Oh yeah riviera seafood club is also doing 1lb free king kampachi fillet. Only ships to CA, AZ, and NV to ensure quality. Check em out if you're interested rivieraseafoodclub.com/ Code: FREEKAMPACHIFORALL
I legitimately would love to see more how to sushi videos. I'm a pretty good home cook, and have always wanted to make proper(ish) sushi for the family!
So i have several questions because I'm fr tryna make this soon: -When should i do a salt/ sugar cure for fish? -in what instances should i make saku blocks out of the fish, and is it necessary? -do i really need a single-beveled knife as some chefs will tell you? -when should i employ the 10 days deep freeze method to kill parasites? I know there are times it isnt necessary and there are times it's highly recommended. Thanks for being you and continuing to put out these videos in these crazy times bro, they help me get through the week.
1. Depends on the fish/ quality of the flesh. If the fish feels soft/fragile, doing a salt cure will help firm the flesh a bit. 2. You should make saku(blocks) when the fish is too big to use as is. Mainly tuna. 3. No. As long as it's sharp, you're good. Some sushi chefs use sujihiki(double bevel) knives instead of the traditional yanagi (single bevel) both used to slice sashimi. 4. Anytime you are unsure if the fish has parasite but a lot of white fish will become mushy after defrosting. In my experience we mainly froze salmon.
@@karlfairbanks1574 this is why i love small/growing channels and this side of the YT community. This is where you'll find the most real content and TH-camrs who dont elavate themselves above their audience; Taku just seems like a normal, chill guy to kick it with.
Being a Japanese chef is alot more art then cooking. I've said this before, but I wish I had the talent for it. I'm just enough of an artist to not smear crayon all over my arms while trying to draw a smiley face on butcher paper. I love this channel. Its always a joy watching an artist. Thanks Taku.
Taku, wow. Every video you make is so amazing, but this might be the best video you’ve ever made. The slow-mo part was just fantastic and made me appreciate your skills and technique so much. Thank you for this great content, especially during a time like now.
love the way you explain and show the technic used to make sushi. would be awesome if you made more videos like this and showing how to prepared certain fish (cure,salt,sear,marinate) like you mentioned in this video. keep up the great work boss
I have been binge watching your videos, and I find them very soothing, and therapeutic. Your explanations are 2nd to none! Keep up the great work!!! 🥢🍣🍱
This is the best channel on youtube. Amazing outdoor adventures which is the same thing I love to do, and then truly elevated cooking of fresh wild food, which is something I've always aspired to. Seriously inspirational content. Can't get enough.
Knife is life. Sending goodvibes to you and the Outdoor Chef Life Family. Thanks for the great and calm lesson on creating nigiri. Appreciate your energy and time. Thank you.
Thank you for being a responsible TH-camr. You are staying at home at making videos unlike some of the other travel guys in TH-cam. Enjoy your videos. Keep it up.
Your videos for sushi rice and sushi vinegar have both been amazing for someone trying to learn how to make nigiri. Thank you so much for this too, your explanations are crystal clear and makes everything much more approachable.
Hey dude, it's been awesome keeping up with you. You've kept my fishing addiction at ease. I seriously appreciate all of the knowledge of cooking and being a sushi Chef you give to all of us. You have made me go into the garage to start putting together my own knife to practice with. Keep it up!
So good... I am drooling on my laptop...LOL.. Your rooftop dining is Superb..!! The SF Bay view behind you..! I tried to hike at Crystal Springs Reservoir and Windy Hill... most parks are now closed.. Wear a Mask and BE SAFE EVERYONE..!!
I love your videos. Have been watching for months. I think the way you integrate your sponsorships is really well done. I am actually pausing this video to go check out Bespoke Post! Thank you for the wonderful content.
This is the first sponsored ad on any TH-cam page I’ve really wanted, big into knives and camping but I’m in the uk! Reallyyyy wanted that Damascus blade
Hi Taku, I really enjoy all your videos. your food preparation is so appetizing, and watching you devour it all, makes me wish I could reach through my screen and share it with all of you. Thanks again, I wish you all good health and much happiness.
I really love the sponsor you had in this video. It’s a company I’ve never even heard of and they do pretty cool things. Keep picking sponsors like this.
Hi, Taku! My wife and I came accross one of your videos and we though was very organic, humble, respecting of teh creatures you catch and we could not stop watching one after the other! Just know you have two big fans in Rio de Janeiro, Brazil! We'll keep posting until we get a reply from you! It would mean a lot!
I've watched more than a few videos on how to make nigiri and this is the first one where I feel like you can ask a question and reasonably expect the person to give a response that's actually helpful. This was super helpful. Once all this virus craziness is over would you consider hosting a small class or something. I would for sure pay if you did.
I want to thank you watching your videos has been really entertaining and knowledgeable over the last year or so. My birthday just passed and we used Rivera seafood club because of this video and it was excellent! Also learning from these videos our first time making sushi was a great success! Thanks!
Fish collar is so f*ing good. Got into it last year when I had grilled hamachi collar for the first time. It is my all time favorite shareable appetizer out of any cuisine ever. I would take a grilled hamachi collar with some ponzu over most dishes. It’s that good.
Hey Chef I stumbled onto your videos and am hooked. Your candor and simple delivery is just what is needed in contrast to the many disenchanting things we can watch these days. I have a question: I have 2 young ones (2 and 11) and we live in San Jose CA. I want to take them and the wifey foraging NorCal's coastline - just simple finds to get them started. We have to instill the love and respect for the outdoors in these kids nowadays otherwise Apple and Samsung will be their only friends. Do you have any spots you can suggest? We thank you for the many hours of enjoyment and the inspiration to get out of the city!
My takeaway from your vids are your knife skills and calm demeanor while making sushi more approachable. My gf takeaway is she wants sushi and your tea set lol
I'm so thankfull I live in NZ!! We are privileged to be able to catch and eat every species from gamefish like Marlin ,Tuna, Albacore, to inshore fish like Snapper, Kingfish, , Gurnard, Trevally, and every shellfish, within minutes, and free!! Eat your heart out!!
Thanks taku, nice and well demonstrated. I'll try it when this lock down ends. No fishing and wasabe. Hehe! Stay safe and God bless to both of you! Peace!
i just started working in a sushiya recently and have been struggling to grasp the concept of moulding the sushi rice in my hands. coming from bincho cooking background i dont ahve much experience with handling raw seafood so this is insanely helpful. really..thank you so much
Hi Taku! I do a lot of fishing here in Texas, but usually give most of my catch away. I watched your series on “how to make sushi” and am very anxious to try. I wanted to ask if you have a video that talks about your knives. I’m definitely going to get the cutting board and want pointers on the knives. Love your channel, you’re living my dream!!
"That was a little fast, huh?" There are many reasons to sit at the bar in a sushi restaurant... 1) Watch pros such as yourself make nigiri, and everything else... always fascinating 2) Finding out what the chefs recommend 3) Sometimes you get bonuses from the chefs 4) Making friendly banter with the chefs, as long as they are not too busy I can tell you have made 1000s of pieces of nigiri from the way you can marry technique, precision, and speed. I can usually get one, but practice is always great. Thanks for sharing your techniques.
I love these videos. I've been catching speckled trout on the east coast and my filets have drastically improved since I started watching you work with fish. All of the species I catch out here are different than any you've done, but the principles still apply. Cool stuff. Makes me want to be a chef lol.
Fantastic info mate, i really respect how you go about what you do. I will be learning and implementing these techniques once the world is back to normal and i can go fishing again!
One of the better how to sushi video. Covering from the processing of the fish...to making and then eating. Well done. Keep up the stellar content and stay safe everyone. "Knife is life" Ikejime keeps the fish so fresh. Flesh doesn't know it's dead yet. And go into the rigor mortis stiffness that's common with death. I wish it was a more common practice in the USA. The fish at the fish markets in Japan was on a different level. It is dead, yet retain the colorful rainbow-like colors like a fish that was just pulled out of the ocean. And the eyes were super dark, abyss deep black. Usually only a fisherman would know what I mean. I can see when you cut, the fish you used has that fresh glisten in it's flesh. Also, final comment. It's nice to have the sun light for video shoot outside. Not the best for hygiene of the cut sushi. Just worth a mention for the new folks watching.
You have to teach all the other fisherman YT channels out their to stop wasting their meats and stop just eating the Fillets. That is why youre THE best fishing channel! Been here since 10K or 20K, idk, but glad I was here! Keep it up Taku!
I love and needed this tutorial, Taku! Now I can finally practice on a piece of salmon but definitely want to try the kampachi! Mahalo🤙🏽 always look forward to your videos!
I live in the middle of the US and after the quarantine is over, I want to travel to California, go coastal foraging and make sushi, I watch you videos but still dont know where to travel. Any recommendations?
Definitely try the half moon Bay Area. There are places all over. I usually use google maps to scout locations or ask the lock as. I’m down in Southern California. The only thing is please respect the bag and size limits and read up on the types of fish before you go! Good luck. Stay safe during these tough times!
And make sure to get a fishing license...a 10 day non-resident is $51 and will save you hundreds in fines and fees if you’re checked by a game warden. And as the other commenter said: know the regs, size restrictions, bag limits, etc for the zone you’re in. There’s a great booklet from CDFW that has tables and details. And know the “no take” areas like MPA’s Marine Protected Areas. I watched a guy get hauled away to jail from a MPA off Palos Verdes for taking a lobster out of season and possession of abalone (illegal to take in SoCal). wildlife.ca.gov/Licensing/Fishing
I saw in the Chronicle this morning (online) alcohol consumption is up 42% in the Bay area. I hope you all are sheltering in place and doing your part to boost the percentages!
Oh yeah riviera seafood club is also doing 1lb free king kampachi fillet. Only ships to CA, AZ, and NV to ensure quality. Check em out if you're interested rivieraseafoodclub.com/ Code: FREEKAMPACHIFORALL
Can you use the kanpachi they ship for sushi?
That fish is good for ceviche?
Yes!
Yeah good for ceviche too. That's what I made with some of the leftovers
@@OutdoorChefLife can't wait for the ceviche video with the leftovers of the kanpachi!
I've literally just been searching how to do the hand technique, and you just so happen to upload how to do it! Thank you so much!!
I think each chef has a different style too check out my nigiri video..
That’s what I need to learn thank you
@@anonymoussushi So true! Put two sushi chefs side by side and most likely the movements will be slightly different
"Knife is Life"
@@OutdoorChefLife Your nigiri mad sexy though
I legitimately would love to see more how to sushi videos. I'm a pretty good home cook, and have always wanted to make proper(ish) sushi for the family!
agree 100%
man when people are detailed and thoughtful with their practice is like therapy
So i have several questions because I'm fr tryna make this soon:
-When should i do a salt/ sugar cure for fish?
-in what instances should i make saku blocks out of the fish, and is it necessary?
-do i really need a single-beveled knife as some chefs will tell you?
-when should i employ the 10 days deep freeze method to kill parasites? I know there are times it isnt necessary and there are times it's highly recommended.
Thanks for being you and continuing to put out these videos in these crazy times bro, they help me get through the week.
1. Depends on the fish/ quality of the flesh. If the fish feels soft/fragile, doing a salt cure will help firm the flesh a bit.
2. You should make saku(blocks) when the fish is too big to use as is. Mainly tuna.
3. No. As long as it's sharp, you're good. Some sushi chefs use sujihiki(double bevel) knives instead of the traditional yanagi (single bevel) both used to slice sashimi.
4. Anytime you are unsure if the fish has parasite but a lot of white fish will become mushy after defrosting. In my experience we mainly froze salmon.
How dope is it that he just straight up replied to your questions? Man I love being subbed to this channel
@@karlfairbanks1574 this is why i love small/growing channels and this side of the YT community. This is where you'll find the most real content and TH-camrs who dont elavate themselves above their audience; Taku just seems like a normal, chill guy to kick it with.
Being a Japanese chef is alot more art then cooking. I've said this before, but I wish I had the talent for it. I'm just enough of an artist to not smear crayon all over my arms while trying to draw a smiley face on butcher paper. I love this channel. Its always a joy watching an artist. Thanks Taku.
This man is like the Miyazaki/Bob Ross of the sushi world. Just an absolutely incredible artist.
Taku, wow. Every video you make is so amazing, but this might be the best video you’ve ever made. The slow-mo part was just fantastic and made me appreciate your skills and technique so much. Thank you for this great content, especially during a time like now.
That was such an excellent tutorial. Very detailed. The slow mo was very helpful. Loved seeing Jocelyn working the knife! Love it guys! Thank you
This is hands down one of the best videos out there showing nigiri technique. The slow mo really helped.
love the way you explain and show the technic used to make sushi. would be awesome if you made more videos like this and showing how to prepared certain fish (cure,salt,sear,marinate) like you mentioned in this video. keep up the great work boss
I have been binge watching your videos, and I find them very soothing, and therapeutic. Your explanations are 2nd to none! Keep up the great work!!! 🥢🍣🍱
This is the best channel on youtube. Amazing outdoor adventures which is the same thing I love to do, and then truly elevated cooking of fresh wild food, which is something I've always aspired to. Seriously inspirational content. Can't get enough.
Amazing video taku !! This is very educational and helpful I would personally love to see more videos like this !!
Seriously looks delicious! Hello fellow Bay Arean!
Knife is life.
Sending goodvibes to you and the Outdoor Chef Life Family.
Thanks for the great and calm lesson on creating nigiri.
Appreciate your energy and time.
Thank you.
I have been on and off searching for a slow, detailed, and closeup instruction on how to fold nigiri for a year. Thank you so much for this video.
Oishii! Oh man I do miss going out and getting some Nigiri. Stay safe and healthy!
"knife is Life"
iv learned so much from watching your videos, thank you for always sharing your knowledge of a sushi chef.
Beautiful work Taku. Best filet man on the planet.
Thank you for being a responsible TH-camr. You are staying at home at making videos unlike some of the other travel guys in TH-cam. Enjoy your videos. Keep it up.
Your videos for sushi rice and sushi vinegar have both been amazing for someone trying to learn how to make nigiri. Thank you so much for this too, your explanations are crystal clear and makes everything much more approachable.
Hey dude, it's been awesome keeping up with you. You've kept my fishing addiction at ease. I seriously appreciate all of the knowledge of cooking and being a sushi Chef you give to all of us. You have made me go into the garage to start putting together my own knife to practice with. Keep it up!
So good... I am drooling on my laptop...LOL.. Your rooftop dining is Superb..!! The SF Bay view behind you..! I tried to hike at Crystal Springs Reservoir and Windy Hill... most parks are now closed.. Wear a Mask and BE SAFE EVERYONE..!!
Probably the best video on how to make Nigiri. It covers everything so well.
In the dimness of this epidemic your videos bring a soft light to my Tuesday afternoons. Thank you!
I love your videos. Have been watching for months. I think the way you integrate your sponsorships is really well done. I am actually pausing this video to go check out Bespoke Post! Thank you for the wonderful content.
This is the first sponsored ad on any TH-cam page I’ve really wanted, big into knives and camping but I’m in the uk! Reallyyyy wanted that Damascus blade
Amazing! It´s very nice to see all your techniques and hands abilities. Thank you so much to show it for us!
Hi Taku, I really enjoy all your videos. your food preparation is so appetizing, and watching you devour it all, makes me wish I could reach through my screen and share it with all of you. Thanks again, I wish you all good health and much happiness.
I really love the sponsor you had in this video. It’s a company I’ve never even heard of and they do pretty cool things. Keep picking sponsors like this.
man, I really love outdoor chef life videos and the wholesome af community here.
I think I speak for everyone, we want more videos!!! Lol. I actually get happy and excited when I get your notifications of a new video. Amazing.
the change of knife angles was a good tip! looks great! stay safe dude
Taku Tuesday keepin' us sane again!! Time to crack open the beer and enjoy my Taku Tuesday
Hi, Taku! My wife and I came accross one of your videos and we though
was very organic, humble, respecting of teh creatures you catch and we
could not stop watching one after the other! Just know you have two big
fans in Rio de Janeiro, Brazil! We'll keep posting until we get a reply from you! It would mean a lot!
“Knife is life” the amount of respect you have for the craft is beautiful. Cheers!
Honestly, one of the most informative video about sushi making out there. Thanks for you knowledge brother! Keep up the good work.
I've watched more than a few videos on how to make nigiri and this is the first one where I feel like you can ask a question and reasonably expect the person to give a response that's actually helpful. This was super helpful. Once all this virus craziness is over would you consider hosting a small class or something. I would for sure pay if you did.
I want to thank you watching your videos has been really entertaining and knowledgeable over the last year or so. My birthday just passed and we used Rivera seafood club because of this video and it was excellent! Also learning from these videos our first time making sushi was a great success! Thanks!
DUDE I love your style so much bro!!
love the details love the appreciation you share
honor to you house mate!!!!!!!!!!!!!!!!
I'm glad we still got our Taku/Taklyn Tuesday!
I've literally watched this video over 20 times just so I can watch the slowmo. That was beautiful.
I have already learnt soo much, thanks for sharing your knowledge, keep them coming - your videos.
that whole bit about slice and don't crush was epic
Thank you for giving be a video to reference wen ever I’m tired of explaining how to properly cook a fish.
I binge watched the heck out of your channel today, respect👍
OMG! Making sushi is so therapeutic and you eating it at the end is making me so hungry!
Hi Taku are you able to provide a link for the knifes you are using in this video?
Fish collar is so f*ing good. Got into it last year when I had grilled hamachi collar for the first time. It is my all time favorite shareable appetizer out of any cuisine ever. I would take a grilled hamachi collar with some ponzu over most dishes. It’s that good.
Looks so pretty! The technique and slow mo shots are just so sayisfying to watch. Great work Taku, stay safe ! ❤
That knife edge at 8:26 where it touches the cutting board has a lot of nicks in it. Must be an old favorite!
Hey Chef I stumbled onto your videos and am hooked. Your candor and simple delivery is just what is needed in contrast to the many disenchanting things we can watch these days. I have a question: I have 2 young ones (2 and 11) and we live in San Jose CA. I want to take them and the wifey foraging NorCal's coastline - just simple finds to get them started. We have to instill the love and respect for the outdoors in these kids nowadays otherwise Apple and Samsung will be their only friends. Do you have any spots you can suggest? We thank you for the many hours of enjoyment and the inspiration to get out of the city!
knife is life
ty for all this content during this time brotha!!
My takeaway from your vids are your knife skills and calm demeanor while making sushi more approachable.
My gf takeaway is she wants sushi and your tea set lol
Knife is life! Beautiful blade and bladework this episode, good to get assembly guidance too
I'm so thankfull I live in NZ!! We are privileged to be able to catch and eat every species from gamefish like Marlin ,Tuna, Albacore, to inshore fish like Snapper, Kingfish, , Gurnard, Trevally, and every shellfish, within minutes, and free!! Eat your heart out!!
Best classes ever... Ive been using all the tips ... thank you very much!
Thanks taku, nice and well demonstrated. I'll try it when this lock down ends. No fishing and wasabe.
Hehe! Stay safe and God bless to both of you! Peace!
Your videos make this quarantine a lot less shittier ❤️✌🏼
i just started working in a sushiya recently and have been struggling to grasp the concept of moulding the sushi rice in my hands. coming from bincho cooking background i dont ahve much experience with handling raw seafood so this is insanely helpful. really..thank you so much
Very good, useful videos! Im working with sushi for 5 years already, and still have so much to learn! Thank you!
Loving these how to videos and reviews. Very informative. Keep it up you two. Can't wait for the next episode.
Best sushi demo video I’ve seen and I just spent 1 hr looking at how to videos
Hi Taku! I do a lot of fishing here in Texas, but usually give most of my catch away. I watched your series on “how to make sushi” and am very anxious to try. I wanted to ask if you have a video that talks about your knives. I’m definitely going to get the cutting board and want pointers on the knives. Love your channel, you’re living my dream!!
That forming technique was simply perfect.
Watching your videos are so satisfying brother thanks
This is the very first video I have come across which was not disliked yet..😀😀..makes me happy like your videos..stay safe.
"That was a little fast, huh?"
There are many reasons to sit at the bar in a sushi restaurant...
1) Watch pros such as yourself make nigiri, and everything else... always fascinating
2) Finding out what the chefs recommend
3) Sometimes you get bonuses from the chefs
4) Making friendly banter with the chefs, as long as they are not too busy
I can tell you have made 1000s of pieces of nigiri from the way you can marry technique, precision, and speed. I can usually get one, but practice is always great. Thanks for sharing your techniques.
thank you for educating us on this amazing technique!!
That slowmo fire!! Nice vids like always!!!
The best video on TH-cam about nigiri sushi , well-done chef ✌️
Knife is life ! Can you make a video of your favorite tools? Cutting board and knives? Great vids man.
I love these videos. I've been catching speckled trout on the east coast and my filets have drastically improved since I started watching you work with fish. All of the species I catch out here are different than any you've done, but the principles still apply. Cool stuff. Makes me want to be a chef lol.
Been trying to find the right technique to cut the fish! Thank you!
This is gold, thanks Taku… you the man!
Knife is life!, love your content. Sushi is food of the Gods!
Glad I came across your channel! Love the honesty & how you got to where you are! Much love all the way from the Philippines!
Fantastic info mate, i really respect how you go about what you do. I will be learning and implementing these techniques once the world is back to normal and i can go fishing again!
Knife is life, awsome episode,great watch.Cant wait to get back to work to
really enjoy anything you do sushi related, keep it up!! ur inspire me
The detail is amazing , thank you brother
Outdoor Chef tips is life
One of the better how to sushi video. Covering from the processing of the fish...to making and then eating. Well done. Keep up the stellar content and stay safe everyone. "Knife is life"
Ikejime keeps the fish so fresh. Flesh doesn't know it's dead yet. And go into the rigor mortis stiffness that's common with death. I wish it was a more common practice in the USA. The fish at the fish markets in Japan was on a different level. It is dead, yet retain the colorful rainbow-like colors like a fish that was just pulled out of the ocean. And the eyes were super dark, abyss deep black. Usually only a fisherman would know what I mean.
I can see when you cut, the fish you used has that fresh glisten in it's flesh. Also, final comment. It's nice to have the sun light for video shoot outside. Not the best for hygiene of the cut sushi. Just worth a mention for the new folks watching.
You have to teach all the other fisherman YT channels out their to stop wasting their meats and stop just eating the Fillets. That is why youre THE best fishing channel! Been here since 10K or 20K, idk, but glad I was here! Keep it up Taku!
I absolutely LOVE the way that you filet! If you watch BlueGabe for example, he wastes so much. Kudos to you brother! Stay happy, safe and healthy.
One of the best educational TH-cam channel.. Thanks #outdoorchieflife
I really enjoyed the video. More like this on preparing different fish for sushi please.
Looks good! Like the lockdown vids. Can't wait to try this. Looks like it would go good with a nice Fallriver IPA!
Incredible video as always my man! Love all the little tips
You are very respectfull on that u do and u do it with your hearth and respect ! keep rock man
Love your how to vids. Oh, Knife is life.
I love and needed this tutorial, Taku! Now I can finally practice on a piece of salmon but definitely want to try the kampachi! Mahalo🤙🏽 always look forward to your videos!
I live in the middle of the US and after the quarantine is over, I want to travel to California, go coastal foraging and make sushi, I watch you videos but still dont know where to travel. Any recommendations?
Definitely try the half moon Bay Area. There are places all over. I usually use google maps to scout locations or ask the lock as. I’m down in Southern California. The only thing is please respect the bag and size limits and read up on the types of fish before you go! Good luck. Stay safe during these tough times!
And make sure to get a fishing license...a 10 day non-resident is $51 and will save you hundreds in fines and fees if you’re checked by a game warden. And as the other commenter said: know the regs, size restrictions, bag limits, etc for the zone you’re in. There’s a great booklet from CDFW that has tables and details. And know the “no take” areas like MPA’s Marine Protected Areas. I watched a guy get hauled away to jail from a MPA off Palos Verdes for taking a lobster out of season and possession of abalone (illegal to take in SoCal).
wildlife.ca.gov/Licensing/Fishing
Happy Taku Tuesday😎 helping us get thru this quarintine 😎 hope everyone staying safe out there 🙏
"Knife is life"
Thank you for the sushi lesson and inspiration in self-isolation :)
Thanks! That looks soooo tasty! That was very informative. I enjoyed watching!
I saw in the Chronicle this morning (online) alcohol consumption is up 42% in the Bay area. I hope you all are sheltering in place and doing your part to boost the percentages!
"knife is life"..You're a modern day Harry Kojima!! Thanks for all your vids..Aloha
Some techniques are adorable.
In my experience if we keep fillet with blood line more than hour in chiller it will more probability to turn black.
I received my fish from Riviera. I also ordered 1llb of Kampachi along with some tuna. They through in a Kampachi collar as well. Super impressed.