Freezing causes the water to expand thereby separating the muscle fibers. Also freezing forces water out of the tuna and causes things dissolved in the water to precipitate out and that will definitely affect the taste. But it should also be noted that freezing fish at a very low temperature over a period of time kills parasites if they are present. I buy frozen fish because where I am in Ohio I have a hard time finding high quality fresh fish and are as you say they are more expensive. And yes your camera did pick up the difference in color. Thanks guys and have a good week. :-)
+Mike West That explains why many of the fat rings are gone on the frozen and not the fresh. This is the first thing I noticed and was wondering what was going on. I could go on and on about shit tuna I have eaten, this man knows his stuff.
+stevedipp86 Oh yes he does. I have learned so much from him here. I have also seen that he replies to a great many people who post here and that shows he cares as well. I know if I ever get to Florida I will stop in and visit.
+Mike West I recall the same thing. The issue could be the fish was not frozen in the best way and thus, the fish stayed in the freezer. I hear flash freezing is the best way to preserve the fish and eliminate said parasites.
+Joseph Mellott I suppose not all species of fish contain parasites or restaurants would not be permitted to serve them fresh and raw. No matter how a fish is frozen, it will be changed. When I was young and fished a lot with my brothers, we'd put our fish in containers and cover them with water and then freeze them. This seemed to do a great job preserving the integrity of our catches. This also prevents freezer burn. There is a scale of various temperatures and times at which to freeze fish to kill parasites. I do not know all of them but I know that the minimum lowest is -04F or below and storing for 7 days. Here is the FDA document concerning this ----> www.fda.gov/downloads/Food/GuidanceRegulation/UCM252393.pdf My freezer is -10F so I wait 7 days before I use my non sushi grade fish. Sushi grade is way more expensive and I can't afford it at this time. But using normal grade frozen fish has done me no harm yet.
I'm a fishermen in fact just got back from alaska two weeks ago. Anyways, most fish are frozen typically blast frozen, unless you're getting it directly off the boat they are mainly blast frozen. We catch it put it in the tanks/haul with a chiller or ice, then transported where they either process it and blast freeze it or blast freeze it whole. And unless you are going straight to the docks and buying it as soon as it comes it they are all blast frozen.
+Pride (Pride909) i remember talking to a fishermen that they said the health department required you to blast frozen so that any parasite will have chance of being dangerous.
BlueRice No... I even worked in a processing plant and that was never the case. Also the fish have a coating on the fish as well don't remember what the coating was for. But it's just so it doesn't get that freezer burnt as well as easy to transport. In fact i'm going back to the ship in march.
BlueRice, I believe you're correct, and I think there's been a break down of communication between yourself and Brian Icu. Initially, Brian said that typically, all fish are blast frozen. Yes, a lot of fish are processed and blast frozen. Some fish is processed and blast frozen on board the ship that caught them. This is referred to as FAS (Frozen At Sea) and is considered by health departments and government consumer protection agencies as fish of very high quality; high enough that some government allow it to be thawed and sold as "fresh" (but not "never frozen"). I believe the "coating" Brian spoke of is simply a water "glazing"...water that is sprayed onto the flash frozen fish fillets so as to create a frozen water barrier between the fish and the dryness of the air in freezers...even if the fish is, subsequently, vacuum packed. That's why, if you buy frozen fish fillets and thaw them out, you'll (sometimes) get a lot of water inside the packaging. This weight of this "glazing" should be factored into the tare value of the product when it's being weighed, and priced, for sale (otherwise, you'd be paying fish price for water.) Your local government(s) Consumer Protection Agency oversees that this water weight is being "tared".
That frozen tuna is "cold smoked" which is a process where the entire loin (in this case) is exposed to carbon monoxide which causes the myoglobins in the fish to brighten up in a fluorescent fashion. This fish was definitely not sushi quality as one could only imagine what this yellowfin tuna looked like before "cold smoking". I've been in the sushi business for over 30 years and would be happy to answer any other questions you might have. Kanpai 🍻
I’m supermarkets sushi guy. We can not afford to make fresh fish which ofcourse tastes not as good as fresh ones. Next day we trash all sushi raw or cooked doesn’t matter. When people compare the fish quality from fresh and frozen It gets my nerve. They should notice the price is about triple higher at the restaurant. I’m still finding way to make good quality fish from frozen. If there is tip please.
The EU says that raw fish must be frozen to a temperature of at least -20C (-4F) for more than a day in order to kill parasites. So every sushi in EU was frozen. And you also get tuna with a deep red color here in germany. So you cant tell if the tuna was frozen vor not by its color alone.
+Kirbyscom Are you sure it's a EU thing? Here in the US, there is a huge misconception that all US sushi has to be frozen prior to serving. Everyone is saying "its a federal law to freeze salmon at minus X temp to kill parasites". The FDA has guidelines and the FDA is a federal level authority... But the truth is, there is no federal law, the law is at either municipal (city) or county level. Yes, some cities like NYC require some fish to be frozen prior to serving, but again, it's a municipal level law. I know of many cities and counties that do not have such laws and legally serve non-frozen salmon (among other fish) as sushi without freezing.
+Kirbyscom hmm interesting looks like it is the case. In the US, FDA makes recommendations on raw fish consumption, but people get confused an think just because the FDA says something its law. In this case, FDA requires local laws to enforce their guideline.
Kirbyscom, well done. Good points. I'm with you. I think it would be a very rare occasion that a sushi restaurant is selling raw, fresh (never frozen) fish. Are they going to take the chance of making one of their patrons sick? I don't think so. Local laws, or FDA guidelines aside, no sushi restaurant wants to be in the news (or in front of a judge) for having a rash of customers getting sick because they ordered the fresh toro, fresh sockeye salmon, or w.h.y. That's just a dumb, and unnecessary risk to be taking.
Wtf do you mean "EU"? The "EU" does not regulate fish processing. Do you know what regulatory body in EU is actually responsible for that? If you dont then you have no credibility to speak on this topic and you are making things up as you go along.
I think future videos should discuss the differences between fresh vs frozen vs superfrozen. Nearly all the sashimi-grade tuna in the US and Europe was *superfrozen* previously, and there is a huge difference between frozen and superfrozen.
Hiro san knows. In Japan, tuna sashimi is preferred served & eaten after being frozen vs fresh. I didn't hear if the fresh tuna also was yellow fin? Texture and flavor does play a big role. Here on Guam different kinds of tuna are always caught and eating it more than others, we can tell the difference. We eat right when caught and frozen. I love it both ways. The wasabi soy mix also makes a difference.
I totally respect the chief and "the cameraman" but I want to note something here. At the distributor I used to work at, chefs/customers would often inspect fresh tuna more carefully and take the best piece for the price range they are looking for. Customers who would buy vacuumed pack loins or free frozen fish don't do the same check. Some all-you-can eat guys buy entire boxes without really checking at all... I'm interesting if you guys would do a comparison between high quality frozen bluefin vs fresh bluefin. I've seen "high quality" vacuumed tuna sold at the place I worked at. I put "high quality" in quotes because honestly you can't really tell because of the plastic. It sure is priced expensive though and I've seen some "high end" japanese restaurants buy it. Again, I put "high end" in quotes :) The reason why I post this question is, to me (and I'm a guy that questions everything) I see that you are comparing run-of-the mill frozen yellowfin tuna to something we(the viewers don't know) This other fresh tuna you are comparing is something you serve at your restaurant so it'll probably be of way higher quality and maybe even bluefin? It's like comparing apples to oranges. I'm not a expert my any-means, but I did work at a seafood distributor so I'm not a total novice either. Now, I'm on a train as I write this so I might have missed something in the video so I'm sorry if that's the case.
If you're not an expert then you shouldnt speak so much. If your intent is to articulate an opinion then should do so with some conviction. If your intent is to pose a legitimate question then you should ask in a clear and concise manner and not pepper your opinion into it.
It also depends where the tuna originated and ate. All tuna is fine if techniques are kept up.This is a very westernised view of food..i.e it has to be pretty forgetting about taste.
+Shinji D we cant assume all tuna, since there is always small fisher boat, but definitly for the usual big fisher mostly or almost 100% are frozen as its fished
+Hideto Shimizu For things like sushi and sashimi, don't _all_ fish get frozen to be a specific grade used for that kinda stuff? Unless they use it for something other than those two, don't know much about the restaurant over there
Soap In A Box Freezing the fish is also a good method to kill all the bacterias. Thats why I put my salmonback to the freezer when I buy it before I make sushi. Restaurants that I have worked for did the same after they filet the fish.
+Shinji D Freezing does not kill all bacteria. Contrary to popular belief, freezing does kill some bacteria however. Freezing at low enough temperatures does kill parasites though.
That "fresh" tuna was not sub- zeroed "frozen"? All tuna should be frozen once caught. The one that was water down "frozen" is not graded for sashimi.don't confuse your customers👍 nice video though
There is no such thing as sashimi grade ..its an American thing only..the method of freezing will cause some changes to the cells of the fish..but not too much.
@@KainyStyleThe US require all fish being deep frozen (commercial freezer) before consume, except tuna. Which means you could only get tuna as true fresh fish in the restaurants legally. The price per pound restaurants get from their vendor is around 15 USD depends on the season. Some restaurant will freeze their fresh tuna to extent their shelf life. There won't be significant color change if the tuna is fresh and only froze for 2 or 3 days. Most likely the surface of the tuna will be darker due to oxidation (#1 enemy for raw fish). The pink tuna in the video is a totally different thing. Freeze a fish will never get you that even pink color throughout the meat. What they did was let carbon monoxide (CO) go thought the fish. The fish will become this light pink color no matter what color it was before. So it's impossible to tell if the fish was fresh or not before they dye it. The US bans any type of dye of fish, but fish dyed before they imported is allowed. The white color of the frozen fish in the video is due to he defrost it in a water bath (uneven defrosting). If you left frozen tuna in a cooler overnight, there wont be any white spots. Just a evenly pink, good looking, nasty piece of tuna. Whole sale price under 10USD. Price pretty stable, and they could stay months in the warehouse.
+Plague Doc :( here the diffrence between a good sushi place and a bad one is that the good place uses frozen fish and the bad place uses canned fish. Ive had good sushi with fresh fish abroad luckily and I love it. Sadly here where I live its ussually frozen and canned fish at sushi places.
+Debby Custers I can not imagine canned fish in sushi. Not even in supermarket sushi. The only way might be a tuna salad roll but even that would be questionable I think.
+Briguy1027 Not all sushi is raw. Nigiri is usually made of balls of sushi rice with raw fish on top but also with cooked items like shrimp, eel, squid and crab. Maki is the seaweed wrapped rolls and can be made with cooked items as well as raw. Maki can also be made with beef, chicken or pork. It can also be made with vegetables only. Usually fish are used raw but they can be cooked if you want. But I have never heard of a restaurant selling sushi with canned fish. That would be the worst. Sashimi however is traditionally raw and there is no rice. Just raw fish that you dip in soy sauce and eat with wasabi if you like.
I wonder more about the thawing method, than the freeze. Would taking the tuna out of that plastic bag when it's still frozen be better than leaving it sit in that bag to thaw and stew in it's own juices?
Jeff Luebke, good point. Where I work, the frozen tuna loin comes in a cry-o-vac (vacuum sealed) plastic bag. If the vacuum is maintained during the thawing process, you don't have the water marks...as seen in this video. Also, it's important to thaw the tuna (or anything frozen for that matter) as slowly as possible. The slower you thaw something, the more of it's natural juices you'll retain. (Freeze as quickly as possible, and thaw as slowly as possible.) The more quickly something is allowed to thaw, the more "purge" of it's natural juices you'll have. With the amount of purge in the bag, it looks like they thawed this tuna at room temperature. I've never seen that much purge from the tuna loins I've thawed under refrigeration.
I lived in Kawasaki for 3 years, Be careful of just looking at color. It depends on the fat content. More expensive tuna is not very red and has fatty streaks through it and can be 10x the price of the darker red tuna. You look at Wagyu steaks and they are not a red as the everyday angus steaks.
Tuna can be served fresh because it is free if any parasites that can cause harm to humans, like worms. Sometimes, you can find sashi in fresh tuna that is caused by a parasite affecting the tuna itself but is harmless to humans.
So what do you expect restaurants who are in areas who can’t get fresh tuna to do? Even in the Pacific Northwest where seafood can be fresh caught, the fish is still flash frozen on the big boats.
By the time you guys buy the tuna about how many days old is it? And then how long does it stay good for sashimi? Once it cannot be used for sashimi can it be used for rolls for a short time?
What causes the difference? I thought tunas are commercially flash frozen and then auctioned. Is the frozen one in the video bad and having too much water due to cheaper cut portion of the tuna?
I have some frozen tuna steaks in the freezer now. I am thinking of just marinating them overnight and grilling them the next day (soy, citrus, garlic, ginger...). What do you recommend for them (besides throwing them in the garbage)? Thanks
Perfect timing actually. I placed them in the fridge yesterday to thaw and was planning on marinating them tonight, cooking them for dinner tomorrow. The marinade consists of coconut amino, ginger, garlic, cilantro, lemon and honey. I'll sear it on my BGE and finish it with the ponzu sauce and scallions per your suggestion. Thanks Hiro and keep up the great work!
Please, can you tell me what certifies Chef Terada as a master sushi Chef? I know of ACF (American Culinary Federation) certifications and exams for master chefs in the USA. Is there something similar that Chef Terada went thru? Enjoy the videos. Thank you.
I'm pretty sure frozen fish for sushi is a wiser choice. It needs to be frozen for 24 hours I heard in order to kill tape worms-that the fish may have and other by e parasites. That's my only CONCERN over quality.
Can you guys make a video on how to make Kini salad? The one with masago and crunchy flakes I'm not sure what it is called and cumber with crab meat and a little mayo.
So let me get this right....this one is frozen and this one is fresh. Dude frozen veggies vs fresh veggies, etc. Now drum roll..."tell me which one is better? Tester thinking..."Hmm this one is colder so it must be the frozen one" Glad this was only 7:40 of my life time.
Frozen tuna has a higher water content? Where does the extra water come from? What I've seen in the way of frozen tuna loins is a tuna loin that was cry-o-vac'd (vacuum sealed bag) and frozen. Unlike some other fish, I've never seen a tuna loin that was "water glazed" after freezing, and before cry-o-vacing. Maybe it's done in some places, but I've never seen it.
I was working in Winter Haven, Fl.{ In Polk county every place uses frozen tuna} I had ordered fresh yellowfin tuna and also the saku block, the saku had a very nice color. Yours seems too pink.(even for a loin) I thought people would appreciate fresh there; I had a customer tell me I need to get fresh tuna, I said it is fresh. He replied your lying im a deep sea fishermen, I know. So I took out a saku block and gave him frozen tuna. He said thats what im talking about, thats fresh. The frozen tuna has no flavor, the texture is different too.. People like tuna cause its very mild, and most cant tell the difference between frozen and fresh. also I switched to Big Eye cause it has a better vibrant red color to it.
The frozen tuna that has this almost artificial pink color to it has been "smoked" with carbon monoxide to keep it from oxidizing and turning brown/grey. A lot of countries don't allow this type of tuna to be sold, unfortunately the US is not one of them.
Unless you know for a fact that the tuna was not super frozen like most of the tuna in the world, and was bought by the restaurant or grocery store selling it to you that same day from a small fishing vessel, you are eating frozen tuna. Good thing for you, the tuna industry has learned that if you super freeze tuna immediately after it's caught (-60) the quality does not deteriorate like it does with a normal freezing process. Super frozen tuna is as close to fresh tuna as you are going to get, since tuna dies immediately after being pulled out of the water. By super freezing it and pre-processing it on the boat, when it gets to the plant, they just chop it up and package it.
I'd be curious to know the freezing differences. The $10,000 ++ frozen tuna carcases in the Tokyo fish market are considered prime. A little more explanation would be nice. Are these inferior frozen tuna frozen again after being flash frozen at sea, as is all tuna, including the best.
He said that this was yellow fin from Ecuador in the beginning of the video,maybe it's the region were it came from ? And what the tuna was feeding upon ? How was the fish processed ,was it bleed out after being caught ? How long did it set before being gutted and frozen ? A lot of unknowns .
Sadly to get fresh fish I would have to make a two hour drive and then hope they have decent quality. Could you tell me how significant the taste difference is and what about it is different? I ask cause as soon as I get a good knife I want to introduce my wife and daughter to some of these dishes.
honestly, it also depends on the use of the fish (heavily seasoned vs sashimi style), still prefer frozen fish to (always) mediocre meat, could not ever support selling frozen fish as fresh! so a little nuance is fitting.
Gosh I must have got lucky just this past week when I got frozen tuna fillets from Walmart I normally don't like to buy Frozen salmon or tuna anymore I like to get it from the fish market across the street but I was at Walmart and I bought it and it actually was really good I was so impressed I think I got lucky
I'm very confused about fresh fish vs. "sushi grade" fish... my understanding is that to be considered sushi grade fish, it HAS to be frozen for a length of time to remove parasites. But what this video shows contradicts that. So do restaurants that serve the fish fresh like this simply not worry about parasites? If so, then what is the big deal with "sushi grade" fish? Can anyone help me? I'm wanting to prepare sushi at home and I want to get a better understanding of this before I proceed. Thanks!
I'd like the answer to that too. I'm thinking that the fish they got as a comparison in this video is frozen to preserve it for (longer) storage for later purchase, and that 'sashimi grade tuna' is frozen till a certain temperature is reached to dispatch parasites. Once that desired temperature is reached to offset parasites (over night or one day - I'm guessing now), it is then thawed for immediate consumption to sell it as 'sashimi grade tuna.', In a nut shell there is frozen for storage vs frozen, the controlled technique (process) of reaching a certain temperature to address the parasite issues. So, at a quality restaurant, your sushi/sashimi most likely is not tuna that's been sitting in the freezer for days or weeks. At lower quality place, yeah, you'll get that brick frozen tuna. -. Someone correct me if I'm wrong, lol.
Unless you caught it yourself, it’s more than likely been frozen. Ships go out and fish for weeks at a time then pack the fish in ice for the long trip back. Watch some videos of bluefin being offloaded at the docks. They’re frozen solid. Nearly all tuna eaten in Japan is frozen. It has more to due with how it is frozen and defrosted than frozen or fresh. Fish that is super frozen and properly defrosted is standard across the world. That piece you bought did not look super frozen. Freezing is also the only reliable way of killing parasites in the flesh. In Japan they would NEVER just leave the fish in a bag to thaw out and just sit in the water.
I wondering what Master Hiro think about to eat and serve an animal in danger of extinction.Like the bluefin tuna.Do he cares about such topic or does he only cares about to make the costumers happy.For NoVe is not to have the bluefin on the menu,is a no go.I understand that.A lot of costumers would not come and dine...I'm not PETA..haha..just asking
MrLugi006, you're right. Most tuna is bled and deep frozen (to kill micro organisms) on the fishing vessels within hours of being caught. This deep freezing (to kill micro organisms) is part of what makes "Sushi Grade" fish, "Sushi Grade". This is referred to as FAS (Frozen At Sea) and, when buying it still frozen, is, generally, considered to be better than buying "fresh" (never frozen) tuna that might have spent a few days before it reached your fish market, and a couple more days at the fish market before you purchased it and took it home. Though, as Nicole Wan said, "the freshest tuna is not necessarily the best. Sometimes you need to [l]et it mature for a bit at a certain temperature for the best quality." In many jurisdictions, fish (not just tuna) that has been FAS and, subsequently, thawed, is allowed to be retailed as "fresh" (but not as "Never Frozen") due to it's high quality.
BrickFilmsCinema, are you sure you've ever had "fresh" (never frozen) tuna? As MrLugi006 said, 99% of all tuna was frozen at some point (most of it deep flash frozen at sea.) The deep freezing kills any micro organisms and makes it safer to eat. It's pretty much an industry standard.
Isn't most, if not all, commercially caught tuna caught, flash frozen to -35 or -70 at sea? I've seen videos of tuna in Japan and the fish is frozen....
Not even worth buying fresh sometimes because price alone, most of the time at restaurants you're eating frozen fish. Slight differences, color is due to c02.
In the US, all fish to be served raw has to be flash frozen because of parasites. So there really isn't such a thing as "fresh" tuna. In fact, in Japan, fish is aged and not served "fresh". So not sure what fresh means in this video.
Both have been pumped with carbon monoxide. Also the "fresh" tuna was more than likely frozen on the boat as well. The only way you will eat fresh tuna is if you are on the boat when it comes up and eat it right there.
FDA regulates fish that can he served raw. The regulations say it has to be frozen at -4 for 7 days or -31 for 15 hours before it can be served raw. They flash freeze it on the boat. That "fresh" tuna has been frozen. Maybe not for as long as the pinker loin but it has been frozen. Even if you met the fisherman on the dock tuna fisherman don't come back every day. That fish has been frozen.
Chef, thank you for the article. Very enlightening. I guess the meat of my question is if there is an accrediting board for the title "master sushi Chef" via peer review such as here in the United States and Europe via select culinary federations. Thank you for your reply and I hope to visit your restaurant some time. Your craft looks quite compelling!!!
They don’t show you how they inject chemicals in frozen tuna just to maintain the red color. Look up anjinomoto and how bad the chemicals are for you. I would definitely ask if your tuna is fresh or frozen before you pay.
I'd like to see that the tuna they're claiming is "fresh" has never been frozen and wasn't a whole, frozen fish that was thawed out (whole) before being cut up and sold. Let's see that "fresh" tuna from catch, to shore, and to restaurant, unfrozen. I'm not saying it can't be done, I just want to see it.
I love when you ask Hiro questions and he doesnt quite understand them so he just says something random. Happens nearly every video haha! Love it
Freezing causes the water to expand thereby separating the muscle fibers. Also freezing forces water out of the tuna and causes things dissolved in the water to precipitate out and that will definitely affect the taste. But it should also be noted that freezing fish at a very low temperature over a period of time kills parasites if they are present. I buy frozen fish because where I am in Ohio I have a hard time finding high quality fresh fish and are as you say they are more expensive. And yes your camera did pick up the difference in color. Thanks guys and have a good week. :-)
+Mike West That explains why many of the fat rings are gone on the frozen and not the fresh. This is the first thing I noticed and was wondering what was going on. I could go on and on about shit tuna I have eaten, this man knows his stuff.
+stevedipp86 Oh yes he does. I have learned so much from him here. I have also seen that he replies to a great many people who post here and that shows he cares as well. I know if I ever get to Florida I will stop in and visit.
+Mike West I recall the same thing. The issue could be the fish was not frozen in the best way and thus, the fish stayed in the freezer. I hear flash freezing is the best way to preserve the fish and eliminate said parasites.
+Joseph Mellott I suppose not all species of fish contain parasites or restaurants would not be permitted to serve them fresh and raw. No matter how a fish is frozen, it will be changed. When I was young and fished a lot with my brothers, we'd put our fish in containers and cover them with water and then freeze them. This seemed to do a great job preserving the integrity of our catches. This also prevents freezer burn. There is a scale of various temperatures and times at which to freeze fish to kill parasites. I do not know all of them but I know that the minimum lowest is -04F or below and storing for 7 days. Here is the FDA document concerning this ----> www.fda.gov/downloads/Food/GuidanceRegulation/UCM252393.pdf My freezer is -10F so I wait 7 days before I use my non sushi grade fish. Sushi grade is way more expensive and I can't afford it at this time. But using normal grade frozen fish has done me no harm yet.
When was coffee involved in this?
I'm a fishermen in fact just got back from alaska two weeks ago. Anyways, most fish are frozen typically blast frozen, unless you're getting it directly off the boat they are mainly blast frozen. We catch it put it in the tanks/haul with a chiller or ice, then transported where they either process it and blast freeze it or blast freeze it whole. And unless you are going straight to the docks and buying it as soon as it comes it they are all blast frozen.
+Pride (Pride909) i remember talking to a fishermen that they said the health department required you to blast frozen so that any parasite will have chance of being dangerous.
BlueRice No... I even worked in a processing plant and that was never the case. Also the fish have a coating on the fish as well don't remember what the coating was for. But it's just so it doesn't get that freezer burnt as well as easy to transport. In fact i'm going back to the ship in march.
ok i guess hes making it up. ill just have to call local fish suppliers to find out exactly why
well considering it's cut up, and any worms that are in it are removed as well as trimmed.
BlueRice, I believe you're correct, and I think there's been a break down of communication between yourself and Brian Icu. Initially, Brian said that typically, all fish are blast frozen. Yes, a lot of fish are processed and blast frozen. Some fish is processed and blast frozen on board the ship that caught them. This is referred to as FAS (Frozen At Sea) and is considered by health departments and government consumer protection agencies as fish of very high quality; high enough that some government allow it to be thawed and sold as "fresh" (but not "never frozen").
I believe the "coating" Brian spoke of is simply a water "glazing"...water that is sprayed onto the flash frozen fish fillets so as to create a frozen water barrier between the fish and the dryness of the air in freezers...even if the fish is, subsequently, vacuum packed. That's why, if you buy frozen fish fillets and thaw them out, you'll (sometimes) get a lot of water inside the packaging. This weight of this "glazing" should be factored into the tare value of the product when it's being weighed, and priced, for sale (otherwise, you'd be paying fish price for water.) Your local government(s) Consumer Protection Agency oversees that this water weight is being "tared".
You should get a mic for chef Hiroyuki so we can hear him better 👍🏽 nice vid btw :)
+Jorge Torres it would help. A lot of times all I hear is chef mumbling.
So true! He's the chef and it would be nice to hear what a professional chef thinks as he is demonstrating for us!
he mumbles
That frozen tuna is "cold smoked" which is a process where the entire loin (in this case) is exposed to carbon monoxide which causes the myoglobins in the fish to brighten up in a fluorescent fashion. This fish was definitely not sushi quality as one could only imagine what this yellowfin tuna looked like before "cold smoking". I've been in the sushi business for over 30 years and would be happy to answer any other questions you might have. Kanpai 🍻
Isn’t the law in the US to serve sushi the fish must first be frozen due to parasites
@@minibuns5397that’s what I learned from safety class.
I’m supermarkets sushi guy. We can not afford to make fresh fish which ofcourse tastes not as good as fresh ones. Next day we trash all sushi raw or cooked doesn’t matter. When people compare the fish quality from fresh and frozen It gets my nerve. They should notice the price is about triple higher at the restaurant. I’m still finding way to make good quality fish from frozen. If there is tip please.
They’re also dyed, the pink liquid in there wasn’t blood lol.
The EU says that raw fish must be frozen to a temperature of at least -20C (-4F) for more than a day in order to kill parasites. So every sushi in EU was frozen. And you also get tuna with a deep red color here in germany. So you cant tell if the tuna was frozen vor not by its color alone.
+Kirbyscom Are you sure it's a EU thing? Here in the US, there is a huge misconception that all US sushi has to be frozen prior to serving. Everyone is saying "its a federal law to freeze salmon at minus X temp to kill parasites". The FDA has guidelines and the FDA is a federal level authority...
But the truth is, there is no federal law, the law is at either municipal (city) or county level. Yes, some cities like NYC require some fish to be frozen prior to serving, but again, it's a municipal level law. I know of many cities and counties that do not have such laws and legally serve non-frozen salmon (among other fish) as sushi without freezing.
+Kirbyscom hmm interesting looks like it is the case. In the US, FDA makes recommendations on raw fish consumption, but people get confused an think just because the FDA says something its law. In this case, FDA requires local laws to enforce their guideline.
+Kirbyscom The red collor probaly comes from the stuff they feed them aswell
Kirbyscom, well done. Good points. I'm with you. I think it would be a very rare occasion that a sushi restaurant is selling raw, fresh (never frozen) fish. Are they going to take the chance of making one of their patrons sick? I don't think so. Local laws, or FDA guidelines aside, no sushi restaurant wants to be in the news (or in front of a judge) for having a rash of customers getting sick because they ordered the fresh toro, fresh sockeye salmon, or w.h.y. That's just a dumb, and unnecessary risk to be taking.
Wtf do you mean "EU"? The "EU" does not regulate fish processing. Do you know what regulatory body in EU is actually responsible for that? If you dont then you have no credibility to speak on this topic and you are making things up as you go along.
I think future videos should discuss the differences between fresh vs frozen vs superfrozen. Nearly all the sashimi-grade tuna in the US and Europe was *superfrozen* previously, and there is a huge difference between frozen and superfrozen.
I don't understand. I watched so many videos taken from japanese wholesale fish market. The tuna on sale over there are frozen anyway.
Hiro san knows. In Japan, tuna sashimi is preferred served & eaten after being frozen vs fresh. I didn't hear if the fresh tuna also was yellow fin? Texture and flavor does play a big role. Here on Guam different kinds of tuna are always caught and eating it more than others, we can tell the difference. We eat right when caught and frozen. I love it both ways. The wasabi soy mix also makes a difference.
I totally respect the chief and "the cameraman" but I want to note something here. At the distributor I used to work at, chefs/customers would often inspect fresh tuna more carefully and take the best piece for the price range they are looking for.
Customers who would buy vacuumed pack loins or free frozen fish don't do the same check. Some all-you-can eat guys buy entire boxes without really checking at all...
I'm interesting if you guys would do a comparison between high quality frozen bluefin vs fresh bluefin. I've seen "high quality" vacuumed tuna sold at the place I worked at. I put "high quality" in quotes because honestly you can't really tell because of the plastic. It sure is priced expensive though and I've seen some "high end" japanese restaurants buy it. Again, I put "high end" in quotes :)
The reason why I post this question is, to me (and I'm a guy that questions everything) I see that you are comparing run-of-the mill frozen yellowfin tuna to something we(the viewers don't know) This other fresh tuna you are comparing is something you serve at your restaurant so it'll probably be of way higher quality and maybe even bluefin? It's like comparing apples to oranges.
I'm not a expert my any-means, but I did work at a seafood distributor so I'm not a total novice either. Now, I'm on a train as I write this so I might have missed something in the video so I'm sorry if that's the case.
If you're not an expert then you shouldnt speak so much. If your intent is to articulate an opinion then should do so with some conviction. If your intent is to pose a legitimate question then you should ask in a clear and concise manner and not pepper your opinion into it.
Thank you for this! It was super interest. Can you do this with other fish please?
such an awesome channel. I recently stumbled upon this channel and have been binge watching your videos like crazy lol
I learned something new today thnxs as always keep the good work up
Hiro looked so sad when cutting up the Frozen Tuna... It was like "how dare you bring this frozen rubbish into my kitchen..." 😂😂😂
great video, i have learned new thing so next time when i order suchi i could know if it's fresh or not keep up the good work your the best
YOU WELCOME LOOK FORWARD TO SEE MORE FROM YOU
oh my gosh. that is insane! thank you for showing all of us this
great video! i will look for the dark red tuna next time i order sushi
It also depends where the tuna originated and ate. All tuna is fine if techniques are kept up.This is a very westernised view of food..i.e it has to be pretty forgetting about taste.
keep up the good work hopefully one I can come to the restaurant and meet u guys
Awesome!!! Now I'll look for the color too, not just the taste!!
All tunas are frozen after fishing. The only difference here is that u either get a whole tuna or in pieces.
And of course how long and what temperature it was frozen.
+Shinji D we cant assume all tuna, since there is always small fisher boat, but definitly for the usual big fisher mostly or almost 100% are frozen as its fished
+Hideto Shimizu For things like sushi and sashimi, don't _all_ fish get frozen to be a specific grade used for that kinda stuff?
Unless they use it for something other than those two, don't know much about the restaurant over there
Soap In A Box Freezing the fish is also a good method to kill all the bacterias. Thats why I put my salmonback to the freezer when I buy it before I make sushi. Restaurants that I have worked for did the same after they filet the fish.
+Shinji D Freezing does not kill all bacteria. Contrary to popular belief, freezing does kill some bacteria however. Freezing at low enough temperatures does kill parasites though.
That "fresh" tuna was not sub- zeroed "frozen"?
All tuna should be frozen once caught.
The one that was water down "frozen" is not graded for sashimi.don't confuse your customers👍 nice video though
There is no such thing as sashimi grade ..its an American thing only..the method of freezing will cause some changes to the cells of the fish..but not too much.
Why should it be frozen?
@@bengamedev1872 Thanks for your reply!
@@KainyStyleThe US require all fish being deep frozen (commercial freezer) before consume, except tuna. Which means you could only get tuna as true fresh fish in the restaurants legally. The price per pound restaurants get from their vendor is around 15 USD depends on the season. Some restaurant will freeze their fresh tuna to extent their shelf life. There won't be significant color change if the tuna is fresh and only froze for 2 or 3 days. Most likely the surface of the tuna will be darker due to oxidation (#1 enemy for raw fish).
The pink tuna in the video is a totally different thing. Freeze a fish will never get you that even pink color throughout the meat. What they did was let carbon monoxide (CO) go thought the fish. The fish will become this light pink color no matter what color it was before. So it's impossible to tell if the fish was fresh or not before they dye it. The US bans any type of dye of fish, but fish dyed before they imported is allowed.
The white color of the frozen fish in the video is due to he defrost it in a water bath (uneven defrosting). If you left frozen tuna in a cooler overnight, there wont be any white spots. Just a evenly pink, good looking, nasty piece of tuna. Whole sale price under 10USD. Price pretty stable, and they could stay months in the warehouse.
I love how they left the napkin on his face when they asked him questions.
You can really taste the difference also the colour is a clear give away when you eat at a good sushi place.
+Plague Doc :( here the diffrence between a good sushi place and a bad one is that the good place uses frozen fish and the bad place uses canned fish. Ive had good sushi with fresh fish abroad luckily and I love it. Sadly here where I live its ussually frozen and canned fish at sushi places.
Debby Custers Canned fish? dear god thats terrible.
+Debby Custers I can not imagine canned fish in sushi. Not even in supermarket sushi. The only way might be a tuna salad roll but even that would be questionable I think.
+Debby Custers how in the world can you use canned tuna for sushi? Sushi is raw, whereas all canned tuna has been cooked? You must be mistaken.
+Briguy1027 Not all sushi is raw. Nigiri is usually made of balls of sushi rice with raw fish on top but also with cooked items like shrimp, eel, squid and crab. Maki is the seaweed wrapped rolls and can be made with cooked items as well as raw. Maki can also be made with beef, chicken or pork. It can also be made with vegetables only. Usually fish are used raw but they can be cooked if you want. But I have never heard of a restaurant selling sushi with canned fish. That would be the worst. Sashimi however is traditionally raw and there is no rice. Just raw fish that you dip in soy sauce and eat with wasabi if you like.
thanks for the wonderful information
water expands as it freezes wich may cause it to split. water can freeze in a crack on a large boulder and break it
I wonder more about the thawing method, than the freeze. Would taking the tuna out of that plastic bag when it's still frozen be better than leaving it sit in that bag to thaw and stew in it's own juices?
Jeff Luebke, good point. Where I work, the frozen tuna loin comes in a cry-o-vac (vacuum sealed) plastic bag. If the vacuum is maintained during the thawing process, you don't have the water marks...as seen in this video. Also, it's important to thaw the tuna (or anything frozen for that matter) as slowly as possible. The slower you thaw something, the more of it's natural juices you'll retain. (Freeze as quickly as possible, and thaw as slowly as possible.) The more quickly something is allowed to thaw, the more "purge" of it's natural juices you'll have. With the amount of purge in the bag, it looks like they thawed this tuna at room temperature. I've never seen that much purge from the tuna loins I've thawed under refrigeration.
I lived in Kawasaki for 3 years, Be careful of just looking at color. It depends on the fat content. More expensive tuna is not very red and has fatty streaks through it and can be 10x the price of the darker red tuna. You look at Wagyu steaks and they are not a red as the everyday angus steaks.
Love your videos! Hiro is such a cool guy haha :D
Great video. Tnx.
Sushi legally has to be forzen if served raw. So saying fresh is complete Bs
Except tuna I think.
Yes. 100% except tuna. There's a difference
Tuna can be served fresh because it is free if any parasites that can cause harm to humans, like worms. Sometimes, you can find sashi in fresh tuna that is caused by a parasite affecting the tuna itself but is harmless to humans.
So what do you expect restaurants who are in areas who can’t get fresh tuna to do? Even in the Pacific Northwest where seafood can be fresh caught, the fish is still flash frozen on the big boats.
By the time you guys buy the tuna about how many days old is it? And then how long does it stay good for sashimi? Once it cannot be used for sashimi can it be used for rolls for a short time?
is like some type of dye added to the frozen tuna that creates that unnatural pink color?
What causes the difference? I thought tunas are commercially flash frozen and then auctioned. Is the frozen one in the video bad and having too much water due to cheaper cut portion of the tuna?
Dose Tuna have worm concern if not go through frozen process?
Thank you so very much!
I was just watching one of your older videos, you should make some more knife skill videos
Thank you Hiro-senpai :b
I have some frozen tuna steaks in the freezer now. I am thinking of just marinating them overnight and grilling them the next day (soy, citrus, garlic, ginger...). What do you recommend for them (besides throwing them in the garbage)? Thanks
Perfect timing actually. I placed them in the fridge yesterday to thaw and was planning on marinating them tonight, cooking them for dinner tomorrow. The marinade consists of coconut amino, ginger, garlic, cilantro, lemon and honey. I'll sear it on my BGE and finish it with the ponzu sauce and scallions per your suggestion. Thanks Hiro and keep up the great work!
Can you guys try a surf & turf video?
Please, can you tell me what certifies Chef Terada as a master sushi Chef? I know of ACF (American Culinary Federation) certifications and exams for master chefs in the USA. Is there something similar that Chef Terada went thru? Enjoy the videos. Thank you.
When ever I see the word fresh or frozen I think of gordon ramsay
+Shre k Lmao me too! :D
+Shre k so true
I'm pretty sure frozen fish for sushi is a wiser choice. It needs to be frozen for 24 hours I heard in order to kill tape worms-that the fish may have and other by e parasites. That's my only CONCERN over quality.
Keeping it real y'all. Great job you guys. Always fresh, never frozen.
Can you guys make a video on how to make Kini salad? The one with masago and crunchy flakes I'm not sure what it is called and cumber with crab meat and a little mayo.
***** Can you link me to the video?
So let me get this right....this one is frozen and this one is fresh. Dude frozen veggies vs fresh veggies, etc. Now drum roll..."tell me which one is better? Tester thinking..."Hmm this one is colder so it must be the frozen one" Glad this was only 7:40 of my life time.
Tuna frozen was treated with carbon monoxide (CO). That binds to the myoglobin meat giving this pink color...
i'd take that pink one over the red one anyday...call me crazy but i loose my appetite when i see the dark red color on it
So the tuna that comes in the can is that healthy for you
Frozen tuna has a higher water content? Where does the extra water come from? What I've seen in the way of frozen tuna loins is a tuna loin that was cry-o-vac'd (vacuum sealed bag) and frozen. Unlike some other fish, I've never seen a tuna loin that was "water glazed" after freezing, and before cry-o-vacing. Maybe it's done in some places, but I've never seen it.
If Gordon Ramzey sees the frozen food,he will get insane
I was working in Winter Haven, Fl.{ In Polk county every place uses frozen tuna} I had ordered fresh yellowfin tuna and also the saku block, the saku had a very nice color. Yours seems too pink.(even for a loin) I thought people would appreciate fresh there; I had a customer tell me I need to get fresh tuna, I said it is fresh. He replied your lying im a deep sea fishermen, I know. So I took out a saku block and gave him frozen tuna. He said thats what im talking about, thats fresh. The frozen tuna has no flavor, the texture is different too.. People like tuna cause its very mild, and most cant tell the difference between frozen and fresh. also I switched to Big Eye cause it has a better vibrant red color to it.
The frozen tuna that has this almost artificial pink color to it has been "smoked" with carbon monoxide to keep it from oxidizing and turning brown/grey. A lot of countries don't allow this type of tuna to be sold, unfortunately the US is not one of them.
Unless you know for a fact that the tuna was not super frozen like most of the tuna in the world, and was bought by the restaurant or grocery store selling it to you that same day from a small fishing vessel, you are eating frozen tuna. Good thing for you, the tuna industry has learned that if you super freeze tuna immediately after it's caught (-60) the quality does not deteriorate like it does with a normal freezing process. Super frozen tuna is as close to fresh tuna as you are going to get, since tuna dies immediately after being pulled out of the water. By super freezing it and pre-processing it on the boat, when it gets to the plant, they just chop it up and package it.
Ive always heard that sushi should be frozen first to kill parasites. Please help me understand.
can you use the frozen stuff fit sushi?
Hiro doing the "say ahh" routine...how romantic...
...ok, I'll see myself out here.
The tuna sashimi at the sushi restaurant i work at is quite red, but im sure its not fresh tuna, how is that possible? Dye?
Isn't it a requirement in US to freeze sushi?
I thought you need to freeze fresh fish first for bacteria? Just curious. Thanks.
That is why you take it out of the bag to drain before you defrost it so it wont change color.
I'd be curious to know the freezing differences. The $10,000 ++ frozen tuna carcases in the Tokyo fish market are considered prime. A little more explanation would be nice. Are these inferior frozen tuna frozen again after being flash frozen at sea, as is all tuna, including the best.
He said that this was yellow fin from Ecuador in the beginning of the video,maybe it's the region were it came from ? And what the tuna was feeding upon ? How was the fish processed ,was it bleed out after being caught ? How long did it set before being gutted and frozen ? A lot of unknowns .
Sadly to get fresh fish I would have to make a two hour drive and then hope they have decent quality. Could you tell me how significant the taste difference is and what about it is different? I ask cause as soon as I get a good knife I want to introduce my wife and daughter to some of these dishes.
***** Ok Thank you for letting me know. Glad I didn't waste the money on the frozen stuff then.
what does these pink color mean mason? what do they mean? feels like call of duty cut scene.. lol
chef hiro needs to use device to make his voice sounds clearer
So Tuna should never be pink??? I got a roll with "seared tuna" and the tuna looked so pink I've never seen it like that
honestly, it also depends on the use of the fish (heavily seasoned vs sashimi style), still prefer frozen fish to (always) mediocre meat, could not ever support selling frozen fish as fresh! so a little nuance is fitting.
Gosh I must have got lucky just this past week when I got frozen tuna fillets from Walmart I normally don't like to buy Frozen salmon or tuna anymore I like to get it from the fish market across the street but I was at Walmart and I bought it and it actually was really good I was so impressed I think I got lucky
Condensation, not leakage; good for baseline microbial count.
I'm very confused about fresh fish vs. "sushi grade" fish... my understanding is that to be considered sushi grade fish, it HAS to be frozen for a length of time to remove parasites. But what this video shows contradicts that. So do restaurants that serve the fish fresh like this simply not worry about parasites? If so, then what is the big deal with "sushi grade" fish? Can anyone help me? I'm wanting to prepare sushi at home and I want to get a better understanding of this before I proceed. Thanks!
I'd like the answer to that too. I'm thinking that the fish they got as a comparison in this video is frozen to preserve it for (longer) storage for later purchase, and that 'sashimi grade tuna' is frozen till a certain temperature is reached to dispatch parasites. Once that desired temperature is reached to offset parasites (over night or one day - I'm guessing now), it is then thawed for immediate consumption to sell it as 'sashimi grade tuna.', In a nut shell there is frozen for storage vs frozen, the controlled technique (process) of reaching a certain temperature to address the parasite issues. So, at a quality restaurant, your sushi/sashimi most likely is not tuna that's been sitting in the freezer for days or weeks. At lower quality place, yeah, you'll get that brick frozen tuna. -. Someone correct me if I'm wrong, lol.
Dale Moose if you have seen one of his videos he mostly uses fresh fish and just chucks out the fish with parasites
Cook them both and they both taste great!
Hey guys.
And i hear that tuna douse carbon monoxide, that is why it is bright ping in contrast to the red.
Do you heard something about this?
wow. Even the texture is different between frozen and fresh.
That pink is from the CO treatment
Unless you caught it yourself, it’s more than likely been frozen. Ships go out and fish for weeks at a time then pack the fish in ice for the long trip back. Watch some videos of bluefin being offloaded at the docks. They’re frozen solid. Nearly all tuna eaten in Japan is frozen. It has more to due with how it is frozen and defrosted than frozen or fresh. Fish that is super frozen and properly defrosted is standard across the world. That piece you bought did not look super frozen. Freezing is also the only reliable way of killing parasites in the flesh. In Japan they would NEVER just leave the fish in a bag to thaw out and just sit in the water.
How to eat without boil ?
I think the difference is that one is very cold and the other is pretty cold.
woof
The only sashimi grade fish I can find is frozen, but I do make sure that it is vacuumed sealed and the color is deep red.
Lucky taste tester...
would love to see hiro cook other stuff
I wondering what Master Hiro think about to eat and serve an animal in danger of extinction.Like the bluefin tuna.Do he cares about such topic or does he only cares about to make the costumers happy.For NoVe is not to have the bluefin on the menu,is a no go.I understand that.A lot of costumers would not come and dine...I'm not PETA..haha..just asking
I'm pretty sure all ahi is frozen most frozen on the ship it was caught. The difference is quality of fish and handling of said fish.
the maguro is cracked due to lack of care in handling also the maguro looks co treated because of the pink color
Yep, nothing can replace fresh tuna.
+BrickFilmsCinema yet 99% of akk tuna was frozen at some point...
+MrLugi006 I am the 1%
Actually the freshest tuna is not necessarily the best. Sometimes you need to met it mature for a bit at a certain temperature for the best quality.
MrLugi006, you're right. Most tuna is bled and deep frozen (to kill micro organisms) on the fishing vessels within hours of being caught. This deep freezing (to kill micro organisms) is part of what makes "Sushi Grade" fish, "Sushi Grade". This is referred to as FAS (Frozen At Sea) and, when buying it still frozen, is, generally, considered to be better than buying "fresh" (never frozen) tuna that might have spent a few days before it reached your fish market, and a couple more days at the fish market before you purchased it and took it home. Though, as Nicole Wan said, "the freshest tuna is not necessarily the best. Sometimes you need to [l]et it mature for a bit at a certain temperature for the best quality." In many jurisdictions, fish (not just tuna) that has been FAS and, subsequently, thawed, is allowed to be retailed as "fresh" (but not as "Never Frozen") due to it's high quality.
BrickFilmsCinema, are you sure you've ever had "fresh" (never frozen) tuna? As MrLugi006 said, 99% of all tuna was frozen at some point (most of it deep flash frozen at sea.) The deep freezing kills any micro organisms and makes it safer to eat. It's pretty much an industry standard.
I heard frozen is always better for sushi. And it sounded like the tester liked A, the frozen one better too.
Isn't most, if not all, commercially caught tuna caught, flash frozen to -35 or -70 at sea? I've seen videos of tuna in Japan and the fish is frozen....
Great blind test guys... "So A, it tastes like shit, right?"
Price must be the first big difference I notice ^^
Not even worth buying fresh sometimes because price alone, most of the time at restaurants you're eating frozen fish. Slight differences, color is due to c02.
You could also cut the saku , width wise couldn’t you?? Instead from head yo tail?
In the US, all fish to be served raw has to be flash frozen because of parasites. So there really isn't such a thing as "fresh" tuna. In fact, in Japan, fish is aged and not served "fresh". So not sure what fresh means in this video.
Florida? I would love to make Hiro and you some Hawaiian style Poke 🙌🏽 I'm in south Florida born and raised in Hawaii. I miss that red ahi soooo much
Yes, I like Ahi Poke..!!
Let me know Hiro :) I have the main ingredients flown in from Hawaii. I don't know where in Florida you are but I'm in Homestead lol
I'm on Instagram under @bigkahunastickershop_305
Both have been pumped with carbon monoxide. Also the "fresh" tuna was more than likely frozen on the boat as well. The only way you will eat fresh tuna is if you are on the boat when it comes up and eat it right there.
The price is everything !!
California law requires all restaurant serving sushi grade fish be at or below -14f for 7 seven days???
We use frozen tuna at my job and doesnt look as bad as this. I guess some is better than others.
Fresh Tuna - Frozen Tuna - Dirty Girlfriend
Whats the difference?
I would rather eat the fresh tuna, if you know what I mean.
+sadbuttrue319 xD this is correct
+sadbuttrue319 Hey guys, this is a food video, no dirty jokes :P
FDA regulates fish that can he served raw. The regulations say it has to be frozen at -4 for 7 days or -31 for 15 hours before it can be served raw. They flash freeze it on the boat. That "fresh" tuna has been frozen. Maybe not for as long as the pinker loin but it has been frozen. Even if you met the fisherman on the dock tuna fisherman don't come back every day. That fish has been frozen.
ok I thought you are suppose to freeze it make sure all parasite are dead.
They have music in their vids now, interesting
Chef, thank you for the article. Very enlightening. I guess the meat of my question is if there is an accrediting board for the title "master sushi Chef" via peer review such as here in the United States and Europe via select culinary federations. Thank you for your reply and I hope to visit your restaurant some time. Your craft looks quite compelling!!!
I like the ones that come in a can.
They don’t show you how they inject chemicals in frozen tuna just to maintain the red color. Look up anjinomoto and how bad the chemicals are for you. I would definitely ask if your tuna is fresh or frozen before you pay.
I'd like to see that the tuna they're claiming is "fresh" has never been frozen and wasn't a whole, frozen fish that was thawed out (whole) before being cut up and sold. Let's see that "fresh" tuna from catch, to shore, and to restaurant, unfrozen. I'm not saying it can't be done, I just want to see it.
I would say anything frozen goes a bit blander