When I was a kid in the 1950's and the 1960's i lived in the California South Bay area. I grew up pier fishing and Bonita ran rampant there, So much that it was considered a "trash fish." No one would eat it. I saw a Japanese man catch one and he ate it raw right there on the pier. It totally grossed me out! Now that I am older and much more experienced in many ways, eating and loving sushi is among them. Unfortunately the South Bay of my youth is not the same. Hardly any bonito is caught there anymore and it saddens me that I will probably never be able to sample a fresh caught bonito that was caught by myself. Many things have changed since my youth, many good and many not so very good.
@@UziGameGP considering you were not present when i watched said videos i do not think you are able to accurately make that statement. for the record, they spoke japanese in those videos.
I love eating Bonito. It was my go to fish when I lived in the Philippines and they didn't have any fresh Yellowfin Tuna at the local fish market. Grilled Yellowfin Tuna shoulders must be one of my favorite fish dishes. I highly recommend people trying that if they get the chance.
Question. This video must take some time to shoot. Won't the bacteria growth increase if you dont work fast, putting the fish on ice and rinsing it in water?
The title says street food, hard to connect the amazing thing you do to what’s is typically considered street food, keep up the good work and thanks for the video!!!!
Forget space, invent the food replicator already, I'm longing for sushi now at 1:00 in the morning for crying out loud! Such incredible skills and so fresh!
Wow! So impressed with the transformation from a caught whole fish to sashimi. Searing the fish with straw seems time consuming until you watch the final results. The condiments applied looked great, but I thought too much on the scallions. The final sauce looked wonderful. Great performance madame chef!
4 ปีที่แล้ว +26
The cleanliness of the Japanese cooks is amazingly surprising...
Well, I catch bonito off the pacific coast from the shore. Believe me, it requires all that work in order to be remotely edible. That different colored meat in the center is gross, and if you over cook it even slightly, it tastes like stringy yuckiness. It also has a center spine(horizontal) in addition to the spine. So that's why he cuts the filet into two, and discards the middle. Most of the middle is that gross poop like center of the fish you don't want to eat anyway. This actually looks good! I may actually keep the next bonito I catch because the cleaning method really does make all the difference. Also, now I know why they call it "poor man's tuna". It appears you can use it to make sushi! What a game changer!
@@peterlamont647 I guess you have never catches a yellow fin. Bonito is the same family as the yellow fin or blue fin. It’s the same way to fillet it. It has the same red meat at the spine. If you can’t fillet a bonito then why waste a yellowfin in your hands?
@@luisarashirovideo Well, I fish at the shore, so no tuna for me. I have never heard this about yellow fin tuna, nor have I ever seen and such goopy stuff in an tuna I have ever bought, canned or fresh. Still, I'll take your word for it. Anyway, it's gross and I for one would not like that portion. As for bonito, even cooking it too much makes it sinew-like and ruins it's texture. I prefer mackerel. After seeing this video though, I will be keeping my bonito and eating them. Apparently I was cleaning them in an incorrect fashion which lead to my low opinion of the fish.
@@luisarashirovideo I don't know or care why you said that. What I said is actually written above your response, so I don't understand how you could misinterpret it. Here it is again Well, I fish at the shore, so no tuna for me. I have never heard this about yellow fin tuna, nor have I ever seen and such goopy stuff in an tuna I have ever bought, canned or fresh. Still, I'll take your word for it. Anyway, it's gross and I for one would not like that portion. As for bonito, even cooking it too much makes it sinew-like and ruins it's texture. I prefer mackerel. After seeing this video though, I will be keeping my bonito and eating them. Apparently I was cleaning them in an incorrect fashion which lead to my low opinion of the fish. Anyway, clearly you're just being a dick so I'll mute you.
Obviously not street food. It is prepared in an Izakaya of higher level or a restaurant. The chef has great knife skills - wonderful to see how he preps the fish and cuts the Shiso leaves. A delicious treat without any doubt at all. Oishiisou!!
Cutting that skin off with such perfection - unbelievable! Practically no remaining meat........!!!! A true master! And the grilled thuna - so very harmonic, perfect in colour, evenly done, must be an absolute delicacy! Dedication to what you do must be visible - and it is here!
Bonito is roasted using the dried stalks of rice plants called "wara" after harvest. After giving it a light smoky aroma, the surface is quickly roasted to seal in the flavor inside.
10:53 The best parts of the fish. Take out the gills and intestines, wash and season with salt and pepper, arrange on a banana leaf, top with a generous amount of diced onions, tomatoes, and minced ginger. Close up the banana leaf carefully and cook in the microwave for 10 minutes or over charcoal for 15 minutes and forget about your worries.
@@nhatthaisanhhoang2247 In our local dialect it is called TINU-UM. I don't know what they call it in other regions of the Philippines. If you decide to try it and you happen to like it, then you can name the dish in your language. You can add in chillis if you can take the heat.
As we trolled for billfish off the pacific coast of Mexico, a second mate made Ceviche using Bonito, lime, onions, peppers, etc. served on corn chips. I’ve been a Bonito fan since.
Why TH-cam?! Why do you recommend this to me during the pandemic?! i'll never be able to fulfill this craving for perfection. Where's my package of top ramen...
Ya, who would have thought that the ocean was closed. The ocean! These people running the show are insane. I can catch this fish for free at the pier where I live.
@@peterlamont647 Lucky you. I'm not talented enough to catch my own fish...or patient enough. I just smash my ramen noodles into the form of a fish and use my imagination.
@@MrThaineseguy It's actually VERY easy. Don't let these expert tacticool(TM) fishermen tell you otherwise. If you go down to a dedicated fishing shop, and buy a shore fishing rod, they'll help you get set up. After that, it's just throw a hook in the water, and start reeling it back in. Once in, throw the hook back out into the water and start reeling it back in....you get the idea :D The terminology is very specific, which also gets people thrown off. Lures, rigs, bobs, etc. Once you _use_ them for a day though, you know what they are and it's easy to remember. So, idk man, I would encourage you to try it! Put some yummy pacific mackerel in that top ramen!
@@sontih7 o sai falando mal disso n,aconteceu a pandemia foi pq um cara fez experimento no laboratório é essa doença se espalhou,não é pq comeu um Bixo que vai sair passando doença assim,criança com esse pensamento de falar mal do que n sabe gera problemas pro seu lado aí amigão
@@dianeelaine people that are new to sea food due to either being young or never tried it before most likely don't,so this helps them for when they do search info about it eventually
When I get Bonito fish over here in Morocco, the flesh is usually much darker, plus an upper layer that’s more dark and bitter when cooked, is it because the fish was not cut and bled after coming out of the water? Or because they’re different subspecies?
I worked many in countries as a sushi chef n realized that why japanese fish are delicious. From fisherman to chef every step every one so careful not to damage any part of fish.
it's interesting to see Japanese preparation and food choice. in the U.S. Bonito isn't eaten it is used for bait mostly. It's a very oily and boney fish.
Used to catch lots of them on the half day boats out of mission bay they go soft quick but if you take care of them they can be quite good on the table, the fish he is cutting looks more like a skipjack
In the 1950s and 1960s, when I was a boy, my family and I made our home in the South Bay region of California. When I was a kid, my family and I would go fishing off the pier, and back then, bonita were so common there that we called them "trash fish." It is inedible to everyone. I saw a Japanese guy catch one, and then right there on the dock, he proceeded to eat it uncooked. It made me feel absolutely repulsed! One of the many ways in which I have become much more experienced now that I am older and older is the way that I eat and love sushi. I was disappointed to see that the South Bay of my childhood had changed. There aren't very many bonito caught there anymore, and it makes me sad to think that I probably won't ever have the chance to eat a bonito that was just caught and that I myself reeled in. Since I was younger, a lot of things have changed, and although some of them are improvements, others are not nearly as positive.
Essa espécie de atum que se chama bonito só assim mesmo para ficar mais ou menos, essa técnica de selar ele se chama tataki, no Japão costumam apenas defumar na palha, aqui no Brasil fazemos usando gergelim branco, preto e especiarias moidos para cobrir a carne antes de selar. Mas mesmo assim prefiro o atum amarelo, rabilho ou albacora
Não é bonito, bonito tem 3 pontinhos e não é saboroso. Esse do video, confunde, mas é um atum chamado de Skipjack Tuna, é peixe de primeira linha, perfeito para sashimi e melhor que o atum amarelo.
Look at the color of those fish beginning,amazing. Beautiful animals. The specimen there cutting looks damaged even. The fins are split and scratch marks along the side. It's color looks faded even. The extreme red meat for a fish.... Unreal = ) bet it taste wonderful.
The dark area @ 10:20 is what we called "the blood line". That's why we bled them before taking home. Except if we were going to use one for shark bait. That's what made them good for that.
You must be somewhere around Florida. They think any fish that takes your bait is trash, unless it's a sport fish. Don't listen to them. I'd be willing to bet none of them have even tasted bonito. People all over the world love eating bonito But they aren't charter boat captains trying to make money off sports fishermen.
Depends on where your from. A lot of people call False Albacore " bonitos" in the southern states. Those taste like mackerel. Atlantic bonito are very tastey. One way to tell the 2 apart. Bones have teeth and straight lines down the sides. False Albies dont have teeth and broken lines down the back
Bonito is tasty. Its meat a lil bit sweet... Try to fillet bonito, then slice the fillet about 1,5 cm thick... Then, pound/blend some garlics (we usually use stone to pound spices) chopped garlic does not give the perfect taste to the dough... So, you must pound/blend it till the essence of garlic come out and the garlic become so soft... Put in the soft garlic in to wheat flour.... Put some salt too... Add some water till it reach the right thick... Put in the bonito slice to the dough you have made.... Then deep fry it till the colour change to gold😋 So Yummy 😋 The other recipe i would share you is this : Chop the bonito fillet in to tiny size. Then, blend some garlic, chili and red onion. Later put in some salt to the blend spices.... Put some palm oil in to a pan (or whatever cooking oil you have there)... Put in chopped bonito... Stir fry it till half cooked... Then, put in the blend spices (already with salt)... Stir fry it till you feel it has perfectly cooked... It will be Yummy too... The very simple way? Blend some garlic, spread it to the bonito slice... Then, grill the bonito slice... Spread a lil bit palm oil too while you are grilling it... HapPy try... We have a lot of bonito in Indonesia 😊 Japan also buying bonito from us... Oh, i forgot this one.... Do not remove the skin... Just fillet it from the bone...
Interesting to see the reactions here. The English comments are like "so amazing, looks delicious", the Japanese ones are like "What an amateur with weird preparation, totally messed up the dish, wtf is even this" :D
yeah... not only Japanese hahaha, I come from a place that is famous for their fish in my country and... this video was a little odd, at least how the person gut and peeled the fish haaha
I'm in the UK, and thought the chef is still learning. Keeps using that big knife, and gashes the fish. Flames directly on the fish seems odd. It also looks like those straws have burnt onto the fish, which can't be good.
Interesting. I caught a 12lb bonito on a fishing trip in Fl. The guys on the charter boat said they aren't fit to eat but I took it to another charter and he wanted to trade some Kingfish which everyone said was very good. They love the Bonbito as bait for sport fishing because of it's iridescent like skin which they cut into strips.
![ใจดำกับฉันก่อน - วงทัพห้า [Official MV]](http://i.ytimg.com/vi/I48wa4qurAU/mqdefault.jpg)
Wow! Everything is so beautiful, from the process to the result! Great professionals!
When I was a kid in the 1950's and the 1960's i lived in the California South Bay area. I grew up pier fishing and Bonita ran rampant there, So much that it was considered a "trash fish." No one would eat it. I saw a Japanese man catch one and he ate it raw right there on the pier. It totally grossed me out! Now that I am older and much more experienced in many ways, eating and loving sushi is among them. Unfortunately the South Bay of my youth is not the same. Hardly any bonito is caught there anymore and it saddens me that I will probably never be able to sample a fresh caught bonito that was caught by myself. Many things have changed since my youth, many good and many not so very good.
how old r u sir?
yum for sashimi
th-cam.com/video/ekZMI4Dg2Yk/w-d-xo.html cut fish 👈
Fan fried bonito with chilli tomato and onion. So simple and rustic yet so delissh😍😍
@@arceliedunn2022 th-cam.com/video/p0aqTwhHTk4/w-d-xo.html
Sir, you have my full respect and admiration!
Your work is immaculate!
th-cam.com/video/ekZMI4Dg2Yk/w-d-xo.html cut fish 👈
i have watched many fish videos and I have NEVER seen the prep area kept this clean. This chef is taking a lot of care with his preparations.
00০০০০০০০০৯
Japan people
@@randomthing4639 most i have seen are from Japan so please don't apply a stereotype on my comment. k thanks bye!
@@ElvenGoddess86 nah you saw china and taiwan
@@UziGameGP considering you were not present when i watched said videos i do not think you are able to accurately make that statement. for the record, they spoke japanese in those videos.
I love eating Bonito.
It was my go to fish when I lived in the Philippines and they didn't have any fresh Yellowfin Tuna at the local fish market.
Grilled Yellowfin Tuna shoulders must be one of my favorite fish dishes.
I highly recommend people trying that if they get the chance.
I just bought some seared bonito but not sure what condiments to use it with. How? What? Hope you can help.
Question. This video must take some time to shoot. Won't the bacteria growth increase if you dont work fast, putting the fish on ice and rinsing it in water?
The title says street food, hard to connect the amazing thing you do to what’s is typically considered street food, keep up the good work and thanks for the video!!!!
Forget space, invent the food replicator already, I'm longing for sushi now at 1:00 in the morning for crying out loud! Such incredible skills and so fresh!
Wow! So impressed with the transformation from a caught whole fish to sashimi. Searing the fish with straw seems time consuming until you watch the final results. The condiments applied looked great, but I thought too much on the scallions. The final sauce looked wonderful. Great performance madame chef!
The cleanliness of the Japanese cooks is amazingly surprising...
I love how clean they keep it... 🙏👍❤️
Que dices
th-cam.com/video/kcgZ5NCiAj0/w-d-xo.html cut fish 👈
The Japanese' attention to detail is insane. Gives "food is a work of art" a whole new meaning!🤙🏼
Well, I catch bonito off the pacific coast from the shore. Believe me, it requires all that work in order to be remotely edible. That different colored meat in the center is gross, and if you over cook it even slightly, it tastes like stringy yuckiness. It also has a center spine(horizontal) in addition to the spine. So that's why he cuts the filet into two, and discards the middle. Most of the middle is that gross poop like center of the fish you don't want to eat anyway. This actually looks good! I may actually keep the next bonito I catch because the cleaning method really does make all the difference.
Also, now I know why they call it "poor man's tuna". It appears you can use it to make sushi! What a game changer!
@@peterlamont647 I guess you have never catches a yellow fin. Bonito is the same family as the yellow fin or blue fin. It’s the same way to fillet it. It has the same red meat at the spine. If you can’t fillet a bonito then why waste a yellowfin in your hands?
@@luisarashirovideo Well, I fish at the shore, so no tuna for me. I have never heard this about yellow fin tuna, nor have I ever seen and such goopy stuff in an tuna I have ever bought, canned or fresh. Still, I'll take your word for it. Anyway, it's gross and I for one would not like that portion. As for bonito, even cooking it too much makes it sinew-like and ruins it's texture. I prefer mackerel. After seeing this video though, I will be keeping my bonito and eating them. Apparently I was cleaning them in an incorrect fashion which lead to my low opinion of the fish.
@@peterlamont647 well your canned tuna has bonito inside. Gotta read more pal.
@@luisarashirovideo I don't know or care why you said that. What I said is actually written above your response, so I don't understand how you could misinterpret it. Here it is again
Well, I fish at the shore, so no tuna for me. I have never heard this about yellow fin tuna, nor have I ever seen and such goopy stuff in an tuna I have ever bought, canned or fresh. Still, I'll take your word for it. Anyway, it's gross and I for one would not like that portion. As for bonito, even cooking it too much makes it sinew-like and ruins it's texture. I prefer mackerel. After seeing this video though, I will be keeping my bonito and eating them. Apparently I was cleaning them in an incorrect fashion which lead to my low opinion of the fish.
Anyway, clearly you're just being a dick so I'll mute you.
Obviously not street food. It is prepared in an Izakaya of higher level or a restaurant. The chef has great knife skills - wonderful to see how he preps the fish and cuts the Shiso leaves. A delicious treat without any doubt at all. Oishiisou!!
Me: I will sleep early
Also me at 12 am:
Iam at the same spot right now
Hahahah me right now
You need to sleep early, I mean at 4.am
6:00- pure confidence in your knife skills.
Beautiful work & an amazing cameraman
Cutting that skin off with such perfection - unbelievable! Practically no remaining meat........!!!! A true master! And the grilled thuna - so very harmonic, perfect in colour, evenly done, must be an absolute delicacy! Dedication to what you do must be visible - and it is here!
簡単寿司様は素敵ですよ。
My mouth is watering just by watching it prepared perfectly.. 🤤
глисты, вкуснятина
Fuc.k your mouth
Wtf is mouth watering it called drool
@@simaco9860 it's the same
@@moafanai9879 it is not
This is art my friends.
End Of Fate and some people don’t understand that and disrespect it
eat eat later why corono stupits
Хуярт
Bonito is roasted using the dried stalks of rice plants called "wara" after harvest. After giving it a light smoky aroma, the surface is quickly roasted to seal in the flavor inside.
Que peixe bonito!!. Parabéns ótimo profissional ótimo equipamento.
10:53 The best parts of the fish. Take out the gills and intestines, wash and season with salt and pepper, arrange on a banana leaf, top with a generous amount of diced onions, tomatoes, and minced ginger.
Close up the banana leaf carefully and cook in the microwave for 10 minutes or over charcoal for 15 minutes and forget about your worries.
do we have a name for that dish?
@@nhatthaisanhhoang2247 In our local dialect it is called TINU-UM. I don't know what they call it in other regions of the Philippines. If you decide to try it and you happen to like it, then you can name the dish in your language. You can add in chillis if you can take the heat.
Inihaw sa tagalog
th-cam.com/video/kcgZ5NCiAj0/w-d-xo.html cut fish 👈
There is absolutely nothing like Bonito. It is INCREDIBLE!
nothing like bonito????? where do you live? Texas or something like that?
ESPECTACULAR!
Thank you, this is a cook, art and love
th-cam.com/video/kcgZ5NCiAj0/w-d-xo.html cut fish 👈
I love Bonito! We call it Aku in Hawaiian. We also love to grill the eggs! They are so good!
Not good how slice it
th-cam.com/video/kcgZ5NCiAj0/w-d-xo.html cut fish 👈
As we trolled for billfish off the pacific coast of Mexico, a second mate made Ceviche using Bonito, lime, onions, peppers, etc. served on corn chips. I’ve been a Bonito fan since.
Wow! So impressed with the transformation from a caught whole fish to sashimi. I love eating Bonito.
We love Bonito here in Croatia too,here we call it Palamida.It is usually cut in pieces and grilled.
That looks perfectly seared and tasty, I’m practically drooling 🤤
鰹漁の盛んな漁師家系で育ったけど、皮引きの時点で脂の乗った良い鰹なのが分かる。
いい素材を最大限活かすのはやっぱり日本の料理人が1番かと思いました。
th-cam.com/video/kcgZ5NCiAj0/w-d-xo.html cut fish 👈
Не знаю,насколько это вкусно,но красиво очень.Молодец мастер,настоящий волшебник.
Show de bola sushis e sashimis amo muito
Why TH-cam?! Why do you recommend this to me during the pandemic?! i'll never be able to fulfill this craving for perfection. Where's my package of top ramen...
Ya, who would have thought that the ocean was closed. The ocean! These people running the show are insane. I can catch this fish for free at the pier where I live.
@@peterlamont647 Lucky you. I'm not talented enough to catch my own fish...or patient enough. I just smash my ramen noodles into the form of a fish and use my imagination.
@@MrThaineseguy It's actually VERY easy. Don't let these expert tacticool(TM) fishermen tell you otherwise. If you go down to a dedicated fishing shop, and buy a shore fishing rod, they'll help you get set up. After that, it's just throw a hook in the water, and start reeling it back in. Once in, throw the hook back out into the water and start reeling it back in....you get the idea :D
The terminology is very specific, which also gets people thrown off. Lures, rigs, bobs, etc. Once you _use_ them for a day though, you know what they are and it's easy to remember. So, idk man, I would encourage you to try it! Put some yummy pacific mackerel in that top ramen!
It is very interesting how the Japanese prepare this fish.
Thanks for the video... Thumbs up from me.
Bonito is a choice fish in the Philippines, belongs to tuna family , its smoked , grilled , fried , ceviche. The flavor is mild and delicious.
Beautiful!!!! Looks tempting, to say the least. :D
n sei por que mais ver as pessoas limpando, cortando, preparando peixes e satisfatorio
Vdd kkkk
Né mano
Tem até jogador de fogaréu aq
@@thaleszxx4126 kkkkkkkkk
@@thaleszxx4126 claro meu cpx kkkk
鰹を捌く時って、まあ鰹に限らないんだけどお刺身で魚を捌く時は身が崩れないように一気にスパッと捌くと思うのよね。鋸みたいに刃を前後させてしまうと身が崩れてしまうし段差が所々出来てしまう。
カメラがアップになった所で見ると結構刃の後が残っちゃってるように見えるのでちょっとやり方が違うのかなと思った
Delicadeza, respeito e cuidado!
Lindo demais!!!!
the fish in the first part: 👁👄👁
Tudo muito limpo, não se vê uma única mosca. O Japão está de parabéns pela higiene.
Bagulho é roxo
Ee isso. E a tabela de corte limpa com coragem... kkkk aí pode colocar água sanitária a porrada
Né atoa que veio coroná veiry
@@sontih7 japao e china tem mt diferença
@@sontih7 o sai falando mal disso n,aconteceu a pandemia foi pq um cara fez experimento no laboratório é essa doença se espalhou,não é pq comeu um Bixo que vai sair passando doença assim,criança com esse pensamento de falar mal do que n sabe gera problemas pro seu lado aí amigão
наверное очень вкусно, раз готовят рыбу с такой любовью и уважением.
Muy sofisticado y mucha preparación para ser comida callejera!!
Hastasıyım Jopon Mutfağının
Ellerine sağlık çok güzel 👏👏👏
th-cam.com/video/kcgZ5NCiAj0/w-d-xo.html cut fish 👈
amazing👍❤💛💖
2:40 that’s how you can tell a fresh fish. Clarity of the eyes👍
Thank you
Gills too
We all know that. Everyone knows that.
@@dianeelaine people that are new to sea food due to either being young or never tried it before most likely don't,so this helps them for when they do search info about it eventually
Thanks
Wow excellent job 👍🏻
Stunning I love Sushi and Japanese food though its not easy to find superfresh here in London...
He is not a cook: he is an artist.
he is a Sushimaker
He is a lazy, sloppy, bum!
Remember that bro this is china
@@punjabimunday615 it's Japan not china. Stupid!
Bad technique
I Get So Hungry For This! Amazing! 😃👍😍🍣🇯🇵
When I get Bonito fish over here in Morocco, the flesh is usually much darker, plus an upper layer that’s more dark and bitter when cooked, is it because the fish was not cut and bled after coming out of the water? Or because they’re different subspecies?
I worked many in countries as a sushi chef n realized that why japanese fish are delicious.
From fisherman to chef every step every one so careful not to damage any part of fish.
И зачем мне на ночь глядя это рекомендованное видео :) Я же слюной захлебнусь.
Looks delicious! 🍣🐟🤤
th-cam.com/video/ekZMI4Dg2Yk/w-d-xo.html cut fish 👈
Cooking is one thing. But those knife skills are really impressive. Clean precision cuts like a surgeon
Mais é bonito e saboroso já tive o prazer de experimentar 🐟 💙
ikan cakalan alias tongkol
kalo udah gede disebutnya ikan tuna
pernah nyobain makan mentahnya waktu kerja dipelayaran... rasanya enak2 aja
ikan yng berbeda th-cam.com/video/GtXa2NcwfbA/w-d-xo.html
Itu aman ajakah makan daging ikan mentah? Takutnya ada parasit
con que respeto manejan la comida estos maestros... que gran cultura la de estos señores
Just amazing 🤩 …… looks great to eat wow .
i can just attack them raw with wasabi & soy sauce hyhy!!! YUM yum!
it's interesting to see Japanese preparation and food choice. in the U.S. Bonito isn't eaten it is used for bait mostly. It's a very oily and boney fish.
Detail, rapi, bersih, cara mengolahnya sangat memuaskan
17:03
What saice did you put on???
wtf is saice?
@@corndawgz wtf is a corn dawgz?
@@convergenceclown2386 look it up clown
Maybe this sauce is “ponzu”.
Mantap
If this is street food then i wont look restautant Master skills... All Japan food looks amasing :)
Eu estou amando esse jeito de prepararos pratos PRabems
Satisfying 🍣
Used to catch lots of them on the half day boats out of mission bay they go soft quick but if you take care of them they can be quite good on the table, the fish he is cutting looks more like a skipjack
In the 1950s and 1960s, when I was a boy, my family and I made our home in the South Bay region of California. When I was a kid, my family and I would go fishing off the pier, and back then, bonita were so common there that we called them "trash fish." It is inedible to everyone. I saw a Japanese guy catch one, and then right there on the dock, he proceeded to eat it uncooked. It made me feel absolutely repulsed! One of the many ways in which I have become much more experienced now that I am older and older is the way that I eat and love sushi. I was disappointed to see that the South Bay of my childhood had changed. There aren't very many bonito caught there anymore, and it makes me sad to think that I probably won't ever have the chance to eat a bonito that was just caught and that I myself reeled in. Since I was younger, a lot of things have changed, and although some of them are improvements, others are not nearly as positive.
my asian mom: they better not throw away the fish head, I can make some dam good fish head stew
Aquí los mexicanos que nos gusta ver este tipo de videos satisfactorios 🗣️🗣️🗣️🇮🇹
I hope I'm not a psychopath because binge watching fish cutting recently
Dude, it's the most relaxing thing ever.
あらら！随分と骨に身が着いてしまってますね（笑）
Num desses feriados na praia do Mundaú, meu primo vinha do mar arrastando uns 3, assei na brasa com sal grosso,noooossa. Nunca esqueci esse bonito.
Классно 👍👍👍,люблю японскую кухню!!!!
簡単寿司などをたまに食べてみたいですよ。
Маленький тунец)))
😋DELICIOSO EL TATAKI Y EL SUSHI .....ESPECTACULAR....!!!!!
Makes me want to charter a fishing boat (I've done that a few times) to catch more of those. I'd love to try bonita sashimi on the boat!
Nunca comi esse peixe mais tô com água na boca 🤤
@@pstavin1462 obivio que não mano
Essa espécie de atum que se chama bonito só assim mesmo para ficar mais ou menos, essa técnica de selar ele se chama tataki, no Japão costumam apenas defumar na palha, aqui no Brasil fazemos usando gergelim branco, preto e especiarias moidos para cobrir a carne antes de selar.
Mas mesmo assim prefiro o atum amarelo, rabilho ou albacora
Não é bonito, bonito tem 3 pontinhos e não é saboroso. Esse do video, confunde, mas é um atum chamado de Skipjack Tuna, é peixe de primeira linha, perfeito para sashimi e melhor que o atum amarelo.
Di indonesia ini adalah ikan murah. Namanya ikan Cakalang. Di tempat saya harganya 200rb/gabus. Isi 1 gabus bisa sampai 35-40 ekor
Berapa kilo tu satu gabus
Daerah mana lu jgn ngehoax ikan cakalang 40 ekor 200 ribu...mungkin harga jaman tahun 90an..sekarang tahun 2019 bro
Does anyone know what kind of straw/grass is used under the fish during the grilling process here?
Basically, they are baked with dried rice stalks. This is because it produces a strong heat and adds a good aroma.
Look at the color of those fish beginning,amazing. Beautiful animals.
The specimen there cutting looks damaged even. The fins are split and scratch marks along the side. It's color looks faded even.
The extreme red meat for a fish....
Unreal = ) bet it taste wonderful.
The dark area @ 10:20 is what we called "the blood line". That's why we bled them before taking home. Except if we were going to use one for shark bait. That's what made them good for that.
Ivan Leterror true
Cutting starts at 3:02
And to think that here in South Florida, Bonito is a "junk" fish and used for shark bait. But I eat my catch. Delicious.
Nice job Chef!
This is outrage. Never waste food.
@@inspekcjapracy3649 That is just my point. Some people do not see that as food, just by-catch.
Man, why does it feel like the fish is staring right at my soul? 😂
I would love to try that bonita done that way. Everytime i catch bonita on the fishing chrter they say its no good to eat,looks really good to me!
You must be somewhere around Florida. They think any fish that takes your bait is trash, unless it's a sport fish. Don't listen to them. I'd be willing to bet none of them have even tasted bonito. People all over the world love eating bonito But they aren't charter boat captains trying to make money off sports fishermen.
Depends on where your from. A lot of people call False Albacore " bonitos" in the southern states. Those taste like mackerel. Atlantic bonito are very tastey. One way to tell the 2 apart. Bones have teeth and straight lines down the sides. False Albies dont have teeth and broken lines down the back
Bonito is tasty. Its meat a lil bit sweet... Try to fillet bonito, then slice the fillet about 1,5 cm thick... Then, pound/blend some garlics (we usually use stone to pound spices) chopped garlic does not give the perfect taste to the dough... So, you must pound/blend it till the essence of garlic come out and the garlic become so soft... Put in the soft garlic in to wheat flour.... Put some salt too... Add some water till it reach the right thick... Put in the bonito slice to the dough you have made.... Then deep fry it till the colour change to gold😋 So Yummy 😋 The other recipe i would share you is this : Chop the bonito fillet in to tiny size. Then, blend some garlic, chili and red onion. Later put in some salt to the blend spices.... Put some palm oil in to a pan (or whatever cooking oil you have there)... Put in chopped bonito... Stir fry it till half cooked... Then, put in the blend spices (already with salt)... Stir fry it till you feel it has perfectly cooked... It will be Yummy too... The very simple way? Blend some garlic, spread it to the bonito slice... Then, grill the bonito slice... Spread a lil bit palm oil too while you are grilling it... HapPy try... We have a lot of bonito in Indonesia 😊 Japan also buying bonito from us... Oh, i forgot this one.... Do not remove the skin... Just fillet it from the bone...
th-cam.com/video/kcgZ5NCiAj0/w-d-xo.html cut fish 👈
IT'S FOCKIN' RAW!! -Gordon Ramsay
Interesting to see the reactions here. The English comments are like "so amazing, looks delicious", the Japanese ones are like "What an amateur with weird preparation, totally messed up the dish, wtf is even this" :D
yeah... not only Japanese hahaha, I come from a place that is famous for their fish in my country and... this video was a little odd, at least how the person gut and peeled the fish haaha
I'm in the UK, and thought the chef is still learning. Keeps using that big knife, and gashes the fish. Flames directly on the fish seems odd. It also looks like those straws have burnt onto the fish, which can't be good.
I was thinking the same. In Istanbul the sellers in fishmarket can clean the fish in 10 sec better than this.
What makes you think watching dead fish go by on a conveyor belt for over 2 minutes is interesting?
yes
Thanks all!
Have a perfect day to all! 🙂
Que peixe bonito!!
🗣️😂
Saya sangat suka sekali makan ikan tuna.. Very2 good this is food sea fish
Da muito trabalho, mas fica muito bonito e deve ficar saboroso também!
Sim e bem satisfatorio esses tipo de video , queria um aki do brasil kkkkkkkkkkkkkkk
th-cam.com/video/kcgZ5NCiAj0/w-d-xo.html cut fish 👈
I love Japan
Thank you .
@@user-yu4vp7yf7x Japão é melhor que a China.
I love turkish
"Entra cuchillo salen las tripas en eso trabajan las empresas japonesas"- Simpsons
QUE, acaso no hay Dragon BALL Z, 😂😂
Ese es atun o no
@@soyaaron9993 es bonito, familia del atun pero no crece mas de ahí, el sabor es mas fuerte.
Interesting. I caught a 12lb bonito on a fishing trip in Fl. The guys on the charter boat said they aren't fit to eat but I took it to another charter and he wanted to trade some Kingfish which everyone said was very good. They love the Bonbito as bait for sport fishing because of it's iridescent like skin which they cut into strips.
Thank you for the video.now i learned how to clean a fresh tunic fish .
Así o mas chingón! Qué belleza!!!
Se essa é a comida de rua japonesa, imagina a do restaurante 5 estrelas
Né
Ouvi dizer 1ue eles usam solda cáustica. Kkkk
Looks delicious!
Nunca provei,mas deve ser bom...JAPAN I LOVE YOU.
Gonna watch Someone forge a sword next
Haha ..its happening every where...
Same lol