I've been fishing in Northern California for 15 years. One day and one day only, in that amount of time I went fishing and the ocean was full of these. I mean the school was so thick that they were everywhere around me and from the surface down to 40 feet deep for miles in every direction. Then a few hours later they were gone. Never saw them again.
Oh Wow G S san thanks for sharing that story! I really wonder why those Sayori's school came in the water spontaneously. Were you able to catch them on that occasion?
Wow, was this recently? Or was it during an El Nino when we get warmer water currents? I've also been fishing in Northern California for a very long time. I've seen sayori while fishing in Japan and in Thailand, but never seen them on our coast. They are delicious. Maybe one day I'll get lucky when I have my throw net with me.
Great video and informative as always! One question about curing: I notice you soaked hotate in a salt water but spread dry salt over sayori then rinse then cure overnight in hydrated kombu. Could you use kombu from dashi for wrapping sayori? Or should it be fresh never used? Also could you do a video that shows us how you salt different cuts of tuna? Thanks!
Douglas san Thank you for your comment! To answer your question, you should always use Kombu that's not used yet :D Kombu which is already used to take dashi with, has already released its umami factor so it's not as effective when it comes to flavouring sayori! Hope this answers your question.... Regarding tuna, we don't usually cure them with salt as it tends to harden the meat too much. When we compare the texture of meat, tuna is pretty stiff compared to fish like salmon...;)
Great video! 👍
Thank you for the compliment hermesandheels 8 san!!
Means a lot to us!
💕💕💕👍👍👍
素晴らしいですね🥂🍶🍺
Hana san, thank you thank you!!!
I've been fishing in Northern California for 15 years. One day and one day only, in that amount of time I went fishing and the ocean was full of these. I mean the school was so thick that they were everywhere around me and from the surface down to 40 feet deep for miles in every direction. Then a few hours later they were gone. Never saw them again.
Oh Wow G S san thanks for sharing that story! I really wonder why those Sayori's school came in the water spontaneously. Were you able to catch them on that occasion?
Wow, was this recently? Or was it during an El Nino when we get warmer water currents? I've also been fishing in Northern California for a very long time. I've seen sayori while fishing in Japan and in Thailand, but never seen them on our coast. They are delicious. Maybe one day I'll get lucky when I have my throw net with me.
Nice delicious 😋
Thank you ForFun Hello World san!!!
Can sense how delicious it is through every subtle process!
hehe!Thank you Bruce san😊 i want you to come try😏
I have never seen sayori sushi prepared without skinning the fish
thank you
Natta san Thank YOU for following our channel!!😂❤️
Aaaahh this fish is such nostalgia for me!
RyanNovel88 san
thank you for your comment! I wonder what kind of story you have with Sayori☺️
@@AkirasansSushiatHome I'm used to ask my mom to cook sayori for me when im a kid. A lot! Haha.
that's the cutest😍
Great video and informative as always! One question about curing: I notice you soaked hotate in a salt water but spread dry salt over sayori then rinse then cure overnight in hydrated kombu. Could you use kombu from dashi for wrapping sayori? Or should it be fresh never used? Also could you do a video that shows us how you salt different cuts of tuna? Thanks!
Douglas san Thank you for your comment!
To answer your question, you should always use Kombu that's not used yet :D
Kombu which is already used to take dashi with, has already released its umami factor so it's not as effective when it comes to flavouring sayori! Hope this answers your question....
Regarding tuna, we don't usually cure them with salt as it tends to harden the meat too much. When we compare the texture of meat, tuna is pretty stiff compared to fish like salmon...;)