When I was a kid in the 1950's and the 1960's i lived in the California South Bay area. I grew up pier fishing and Bonita ran rampant there, So much that it was considered a "trash fish." No one would eat it. I saw a Japanese man catch one and he ate it raw right there on the pier. It totally grossed me out! Now that I am older and much more experienced in many ways, eating and loving sushi is among them. Unfortunately the South Bay of my youth is not the same. Hardly any bonito is caught there anymore and it saddens me that I will probably never be able to sample a fresh caught bonito that was caught by myself. Many things have changed since my youth, many good and many not so very good.
Obviously not street food. It is prepared in an Izakaya of higher level or a restaurant. The chef has great knife skills - wonderful to see how he preps the fish and cuts the Shiso leaves. A delicious treat without any doubt at all. Oishiisou!!
@@UziGameGP considering you were not present when i watched said videos i do not think you are able to accurately make that statement. for the record, they spoke japanese in those videos.
Forget space, invent the food replicator already, I'm longing for sushi now at 1:00 in the morning for crying out loud! Such incredible skills and so fresh!
Well, I catch bonito off the pacific coast from the shore. Believe me, it requires all that work in order to be remotely edible. That different colored meat in the center is gross, and if you over cook it even slightly, it tastes like stringy yuckiness. It also has a center spine(horizontal) in addition to the spine. So that's why he cuts the filet into two, and discards the middle. Most of the middle is that gross poop like center of the fish you don't want to eat anyway. This actually looks good! I may actually keep the next bonito I catch because the cleaning method really does make all the difference. Also, now I know why they call it "poor man's tuna". It appears you can use it to make sushi! What a game changer!
@@peterlamont647 I guess you have never catches a yellow fin. Bonito is the same family as the yellow fin or blue fin. It’s the same way to fillet it. It has the same red meat at the spine. If you can’t fillet a bonito then why waste a yellowfin in your hands?
@@luisarashirovideo Well, I fish at the shore, so no tuna for me. I have never heard this about yellow fin tuna, nor have I ever seen and such goopy stuff in an tuna I have ever bought, canned or fresh. Still, I'll take your word for it. Anyway, it's gross and I for one would not like that portion. As for bonito, even cooking it too much makes it sinew-like and ruins it's texture. I prefer mackerel. After seeing this video though, I will be keeping my bonito and eating them. Apparently I was cleaning them in an incorrect fashion which lead to my low opinion of the fish.
@@luisarashirovideo I don't know or care why you said that. What I said is actually written above your response, so I don't understand how you could misinterpret it. Here it is again Well, I fish at the shore, so no tuna for me. I have never heard this about yellow fin tuna, nor have I ever seen and such goopy stuff in an tuna I have ever bought, canned or fresh. Still, I'll take your word for it. Anyway, it's gross and I for one would not like that portion. As for bonito, even cooking it too much makes it sinew-like and ruins it's texture. I prefer mackerel. After seeing this video though, I will be keeping my bonito and eating them. Apparently I was cleaning them in an incorrect fashion which lead to my low opinion of the fish. Anyway, clearly you're just being a dick so I'll mute you.
Cutting that skin off with such perfection - unbelievable! Practically no remaining meat........!!!! A true master! And the grilled thuna - so very harmonic, perfect in colour, evenly done, must be an absolute delicacy! Dedication to what you do must be visible - and it is here!
10:53 The best parts of the fish. Take out the gills and intestines, wash and season with salt and pepper, arrange on a banana leaf, top with a generous amount of diced onions, tomatoes, and minced ginger. Close up the banana leaf carefully and cook in the microwave for 10 minutes or over charcoal for 15 minutes and forget about your worries.
@@nhatthaisanhhoang2247 In our local dialect it is called TINU-UM. I don't know what they call it in other regions of the Philippines. If you decide to try it and you happen to like it, then you can name the dish in your language. You can add in chillis if you can take the heat.
@@dianeelaine people that are new to sea food due to either being young or never tried it before most likely don't,so this helps them for when they do search info about it eventually
Why UA-cam?! Why do you recommend this to me during the pandemic?! i'll never be able to fulfill this craving for perfection. Where's my package of top ramen...
Ya, who would have thought that the ocean was closed. The ocean! These people running the show are insane. I can catch this fish for free at the pier where I live.
@@peterlamont647 Lucky you. I'm not talented enough to catch my own fish...or patient enough. I just smash my ramen noodles into the form of a fish and use my imagination.
@@MrThaineseguy It's actually VERY easy. Don't let these expert tacticool(TM) fishermen tell you otherwise. If you go down to a dedicated fishing shop, and buy a shore fishing rod, they'll help you get set up. After that, it's just throw a hook in the water, and start reeling it back in. Once in, throw the hook back out into the water and start reeling it back in....you get the idea :D The terminology is very specific, which also gets people thrown off. Lures, rigs, bobs, etc. Once you _use_ them for a day though, you know what they are and it's easy to remember. So, idk man, I would encourage you to try it! Put some yummy pacific mackerel in that top ramen!
The title says street food, hard to connect the amazing thing you do to what’s is typically considered street food, keep up the good work and thanks for the video!!!!
Wow! So impressed with the transformation from a caught whole fish to sashimi. Searing the fish with straw seems time consuming until you watch the final results. The condiments applied looked great, but I thought too much on the scallions. The final sauce looked wonderful. Great performance madame chef!
I worked many in countries as a sushi chef n realized that why japanese fish are delicious. From fisherman to chef every step every one so careful not to damage any part of fish.
I love eating Bonito. It was my go to fish when I lived in the Philippines and they didn't have any fresh Yellowfin Tuna at the local fish market. Grilled Yellowfin Tuna shoulders must be one of my favorite fish dishes. I highly recommend people trying that if they get the chance.
As we trolled for billfish off the pacific coast of Mexico, a second mate made Ceviche using Bonito, lime, onions, peppers, etc. served on corn chips. I’ve been a Bonito fan since.
Interesting to see the reactions here. The English comments are like "so amazing, looks delicious", the Japanese ones are like "What an amateur with weird preparation, totally messed up the dish, wtf is even this" :D
yeah... not only Japanese hahaha, I come from a place that is famous for their fish in my country and... this video was a little odd, at least how the person gut and peeled the fish haaha
I'm in the UK, and thought the chef is still learning. Keeps using that big knife, and gashes the fish. Flames directly on the fish seems odd. It also looks like those straws have burnt onto the fish, which can't be good.
Bonito is roasted using the dried stalks of rice plants called "wara" after harvest. After giving it a light smoky aroma, the surface is quickly roasted to seal in the flavor inside.
The dark area @ 10:20 is what we called "the blood line". That's why we bled them before taking home. Except if we were going to use one for shark bait. That's what made them good for that.
@@sontih7 o sai falando mal disso n,aconteceu a pandemia foi pq um cara fez experimento no laboratório é essa doença se espalhou,não é pq comeu um Bixo que vai sair passando doença assim,criança com esse pensamento de falar mal do que n sabe gera problemas pro seu lado aí amigão
@@jephtejhunmartinez4974 kabalo man ko uyy, kahambal gani kog ilonggo, kaya pud nako magbinisaya, ug syempre akowang mother tongue maranao. 😂 pag Filipino ka bilingual ka maona ang perks being a Filipino.
The short knife is a Deba Knife The long knife is a Sashimi Knife, Single sided edge, They come with either a right or left handed blade edge eBay, Amazon, etc
In my place, Medan "Indonesia" this kind of fish we call it tongkol apolo one of cheapest fish you can get, for about Rp. 20.000. ( 1,5 USD) or less for 1kg . Good fish But i prefer blue Fin or yellow Fin cause of the texture .. Good video , from Indonesia...
Wow, so happy to find this coment come from bataknese people. Horas saudara ku 😀🙏🏻, well in my home town Tarutung sipoholon who near to Toba lake it's a little bit more expencive. but it still very popular to buy just like goldfish ( ikan mas ) and mujahir ( idk the English name 😂 ).
I felt as if he had lived for eons, those deep black eyes penetrated my soul, caused a shiver down my spine, I could understand what he wanted to say to me....but there were no words, just silence and his intense gaze.
When I was a kid in the 1950's and the 1960's i lived in the California South Bay area. I grew up pier fishing and Bonita ran rampant there, So much that it was considered a "trash fish." No one would eat it. I saw a Japanese man catch one and he ate it raw right there on the pier. It totally grossed me out! Now that I am older and much more experienced in many ways, eating and loving sushi is among them. Unfortunately the South Bay of my youth is not the same. Hardly any bonito is caught there anymore and it saddens me that I will probably never be able to sample a fresh caught bonito that was caught by myself. Many things have changed since my youth, many good and many not so very good.
how old r u sir?
yum for sashimi
ua-cam.com/video/ekZMI4Dg2Yk/v-deo.html cut fish 👈
Fan fried bonito with chilli tomato and onion. So simple and rustic yet so delissh😍😍
@@arceliedunn2022 ua-cam.com/video/p0aqTwhHTk4/v-deo.html
Obviously not street food. It is prepared in an Izakaya of higher level or a restaurant. The chef has great knife skills - wonderful to see how he preps the fish and cuts the Shiso leaves. A delicious treat without any doubt at all. Oishiisou!!
i have watched many fish videos and I have NEVER seen the prep area kept this clean. This chef is taking a lot of care with his preparations.
00০০০০০০০০৯
Japan people
@@randomthing4639 most i have seen are from Japan so please don't apply a stereotype on my comment. k thanks bye!
@@ElvenGoddess86 nah you saw china and taiwan
@@UziGameGP considering you were not present when i watched said videos i do not think you are able to accurately make that statement. for the record, they spoke japanese in those videos.
Forget space, invent the food replicator already, I'm longing for sushi now at 1:00 in the morning for crying out loud! Such incredible skills and so fresh!
Wow! Everything is so beautiful, from the process to the result! Great professionals!
The Japanese' attention to detail is insane. Gives "food is a work of art" a whole new meaning!🤙🏼
Well, I catch bonito off the pacific coast from the shore. Believe me, it requires all that work in order to be remotely edible. That different colored meat in the center is gross, and if you over cook it even slightly, it tastes like stringy yuckiness. It also has a center spine(horizontal) in addition to the spine. So that's why he cuts the filet into two, and discards the middle. Most of the middle is that gross poop like center of the fish you don't want to eat anyway. This actually looks good! I may actually keep the next bonito I catch because the cleaning method really does make all the difference.
Also, now I know why they call it "poor man's tuna". It appears you can use it to make sushi! What a game changer!
@@peterlamont647 I guess you have never catches a yellow fin. Bonito is the same family as the yellow fin or blue fin. It’s the same way to fillet it. It has the same red meat at the spine. If you can’t fillet a bonito then why waste a yellowfin in your hands?
@@luisarashirovideo Well, I fish at the shore, so no tuna for me. I have never heard this about yellow fin tuna, nor have I ever seen and such goopy stuff in an tuna I have ever bought, canned or fresh. Still, I'll take your word for it. Anyway, it's gross and I for one would not like that portion. As for bonito, even cooking it too much makes it sinew-like and ruins it's texture. I prefer mackerel. After seeing this video though, I will be keeping my bonito and eating them. Apparently I was cleaning them in an incorrect fashion which lead to my low opinion of the fish.
@@peterlamont647 well your canned tuna has bonito inside. Gotta read more pal.
@@luisarashirovideo I don't know or care why you said that. What I said is actually written above your response, so I don't understand how you could misinterpret it. Here it is again
Well, I fish at the shore, so no tuna for me. I have never heard this about yellow fin tuna, nor have I ever seen and such goopy stuff in an tuna I have ever bought, canned or fresh. Still, I'll take your word for it. Anyway, it's gross and I for one would not like that portion. As for bonito, even cooking it too much makes it sinew-like and ruins it's texture. I prefer mackerel. After seeing this video though, I will be keeping my bonito and eating them. Apparently I was cleaning them in an incorrect fashion which lead to my low opinion of the fish.
Anyway, clearly you're just being a dick so I'll mute you.
Cutting that skin off with such perfection - unbelievable! Practically no remaining meat........!!!! A true master! And the grilled thuna - so very harmonic, perfect in colour, evenly done, must be an absolute delicacy! Dedication to what you do must be visible - and it is here!
簡単寿司様は素敵ですよ。
Beautiful work & an amazing cameraman
10:53 The best parts of the fish. Take out the gills and intestines, wash and season with salt and pepper, arrange on a banana leaf, top with a generous amount of diced onions, tomatoes, and minced ginger.
Close up the banana leaf carefully and cook in the microwave for 10 minutes or over charcoal for 15 minutes and forget about your worries.
do we have a name for that dish?
@@nhatthaisanhhoang2247 In our local dialect it is called TINU-UM. I don't know what they call it in other regions of the Philippines. If you decide to try it and you happen to like it, then you can name the dish in your language. You can add in chillis if you can take the heat.
Inihaw sa tagalog
ua-cam.com/video/kcgZ5NCiAj0/v-deo.html cut fish 👈
Sir, you have my full respect and admiration!
Your work is immaculate!
ua-cam.com/video/ekZMI4Dg2Yk/v-deo.html cut fish 👈
Me: I will sleep early
Also me at 12 am:
Iam at the same spot right now
Hahahah me right now
You need to sleep early, I mean at 4.am
鰹を捌く時って、まあ鰹に限らないんだけどお刺身で魚を捌く時は身が崩れないように一気にスパッと捌くと思うのよね。鋸みたいに刃を前後させてしまうと身が崩れてしまうし段差が所々出来てしまう。
カメラがアップになった所で見ると結構刃の後が残っちゃってるように見えるのでちょっとやり方が違うのかなと思った
2:40 that’s how you can tell a fresh fish. Clarity of the eyes👍
Thank you
Gills too
We all know that. Everyone knows that.
@@dianeelaine people that are new to sea food due to either being young or never tried it before most likely don't,so this helps them for when they do search info about it eventually
Thanks
The cleanliness of the Japanese cooks is amazingly surprising...
n sei por que mais ver as pessoas limpando, cortando, preparando peixes e satisfatorio
Vdd kkkk
Né mano
Tem até jogador de fogaréu aq
@@thaleszxx4126 kkkkkkkkk
@@thaleszxx4126 claro meu cpx kkkk
- I can't believe I watched a whole 20 minutes of fish being cleaned, but here we are && the end result was *a beauty!*
There is absolutely nothing like Bonito. It is INCREDIBLE!
nothing like bonito????? where do you live? Texas or something like that?
My mouth is watering just by watching it prepared perfectly.. 🤤
глисты, вкуснятина
Fuc.k your mouth
Wtf is mouth watering it called drool
@@simaco9860 it's the same
@@sua_acoustic it is not
It is very interesting how the Japanese prepare this fish.
Thanks for the video... Thumbs up from me.
We love Bonito here in Croatia too,here we call it Palamida.It is usually cut in pieces and grilled.
6:00- pure confidence in your knife skills.
Не знаю,насколько это вкусно,но красиво очень.Молодец мастер,настоящий волшебник.
THIS is one of the best presentations I have ever seen on Japanese cuisine!
Why UA-cam?! Why do you recommend this to me during the pandemic?! i'll never be able to fulfill this craving for perfection. Where's my package of top ramen...
Ya, who would have thought that the ocean was closed. The ocean! These people running the show are insane. I can catch this fish for free at the pier where I live.
@@peterlamont647 Lucky you. I'm not talented enough to catch my own fish...or patient enough. I just smash my ramen noodles into the form of a fish and use my imagination.
@@MrThaineseguy It's actually VERY easy. Don't let these expert tacticool(TM) fishermen tell you otherwise. If you go down to a dedicated fishing shop, and buy a shore fishing rod, they'll help you get set up. After that, it's just throw a hook in the water, and start reeling it back in. Once in, throw the hook back out into the water and start reeling it back in....you get the idea :D
The terminology is very specific, which also gets people thrown off. Lures, rigs, bobs, etc. Once you _use_ them for a day though, you know what they are and it's easy to remember. So, idk man, I would encourage you to try it! Put some yummy pacific mackerel in that top ramen!
The title says street food, hard to connect the amazing thing you do to what’s is typically considered street food, keep up the good work and thanks for the video!!!!
This is art my friends.
End Of Fate and some people don’t understand that and disrespect it
eat eat later why corono stupits
Хуярт
鰹漁の盛んな漁師家系で育ったけど、皮引きの時点で脂の乗った良い鰹なのが分かる。
いい素材を最大限活かすのはやっぱり日本の料理人が1番かと思いました。
ua-cam.com/video/kcgZ5NCiAj0/v-deo.html cut fish 👈
I love how clean they keep it... 🙏👍❤️
Que dices
ua-cam.com/video/kcgZ5NCiAj0/v-deo.html cut fish 👈
I love Bonito! We call it Aku in Hawaiian. We also love to grill the eggs! They are so good!
Not good how slice it
ua-cam.com/video/kcgZ5NCiAj0/v-deo.html cut fish 👈
И зачем мне на ночь глядя это рекомендованное видео :) Я же слюной захлебнусь.
Cooking is one thing. But those knife skills are really impressive. Clean precision cuts like a surgeon
Wow! So impressed with the transformation from a caught whole fish to sashimi. Searing the fish with straw seems time consuming until you watch the final results. The condiments applied looked great, but I thought too much on the scallions. The final sauce looked wonderful. Great performance madame chef!
the fish in the first part: 👁👄👁
Thank you, this is a cook, art and love
ua-cam.com/video/kcgZ5NCiAj0/v-deo.html cut fish 👈
I worked many in countries as a sushi chef n realized that why japanese fish are delicious.
From fisherman to chef every step every one so careful not to damage any part of fish.
I love eating Bonito.
It was my go to fish when I lived in the Philippines and they didn't have any fresh Yellowfin Tuna at the local fish market.
Grilled Yellowfin Tuna shoulders must be one of my favorite fish dishes.
I highly recommend people trying that if they get the chance.
Tuna (Skipjack Tuna, not bonito)
ua-cam.com/video/kcgZ5NCiAj0/v-deo.html cut fish 👈
Detail, rapi, bersih, cara mengolahnya sangat memuaskan
my asian mom: they better not throw away the fish head, I can make some dam good fish head stew
As we trolled for billfish off the pacific coast of Mexico, a second mate made Ceviche using Bonito, lime, onions, peppers, etc. served on corn chips. I’ve been a Bonito fan since.
I Get So Hungry For This! Amazing! 😃👍😍🍣🇯🇵
That looks perfectly seared and tasty, I’m practically drooling 🤤
Di indonesia ini adalah ikan murah. Namanya ikan Cakalang. Di tempat saya harganya 200rb/gabus. Isi 1 gabus bisa sampai 35-40 ekor
Berapa kilo tu satu gabus
Daerah mana lu jgn ngehoax ikan cakalang 40 ekor 200 ribu...mungkin harga jaman tahun 90an..sekarang tahun 2019 bro
If this is street food then i wont look restautant Master skills... All Japan food looks amasing :)
Interesting to see the reactions here. The English comments are like "so amazing, looks delicious", the Japanese ones are like "What an amateur with weird preparation, totally messed up the dish, wtf is even this" :D
yeah... not only Japanese hahaha, I come from a place that is famous for their fish in my country and... this video was a little odd, at least how the person gut and peeled the fish haaha
I'm in the UK, and thought the chef is still learning. Keeps using that big knife, and gashes the fish. Flames directly on the fish seems odd. It also looks like those straws have burnt onto the fish, which can't be good.
I was thinking the same. In Istanbul the sellers in fishmarket can clean the fish in 10 sec better than this.
Everyone here be like, "wow that's a nice bit of fish" and I'm like, "wow I want his knife" 😆😆😆
😐
Same here
Gonna watch Someone forge a sword next
Haha ..its happening every where...
Same lol
Bonito is roasted using the dried stalks of rice plants called "wara" after harvest. After giving it a light smoky aroma, the surface is quickly roasted to seal in the flavor inside.
Looks delicious! 🍣🐟🤤
ua-cam.com/video/ekZMI4Dg2Yk/v-deo.html cut fish 👈
A whole minute of watching fish on a conveyor belt? I want to shout, "Get to the Point, Edith!"
And most of it is too blurry to watch.
2:15 just skip this here don't waste your 2 minutes
Thanks you saved my life
I hope I'm not a psychopath because binge watching fish cutting recently
Dude, it's the most relaxing thing ever.
He is not a cook: he is an artist.
he is a Sushimaker
He is a lazy, sloppy, bum!
Remember that bro this is china
@@punjabimunday615 it's Japan not china. Stupid!
Bad technique
Cutting starts at 3:02
I love Japan
Thank you .
@@ただのピークちゃんファン Japão é melhor que a China.
I love turkish
IT'S FOCKIN' RAW!! -Gordon Ramsay
Beautiful!!!! Looks tempting, to say the least. :D
The dark area @ 10:20 is what we called "the blood line". That's why we bled them before taking home. Except if we were going to use one for shark bait. That's what made them good for that.
Ivan Leterror true
I could watch this in slow motion all day.
Muy sofisticado y mucha preparación para ser comida callejera!!
Hastasıyım Jopon Mutfağının
Ellerine sağlık çok güzel 👏👏👏
ua-cam.com/video/kcgZ5NCiAj0/v-deo.html cut fish 👈
Delicadeza, respeito e cuidado!
Lindo demais!!!!
Yes your fish looks good you cooked it well and I'll tell you what I can't stand watching you eat it I want to eat it
Yes Subcribe my chanel
@@ikilhoindonesiaraya1995 Dddddddddddddddddddddddddddddddddddddddddddddddd
@@ikilhoindonesiaraya1995 Rrrrrrrrrrrrr
And to think that here in South Florida, Bonito is a "junk" fish and used for shark bait. But I eat my catch. Delicious.
Nice job Chef!
This is outrage. Never waste food.
@@inspekcjapracy3649 That is just my point. Some people do not see that as food, just by-catch.
Tudo muito limpo, não se vê uma única mosca. O Japão está de parabéns pela higiene.
Bagulho é roxo
Ee isso. E a tabela de corte limpa com coragem... kkkk aí pode colocar água sanitária a porrada
Né atoa que veio coroná veiry
@@sontih7 japao e china tem mt diferença
@@sontih7 o sai falando mal disso n,aconteceu a pandemia foi pq um cara fez experimento no laboratório é essa doença se espalhou,não é pq comeu um Bixo que vai sair passando doença assim,criança com esse pensamento de falar mal do que n sabe gera problemas pro seu lado aí amigão
素人が見たら、すごいなぁって思うんだろうね 動画アップする勇気たいしたもんだ
てめーも素人だろうが
このど素人が。
本職どころかスーパーの鮮魚担当でもカツオをこれ程まで雑には扱わんでしょうね。
血合いに朱の挿した一級品の鰹が台無しだ…
Supposed to be looking for a job... Think I'll just lie in bed and watch this cat cut up skip jacks
first for eye after to stomach ,this is japanes food culture, ı loved !🥰greatings from türkiye !
That cutting sounds like zombie scenes on the walking dead
Num desses feriados na praia do Mundaú, meu primo vinha do mar arrastando uns 3, assei na brasa com sal grosso,noooossa. Nunca esqueci esse bonito.
amazing👍❤💛💖
Just amazing 🤩 …… looks great to eat wow .
i can just attack them raw with wasabi & soy sauce hyhy!!! YUM yum!
Japanese Street Food, are you sure about this?!!! This is more like a five-star cuisine!
The rumors say that it took him one year to cut all the fish and be ready for dinner
Hahahahahah
No wonder why they are so thin
Nagcocomment ako ng tagalog, akala nila sila lang marunong magsalita ng sarili nilang linggwahe ❤
Gani. Di man jud basta basta atong lingwahe kay daghan man kaayo sinultihan ang mga Pilipino. Haha
@@jephtejhunmartinez4974 kabalo man ko uyy, kahambal gani kog ilonggo, kaya pud nako magbinisaya, ug syempre akowang mother tongue maranao. 😂 pag Filipino ka bilingual ka maona ang perks being a Filipino.
Hahahaha daan ko pa lage... Kay mga bisaya kabalo jud kaayo mutagalog... Mas daghan pa kamao mubisaya kay sa nagasultig tagalog 😊👍
WOW! LOVE YOUR VIDEO! 😍
Aquí los mexicanos que nos gusta ver este tipo de videos satisfactorios 🗣️🗣️🗣️🇮🇹
Почему я тащусь от таких видео ? От розделки рыбы и прочей живности
@@mikhail9894 да я как бы уже и нож с х12мф купил ...
Потому что ты маньяк!
@@ВасилийБулгаков-у1ъ возможно
"Entra cuchillo salen las tripas en eso trabajan las empresas japonesas"- Simpsons
QUE, acaso no hay Dragon BALL Z, 😂😂
Ese es atun o no
@@soyaaron9993 es bonito, familia del atun pero no crece mas de ahí, el sabor es mas fuerte.
中落ちで作る、カツオなめろうユッケも美味しいですよねー
Классно 👍👍👍,люблю японскую кухню!!!!
簡単寿司などをたまに食べてみたいですよ。
Маленький тунец)))
Sanji would be screaming if he saw this.
True
Why wouldvit be screaming?
i think so.
When he gutted that fish... in my opinion he cut too deep
@Spongebob Squarepants if you dont know who sanji is, you are missing out on greatness.
Its 2 am and I am so hungry. Covid gave me interesting interests.
0
Saya sangat suka sekali makan ikan tuna.. Very2 good this is food sea fish
Мало! Надо час показывать как рыба по эскалатору едет. И еще 2 часа, глаза рыбы снимать!
Я тоже об этом подумала 🤣
ikan cakalan alias tongkol
kalo udah gede disebutnya ikan tuna
pernah nyobain makan mentahnya waktu kerja dipelayaran... rasanya enak2 aja
ikan yng berbeda ua-cam.com/video/GtXa2NcwfbA/v-deo.html
Itu aman ajakah makan daging ikan mentah? Takutnya ada parasit
Very good job!
Wow excellent job 👍🏻
I'm having a flash back watching hannibal series cooks
tüm emeği, güzelliği o kültablasına koydun ya Japonluğunu belli ettin
ua-cam.com/video/kcgZ5NCiAj0/v-deo.html cut fish 👈
Fantastic! Wonder where I could get thoes knives
Best Buy
@@Ethan-ze9it at ttt at
Use paper cutter :) same result
The short knife is a Deba Knife
The long knife is a Sashimi Knife,
Single sided edge, They come with either a right or left handed blade edge
eBay, Amazon, etc
@@danmadgett1513 Thank you for that.
Makes me want to charter a fishing boat (I've done that a few times) to catch more of those. I'd love to try bonita sashimi on the boat!
In my place, Medan "Indonesia" this kind of fish we call it tongkol apolo one of cheapest fish you can get, for about Rp. 20.000. ( 1,5 USD) or less for 1kg . Good fish But i prefer blue Fin or yellow Fin cause of the texture .. Good video , from Indonesia...
Thanks for information! Can you answer pls, how much cost blue and yellow fin in your area?)
Ini cakalang boss.....ikan tongkol tu bntuknya lonjong dan dipunggung ikan ada kek motif/corak/tato gitu
Cirihas memang dri ikan tongkol
Wow, so happy to find this coment come from bataknese people.
Horas saudara ku 😀🙏🏻, well in my home town Tarutung sipoholon who near to Toba lake it's a little bit more expencive. but it still very popular to buy just like goldfish ( ikan mas ) and mujahir ( idk the English name 😂 ).
Cakalang bosskuuu... Dimanado tempatku banyak sekali ikan ini... Sampe di jadikan monumen cakalang di kota bitung(sulut)
Me,I'm from Indonesian to soo my information just like that....i think this is cakalang,in the comment say this is not cakalang so I WRONGG
2x speed is not fast enough...
i watched in normal speed.. dam
@@RodrigoMayer 🤣
1:05 this fish has seen some shit! XD
I felt as if he had lived for eons, those deep black eyes penetrated my soul, caused a shiver down my spine, I could understand what he wanted to say to me....but there were no words, just silence and his intense gaze.
Pure art. It is almost a shame to eat it. Almost... :)
Show de bola sushis e sashimis amo muito
When the fish went 👁👄👁 I felt that
I'm not a vege but I felt sorry for the fish😭😭😭
because you are a fish
Dude fish existed for us to eat you can also make them as a pet (just saying)
Man, why does it feel like the fish is staring right at my soul? 😂
con que respeto manejan la comida estos maestros... que gran cultura la de estos señores
包丁を持つ右手は汚さぬように、血で汚れた包丁は水で洗った後でまな板の上に置いたほうがいいようなきがする
酸素凡平 паносоник тайота харакири