A day in the life of a sushi chef
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- Опубліковано 15 вер 2024
- Chef Jay Huang of Lucky Robot breaks down fish for daily service for his sustainable sushi menu.
Here, we are fabricating:
Suzuki - Hybrid striped bass from Colorado Catch
coloradocatchll...
MBA Green Rated
Hawaiian Kanpachi - Almaco Jack from Kona, Hawaii
www.bofish.com/
MBA Yellow Rated
Big eye Tuna from Hawaii
MBA Yellow Rated
Ebodai - Butterfish from the Gulf of Mexico
MBA unrated
I'm looking forward to your next video.
Got some coming soon!
welcome back!!! Jay!!
Thanks!
Great knife skills chef!!! 🙂
Thanks! I let the knife do all the work ;)
@@JayHuangChef Lol in one of my upcoming sushi videos I try and slice O-TORO and I agree I'm not a Chef 😂
@@sushitraveler Just get yourself a nice Sujihiki and let it do all the work! I love using the Nenohi Nenox Sujihiki with Desertwood handle.
@@JayHuangChef Thank you for the recommendation
Always a pleasure to watch your videos.
I appreciate the kind words and support.
I'm a sushi chef, really impressed by your knife skill. Are you running a restaurant? I wish I can be there to take a bite 🤣
Thank you for the kind words.
I am the chef at Lucky Robot in Austin, Texas. Come on by, I would love to serve you sushi.
Quick question, why wrap the big eye in paper towels and is that temporary or do you leave them wrapped till service? Tia
Tuna is often time processed at see and flash frozen. This can cause the cells to lyse and expel water. That's why frozen fish is "watery" and oftentimes hard to get a nice sear when cooking. We wrap the tuna in paper temporarily to remove any excess water from the damaged cells to improve the texture of the fish. However, you want to be careful to not draw out too much moisture as it will cause the fish to tasty dry and rubbery.
Was that first fish stripe jack?
Hybrid striped bass