Growing up on the San Mateo coast side I lived with my grandmother she taught me to fish and almost every day I was at the beach fishing. Further north of us was Princeton Harbor they had a breakwater almost enclosed the harbor , at the mouth (a half mile walk) I used to fish a lot. One day I caught a 12 lb. lingcod it had a huge head with wicked looking teeth my grandmother was delighted that night we had fish head soup. This reminds me of those times. This was back in the early sixties (61 or 62).
i ate kaboutoni in 1963 and I became a fan. In the restaurant they used to call me M. Kaboutoni. I shall try to make it.... true the head is the best part and I am not Japanese....And the eyes are delicious;
Us Taiwanese and Japanese both embrace the head to tail concept of cooking. No waste at all! The eyes, cheeks and fins are the best best parts of a fish. Props to HERO for doing this video. I wish you can do a kabuto yaki once
You guys really know how to torture your audience! I could hear how savory and juicy that fish was! I just finished eating and what I ate was nothing compared to what you cooked up in this presentation. I wish I was there to taste it. Hiro, you are the best!
I cannot wait to try this recipe, I just returned from a land based fishing trip where we hiked to some rocks in New Zealand targeting snapper, we were camping and fishing, eating sashimi and having a great time, I fried our fish frames with soy and oil and poached our snapper heads with soy and water on the rocks where they were caught and they were stunning, we hiked out with a couple of fish and I'm home now slightly dehydrated but looking for new ways to enjoy my favorite part of the fish. I am of cook island and maori descent native to New Zealand/Aotearoa and have always enjoyed Japanese cuisine, thank you for the awesome recipe I will be cooking this when I get home from work.
I had this dish once in a snow covered ryokan/onsen in Kanazawa 20 years ago. It was unforgettably good and I have always wanted to know how to make it. Thank you 🙏❤️
This is actually a fish I can get!! They're beautiful and it would be a shame to waste all that delicious head meat and flavor. Now I can buy a couple!!
IAORANA, Hiro muchas gracias por tu menu, justamente mi marido y mi hijo, salieron a pescar ayer, asi que manos a la obra para prepararnos ese rico almuerzo con pescado, muchos saludos de Tahiti...IAORANA...
This needs more views. I think the method of cooking Hiro is referring to is braising in English. But this a very easy recipe to do and I’ll certainly apply when my dad gets excess fish.
Ooo, good topic for a video. I remember judges would frequently be blown away when doing this on Iron Chef, but, they would only spend a tiny amount of time showing preparation of the dish. It was like "He's going to make use of that fish head in a stew" and the Japanese audience automatically knew what that would involve so they glossed past it. At least, that was the perception I got.
Wow! SAIKOU! Piro Piro 5/5. Thank you for sharing, my Bachan used to make this but now I can do it too. I can remember that distinct taste and smell. What an amazing first class dish using the collar and head. There is so much meat in these parts of the fish. Charles you are so lucky to be able to eat Master Hiro's creations, especially home made dishes like this... This with hot gohan...! SO JELOUS AND HUNGRY!❤❤😍🙏
My friend Steven loves your channel he watches it all day when he is working from home! He is always salivating over your amazing dishes! Like if you think he can eat it all!
Hello Hiro quick question how do you cook say this same dish without mirin and saki or wine but taste the same or delicious as this what's the alternative
I usually throw the head away, I was buying whole fish at market to practice on my filleting skills, took 3-4 whole fish, just one a month to finally get it down. So I might try this with the fish head next time.
So next will be conch right? Different ways of doing it. Please. Thank you shifu. Yes I could also say sensei but I don't know a better saying for a master of his craft in Japanese.
Fish cheeks are the most tender meat of the fish. It is the most prized part of a fish dish in Asian cultures. There are only 2 small chunks on a fish.
I’ve found many videos for fish head recipes but this is the only one I could find that showed how to clean and descale the head. Thank you!
Are the gills removed?
Growing up on the San Mateo coast side I lived with my grandmother she taught me to fish and almost every day I was at the beach fishing. Further north of us was Princeton Harbor they had a breakwater almost enclosed the harbor , at the mouth (a half mile walk) I used to fish a lot. One day I caught a 12 lb. lingcod it had a huge head with wicked looking teeth my grandmother was delighted that night we had fish head soup. This reminds me of those times. This was back in the early sixties (61 or 62).
i ate kaboutoni in 1963 and I became a fan. In the restaurant they used to call me M. Kaboutoni. I shall try to make it.... true the head is the best part and I am not Japanese....And the eyes are delicious;
That “caramelizing” of the sauce was amazing. When I first started watching, I was skeptical but it turned out wonderful. Thanks for the inspiration.
Us Taiwanese and Japanese both embrace the head to tail concept of cooking. No waste at all! The eyes, cheeks and fins are the best best parts of a fish. Props to HERO for doing this video. I wish you can do a kabuto yaki once
I love eating the fins deep fried!
You guys really know how to torture your audience! I could hear how savory and juicy that fish was! I just finished eating and what I ate was nothing compared to what you cooked up in this presentation. I wish I was there to taste it. Hiro, you are the best!
I cannot wait to try this recipe, I just returned from a land based fishing trip where we hiked to some rocks in New Zealand targeting snapper, we were camping and fishing, eating sashimi and having a great time, I fried our fish frames with soy and oil and poached our snapper heads with soy and water on the rocks where they were caught and they were stunning, we hiked out with a couple of fish and I'm home now slightly dehydrated but looking for new ways to enjoy my favorite part of the fish. I am of cook island and maori descent native to New Zealand/Aotearoa and have always enjoyed Japanese cuisine, thank you for the awesome recipe I will be cooking this when I get home from work.
I had this dish once in a snow covered ryokan/onsen in Kanazawa 20 years ago. It was unforgettably good and I have always wanted to know how to make it. Thank you 🙏❤️
Best Soups / broth sauces are great with fish heads fins no waste
The flavours are divine 👌 for sure
This is braising and it looks delicious! It's done fairly often with whole fish in Taiwanese and Chinese cuisine.
I had fish head soup in Singapore, this looks just as amazing.
Wow you are bold and adventurous for trying it!
Looks absolutely amazing just like everything he touches!!!! 🙏👍❤
This is actually a fish I can get!! They're beautiful and it would be a shame to waste all that delicious head meat and flavor. Now I can buy a couple!!
Absolutely amazing how you made fish head!!! Really like it friend! Excellent work! 🦇
This is has to be the Japanese version of braised lamb shanks....very nicely done Hiro 👏👏🙏
Wow! That looks great. Thank you, Hiro!
IAORANA, Hiro muchas gracias por tu menu, justamente mi marido y mi hijo, salieron a pescar ayer, asi que manos a la obra para prepararnos ese rico almuerzo con pescado, muchos saludos de Tahiti...IAORANA...
Wow, this looks amazing. I will definitely be making this the next time l break down a whole fish.
Yum. ❤ I braise fish head with a little seasoned flower and oil then I pour in stock with spring onions. Mmmmm never fails to be delicious.
Greetings from 🇬🇧. Agree waste not want not…. Best part of the fish 🐠
This needs more views. I think the method of cooking Hiro is referring to is braising in English. But this a very easy recipe to do and I’ll certainly apply when my dad gets excess fish.
First to thumbs up on this amazing chef 👨🍳 This man is truly amazing
I just made this with American Red Snapper heads and it was delicious! Thank you.
Look so good bet that taste nice 👌👏👏👏
Ooo, good topic for a video. I remember judges would frequently be blown away when doing this on Iron Chef, but, they would only spend a tiny amount of time showing preparation of the dish. It was like "He's going to make use of that fish head in a stew" and the Japanese audience automatically knew what that would involve so they glossed past it. At least, that was the perception I got.
Will be trying that this week coming thank you
WOW!!!! Look delicious
Another great looking dish. I hope you and your cameraman, Charles have a good afternoon, and a great week. Cheers, Chef Hiro!
This looks absolutely yum I'm going to try this
It looks amazing , I know that it tastes delicious ,
Thanks for the recipe Hero. I’m going to try this with a black cod head I froze recently and was looking for the right way to cook it.
Ripley would love this!
Wow! Thank you for this recipe! Can’t wait to use the whole fish now!
Wow! SAIKOU! Piro Piro 5/5. Thank you for sharing, my Bachan used to make this but now I can do it too. I can remember that distinct taste and smell. What an amazing first class dish using the collar and head. There is so much meat in these parts of the fish. Charles you are so lucky to be able to eat Master Hiro's creations, especially home made dishes like this... This with hot gohan...! SO JELOUS AND HUNGRY!❤❤😍🙏
I will try to make this recipe. Look very good.
My friend Steven loves your channel he watches it all day when he is working from home! He is always salivating over your amazing dishes! Like if you think he can eat it all!
In new Zealand we just boil and eat with potato and onions delicious👌👍♥️
His food is always awesome 👍
Never fails to amaze.
Awesome Hiroyuki!
now you are going to have to fight the chef for the eye ball!!😆🤣
Eso se ve súper umami!
That goes real good with hot rice.
Awesome
So nice 👍😍
My fave fish head dishes.. Oishiiii
Thanks for sharing ☺️
Greetings from Dublin - Ireland 🙂
This is something my mom will like.
The meat behind the fish eye is really good. It's like bone marrow.
looks good yummy
We Maori ,Bring it Upto a Boil ,with onions ,& Lemons ,& Broth Styles ,Yummos 😋🤍💥✨❄️
Alot of people sleep on the head of the fish. To me it makes the best soup in the world
Nice 👍👍👍
FISH SO GREAT
Hello Hiro quick question how do you cook say this same dish without mirin and saki or wine but taste the same or delicious as this what's the alternative
Hello I’m watching but wonder what kind of fish I might of missed that? Looks like talapia ?
Cool video thanks for the tips🥇
Can I get a Sichuan dish? Please and thank you.
Delicious! 🥰
Thanks
I have to make this !
I usually throw the head away, I was buying whole fish at market to practice on my filleting skills, took 3-4 whole fish, just one a month to finally get it down. So I might try this with the fish head next time.
Hello Hiro.....if I can't find Miso at the store is there something else I can use for flavor? Thankyou so much!!!🥲🇨🇦🇨🇦
Good video
Ohayou gozaimasu my handsome chefs
Chef Hiro can you use this recipe with salmon head? I’m thinking it may be so soft. 🤷🏽♂️
So next will be conch right? Different ways of doing it. Please. Thank you shifu. Yes I could also say sensei but I don't know a better saying for a master of his craft in Japanese.
I never knew that I wanted to eat a fish head until now
🔥
What is Saki, is it wine and be found in the store?
Yes, sake, rice wine
Fish cheeks are the most tender meat of the fish. It is the most prized part of a fish dish in Asian cultures. There are only 2 small chunks on a fish.
🤤😋
Always awesome content! High quality! Thank you!
But the teeth 😳, lol! That's all on me but it looks wonderful!
At 2 million subscribers, camera man MUST do a face reveal. He said he'd do it at 1 million but then he chickened out and disappointed all of us fans.
Well, I'm eating a piece of cake now and watching these heads... I'm go throw up everything I ate.
In certain cultures in Asia. The fish head is only for the host or the boss in house.
No gohan?
We can cut fishes heads off and eat them but if fish cut out our heads off and ate us it'd be weird, with that said great video
This dish looks like it could be done in an insta pot or pressure cooker.
Spicy fish stew is my favorite fucking food 😍
hello
Hiro, my friend, g11d aftern11n!!!
Great dish as always!!!
Don't forget the people in Ukraine...
🏳️🌈🕊️🇺🇦🏳️🌈
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🥢🔪🐟🥢🔪🐟🥢🔪🐟
Any other Kiwis here watching this?
I think my mom would be discussed at the amount of sugar used in this dish.
Please have Chef Hiro see a dermatologist for the spots on his left cheek. I've noticed that they've gotten darker so that's concerning.
YOU HACK LIKE BLIND WOODSMAN!
I'm not eating any food looking at me with its eyes
I gain weight just by watching this video
Anyone else notice the sexual tension between Hiro-San and Charles the Cameraman?
First
Unlike europeans and Americans, other people dont waste parts of the fish.
F i s h
poor fish!
Chef Yan will be disappointed you didn’t use his wok he bought you. Shame on you
Hate the new background music
Step 1 - throw in trash