Two Sushi Chefs Catch and Prepare BLUEFIN TUNA
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- Опубліковано 1 жов 2024
- Day on the boat with captain Mark from Sandiegosaltwaterflyfishing.com as we search for bluefin tuna. Watch chef Hiro and myself prepare our catch!
Outdoor Chef Life merch coming soon!! Including the limited knife roll.
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Chef Hiro's channel: / novekitchenandbar
IG@outdoorcheflife
![Two Sushi Chefs FORAGE for SUSHI Ingredients!! [Catch and Sushi Series Ep.11]](http://i.ytimg.com/vi/Hpbq2tZtZyE/mqdefault.jpg)
Outdoor chef life, hiro, and fisherman’s life are becoming a trio
Not just any trio.....
the BEST trio
Like they be the big three in sf or something lol
Too bad Matt wasn't part of this trip. Still an amazing video though
Don't forget philosophy d!
These guys should do another calab with Deer Meat For Dinner
The Holy Trinity !
Lands a thicc boi fish, pounds an IPA tall boy.Truly the most American Japanese man to ever exist.
It was originated in England so it's not actually British...lol
doobydogg4life “made in england so it’s not british” makes sense
@@doobydoggshit ireland isnt a part of england but an occupied state, "Irish Pale Ale"
@@Leeterthanthou IPA stands for India Pale Ale. In the US, IPAs are associated with white young adults, especially in the West Coast. Seen as a drink for frat bros and hipsters alike, IPAs have grown a reputation for itself from the communities that drink them the most. Obviously in reality, IPAs exist globally, but I hope this clarifies what makes drinking IPAs an "American" characteristic.
DynamicDurge 🤔👎
I caught some stale instant noodle in my pantry. I’m about to cook it. 😭
Minh Vu That’s a mood
Minh Vu lollolololollolloolooolooolloollpoolooloo
Same, I might might even rip open a can of tuna to add to it.
You need to make a catch and cook video. I don’t know how to prepare such a dish.
Add some wild caught cheese slices and a bit of native hot sauce.
Hiro is such a genuine, honest and jolly seeming guy. Man I wish he was my uncle
Or dad
You'd be surprised how Gentle a Yakuza man seems until he loses his temper; just saying off of personal opinion.
Hiro is looking at you like a proud son, Great job and awesome three days 👊🏾
I wish hiro was my father ☠️😅
You mean like a proud father?
Fishing for one of the most overfished fish in the world. Absolutely disgusting
You guy's need to make this an annual collaboration, good job, I'm sharing your channel with all of my friends, and family!!! 👏👏👏🙌
How about monthly!
Lmao at tje filipino auntie standing next to you guys as you cut the tuna. Shes like, Can i hab somm
haha right lol
No!
I'm a filipino too
Just saying..
You have a western first name with an Arabic last name. Cool
Outdoor chef life and Diaries of a Master Sushi Chef in Japan?! That would be so so SO amazing!
Make this happen lads
16:08 I’m smiling over here because Hiro is feeding the birds some of the tuna. So kind.
Yea so kind, just not to the tuna
Duude... those tuna jumping got my heart racing. What a day for you guys. Congrats on your first tuna my dude!
16:03 why didn‘t you freeze the tuna just like the salmon? I thought you couldn‘t see through the meat and look for any parasites so you want to be safe
Right. "Fresh" is over rated.
bacteria, parasites and viruses are not harmful.
Jocelyn be like, "too early for this shit.. where's my bed?"
watching this i realised that having a partner whos into what ure into makes things a lot more enjoyable
12 hour drive for a UA-cam video, much respect keep up the content
I'm watching this about a year and bit later and you've increased your subscribers by over 400 percent! Awesome bro! Congrats!
🙏
more... more... more !!!
congrats on 132k subs.
there should be a special two thumbs up for great vids like this 👊😁😁😁👍
That was great, everything looked delicious and the bone marrow tip was something new, thanks!
I wanna see you and Fisherman's Life on the next Tuna trip lol
I died and went to heaven at the spicy tuna part omg!
great to finally meet you and Jocelyn at MTF! congrats on this huge achievement bro, this vid put a huge smile on my face the whole time too, the rush was so epic!
Hi from Scotland... Love the vids you all make together...keep them coming 😋😊😎😀
Taku rocking that Bert from Sesame Street look. I love it.
I was thinking it but you commented it haha
Dud did u guys really miss all that tuna lol.
But you guys came to the city san diego baby.
The bluefin tuna is endangered btw!!!
No, it isn't. You're thinking of an Atlantic bft
Who tf asked
I was a part of retrofitting those support columns under the mission bay drive bridge that you went under while drinking your beer 17 years ago. :D
That’s rad
Even when I thought last video, “Imagine how cool it would he if they caught a huge bluefin tuna and prepared that, but there is no way they would go through that trouble”
The variety of sushi preparation is so amazing and simple it makes me wanna try cooking it, maybe fishing it.
OMG!!!! HELL YEAAUUHHH!!
BEAUTIFUL PHOTOGRAPHY JOCELYN!
UHHHMAZING CATCH N COOK COLAB *TAKU AND MASTER CHEF*
CONGRATULATIONS ON 133,000 !!!!
YOUR DREAMS NOW BECAME A REALITY 🐟👨🏻🍳
"knife is life"
I've always wanted a professional knife to be able to cut better through ingredients but being a poor college student never had the chance. I always watch our videos and get inspired to explore fresh ingredients and seafood more! thank you for being such an inspiration to me.
Pretty much any decent knife will take a razor edge. The nicer steels just hold it longer. Spend $15 on some sharpening stones and watch some YT vids on sharpening. That way when you get your $200 chef knife you know how to take sharpen it without ruining it
You can get a very good knife for 30-100€. I recommend going on Reddit r/chefknifes knife for recommendations or just ask me. I am a long time knife collector and also sharpening them and everything and still attending university....
@@gtppaul3751 so what is your low budget recommendation
@@vagabondroller so for the bottom line of budget I can highly recommend the mercer cullinary from the millania line, the victorinox fibrox and the Kuma chefknife (keep in mind that the Kuma has a bolster and is not as friendly to sharpen)
Those above are great value and will last a long time bit will need regular sharpening, once a week or every few weeks, depending on how sharp you want your knifes. General guide is you want to be able to slice tomatoes effortlessly and not saw them.
German and French knifes generally Have soft steel and need offer sharpening but are heavy use knifes and won't chip or break as easily. Japanese knife are usually made in San mai, you have a hard but brittle core that is the edge and a soft cladding to make the blade more durable and sometimes stain resistant (the edge still rusts, the cladding doesn't but depends on the maker) Japanese steels are ground thinner and perform better and stay much longer sharp, weeks of sharpness but are much less durable.
Generally if you want to go Japanese, You can find stuff sub 100 I recommend chefknifestogo
You will still need a beater knife for harder tasks like cutting squash, fish bones, deboning chicken, chocolate, melon and everything else that is hard
Harder knifes can often take a better edge and keep it for longer, carbon steels is great and takes a edge easily, Japanese knifes use aogami steel for example. Then stainless you can go for VG10 which can still be found at 80ish but usually cost 100 or more.
If I were you I'd take one beater from above and one hand made precision slicer made in Japan for under 90$
Also you will need to sharpen.
Naniwa shapton and king are go to brands. Grits 500 for fixing chip's. 1000 to maintain the edge, 3000 for polishing (optional but for final touch) with high end steels it can be worth it to go to 6k sometimes but not at your price range. After sharpening strop the edge, newspaper, leather or jeans can work
Sharpening guide I recommend korin from New York he has UA-cam videos and is a master but explains it well.
Good luck and welcome to the knife world, no going back now :P
If you have any other questions please let me know. I am happy to help
San Diegan here, anytime you do that drive you need to leave at ~4am and then it's a 6-7 hr drive.
Yup.. Live long enough in california, you drive down from hwy 5. Never do hwy 1 or hwy 101, unless you want that 12 hr drive. 12hr.. Mind as well hit up vegas baby. Start out around 1am and you be down south by morning.
hello san diego guy...same here.. i caught like 120lb tuna last month on a over night boat
@@thatonebeone Yu ples email me piuctures?
gerjendheepetipa@coin-mail.com
Lies. I leave at 12am and it still takes 7 hours from Tustin to San Francisco.
@@silvermist9644 Nope, I leave at 4:30 and get to Palo Alto at 11.
It hurt me every time I heard the sound of your knife blade hitting that stainless steel fish cleaning sink. Great episode.
Congrats for a great 3 day collaboration and your achieving 100K subscribers!
Harbor Island, OMG, loved it, anytime you're in town, tacos el gordo on me.
All bluefin tuna stocks are in decline. Whether it is legal or not to harvest them in a particular area, it is outright immoral.
AwesomeFish12 I wouldn’t say immoral. Don’t get me wrong I completely and totally agree about the state of our tuna populations. However if you’re going to harvest a tuna, I would say they did it the best way possible. They only kept one and it wasn’t a 250 pound breeder. If everyone followed these practices we would see a rise in populations.
@@Marlonscrazy Until the population is healthy, anybody promoting the decline of said population is doing the wrong thing. Once it is healthy again(never going to happen), but if it happens your stance will not only be practical but necessary to maintain stocks.
How safe is it to eat fish straight out of the ocean? I always thought you needed to flash freeze them or something. :)
the fish is frozen what u talking bout.
@@johnchristian8685 where did they freeze it? On the boat?
Taku..that was so exciting see you land that tuna..i was like screaming lol..nice job man! 🤘🏻
I could watch you guys all day! Great to see a sushi chefs point if view. Keep bring the videos!
dude, this must have been the most amazing experience ever. I can only imagine eating tuna right off the boat like that, especially in so many different types of sushi. Great video
Those fish are endangered
This video is probably one of my favorites.
I felt like I was with you guys every step of the way... from the boat to the table. Well done!
I’ll eventually make it to your Omakase restaurant!
I'd sacrifice body parts for some bluefin nigiri right now.
Been here for around lil under 10k to see this collab happen is unreal. Loved the 3 day collab congrats on 100k+!
Yu ples email me piuctures?
gerjendheepetipa@coin-mail.com
This why i love fishing, you couldnt wipe that smile off your face
wait... isnt the blue fin tuna starting to become endangered or something?
In Japan their fishing is now strictly regulated, largely because sushi is so mainstream there, and quality standards are high. Not sure about the US....
Pacific Blue fin is definitely endangered. Atlantic blue fin is unfortunately extinct at this point due to overfishing. However due to the high market demand, no country has prohibited the fishing of blue fin. Instead resorting to restrictions and quotas.
@@nahor88 oh ok
@@alexkg1 well crap
Yes it is & I was shocked to see it in his title, he's usually all about sustainability. Disappointed tbh.
a couple things to note folks.
1. you don't want to stack the skin side of a loin on top of the meat side of another. The skin carries bacteria.
2. wipe the scales off the knife and before continuing to cut into the flesh after every cut you make.
3. Use long, clean strokes when slicing off the loins. Don't use shorter or saw like cuts. You want it nice and clean
4. FRESH Tuna like this, is best aged and shouldn't really be eaten right out of the water.
5. Wash your hands after handling the fish, especially the skin, before handling the flesh.
work clean and safe folks
They addressed point #4 at 18:06 but the point of this video was to catch and cook the fish right after coming back. And I agree, when handling raw food, hygiene is key and very important so direct contact with the skin fish should be avoided as much as possible even if the skin is rinsed with water, every cut you make should be precise , not only does this help for easier preparation or for aesthetics but even when eating the fish, the smoother texture on each fish cut provides a better experience to the person who eats it.
That was amazing, chasing the tuna and then filleting it. The sushi looked so good, and the sound of the nori crunching was like asmr.
I thought you need to freeze the tuna @ -20c for at least 7 days in order to kill the parasite. If not you would be eating lots of parasite eggs or even parasite... correct me if im wrong.
There are no parasite concerns with tuna. It safe to eat raw as is. I've been eating tuna sashimi caught out of San Diego for 50 years.
Yeah bro! This is awesome!
This taking me back to when I watched Wicked Tuna
I love these videos man, inspiring.
Both great guys.
Two of my favorite UA-cam guys. Don't let this be your last collab! Awesome stuff as always, Taku!
Aren’t there regulation sizes for bluefin tunas?
Wish I could eat some of that tuna 😭😭😭
I was more impressed with him taking half of that lagunitas IPA tall boy to the head... 😂🤙🤙
This is THE SICKEST catch and cook ever... cnc bluefin tuna with two pro sushi chefs.... just wtf 🤯🤯🤯
Bro gotta slow tf down on the jig Fr that’s why they’re not going after it😭
is that in shelter island? love your video you guys make me sooo hungry!
Interesting that tuna becomes better with a bit of ageing just like meat! Didn't know that. I simply thought all fish was better off as fresh as they can be.
I didnt know that either.
Ive never seen a better representation for "the thrill of the hunt" dude was literally shaking!
Not smart to lift a live tuna with a fat tremble hook in its mouth.
ahahaaa yesss hiro back with my boy outdoor chef life
holy crap, my mouth is watering just watching you guys eat that!!!!!
how do you avoid parasites when eating tuna so fresh/raw?
Freeze it a minimum of 18hours ,probably more in a home freezer..
ChroniclesofAB - apparently Tuna has no parasites so freezing is unnecessary. I’m still skeptical though!
@@socalcraigster dont be skeptical, its backed by the FDA!
@@socalcraigster - There are no parasites with tuna. It's been popular with sports fishermen who tuna fish out of San Diego for decades. Everyone eats it. I've been eating it since the 60s.
@@Steelo144 - You don't have to worry about tuna, but for salmon and other fish that may have parasites. The FDA guidelines to kill parasites by freezing is -4 degrees Fahrenheit for 7 days. Check your home freezer temp. It may be cold enough.
Man I just came across this gem, I used to fish that pier during my college years and catch mackerel, this took me back
can we talk about how clean the transition was at like 1:10
Hiro needs a less obnoxious camera man.
I thought I was just a weirdo for eating fish marrow 😂 Outdoor chef approved though 🤷♀️
Looks fun. Catch it, prepare it then eat it. Thats the japanese way. Fresh caught, rice, and miso soup.
Aren’t bluefin endangered?
search it
Nothing like eating the product of your endeavors....land or sea....Health wise.....and Spiritually......Just saying.....The Pride Factor Alone is exponential......
Wow bluefin tuna looks delicious makes me want some
Yu ples email me piuctures?
gerjendheepetipa@coin-mail.com
Bluefin.
Uncooked meat.....
16:15 that vulture lady is waiting to collect your scraps with her bag...
hahaha i just saw that
she hungry lol
I have Filipino neighbors who ask me just for the head and carcass. Makes bomb soup.
@@dominic_a every type of Asian knows to save the bones and other pieces for flavoring!
00:14 me when i pee in the backyard
Bluefin tuna fishing is bad, and catching one that young is even worse. I like ur channel but pls dont promote catching endangered animals
Albert Mikkelsen talk to the Japanese factory ships they set5mile purseseins andtrap the whole school
@@jackrains5880 so if i kill one person its okay cause Kim jong-un kills more?
makes sushi rolls right after fishing. Such a fresh tuna right after it's dead.. That's one of life styles I want to pursue.
I have been cooking traditional Japanese food since 1983. I use organically grown brown rice, medium grain. I studied under Dr. Block who now has the Block Medical Center located in Chicago. Skokie. I use umboshi, various seaweed barley miso aged at least 2 years. It was a life changing experience.
I’ll be honest here. A very good video but I’m against killing bluefin :///. since they are endangered and overfished if people are wondering
TB Alan yeah I feel bad about getting tuna sushi now. There needs to be an international ban for 10 years to let the species recover
If they didn't want to go extinct they shouldn't have chosen to be so delicious. that's on them.
Tristan Berke you know what’s crazy? The commercial fish industry didn’t consider tuna a good fish for eating until about 1900.
San Diegooooo.. If any one else is here from San Diego I have been trying to see if there are any spots to forage. I did a bunch of research and it looks like we are stuck with plants only, nothing like our guy here does. Any recommendations?
Aren't bluefin classed under an endangered species?
Not so much the northern bluefin, southern is very much so.
@KRAKEN I'm no expert, but my feeling is that captain got them special permission to take in that one fish. I know for a fact you're not allowed to take a catch back home with you when it's fished in commercial waters, which is why they had to filet the fish right on the dock.
Horrible the fish is no where near regulation size 73inches this is terrible
That's what I'm saying. The redfish is a great example of what a temporary ban of harvesting can do for a species. But then again since they are migrational like you mentioned and once they get into unregulated waters they're fucked.
I love bone marrow🔥
Sir, is Jocelyn your girlfriend/wife or whatever? If co you're one lucky man. Your lucky and blessed just in the life you leAd. Enjoy and continue to prosper. Peace...
As an outdoorsman, there is something so satisfying about watching these guys carve up a tuna ..
Wow - what a beautiful fish!
(I’m Korean and also prefer seaweed on the outside.)
Also, congrats on 100K!
I thought that you would have to freeze the fish real well to kill any parasites then you can eat sashimi?! Correct me please
Unless they dewormed it, but there's no way they can find every worm.
It has to frozen at -40 for a few hours I think or at -4F for like a week
They said “YOLO”
I love to see with Joseline eats. She is like a model trying the freshly made goodness. great job 2 everyone in this collab
i think this is why japanese has the longlife span. because they eat fresh and healthy foods, and we eat fatty and fake processed foods haha.
interesting...20 likes and 8 views...you guys are beyond good...💛...
shut up
Wow~ This is so AWESOME! ❤️❤️❤️
I came from Chef Hiro's channel and love your videos!
I'm watching all your colab videos with him~
Please do MORE! ❤️
Terrific footage Some of the best tuna busting ive ever seen ... congratulations. Thanks for sharing.
I chuckled at Chef Hiro’s “Good afternoon ”
Nice video as usual bro👍....but no beer lol 😂
Fucked up some of the best meat with that hook to the side tho.
I don’t understand why the second chef didn’t speak English much when in the eel video I saw him, he spoke English perfectly fine. Guess they went for the Japanese vibes...
That was some huge schools of tuna. Great cleaning and sushi, what is the sauce used in the chopped tuna then rolled? Thanks for your awesome Shows!
Fishermans life wouldve caught atleast 10 brah
Dang that fish thicccc
12:45 hiro is so different when he speaks in his own language
You guys are WONDERFUL!!! Hey Taku.... Over 134K now! There is a reason!!!