woooow....i miss japanese food.. i ate sushi today..yummmyyyyyy!!!!i like to take video of this big tuna someday!!! here in Vancouver we had salmon..waitin for the season to come to blog a salmon runs...millions of them will come every year in BC...
The color of that tuna was amazing. That's fresh fish similar to the New England lobsters I used to trap. The two guys cutting the tuna up knew their stuff.
excellent job, and he sharpen the two knives every day after he sorted 2-3 tuna, very skilfle and might have been cutting for more than 25 years skill. I am a Japanese but I never seen a round shape knif in Japan, and when he cut half into deep places are very difficult job. I have 14 sharpping stones but he might have similer stones. thank you for showing about Taiwan, 感謝。
Honestly.. Why waste time cut off the fins.. The head and collar can come off at the same time... Too many step.. The knift part its interesting.. I have to admit..
These guys are skilled at using a knife/hatchet! They hit the same exact spot time after time and do all their work free-handed without electrical equipment. Skill and confidence!
This is like pineapple, very hard work to cut and clean but tasty sweet.. but scary actually with that knife so close to your other hand.. Thanks for sharing love from India..
That guy cutting the head of the tuna hit the same spot with every swing of that blade...I cant even begin to imagine how many hack marks it would have if I tried it...
it takes upwards of 40+ years to grow a fish this big ... I wonder how many of these fish are harvested everyday. It's crazy there is anything left in the oceans at all.
Good knife skills but worst hygiene. Anything about foods specially seafood should not be put on the ground. He should cleaning fish in an elevated place. Even fish for display shouldn’t be just put anywhere in the ground.
@@johnkoemans9990 how can you still say it's fresh fish when you just put it anywhere in the ground kicking it like nothing and exposing it from contamination? consumers eat it raw and pay high prices hoping that it was handled with care. it might be different appearance when it already in the restaurant but it's the same meat from the start. being professional in this field is not just about how you debone it or cut it professionally but also how you do it cleanly.
YES - that was disgusting, unhygenic, and temperature wise - dangerous. Should have done this in 37 F or below temps. LOOKS terrible as well. I have caught fresh tuna, (yellowfin) and it looks nothing like that.
Very nice fish cutting 👌👌👌
i really enjoy watching them slicing big fish using a very very sharp knife.
This must take a lot of skill and time, these people need a payrise, and a big hug
woooow....i miss japanese food.. i ate sushi today..yummmyyyyyy!!!!i like to take video of this big tuna someday!!! here in Vancouver we had salmon..waitin for the season to come to blog a salmon runs...millions of them will come every year in BC...
Those are some of the sharpest blades I've ever seen! Made it look effortless. And the meat was beautiful! Never had bluefin, I bet it's delicious.
Que pescadote😱😱😱
Very exciting
Bikin lapar 😁😁😁😁😁
Смотреть одно удовольствие. Браво мастеру, ни одного лишнего движения.
You're the best
Sharpest knife I've ever seen. I don't even think Ginsu can beat that knife.
Waooo professional job
Fish big👍👍👍
Magnificent. Thank you
ไทยก็มีนะ ปลาทูแม่กลอง
Wooow...
Big fish...👍👍
The color of that tuna was amazing. That's fresh fish similar to the New England lobsters I used to trap. The two guys cutting the tuna up knew their stuff.
Masyaallah tabarakllah mantap banget salam kenal dr Makkah
Looks like the Tuna was not cooled off quickly. Japanese skills and style is more elegant 🤫
F44
excellent job, and he sharpen the two knives every day after he sorted 2-3 tuna, very skilfle and might have been cutting for more than 25 years skill. I am a Japanese but I never seen a round shape knif in Japan, and when he cut half into deep places are very difficult job. I have 14 sharpping stones but he might have similer stones. thank you for showing about Taiwan, 感謝。
Honestly.. Why waste time cut off the fins.. The head and collar can come off at the same time... Too many step.. The knift part its interesting.. I have to admit..
Nice tuna steaks and the likes
Не ростят, не кормят, не ухаживают. Ловят в море такую тушу и всё. Всё готовенькое. "Молодцы" японцы.
Thanks for sharing the video, excellent work. Like 👍👍👏👏
O9000
@@mallajung196 ìòppp7i07poippk
@@mallajung196 PPPP
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@@mallajung196 qqq
Excellent
Alluring
The fish is great BUT the proces of preparation not clean. The way you handle it is like you dont respect the costomer and the beautiful fish.
Thanks your comment!
Wou 🌍👍con cá ngừ to béo đại dương khổng lồ thật ngon❤
ding dong ding
The knife is awesome. Wonder how many times a day they sharpen it.
Wowww the best
So big fish 😁👍
The Best of Knife Chiness Skill Bangto
That’s big money right here.
The best
Міне балық 😁👍😃😁
以下是網友提供的說明供大家參考~
很多人問，為什麼在地上殺，我來不負責任解說一下。
1.太長太重，影片中這隻約250-300公斤，3-4公尺，要幾個人扛上桌，還是特定叫一臺起重機撐上桌？
2.旗魚的魚骨，魚鰭奇硬無比，放在桌上處理不好出力。
3 .放在地上只是觀感不好，其實一般我們吃的生魚片都在內層，外面接觸地上的魚皮和皮下組織是不會當成生魚片的。
其他留待專業人士補充。
Food Adventure 建議置頂，不然沒什麼人看到
Very goot
Japanese มีวัฒนธรรมการหาปลา การกินปลามานานแต่โบราณกาล ทุกอย่างดูประณีตบรรจงและน่าดู น่าชม น่ากินมาก ขอชมเชยและยกย่อง แต่ขออย่างเดียว อย่าล่าวาฬอีกเลย เว้นแต่มันล้นมหาสมุทร
How does it taste? Tastes like market floor.
These guys are skilled at using a knife/hatchet! They hit the same exact spot time after time and do all their work free-handed without electrical equipment. Skill and confidence!
Hope they have plenty of fresh water in this country because that hose has running on the ground the entire time.
Saya suka
This is like pineapple, very hard work to cut and clean but tasty sweet.. but scary actually with that knife so close to your other hand.. Thanks for sharing love from India..
That guy cutting the head of the tuna hit the same spot with every swing of that blade...I cant even begin to imagine how many hack marks it would have if I tried it...
it's 3 am and I need to be asleep, but instead im watching this.
what am I doing with my life
B
Your brain was setting you up to fall asleep
Its 1 year later, im still watching this. What happen to my life 🤣
Very versatile knives...
En Taiwán si qué hay agua. La manguera está todo el tiempo abierta. Estos artesanos de corte de pescado sí que tienen agua en abundancia.
it takes upwards of 40+ years to grow a fish this big ... I wonder how many of these fish are harvested everyday. It's crazy there is anything left in the oceans at all.
You’ve estimated the age of this fish to be 40? OK. You’re wrong but Ok.
I eat tuna 2 days a week. So good. We need moooooar!!! We shall consume!!!
🤣🤣🤣 I'm a flexivegan.
Yummy💥
que hermosura
Yes.. the Perfect way to Butcher Fish
I’m coming there right now to get my fish
Some of the sharpest knives in the world.
The skill is appreciated but how many more giants are left. What will you do when there are no more
i think you are severely overestimating the environmental impact of a single taiwanese fish market
Encuentro de todo ,gracias
Woa big fish
Muy buenas pescas m gustan
Good knife skills but worst hygiene. Anything about foods specially seafood should not be put on the ground. He should cleaning fish in an elevated place. Even fish for display shouldn’t be just put anywhere in the ground.
@@johnkoemans9990 how can you still say it's fresh fish when you just put it anywhere in the ground kicking it like nothing and exposing it from contamination? consumers eat it raw and pay high prices hoping that it was handled with care. it might be different appearance when it already in the restaurant but it's the same meat from the start. being professional in this field is not just about how you debone it or cut it professionally but also how you do it cleanly.
Beautiful skilled knife work. Love the knives, designed for the specific tasks.
What type of knife is that?
Wish I had one too
Разделка- как мелодия👌 Браво маэстро!
Great♥️♥️♥️
Yes...
Big fish tuna....👍👍
Japanese handles it cleaner..
its not japan its taiwan,look the knife
@@user-95276 we
excelente video!
mantab boss
The meat alone is beautiful to see, the taste is even better.
am I the only one that got an appetite for sashimi whilst seeing this video?
YES - that was disgusting, unhygenic, and temperature wise - dangerous. Should have done this in 37 F or below temps.
LOOKS terrible as well. I have caught fresh tuna, (yellowfin) and it looks nothing like that.
Demais está mulher iniciando o corte do peixe👍👍
Brasileiro e iqual a mosca que está em todo lugar
I'm more impressed with that knife than the tuna...
same here
No se compara con los maestros japoneses
看起来就好吃
Good
good job. One more thumb of Like.
Bisa buat makan satu kelurahan inima :')
💖💖💖💖💖💖💖💖💖
أجمل الفديوهات على اليوتيوب يوميات منصور وشيماء
é muinto profissional ferramenta de trabalho muinto Boa
How many cans would that critter fill?
Can u believe this pint size Southeast Asian alone push the entire Blue fin Tuna existence in danger... :)
They should use a hose end sprayer, they waste alot of water. A shut of valve works really good.
Parabéns pelo corte. Que facas Hem show!!!
OK, all OK 👍🏻.
Mouthwatering fish
tuna barge
Mantap broo..
Nice work
I never thought they got that big WOW 🤩
They get bigger
小さな包丁で器用に解体 スゴ技に驚きです
WOOOOOOOOOOO MIS RESPETOS PARA ESOS HOMBRES.
How huge is it
Gede banget ikannya
腳到處踩然後又踩在接魚的板上！？
煙蒂還黏在魚頭上！！
拍這樣的影片來介紹台灣…我是台灣人都覺得很丟臉！！
真的很丟臉，魚頭還真的黏了煙頭，看到真的嚇到
Oh may good.betsh.fihsing
Somebone know what is the name of that round blade knife they use in that video like at 3:00??? Thank's
Wow that will serve me for a year or two 😳
Amezing big tuna woooooooow
Are they sure 900? It looks about 400-600lb.
Ok good
Wah gede banget😲😲😲
Huge one!
放地上是細菌多一點比較好吃嗎
W.O.W.
7:50魚頭黏一個菸屁股.功夫不錯.衛生習慣要增進 !
但事實上.他們沒這種衛生觀念...所以是不可能改進的.~!! 放在地板上~我就覺得師父對不起那尾魚.