Two Sushi Chefs Catch and Prepare BLUEFIN TUNA
ฝัง
- เผยแพร่เมื่อ 22 ก.ค. 2019
- Day on the boat with captain Mark from Sandiegosaltwaterflyfishing.com as we search for bluefin tuna. Watch chef Hiro and myself prepare our catch!
Outdoor Chef Life merch coming soon!! Including the limited knife roll.
Buy Outdoor Chef Life Merch www.Outdoorcheflife.com
Chef Hiro's channel: / novekitchenandbar
IG@outdoorcheflife - ภาพยนตร์และแอนิเมชัน
Outdoor chef life, hiro, and fisherman’s life are becoming a trio
Not just any trio.....
the BEST trio
Like they be the big three in sf or something lol
Too bad Matt wasn't part of this trip. Still an amazing video though
Don't forget philosophy d!
These guys should do another calab with Deer Meat For Dinner
The Holy Trinity !
Lands a thicc boi fish, pounds an IPA tall boy.Truly the most American Japanese man to ever exist.
It was originated in England so it's not actually British...lol
doobydogg4life “made in england so it’s not british” makes sense
@@doobydoggshit ireland isnt a part of england but an occupied state, "Irish Pale Ale"
@@Leeterthanthou IPA stands for India Pale Ale. In the US, IPAs are associated with white young adults, especially in the West Coast. Seen as a drink for frat bros and hipsters alike, IPAs have grown a reputation for itself from the communities that drink them the most. Obviously in reality, IPAs exist globally, but I hope this clarifies what makes drinking IPAs an "American" characteristic.
DynamicDurge 🤔👎
Hiro is such a genuine, honest and jolly seeming guy. Man I wish he was my uncle
Or dad
You'd be surprised how Gentle a Yakuza man seems until he loses his temper; just saying off of personal opinion.
Hiro is looking at you like a proud son, Great job and awesome three days 👊🏾
I wish hiro was my father ☠️😅
You mean like a proud father?
Outdoor chef life and Diaries of a Master Sushi Chef in Japan?! That would be so so SO amazing!
Make this happen lads
I caught some stale instant noodle in my pantry. I’m about to cook it. 😭
Minh Vu That’s a mood
Minh Vu lollolololollolloolooolooolloollpoolooloo
Same, I might might even rip open a can of tuna to add to it.
You need to make a catch and cook video. I don’t know how to prepare such a dish.
Add some wild caught cheese slices and a bit of native hot sauce.
16:08 I’m smiling over here because Hiro is feeding the birds some of the tuna. So kind.
Yea so kind, just not to the tuna
watching this i realised that having a partner whos into what ure into makes things a lot more enjoyable
You guy's need to make this an annual collaboration, good job, I'm sharing your channel with all of my friends, and family!!! 👏👏👏🙌
How about monthly!
Duude... those tuna jumping got my heart racing. What a day for you guys. Congrats on your first tuna my dude!
As an outdoorsman, there is something so satisfying about watching these guys carve up a tuna ..
I could watch this all day.
12 hour drive for a TH-cam video, much respect keep up the content
Jocelyn be like, "too early for this shit.. where's my bed?"
Best collaboration hands down !
Knife is life!!! You rock Taku!!
Taku rocking that Bert from Sesame Street look. I love it.
I was thinking it but you commented it haha
"knife is life"
I've always wanted a professional knife to be able to cut better through ingredients but being a poor college student never had the chance. I always watch our videos and get inspired to explore fresh ingredients and seafood more! thank you for being such an inspiration to me.
Pretty much any decent knife will take a razor edge. The nicer steels just hold it longer. Spend $15 on some sharpening stones and watch some YT vids on sharpening. That way when you get your $200 chef knife you know how to take sharpen it without ruining it
You can get a very good knife for 30-100€. I recommend going on Reddit r/chefknifes knife for recommendations or just ask me. I am a long time knife collector and also sharpening them and everything and still attending university....
@@gtppaul3751 so what is your low budget recommendation
@@vagabondroller so for the bottom line of budget I can highly recommend the mercer cullinary from the millania line, the victorinox fibrox and the Kuma chefknife (keep in mind that the Kuma has a bolster and is not as friendly to sharpen)
Those above are great value and will last a long time bit will need regular sharpening, once a week or every few weeks, depending on how sharp you want your knifes. General guide is you want to be able to slice tomatoes effortlessly and not saw them.
German and French knifes generally Have soft steel and need offer sharpening but are heavy use knifes and won't chip or break as easily. Japanese knife are usually made in San mai, you have a hard but brittle core that is the edge and a soft cladding to make the blade more durable and sometimes stain resistant (the edge still rusts, the cladding doesn't but depends on the maker) Japanese steels are ground thinner and perform better and stay much longer sharp, weeks of sharpness but are much less durable.
Generally if you want to go Japanese, You can find stuff sub 100 I recommend chefknifestogo
You will still need a beater knife for harder tasks like cutting squash, fish bones, deboning chicken, chocolate, melon and everything else that is hard
Harder knifes can often take a better edge and keep it for longer, carbon steels is great and takes a edge easily, Japanese knifes use aogami steel for example. Then stainless you can go for VG10 which can still be found at 80ish but usually cost 100 or more.
If I were you I'd take one beater from above and one hand made precision slicer made in Japan for under 90$
Also you will need to sharpen.
Naniwa shapton and king are go to brands. Grits 500 for fixing chip's. 1000 to maintain the edge, 3000 for polishing (optional but for final touch) with high end steels it can be worth it to go to 6k sometimes but not at your price range. After sharpening strop the edge, newspaper, leather or jeans can work
Sharpening guide I recommend korin from New York he has TH-cam videos and is a master but explains it well.
Good luck and welcome to the knife world, no going back now :P
If you have any other questions please let me know. I am happy to help
I chuckled at Chef Hiro’s “Good afternoon ”
This why i love fishing, you couldnt wipe that smile off your face
great to finally meet you and Jocelyn at MTF! congrats on this huge achievement bro, this vid put a huge smile on my face the whole time too, the rush was so epic!
That was amazing, chasing the tuna and then filleting it. The sushi looked so good, and the sound of the nori crunching was like asmr.
I could watch you guys all day! Great to see a sushi chefs point if view. Keep bring the videos!
Just watching you guys do your craft, and listening to you speak to each other, work together, etc makes my day. These videos are therapy.
I wanna see you and Fisherman's Life on the next Tuna trip lol
Seaweed on the outside is the best imo my grandmother was born in Japan. Growing up she used to make rolls for thanksgiving and Christmas I've searched for 28 yrs for sushi rolls as good as her still haven't found one. Thanks for this awesome video you!
Knife is life. 50! I LOVE HIRO!
I wish I lived somewhere close so I could have fresh seafood like that. I've never had fresh seafood like that ever and never have been anywhere lile that ever. I'm 41 years old and still haven't. So hopefully someday before I dye I can experience something like this. Love your CHANNEL. My mouth just water's watching these.
The variety of sushi preparation is so amazing and simple it makes me wanna try cooking it, maybe fishing it.
I was a part of retrofitting those support columns under the mission bay drive bridge that you went under while drinking your beer 17 years ago. :D
That’s rad
The two most amazing Sushi Chefs, a must have if your wanting the best!!! I am so glad that you two got together to do some TH-cam shows for us the people, thanks!
probably one of your best videos! you should have done a meet and greet in SD! i bet there's a bunch of us that watch your videos from here
dude, this must have been the most amazing experience ever. I can only imagine eating tuna right off the boat like that, especially in so many different types of sushi. Great video
This video is probably one of my favorites.
I felt like I was with you guys every step of the way... from the boat to the table. Well done!
I’ll eventually make it to your Omakase restaurant!
I love how much y’all are collaborating, keep it up!
I think I watch this video once a week; thank you for being such an inspiration man!
Taku..that was so exciting see you land that tuna..i was like screaming lol..nice job man! 🤘🏻
OMG!!!! HELL YEAAUUHHH!!
BEAUTIFUL PHOTOGRAPHY JOCELYN!
UHHHMAZING CATCH N COOK COLAB *TAKU AND MASTER CHEF*
CONGRATULATIONS ON 133,000 !!!!
YOUR DREAMS NOW BECAME A REALITY 🐟👨🏻🍳
Wow! Soooo many boils & im just sitting on my couch. What a view!
Knife is life!
The Cadillac of fish
thought it would be a one time collab but this just keeps on getting better and better. Keep it up Taku 👍
I'm watching this about a year and bit later and you've increased your subscribers by over 400 percent! Awesome bro! Congrats!
🙏
Good to see 2 sushi chefs together...
Hope to have more of this.
Yes!!! Next... travel to different locations and do this with Hiro please! I love this
Even when I thought last video, “Imagine how cool it would he if they caught a huge bluefin tuna and prepared that, but there is no way they would go through that trouble”
That was great, everything looked delicious and the bone marrow tip was something new, thanks!
I LOVE when you and Hiro team up!! They are my favorite videos by far!
i never noticed until now, but Chef Hiro got some serious sun on his face during this colab
Two of my favorite TH-cam guys. Don't let this be your last collab! Awesome stuff as always, Taku!
Been here for around lil under 10k to see this collab happen is unreal. Loved the 3 day collab congrats on 100k+!
Yu ples email me piuctures?
gerjendheepetipa@coin-mail.com
I absolutely love the fact that you guys teamed up together. Please make more videos together!
This first collab is still one of my favorites, I have watched you since your early days an I wish you the best!
holy crap, my mouth is watering just watching you guys eat that!!!!!
Hi from Scotland... Love the vids you all make together...keep them coming 😋😊😎😀
What an amazing three days! Thanks!
Knife is life
this series of vids with chef Hiro were one of my favourites
Ive never seen a better representation for "the thrill of the hunt" dude was literally shaking!
Lmao at tje filipino auntie standing next to you guys as you cut the tuna. Shes like, Can i hab somm
haha right lol
No!
I'm a filipino too
Just saying..
You have a western first name with an Arabic last name. Cool
congrats on the 100k! so happy 2 of my favorite channels did a collab. hope you guys get together again in the future for another short series.
watching the fish get sliced is satisfying
Congrats for a great 3 day collaboration and your achieving 100K subscribers!
can we talk about how clean the transition was at like 1:10
My favorite video so far, totally awesome!
these videos are so relaxing! I love it!
more... more... more !!!
congrats on 132k subs.
there should be a special two thumbs up for great vids like this 👊😁😁😁👍
Terrific footage Some of the best tuna busting ive ever seen ... congratulations. Thanks for sharing.
Another great video Taku and Jocelyn thanks for sharing...
I have been cooking traditional Japanese food since 1983. I use organically grown brown rice, medium grain. I studied under Dr. Block who now has the Block Medical Center located in Chicago. Skokie. I use umboshi, various seaweed barley miso aged at least 2 years. It was a life changing experience.
San Diegan here, anytime you do that drive you need to leave at ~4am and then it's a 6-7 hr drive.
Yup.. Live long enough in california, you drive down from hwy 5. Never do hwy 1 or hwy 101, unless you want that 12 hr drive. 12hr.. Mind as well hit up vegas baby. Start out around 1am and you be down south by morning.
hello san diego guy...same here.. i caught like 120lb tuna last month on a over night boat
@@thatonebeone Yu ples email me piuctures?
gerjendheepetipa@coin-mail.com
Lies. I leave at 12am and it still takes 7 hours from Tustin to San Francisco.
@@silvermist9644 Nope, I leave at 4:30 and get to Palo Alto at 11.
I love these videos man, inspiring.
Both great guys.
Perfect. Love, love!
I know this is an old video but….Omg as I was watching you reel him him, my hands were moving as if I was helping and didn’t realize how tense I was until you brought him in! That was awesome! Now I wanna go tuna fishing.
This taking me back to when I watched Wicked Tuna
makes sushi rolls right after fishing. Such a fresh tuna right after it's dead.. That's one of life styles I want to pursue.
Hiros new word is super
My most favorite episode! It was so so good
ahahaaa yesss hiro back with my boy outdoor chef life
I died and went to heaven at the spicy tuna part omg!
Dude, what you're doing is amazing.
“Knife is life”, I follow Hiro San and it’s awesome to see two sushi chef in one video!! Two thumbs up 👍🏽👍🏽
Yeah bro! This is awesome!
This is THE SICKEST catch and cook ever... cnc bluefin tuna with two pro sushi chefs.... just wtf 🤯🤯🤯
I absolutely love these Collaborations!!!
Hiro is a so humble guy! Enjoy guys. Sushi 🍣 forever.
Wow bluefin tuna looks delicious makes me want some
Yu ples email me piuctures?
gerjendheepetipa@coin-mail.com
Bluefin.
It hurt me every time I heard the sound of your knife blade hitting that stainless steel fish cleaning sink. Great episode.
I love these colab videos with Chef Hiro!
Great video! Two of the sharpest Sushi Samurai together. Hai!
is that in shelter island? love your video you guys make me sooo hungry!
a couple things to note folks.
1. you don't want to stack the skin side of a loin on top of the meat side of another. The skin carries bacteria.
2. wipe the scales off the knife and before continuing to cut into the flesh after every cut you make.
3. Use long, clean strokes when slicing off the loins. Don't use shorter or saw like cuts. You want it nice and clean
4. FRESH Tuna like this, is best aged and shouldn't really be eaten right out of the water.
5. Wash your hands after handling the fish, especially the skin, before handling the flesh.
work clean and safe folks
They addressed point #4 at 18:06 but the point of this video was to catch and cook the fish right after coming back. And I agree, when handling raw food, hygiene is key and very important so direct contact with the skin fish should be avoided as much as possible even if the skin is rinsed with water, every cut you make should be precise , not only does this help for easier preparation or for aesthetics but even when eating the fish, the smoother texture on each fish cut provides a better experience to the person who eats it.
best colab hands down
love watching this, gets my day done right
Dud did u guys really miss all that tuna lol.
But you guys came to the city san diego baby.
I love to see with Joseline eats. She is like a model trying the freshly made goodness. great job 2 everyone in this collab
LG! Life is Good...
Unbelievably awesome video!
I thought I was just a weirdo for eating fish marrow 😂 Outdoor chef approved though 🤷♀️
Wow - what a beautiful fish!
(I’m Korean and also prefer seaweed on the outside.)
Also, congrats on 100K!
Master Chef Hiro !! Nice.
Literally drooling