack with dry brine for 36hrs in the fridge, then rinse, pat dry, add cracked black pepper, then dry under a fan for 6hrs to form a good pellicle, then smoke w/ alder chips).
@@LEGENDARYTRUCK its a risk always when processing your own. If you have the ability to candle, probably a good plan, but nematodes are small and easilly missed. I ensure to cook to 145 F internal, which is recommended for prevention. I then vacuum pack it (foodsaver) and it goes into my deepfreeze to be enjoyed through the year. So it does get frozen in the process, just afterwards (minus a few samples).
Loved this vid .keep doing the Chefs Without A Kitchen. Was drooling at all that yummy fish .Well done to the Chefs as it all look so SO good .
This was an awesome look into how you guys think about food. Please post more videos like this.
This concept is a great fresh touch for your content Taku ! Love it
It's nice of u taku for having other chefs on ur channel for us to watch It's absolutely awesome thank you.
One of my favorite episodes forsure. That spread of food looked SO bomb!
I like everything you do Taku. Just when I was looking for a new video this popped up. Thank you very much.
Taku your last video with Jordan was 🔥🔥🔥🔥
I like the new series, can feel the passion of these chefs!
We were in Puyallup fishing for Pinks and Coho. Came home to the north bay with over 75 lbs of fish
There is a tradition for thousands of years of making fish sauce. In ancient Rome it was called garam. It was made the same way patis, nam pla and nuoc mam are made today. Some small villages in Italy still make it
Love it, Jocelyn is definitely the winner today.
I’m loving this video series! So great to see collaborations and different locations and cooking styles by other chefs too. Recently found your channel and I’ve been binge watching them!
loved this outdoor collab. so looking forward to more videos and chefs doing their thing with U. i love to camp and always want new outdoor cooking ideas to try!
I've cooked a lot of crab steams and shrimp boils for friends.
My questio was always, " what do rich people eat" ? I got both the crab and shrimp direct from the boat.
Excellent episode and start of a captivating series, Taku!
I’m the guy from Hawaii but now in Seattle, who writes way too long of stories, so I’ll keep this brief. (I promise)
The Pink Salmon run 2023 in Puget Sound was epic, and yes, it only happens in odd years up here, and like clockwork.
I first learned about this from an old-timer who worked with me on the docks. I was just another newcomer a few years ago, and he didn’t like me much. Actually, he didn’t like most people. Grouchy and old, experienced and tired. Until I brought my fishing pole to work one day. He lit right up and told me everything he knew. He died a few weeks ago and we all miss him dearly, but I remember everything he taught me about the salmon run past our dock.
“The Pinks only come in odd years. They are jumpers, you’ll see them everywhere. They bite on anything pink. Pink Buzz bombs, Pink spinners, pink jigs, but pink is their color. The Coho follow them just after a good rain. The coho are smarter and stay just below the surface and don’t jump much and don’t bite like pinks.”
2021 was an odd year and Pink salmon were everywhere jumping around our barges and tugboats. I cast a pink Buzzbomb on every break and during lunch, but caught zero. Randy laughed, “They’re hugging the far side of the river as usual. You can’t cast that far.”
I caught no salmon in 2021.
The last time I talked to Randy, we were loading our barge and he reminded me that the Pink Salmon are coming back this year, so I should bring my gear to work. I nodded, “Of course I will. Let’s try again my friend?” That was the last time I talked to Randy.
He died in the hospital that week. Not a shock, everyone on the docks knew he was checking out soon. Many health problems.
It was like losing my great uncle to all of us who knew him.
The pink salmon were everywhere jumping around our dock a week after Randy died. We’re loading our next barge and between the two docks and blocked by our barge, a school of pinks in the hundreds stayed right in this little spot, jumping like crazy for days. (Waiting for rain to guide them upstream, but no rain yet so they stalled right here.)
A couple guys asked if I was going to bring my “fishing pole” in to work and I sort of shrugged. (I already had my pole rigged but I wasn’t going to tell these guys. They’d be loud, spook the fish, and totally blow my plan. I just wanted to catch my first Washington salmon without any interference. I’m a lifelong fisherman, they are not. No way I’m going to screw this up.
I snuck down to the floating dock with my pink jig and net while everyone else was at lunch. Second cast, I’m on! Willy was walking down the dock and caught me. He wouldn’t tell, he knows what I’m doing. I landed a nice pink female full of roe. Knocked her out, bled her gills and tossed her in the cooler. “Yes!” My first salmon in Washington! I cast into the school and I was hooked up again.
I keyed up my radio: “Number two, Willy. It’s going off brah!”
Of course I knew he’d spill the beans and minutes later, the whole crew was watching me land pink salmon and wanted to help. I landed 5 pink salmon and man do they fight! I showed a couple crew how to catch these guys and handed one my pole. One cast, couple jigs, and bam, he’s on. We’re doing this on the clock but we were mostly finished with the barge and it only took half a crew to complete it. They wanted fresh salmon and we’d get it for them. Fun watching my non-fishing friends reeling feverishly against the screaming drag. “It’s not getting closer!” No shit, you have to tire them out first. One of them grabbed the 20 pound leader and tried to horse the salmon in, and before I could say, “The hook’s gonna tear out or the line will break…” the hook tore out. Lost one.
“Net boys. That’s why I have the net. Let them run and try to keep them away from the pilings….”
After all said and done, we landed 14 Pink Salmon. I ran up to the dock supervisor and told him I need to punch out. I need to clean all these salmon, doing it on the clock seems wrong. He laughed, “Nope, you’re getting paid for this. You’re on the clock. Go clean those salmon. We got the barge.”
The whole crew ran back on the barge while I trucked a cooler full of salmon to the hose on the dock. Been fishing my whole life. I have just enough time to head and gut the whole salmon. Clean out the bloodline. Enough fish for one whole salmon per crew member. What a cool day that was.
Later that evening, the deck supervisor texted me. “My wife was so happy with the salmon, it was awesome!”
I know what Nze is really thinking so I let him know I was thinking the same thing. “Sounds great, Nze. You know who I was thinking about the whole time I f*cked off at work, fishing?”
He texted back. “Randy. I miss him too. You did good my friend.”
always nice to hear other filipinos talk about filipinos and food..
the food looked out of this world! i need that garlic rice recipe! lol
Colatura di alici di Cetara or short colatura di Cetara .. Italian Fish-sauce.... On another level !!
I’m sitting here watching everyone plating and tweaking it to their satisfaction, and all I’m thinking is “you guys better haul all of that stuff up higher or your guy have to rush to when that tide creeps up a little more..”
Absolutely wonderful, collaboration can only be a great thing!
Taku is definitely a hip-hop head. "Shake em up shake em up shake em up shake em" is an old school Onyx quote.
This is a great series idea, I hope we get many more episodes
Fresh pink salmon is like the best trout you have ever had. That looked amazing! I caught a bunch of pinks right there.
Joss's 2nd fish that jumped was so epic, i laughed from excitement when you guys did too. Epic salmon day, I enjoyed this video Taku!
Great cooking on the beach. Pinks in the salt are decent. But, Dude, get fly rod and definitely a real net!
This was a dope ass video!!! Loved the dynamics btwn the 3 of you! The best vibes!
this one one of my fave videos of yours this year, easily.
Some fun cooking battles with the other chefs would be a neat idea to think about!
Man Taku, best episode on the channel in my opinion ever. As a fellow chef man just watching the vibes and growth of ideas from initial concept to finished product was amazing and felt like the best times with me and my buds. I was grinning like a fool the whole time!
Love it! I have Filipino heritage and I know how good the food is!! Great show! Love the infusion of cultures into epic deliciousness!! Keep'em coming!!
There was a fishing tackle shop owned by Jerry and Maria Beppu, but sadly closed on Mar 2017. Jerry apparently advised the governor on the intricacies of fishing. Perhaps you can do an episode on their story.
Man fishing pinks in Puget sound is a new to do list item for me
Great Video! Wish we could taste thru the screen! It all looks so Good!
Fish sauce in marinara sauce sounds amazing
i love that you're cooking with other chefs. each chef has their own ideas, culture, style experiences. this video was a great collaboration. the food looked totally amazing. continued travel mercies and blessings. 🕊
Great chefs , nice one Taku and friends
I really liked that video.... Can't wait for the next one
So much fun watching your video. Thank you for sharing your very creative work. From Galveston Texas
This is probably my favorite video you’ve posted.
Im loving this series already taku. Its the fact that you step aside and just give ideas and take into account their ideas that makes it so good. Its literally watching chefs collaborate to make the best dish possible with what you have at your disposal. Seriously please keep it up. Sending love from the bay area.
So good. I could have watched this episode for 2 hours. Can’t wait to see more chefs without a kitchen.
I love the new series. New chefs with new ideas sounds fun. Can't wait to binge watch Chefs Without A Kitchen
The Puget Sound is such a beautiful place, One of the true pleasures of Washington State. Such a great place around three tree point with Vashon Island in the back ground. A wonderful spot for a meal for sure.
My mouth is watering by listening to y’all’s description of the meal ❤😊
Good vibes in this video.
Italian here! Ever since I learned about umami I put soy and fish sauce in all sorts of things, including my Grandmother’s Bolognese. No one ever clocks it and I made sure my Mom told me how good it was before I told her I used it 😂
Chefs Without A Kitchen. I absolutely love this. Thanks.
Honestly, this video made me realize how high of a level chef taku is. Man is just casually chatting and master chef cooking. Showing other full time chefs his knowlegde. I know Taku is high level, but this put it in perspective.. if that makes sense.
I was fishing there Sunday on my SUPYAK! 👌🏼
The og Italian fish sauce is garum-real popular in roman times and has since been recreated. Tasting History has an ep on it.
Definitely one of my favorite videos so far
Really enjoyed watching the boys be boys. We still love you jos lol
That was real cool definitely need to see more collaborations
i think i see hat island. welcome to area 10! come back whenever!
These two chefs solidified it for me when I saw they're both lefties!! I'm vested!
this chef elevated the salciado into new hieghts. that salciado looks really good
This collaboration has some of the best vibes yet!!
awesome collab! enjoyed it! Thank You, Taku and Jocelyn!
wow the food looks exquisite and delicious!!!
Really cool series Taku and Jocelyn. Excited for future eps.
love the new series....do more of these collaboration cooking with other chefs
Dude, such a fun idea! I loved the food, talk, and vibes!
Awesome video! Collaborative vibes were through the roof! Food looked amazing 😊
We use Colatura di alici instead of fish sause! Its the salted anchovies dripping, it's so good you have to try it :)
That is the most tastiest dish video I ever watched from your videos. Great work
So lucky to be on the coast
Just moved to Tacoma near the sound. Would love to hang and go salmon fishing 🤙🏼
Done it many times when camping in the great outdoors... always the chef for everyone in the camp..😂 Always using the campfire to cook.
Watching these videos always makes me wanna go out and slay em 🤟🏻
Awesome new series! Can’t wait to see what else happens! Stay safe!
I'm glad to see fellow Filipino in your videos.
I simply loved this series. Keep them coming. Great idea Taku 👏🏽🙌🏽
Hi from Anacortes, Love the video, will have to do some cooking outside. I use a thin flexible filet knife, it slides along the bones much better and a red hot iron skillet for my blacked fish. Have a freezer full of Coho, this was a lot of inspiration. Also I started keeping the roe, I brine it for about 4 minutes and put it in little 1/4 pint jars, everyone loves the salmon caviar.
I'm always taking about you n joshalen . I fantasi about fishing camping n eating what's harvested. I found your chirsby souse from barnicull foods. I love it n love seeing seeing you two having a good life together. 🤓
Love this! More guest chefs! But they need to catch and/or forage with you first.
A very entertaining episode!!
You should do a walleye catch 'n cook
Taku if you make your way back home from Alaska via Minnesota we’ll go fishing and get some walleye to do it! LOL 😂😂😂😂
Italians had a kind of fish sauce too called garum