$4,000 Dry Aged Tuna Sushi
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- Опубліковано 27 вер 2024
- $4,000 Dry Aged Tuna Sushi 🍣
Bluefin tuna is a staple in the world of sushi. Perfectly balanced and melt in your mouth, a fresh piece of Bluefin is hard to beat. Then, there’s dry aged tuna… which is in a world of its own.
The most significant improvement was texture. Bluefin tuna (especially the lean “Akami”) can sometimes be chewy. I was shocked to find that even pieces with many white fibers, disintegrated the moment they touched my mouth.
Flavor came next. With dry aged beef, we expect “nutty” or even “blue cheesy” notes. This was different. Instead of a flavor change, it was more of a flavor enhancement. As I mention in the video, it tasted like tuna in its truest form.
I want to give a huge thank you to Liwei (dry_aged_fish_guy on IG) . His guidance through this process is the only reason I was able to make it happen. He has a saying: “Fresh is boring”. It took 4 weeks of work for me to finally understand what that means.
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🎶 All beats are made by @1evanwhite (an incredibly talented 12 year old producer! also on IG - evanwithadopebeat)
🎣 Tuna from Captain Bobby and Captain Elena / fishreeldeal
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#bluefintuna #tuna #dryagedfish #dryaged #seafood #toro #otoro #torosushi #dryagedsushi #ahituna #akami #chutoro #sushi #sashimi
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FILMED BY
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Oh baby.
Nick
Nick whas poppin
NICK
Your best video yet !
@@NickDiGiovanni yes ik
I recently watched a professional break down a blue fin tuna. He had about 20 assistants working with him and you could tell he had done it a million times. Even though this was your first time and you had only one person helping you, I think you did a great job. Looks very professional!
Thank you so much!! It was definitely a learning process 😃
E
@@MaxtheMeatGuy E
20 assistants? Lol it takes 1 person
@@MaxtheMeatGuy please don’t say the Japanese namesif you don’t even know how to spell them right, it annoys me ya know. Not really smart to do that, it’s an insult to Japanese food
Just some advice, you probably want to purchase your tuna from a fisherman that abides by sashimi grade standards for their fish... especially if you are going to dry age it and not freeze it before eating. The standard helps minimize the spread of bacteria which is a real concern for non-frozen sashimi.
It doesn't look like they spiked the fish in the soft spot upon catching it, hard to tell if they bled it or not, and they didn't properly gut and remove the gills. They also cut the isthmus (reason the head tilts up) and is why some of your meat has the appearance of pages in a book... nothing significant... but a dead give away they aren't following sashimi standards.
None of this would really matter for normal usage, but if you are dry aging and eating it raw without freezing... just something I would consider to minimize your risk.
I really appreciate these insights for next time!
Thanks for this. Parasites in non-treated fish can make you pretty ill, and it's always best to make sure your fish has been treated to sashimi-grade standards.
Its also usually illegal to sell sportfish caught fish. Noted by the "charter," so its no surprise they didnt adhere to any guidelines.
Im pretty sure the purchase of this fish was an illegal act in itself, so take care since atlantic blue fin is a protected species. It is considered endangered or critically endangered.
@@diss-abledgamer5370 from my research it is no longer considered endangered. Also this was not sold to me, it was given
@@MaxtheMeatGuy no longer endangered??? Every source lists thunnus thynnus as endangered including worldwildlifeorg not a single credible source says otherwise. Also if this is the southern blue fin thunnus maccoyii its critically endangered.
Also you say it was given, but you have a very specific price tag in the title that doesnt line up with any wholesale or market rates on bluefin. But ill take your word for it eventhough you attempted to dismiss the conservation level of the fish.
Yo, imagine if when Max said "We are very excited," he was talking about him and the symbiote he lives with. Like, Venom...Carnage...just me? Okay.
Its him and meatnage.
I have been thinking abt symbiotes all week and this literally got me thinking more abt them ;-;
Nice Job Dank Zenitsu Kun
Yes it’s just u
Yeah it’s just you
It’s amazing to see that the short he made a month ago, was him eating the eyeball of the very same tuna! U can really see Max’s dry age journey and how long it takes to make these videos!
Thanks so much for following along through the process 😃
I appreciate the way you delicately prepare for these projects by doing your homework first. Well done Max
Thanks so much!!
I tried ahi tuna not to long ago and it was just seared on both sides for about 45 seconds so it was still raw in the middle and I couldn’t get passed the thought of raw fish and I had to spit it out but it tasted really good. Love the videos max!
Thank you!
In my opinion, tuna should be eaten either raw or fully cooked, so I enjoy my tuna cooked to the brim. Very relatable comment
Pil pil spanich+ taboule from lebanon:ua-cam.com/video/FwUtpXlpbys/v-deo.html
@@zackaryaabdussalam3997 same, wall to wall all the way gray in the middle with a touch of lime 🤤
Or as my grandma calls it "Ahah Tuna"
Max is such a good cook
Thanks man!
@@MaxtheMeatGuy Weird question but when we want to make chips crispy we put them in cold water to remove the potato startch however we fry chicken in potato startch for extra crisp.how does this work?
@@theintellectualshow2047 that’s a very interesting question, and honestly I don’t have the answer! I’m going to look into it
Max is such a good cook that there's a lot people leeching to his content with their cringe ass commentary like that 360 guy
@@MaxtheMeatGuy please remove sizuka.
Hey Max! Like you I lived in China for a few years, but in Nanjing just north east of Shanghai. I also had to return home because of COVID. Me and my dad were always experimenting with different and exotic meats and fish while over there and watching your videos brings all those memories back! Thank you!!
The airline attendant hand motions had me dying when explaining the beheading…..keep up the phenomenal content man, absolutely LOVE the mixture of short and long form youtube content
thanks so much!!
Airline guillotine
I love the effort in detail you put into your videos as always max!! I'd love to see more fish focused videos from you as well, as I do believe that fish is a very under appreciated protein in many modern diets
That fish look like he was out there fighting for his life, everybody in the sea wanted a taste and homie wasn't even dry aged yet.
Love the long form content! Nice to get some extra knowledge, and many more shots of that oh-so-gorgeous fish!
Tuna sushi is my second favorite, next to Philly rolls. You knocked this one out of the stadium man. (Btw, I have a suggestion: maybe Wagyu Pizza Rolls? Just an idea ;)
Ohhhh love it! Thank you
@@MaxtheMeatGuy love u
@@pikxx mad sussy
This is amazing!!! So happy to be part of your genius work. 🤩 Look forward to seeing you again!
Couldn’t have done it without you!!
always nice to have a job where you can write off amazing foods as a business expense.
You may want to look into “ike-jime” to really take your bluefin tuna dry aging to the fullest flavor potential. The Japanese have been doing sushi for thousands of years and ike-jime is known to produce some of the best quality. I noticed when you were trimming the bloodline that the fish was not properly dispatched.
If this video doesn’t make you wanna buy a dry-ager and go fishing, I have no idea what will
Disposable money
Me suddenly developing an enjoyment of fish would probably help
I love how you give step by step instructions like we are going to do this in our own kitchens. very entertaining though
Max- Ok, I might have used a bit too much rice
Me, a seasoned Asian man- THERE IS NO SUCH THING AS TOO MUCH RICE
Glad you enjoyed our fishery
More of these videos please. I learnt about tuna and it's meat. You never disappoint max
Thank you!! More coming really soon 😃
yo thanks max for responding to my question
Of course! Thanks for asking them
Awesome job Max!
Love your videos tried out one of your steak recipes it’s exquisite keep it up my man
That’s awesome!
It’s great you’re exploring & exposing other cultures food.
Thanks
I gotta say the quality of this long vid is way better than those YT shorts
happy 1 milion subs fam
I love how literally all of this tuna is the best
Without the editing. I know that had to have been a ton of work! 💪💪💪
Looks fantastic! 🥰
Pil pil spanich+ taboule from lebanon:ua-cam.com/video/FwUtpXlpbys/v-deo.html
It was definitely a process and I'm still learning how to edit longer videos. Really appreciate it!!
Much respect. For your first time you definitely crushed it.
Toro looked amazing
👇🏼Lets let Max know how much we appreciate his Culinary gifts😭
Thank you!!
Your best video yet 🤤
tuna cutting content is my favorite thing in the world
As a Japanese, I'm glad you dipped only the fish in shoyu and not mixing wasabi with the shoyu
I always mix wasabi with soy sauce I didn’t know you weren’t supposed to
Nice to see you switch up to the sea bro very skilled..... big fan of your work
I'm late but I love the long videos so much I'm binge watching them on my day off
Dude you did an amazing job!
From someone that lives on Cape Cod, that looks like a fresh legit fish!! Good job Max
O Toro is Oh so good. Great video!
I can always count on you for posting amazing videos!!! loved this one!
Pil pil spanich+ taboule from lebanon:ua-cam.com/video/FwUtpXlpbys/v-deo.html
I really appreciate that!!
I wish i had skills like yours that food looked amazing!
As a sushi chef not a bad first attempt making sashimi and nigiri. However fun fact there is a third type of Toro and that's kamatoro its Toro from the collor it's actually a lot fatter then otoro some say.
You have one mil subs now!!!!
You have very good cutting skills!
Everytime I watch Max Nick or lynja I drool 🤤
Absolutely outstanding Max. You have come a long way brother, very impressive!
Thanks so much man!
My favourite video of yours yet, love it
Thanks so much!!
As a sushi fish, before steak guy, that looks absolutely mouth watering good
Really enjoyed this video, and that sushi plated up looked delicious!
Thanks so much!!
That damn nail or whatever on your right my left thought I spit something on my screen hahaha
For some reasons I think your fish videos even better than the meaty ones, please make more of them……a like has been given
WOW!! Well done for the first time! Love your video and content.
Thank you!!
Amazing video, Max - so good! All of the tuna you prepared looked awesome.
Would love to see you cook all three versions and see the difference with cooked as well
Max your the best and i love your videos, I really enjoy watching you cook cause your videos are really interesting I hope you have a great day Max!
this makes me happy🤗
When you were crying because of too much wasabi, it remebered me of the time i went to a fancy restaurant and one of the sushi pieces fell into the little wasabi tub and i still ate it because i didnt thik id be THAT spicy. Regret was all i felt
I love the cape.
You have this down to a science!
Amazingly done and explained!
I love cooking for fun and i find your videos very entertaining.
Max that looked incredible keep up the good work bro and more dry age videos I love your dry aged videos
Thanks so much! More coming soon 😃
@@MaxtheMeatGuy No problem I can’t wait and also I tried the smokehouse brisket sandwich from Arby’s be honest if I had to try it again to choose like between yours and Arby’s I will choose yours bro
i got (max)imum enjoyment from your content
Danggg that's looks so good! Such a beautiful tuna! X End result is gonna be bussin XD
Your voice overs have the same inflection as guga’s hahah!! Amazing video
Awesome video. Much nicer to sit and watch a real video and not just a bunch of shorts.
nice👍 日本の文化をありがとうございます😊
My favourite part of the bluefin is chutoro. It’s got the perfect balance. I feel like otoro is so rich that I can only eat a few pieces before feeling rly full. Nonetheless, great video :)
Rapidity is the essence of war take advantage of the enemy's unreadiness. Sun Tzu the art of war.
Wow. That was an incredible episode Max. I’m a little late to this party, but better late than never.
I love tuna Just like your videos, i wish i will ever be a succesfull ytber that People will like
8 min video? Did I die and go to heaven🤔🤔🤔👏🏾👏🏾👏🏾👏🏾😂
Ayyy thank you!
I really wish i was your friend present, so after your video shoot, i can help you clear the dishes 😁
What a wonderful experience. Thanks for the lessons. Congratulations!
That fish was a grizzled veteran, all those scars paint one hell of a story. What a catch
lovwed this video i also like how you arent onky making ashorts and are helpingg youtube remain youtube and posting real videos :)
my god its 1 am. this looks incredible
This was so much fun and educational at the same time! Would love to see more content like this!
So this is where that bluefin tuna came from
Pil pil spanich+ taboule from lebanon:ua-cam.com/video/FwUtpXlpbys/v-deo.html
its yellow just look closely at the fin
Bro I love your content, keep it coming
Thanks so much! I got yoy
You*
I eat sashimi every chance I get, you somehow made it 1000 times more enticing. Looks delicious 🤤
3:53
You could see when he was gunna slap it, but hesitated and just gave a 👌 instead
“Medium fatty” was my nickname in highschool
I can't cook at all haha but these videos are still so entertaining mate. Keep at it!
That's tuna got some battle scars and survived so much out in the ocean only to be caught on a hook/in a net and die... Oh well at least he tastes good😋😍I LOVE SUSHI🍣😍😍😍
wow....so fresh tuna
wanna to eat
I have the best recipe for this!
1. Get rid of the whole fish concept.
2. Make 2 minute ramen with a jug not a microwave.
I call it the “What college does to you”!
Haha I like the way you think!
Everything u make it makes me so f hungery man honestly it looks too good
Really terrific video, keep up the good shit my Meat bro
Thanks so much!
Oh that's wonderful
I know it's fun to continue to torture yourself with wasabi and sometimes I still fuck up and burn myself but the key is inhale through your nose and exhale through your mouth. This prevents many tears and expletives! Love everyone of your videos that I have seen and you keep me laughing bro!
Are you sure that was blue fin tuna, it looked to me like it was a yellow fin tuna, just wondering?
How could people hate him he is awesome👍🏼
You should make a dry aged tuna fish sandwitch
Wipe and Wet your Blade In-between Every Single Cut that’s One Big thing the Top Tier Guys Do
“Oh my god…. Wow… this is big….”
I believe that’s what she said
That looks soooo yummy!
I love catching tuna here in Florida! Typically Black Fin but still really good fish!! My biggest so far has been 33” 39 pounds!
Absolutely mouth watering
Pil pil spanich+ taboule from lebanon:ua-cam.com/video/FwUtpXlpbys/v-deo.html 👌
max everytime he taste test its like how movies have breakfast
Absolutely love your longer videos
Really hope you make more like it
Pil pil spanich+ taboule from lebanon:ua-cam.com/video/FwUtpXlpbys/v-deo.html
Thank you! Hearing things like this motivates me to keep trying to make them better 😃
@@MaxtheMeatGuy
I know it's not realistic, even if you have some behind the scenes of how you make your shorter videos. That would be AWESOME. There are so many short videos that I love that I want to see more behind your craft
@@Pheminon1 that’s a really great idea! I’m adding that to my list of videos I’m going to try and make 😃