@@DiariesofaMasterSushiChef Its definitely great to know of a product you endorsed, especially its from a sustainable food source, thank you very much!
anyone else get the chills from that Bakkafrost clip at the beginning? the tone of the clip, the narrator, even some of the lines themselves. Bionicle. 6 heroes, one destiny. Live the legend.
I used to catch 75 pounds of Salmon when I lived in Michigan every weekend. As far as I'm concerned the cheek meat is the best part of the fish and if you save and freeze them as I did it makes a succulent Salmon chowder at the end of the year.
Thank you for watching....I have used this product when in the restaurant many years ago and always feel this is the best quality...farmed the right way.
Part of what makes your work so beautiful is the level of respect and care you treat the salmon with. Things like not wasting, knowing where it comes from, the precision... everything together is just perfect. I appreciate you sir
A true sushi chef hirosan. My true idol since day one of this youtube channel. Splendid way of filleting a high quality salmon. I wish i could be your student. you are my true goal as a japanese chef. Cheers and i hope to see more of your videos.
The Faroe Islands, Danish islands between Iceland and Norway. Very fascinating place that’s high on my bucket list. Thank you for talking about these islands, they certainly deserved to be blessed by Hiro
ONLY for THREE (3) channels, do I shower myself with tolerance and allow ALL OF THE ADS to flow... and this is ONE of them!! This channel is worth so much more!!!! Congratulations Chef Hiroyuki & Camera man 💞💟👍🏼💞💟
how could that salmon not be delishious growing in that beautiful environment?!!💝and the color of the flesh is gorgeous!!! must be a pleasure to cook with Hiro!!!💝😄😄😄
Bakkafrost is the crowning jewel of the Faroe Islands and of the Faroese economy. Not only is it the largest private employer there, it's also responsible for much of the positive exposure the Faroe Islands receive from abroad. Not to mention that the salmon is delicious - you should definitely try it if you can! :)
I appreciate all the tips and tricks. You guys offer great advise for people with a variety of experience. Thank you for all you guys do. These videos make my day a little better. Stay safe!
I've been following you guys for a looooooong looooong time and what I absolutely love about this channel is the way hiro handles his ingredients. So much care and love and respect. Its elegant!
Thank for the info. I m now using bakkafrost salmon at my poke restaurant. I notice the salmon freeze very well. Cost worth every penny. Good afternoon from San Francisco.
You can tell these are no ordinary farm raised salmon because they still have their adipose fin. Normally farm raised Salmon don't have those fins. Also yes Hiro San packages it well but these fish have been properly bled which helps in preservation. The tag hole is actually where they spike the fish and bleed it. I don't know if these fish go through "ikejime" but I would not doubt it for a price tag like that. Ikejime really helps with preservation.
Thanks so much for sharing this. I love salmon very much. That salmon looks really good. I hope you and your cameraman have a good afternoon, Chef Hiro.
If you don't want to go through all these steps in taking everything on the salmon you can also put it in salt water and let it ferment. Then you have very good bait for lobster and crab when the season is on. :)
Just ordered a whole salmon from them. Hopefully its as good as you say and safe to eat raw because i wont be cooking any of it lol. Also picked up a vacuum sealer to store the rest in the freezer. Ill be making alot of sushi thats for sure lol
@Hiroyuki Terada I work as a fishmonger in Denmark, we only sell Bakkafrost salmon in our shop. The funny and yet sad thing is that the average consumer has no clue how good this salmon is. Customers gladly pay premium price because it gives them social status, yet dont appreciate the product for what it is. A request, could you make a video on sauces/dressings and similar things used in your cooking? Its often an overlooked topic A suggestion; Tonkatsu sauces, Teriyaki sauces, Nitsume or maybe the mayo's to put in the rolls. I appreciate your videos! Thank you!
Helllo Thomas! You are lucky to have this fish there and you’re right...so many don’t know how good it is. Let that be our secret for now😊 also I have made many sauces on my channel here but I will make more. Thank you for your comment and be safe 😊
thank you Chef , you make it look so so delish...... I noticed you had 2 Salmon in your box ,... When I order, How many Salmon per box? 1 or 2 or 3?....
There is chance you got the very same fish. Bakkafrost is the farm who raise the fish and True world distributes it, meanwhile buying other salmon globally
Wow hiro! You make my jaw drop ever time I see you take out the bones on the fish!!!.....on a next video can you do a mini challenge and see how fast you can take out all the bones one one samon????
Wow an expert opinion....Thank you and I'm so happy to hear this...we agree that this quality is excellent, not many things are better in life than this!
@@DiariesofaMasterSushiChef I've cut whole marlin, tuna, sword. Our biggest seller is Bakkafrost. When they take their breaks, we can get other Faroe, but just not the same. Respect to a connoisseur.
When Hiro san throw away the fish tail....I died~ 😱 I understand many do not eat the tail but not if you grill/pan fried it with some sea salt seasoning upon it, there are plenty of natural collagen within the fin!
I baked a bunch of salmon heads and surprisingly they were awesome,meat is like butter and it has quite a bit on one head.I got it from my local butcher for about $2.00 per pound,they normally just throw the heads away so they were more than happy to make some money on it.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Not gonna lie *those are some of the most beautiful farm raised fish I’ve ever seen*
Thank you! yes they are so so good...this quality is the best out there...I have been using for a very long time...
*Hi*
why would you lie
@@pegasis0066 He won't. If he lie,
Hiro : Good Afternoon
First time i watch a full advertisement, impressively done!!
Sorry..not trying to advertise but so happy to be their brand ambassador. I love this product.
@@DiariesofaMasterSushiChef Its definitely great to know of a product you endorsed, especially its from a sustainable food source, thank you very much!
How to fillet a world's best ingredient.
Step 1. Give it to one of the world's best sushi chef.
Thank you so much 😊 🙏❤️
World’s best seems like an understatement
Shep Shep Best in the whole universe HAHA. Next video: Graphic: Martian sushi
anyone else get the chills from that Bakkafrost clip at the beginning? the tone of the clip, the narrator, even some of the lines themselves.
Bionicle. 6 heroes, one destiny. Live the legend.
Haha I was really enjoying the video and asked to use it here. It’s a beautiful setting for the salmon
This man would solo the entire SpongeBob universe
Good Afternoon, Bikini Bottom.
IDK Why but that killed me. lol
love his work.
buy the poor guy a vacuum sealer.....
seems like he is doing all the work and doesn't get paid
He owns the UA-cam tho? Doesn’t he🤷♂️
not poor by far if he wanted one he would buy one himself
I used to catch 75 pounds of Salmon when I lived in Michigan every weekend. As far as I'm concerned the cheek meat is the best part of the fish and if you save and freeze them as I did it makes a succulent Salmon chowder at the end of the year.
This was great to watch and the ending about the whole Bakkafrost company was legit. Thanks for sharing all this information with us.
Thank you for watching....I have used this product when in the restaurant many years ago and always feel this is the best quality...farmed the right way.
First time I saw one of your videos so soon, really like all the effort and details you put on all your videos, grettings from Costa Rica
Thank you so much for being here....I really appreciate so much...
Now I feel like buying a whole Salmon. So I could fillet it.
Just go catch one.
Lol
Enjoy!! You will love it 😍
wow, this fish is fresh. look at its eye balls, very clear = very fresh. Go Bakkafrost!
oh yes....this one was perfect....but all the fish i have received was perfect...
Part of what makes your work so beautiful is the level of respect and care you treat the salmon with. Things like not wasting, knowing where it comes from, the precision... everything together is just perfect. I appreciate you sir
Thank you so much Brandon...I so appreciate it so much...I hope you can try this salmon one day...
@@DiariesofaMasterSushiChef that sounds amazing. Hopefully so
but the tail could be used for soup
A true sushi chef hirosan. My true idol since day one of this youtube channel. Splendid way of filleting a high quality salmon. I wish i could be your student. you are my true goal as a japanese chef. Cheers and i hope to see more of your videos.
Thank you so much for being here and your kind words...I am so appreciative for you. 😊
The Faroe Islands, Danish islands between Iceland and Norway. Very fascinating place that’s high on my bucket list. Thank you for talking about these islands, they certainly deserved to be blessed by Hiro
Thank you so much! we want to travel there one day...and then make sushi from there fresh! also my bucket list....
ONLY for THREE (3) channels, do I shower myself with tolerance and allow ALL OF THE ADS to flow... and this is ONE of them!! This channel is worth so much more!!!!
Congratulations Chef Hiroyuki & Camera man 💞💟👍🏼💞💟
They say you're the best.
Thank you 😊 but for salmon...this is the best!
“NEW JERSEY”?!!!
Hiroyuki Terada - Diaries of a Master Sushi Chef 👨🍳 you always keep your knives so sharp! And you always respect the materials, you are the best
Its so satisfying when the fish scales are removed with that metal scraper.
That knife sliding through the filet is a toe tingler as well 😂
I thought I was the only one who thought that
You just have to love the passion this man has for the fish and how he is prepairing it 👌🏽💪🏽
fish is my best friend... :)
Love all these tips mentioned by Hiro. Very helpful when around the kitchen.
Thank you for being here :)
That view cinematic was beautiful
Love how nothing goes to waste🙌🏽
I just checked out the website. Fillets are 15 - 20 dollars/lb and free shipping. It's not that bad. Definitely want to try it out.
don't forget your 20% discount...their frozen product is excellent too...just thaw, slice and dip in soy sauce...so so good!
Hiro rule number 1: Never shoot video in the morning.
Goodaftenoon!
how could that salmon not be delishious growing in that beautiful environment?!!💝and the color of the flesh is gorgeous!!! must be a pleasure to cook with Hiro!!!💝😄😄😄
yes...with cold waters and current..this to me is the best place for the salmon to be in natural environment.... you must try some!
i would love to!!!💝💝💝
Bakkafrost is the crowning jewel of the Faroe Islands and of the Faroese economy. Not only is it the largest private employer there, it's also responsible for much of the positive exposure the Faroe Islands receive from abroad. Not to mention that the salmon is delicious - you should definitely try it if you can! :)
I appreciate all the tips and tricks. You guys offer great advise for people with a variety of experience. Thank you for all you guys do. These videos make my day a little better. Stay safe!
Thank you so much for being here...I so appreciate very much.
That was soooo good when he pulled the bones one by one out
Doesn’t matter what time of day I watch these videos. Its always the afternoon.
Thank you for being here!!
Those brass scalers are great, if you cook a lot of whole fish.
Thanks for the suggestion of the site to buy high quality salmon!! I am glad that I know where to buy quality salmon other than normal groceries.
Yes...really hard to trust other places for raw salmon. Enjoy 😉
The deboning part was so satisfying to watch.
lol so many people saying this all the time...
I've been following you guys for a looooooong looooong time and what I absolutely love about this channel is the way hiro handles his ingredients. So much care and love and respect. Its elegant!
Thank you for being here...I so appreciate so much...
Thank for the info. I m now using bakkafrost salmon at my poke restaurant. I notice the salmon freeze very well. Cost worth every penny. Good afternoon from San Francisco.
Thats amazing Stanley! you are so lucky to have use of this salmon...I was using since 2014 and before that..always the best quality. enjoy :)
Wow a very nice company to provide salmon.
Very good quality.
Thank you Hiro a very useful video
Thank you so much..this company is excellent and I am honored to work with them.
You can tell these are no ordinary farm raised salmon because they still have their adipose fin. Normally farm raised Salmon don't have those fins. Also yes Hiro San packages it well but these fish have been properly bled which helps in preservation. The tag hole is actually where they spike the fish and bleed it. I don't know if these fish go through "ikejime" but I would not doubt it for a price tag like that. Ikejime really helps with preservation.
Thank you for your comment...the quality is far superior to the other farmed I have had...it is amazing.
The respect given to every thing you prepare is awsome. And exactly how it should be. Hats off to you
Ty so much Thomas...I really appreciate it.
Thanks so much for sharing this. I love salmon very much. That salmon looks really good. I hope you and your cameraman have a good afternoon, Chef Hiro.
Thank you Dwayne...I so appreciate you being here :)
bro just seeing what you make makes my mouth water
That fish is the definition of beauty.. Just look at the color
oh yes...and the quality is far better than anything out there!
If you don't want to go through all these steps in taking everything on the salmon you can also put it in salt water and let it ferment. Then you have very good bait for lobster and crab when the season is on. :)
i saw you on outdoor chef life channel you are great man
Thank you....was a great time with Taku
Thank You for the video. This salmon is a world changer for me. Very tasty. Stay safe and healthy. God bless you guy's always.
Thank you for your comment...I am glad you can enjoy it :) People don't realize this but I am glad you with others do.
Just ordered a whole salmon from them. Hopefully its as good as you say and safe to eat raw because i wont be cooking any of it lol. Also picked up a vacuum sealer to store the rest in the freezer. Ill be making alot of sushi thats for sure lol
How was it? About to do the same!
every salmon fillet guide out there show so much waste in the process but this dude is the hero here! as little waste as possible.
@Hiroyuki Terada
I work as a fishmonger in Denmark, we only sell Bakkafrost salmon in our shop.
The funny and yet sad thing is that the average consumer has no clue how good this salmon is.
Customers gladly pay premium price because it gives them social status, yet dont appreciate the product for what it is.
A request, could you make a video on sauces/dressings and similar things used in your cooking? Its often an overlooked topic
A suggestion; Tonkatsu sauces, Teriyaki sauces, Nitsume or maybe the mayo's to put in the rolls.
I appreciate your videos!
Thank you!
Helllo Thomas! You are lucky to have this fish there and you’re right...so many don’t know how good it is. Let that be our secret for now😊 also I have made many sauces on my channel here but I will make more. Thank you for your comment and be safe 😊
At 14:35?
Fish-head soup anyone?
Yum!
I actually do tat every time I buy a couple salmons. I save about 4 heads and then it’s soup time.
fantastic documentary, i wished i worked there just for the love of it, thanks for another good one hiro
Thank you for being here Jay...I am glad you enjoyed the film :)
Wow the bone extraction part was 😲 so satisfying to watch for some reason. It was so amazing the whole process. 👌
Thank you for being here 😊
Good afternoon, Hiro-San!
Great video as always.
You knife skills are amazing!
This is fantastic. I really enjoy your channel, thank you!
Thank you so much Hilarie.....please try this salmon..you will thank me later :)
Hiroyuki Terada - Diaries of a Master Sushi Chef I would love to....thank you.
thank you Chef , you make it look so so delish......
I noticed you had 2 Salmon in your box ,...
When I order,
How many Salmon per box? 1 or 2 or 3?....
Salmon: I'm the best!
Hiro: Me too.
Your channel grew fast man, gotta say you deserve it
I love hiro’s channel it’s the only channel I watch to get inspiration to cook
Thank you so much for being here....I so appreciate 🙏
Haha I love the way the narrator says, “Bakkafrost”😂
i love the way white bags look
Ordered and just ate my Bakka frost salmon tonight, thx Chef
Man I’d love to try this salmon. Such a delicious fish. It makes such a great difference to your sushi. 🙏
yes...you will see and taste the difference for sure...
clicked the link in newest video and now here. I love cutting up and cooking a good fish
I've never had salmon looks amazing
You need to try it!!! This salmon happens to be the best imo
Girl : talk dirty to me
Hiro : haik, good afternoon.
I get so hungry watching the master chef's channel...
awesome video! you just earned a new subscriber
Oh wow the video is actually on the shop site
Best beautiful nature... i love
I just attempted to duplicate what Hiro-san does in video. I got through it, but now I have even more respect for Hiro's skill.
the salmon videos are def the best. i watch them over n over like 10 times a day lol, im so hungry:(
Thank you for watching...I so appreciate so much! they are popular for sure...maybe because of you :)
@@DiariesofaMasterSushiChef lol possibly! Keep up with the great content ! I appreciate the reply as well! You are doing a great job Hiro!
Love the video. but.. is Farmed Salmon safe? with PCB and Antibiotics they use the keep the stock alive? especially when consume raw?
Excelent. Congrats...
Man, I gotta trust Hiro's wisdom on that one cause I couldn't decide between that bakkafrost and that True World salmon. They both look sooo good
There is chance you got the very same fish. Bakkafrost is the farm who raise the fish and True world distributes it, meanwhile buying other salmon globally
Amazing! So delicious!!
Hiro thank you for the video
How long can I keep this fish frozen (once I cut it) and still use it for sashimi
Can you please tell us your sujihiki knife brand!? Thank you!
Very interesting video. Thanks for that! Can anybody tell me what knife he uses? Where to get it?
Thank you :)
Thank you for watching! Please see the desc box towards the bottoms...
Have you ever tried NZ Ora King Salmon? Its pretty delicious IMO,
Wow hiro! You make my jaw drop ever time I see you take out the bones on the fish!!!.....on a next video can you do a mini challenge and see how fast you can take out all the bones one one samon????
Thank you and yes will try next time 😊🙏
Love your videos!! Ty for sharing!!
Thank you for being here and watching... :)
Come to Istanbul hiro.. In Turkey, the Black Sea salmon had a very tasty and high quality, please do a video about it someday
Alaska has entered the chat
lol...we welcome the good afternoon...!
Thank you for sharing this video
Hiro: "Just put it in the oven."
Camera Dude: "That's what she said."
Does hiro have any tutorials on sharpening his knives. I love how well they cut
he has. check out his older vids.
Yes please also check my collab with knife merchant...i have a playlist with that topic.
Yes
You are the best, Hiro San!
Ty for being here
I am a Fishmonger in landlocked Omaha Nebraska. This is the only salmon I will eat. I cut a thousand pounds a week from whole fish. It's amazing.
There's a guy here that makes Faroe island bacon. I'm not kidding.
Wow an expert opinion....Thank you and I'm so happy to hear this...we agree that this quality is excellent, not many things are better in life than this!
@@DiariesofaMasterSushiChef I've cut whole marlin, tuna, sword. Our biggest seller is Bakkafrost. When they take their breaks, we can get other Faroe, but just not the same. Respect to a connoisseur.
This guy buys 4-8 fillets at a time, takes the bellies off, brines and smokes with apple and hickory. Delicious.
This chef is my favourite because he is so entertainment
When Hiro san throw away the fish tail....I died~ 😱
I understand many do not eat the tail but not if you grill/pan fried it with some sea salt seasoning upon it, there are plenty of natural collagen within the fin!
there was but not so much meat..wait until you see what I will do with the head :)
Hiroyuki Terada - Diaries of a Master Sushi Chef my guess is something with sake?? 🤤🤤
I love how Hiro has the green palmolive lol.
lol good eye....
do you age bakkfarost salmon before serving as sushi ???
Those knifes are so sharp
Now I want to try that salmon. That place looked pristine.
it is amazing...the waters are cold, amazing current....the product speaks for itself.
Woohoo, my small country mentioned my sushi master Hiro and Camera Master
Awesome video once again!
Thank you for your comment!! I hope to visit your country one day! It will be a very special trip 😊🙏❤️
Love your content Hiro! Keep it up!
Thank you so much for being here...!
@@DiariesofaMasterSushiChef Thank you! :)
I love you hero 🦸♂️ thank you for making these videos!
Ty for being here to watch 😊
can you eat this salmon raw straight out of the box or do you recommend freezing or curing prior to consumption?
Hiro - what knife you using to filet the Salmon ??
Minonokuni from Knife Merchant...details in desc box...
I baked a bunch of salmon heads and surprisingly they were awesome,meat is like butter and it has quite a bit on one head.I got it from my local butcher for about $2.00 per pound,they normally just throw the heads away so they were more than happy to make some money on it.
Sounds so good...Thank you for sharing 😊
can you eat it as sashimi without freezing it?
great vid man, its super relaxing
Thank you for watching 😊
Great Video, Chef Hiro. Thank you!
Thank you for being here :)
Good use of the fish