Bluefin Tuna Cutting - Saku Breakdown [Part 3 of 6] © Prime Time Seafood
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- Опубліковано 3 січ 2016
- © PRIME TIME SEAFOOD INC
ATTENTION ALL HOME CHEFS & PRIVATE CHEFS! ORDER BLUEFIN TUNA AND OTHER PRODUCTS TO YOUR DOOR WITH ( rivieraseafoodclub.com -- IG: @rivieraseafoodclub )!
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In this video series, we teach an in depth approach and method to preparing a Mexican Bluefin Tuna. Typically known for their Toro, the Bluefin Tuna is a delicacy in Japan and growing much popularity in many countries throughout the world.
In part 3, we break down both top and belly loins into saku - the base for both sashimi and sushi preparation.
Many thanks to Andy Matsuda at Sushi Chef Institute:
www.sushischool.net/
Tuna Provided by Prime Time Seafood:
www.primetimeseafoodinc.com
![Bluefin Tuna Cutting - Meat Recovery [Part 4 of 6] © Prime Time Seafood](http://i.ytimg.com/vi/itzCOFzSDa8/mqdefault.jpg)
![Bluefin Tuna Cutting - Meat Recovery [Part 4 of 6] © Prime Time Seafood](/img/tr.png)
![Bluefin Tuna Cutting - Loining Breakdown [Part 2 of 6] © Prime Time Seafood](http://i.ytimg.com/vi/jpGczEIRlzo/mqdefault.jpg)
Can not stop watching this. It's oddly satisfying to watch!
The Bluefin Tuna looks so fresh, healthy and good!
I enjoyed watching this. Absolute craftsmanship at work. Thank you.
(4-15-18)
GO HEAD, MAN! YOU SHOW THEM HOW ITS DONE! SUPERB SKILLS WITH YOUR TOOLS.... EXCELLENT!
I absolutely love how he’s keeping his upkeep. The mastery is acknowledged from my end. 👍🏽👍🏽👍🏽👍🏽👍🏽
Why am I still watching this after parts 1 and 2?
This is very interesting!🐟
i bought tuna one time and the guy gave me the blood line. He knew I was the first time buyer
can you tell me what type of knife you use for cutting fish?
I'm hungry 😩
richmariahemancipate 😂😂😂
How come that sometimes otoro contains a lot of thick muscle which makes it tough? How do you prevent that, is there a way of removing that muscle?
This is why im no chef, id be eating while i cut lol
Never trust a skinny chef!
You and me both, I'd be like, one piece for the customer, one piece for me, gulp, two piece for the customer, one, gulp, two, gulp pieces for me...
They often do, (this is an important part of the job). At least in restaurants, but when I worked as a butcher we didn’t but I also did mostly pork primals and beef sides and primals. Also a ton of deboning of poultry and I wouldn’t suggest taste-testing raw chicken and pork. 😊
Jesus "Negative" comments....:(
EVERYone is always BETTER...He did a damn good job...POST YOUR VIDEO'S...
Marty Flagg they don’t know how tough it is to cut a squirming slippery fish without also cutting off parts of yourself. I’d have to hold the fish with a towel and my cuts would be nothing but feathers and tearing flesh and I’m a fairly decent butcher, (I’ve since changed jobs but still have some skill). This guy knows he’s good and all the negative comments are like a crazy homeless person who crapped their pants telling you that your tuxedo is out of style and wing tip shoes are so last year. If these idiots wanted to really insult him they should say something like his knife draw is inconsistent and a bit tip heavy, (it isn’t though) this would make him really question his technique.
I got ya.
LOL agreed
Tuna fat yummmm
:))
Nice but takes long time to fillet!
Leon Donald I’m sure he’s slowed down for the camera. His cuts would be even cleaner if he could go at 3/4 to full speed. Many negative comments about his cuts but he is going slow for teaching reasons and still does an amazing job.
John-Paul Silke..Then explanation excepted, Good Work if that's the way of it!. :)
That ain't no 20 dollar knife
He wasted a lot of the fish
Marko Mađar ok I did and I still didn't see what he did with the major of the fish perhaps you can astutely point out
Marko Mađar if u didn't see then how do u know? And what guests are u speaking of how do u know this? U don't understand my comment cause u not sure what u talking about. Show me in the parts were the chef has guests or says he has guests
Marko Mađar who ate a lot of fish? no-one on in 6part video is eating anything, u not making sense
Marko Mađar what's yours for responding
He’s processing for a video. Often there will be several bins for different off cuts and a super clean garbage can for lowest quality pieces which will then be processed by less experienced cooks/chefs. The lowest quality is often sold for pet food or rendering. Nothing is wasted, there is value in almost 100% of the animal, but there will be mistakes, better chefs simply make less mistakes. (Fish is very sticky and slippery at the same time and cuts can be feathered if the knife isn’t super clean and sharp). He is VERY good and even better if he doesn’t have to make room for a camera and lesson training, I know I am, (I’m a fairly decent red meat butcher but this is actually next level and I wouldn’t do half as good even after a year of training).
Why am i here..
Yang maguro mana.
They don't waste all those meat, they use it for other stuff.
Don’t touch the food with your hand without glove !
Don’t touch the food with your hand without glove because most people do not like to taste your fingers’ smell !
complete different fatness
Why he is throwing so much of meat...??
I was hoping he would use legit knives for this. The cuts look sloppy.
Saki630 I'm really interested to see your take on his techniques. Could you post a video of your own? You sound like you know what you're talking about.
Those Saku blocks look horrible..
The more red the meat, the more fresh the fish. That does not look fresh. But I’ll eat it... 😉
Typically yes with most tuna species this is correct. What you are seeing in the pink colored flesh of a bluefin tuna is actually fat content - not to be confused with lesser quality. In fact this fat content is actually worth more than the more red color! Glad you are an avid tuna fan, the world needs more people like you!
I've been killing bluefins since 1987. You make no sense, "Prime Time"!
Prime Time Seafood 😆 these people on here aren’t chefs. Worth a good laugh though. 👍🏻 job on the Breakdown.
@@paulspencer5590 Why don't you spend like, 5 seconds on google which could confirm what he said about the pink amd white appearance of fat on otoro and chutoro? That way you don't have to embarass yourself. Congradulations on killing an overfished species for 30 years without learning anything though.
Too much waste !!!! No wonder there is an artificial shortage...
Jesus Christ this is hard to watch. Whoever shot this needs to work on pulling better focus. It's hard to listen and pay attention.
Ray Gallardo maybe a bit, but this is a fish butcher school now a Hollywood film set with terrific lighting.
He used the same old used towel on every thing, total contamination of all, plus it's eaten raw, sorry I saw this
805gregg it's the same fish,same towel= no problem.
Also not an old used towel. Fish is very easy to contaminate and he definitely did not do that. You simply don’t have the experience to understand that, but I can see how an inexperienced viewer would think that. It does look bad but trust someone who has processed hundreds of primals on the same day as well as broke down dozens of full animals again on the same day. Obviously there is a risk and that is minimized by experience.
805gregg..it's the same fish he's cutting on that day at that time..no need use many.
Those Saku blocks look horrible..
+Nathan C you should make a video with BETTER saku blocks :)