What an excellent start to the week! I've really come to enjoy Masaru's videos as there are so many types of fish I never knew existed, all the different cuts, meal preparations which are fascinating to watch and of course the taste tests! Really happy to see the Butterfish was so good, what a nice gift from Hamayu. 🐟
I don't even like fish or seafood but I really enjoy Masaru's videos. So interesting how well he knows about his food! And the videos are somehow so relaxing
I believe he was close to finishing a degree in marine biology. Dude definitely knows his stuff, some of the facts he puts out there show the depth of his knowledge.
Tbh I absolutely hate seafood, I can’t force myself to eat it, but masaru is just too entertaining, I have to watch him lol. Plus he makes me learn about all sorts of things that I’d never need to know but are still interesting :)
Masaru-san, your videos have been one of the most important tools i've had in my journey of learning your beautiful language and culture. I'm very thankful for all of the things that you thaught me. Hope to be able to visit your country at least once in my life. I wish you the best. León. From Argentina.
thank you for having translations for your videos! i have been on a binge, and not only have i smiled, laughed, and felt ur disappointments, but i have also learned a lot about fish anatomy, you, and a bit of your culture.
In Thailand, butter fish has a nickname that goes like a 'waiting-dog fish', and this is due to it having bones so soft that us human would eat all of it and leave no waste to the dogs, unlike other kinds of fish. The dogs can only wait and get nothing, hence the nickname.
This seems like the start of a really good series. I hope we see more mystery box collaborations with Hamayu or others in the future. Thank you for the great videos!
Amazing. I wouldn't mind if you prolonged the parts at the end, where you finally eat the food, in a "Mukbang" style. It is satisfying to see the whole preparation, and then finally, see it at the dinner table in different forms. Great video, Hamayu with the great fish! Lol!
I can understand why Masaru was so excited about the butterfish. I've only had it once, but it was absolutely delicious. It was fatty and almost melted in your mouth.
Its pomfret, a very common fish in Indonesia, you can find it in almost Indonesia fish market, commonly theres 2 kind of it, white pomfret and black pomfret, white pomfret has a silky texture and black pomfret has a firmer texture.
I have not eaten butterfish since I was a kid in the 90s. Miso butterfish used to be a pretty regular dinner for us in Hawaii back then but I’m guessing it’s expensive cause I don’t see it served at very many places anymore
I know you had Hamayu send you a second box, but I still gotta praise how fresh the fish still look after being frozen. You wouldn't tell that they were sitting for at least 3 days.
Wahhh di indonesia.... Ikan bawal bisa dibeli dengan harga miring dari nelayan langsung... Penasaran sudah lama tidak makan dengan cara dibakar.. Biasanya hanya di goreng...
In my country Malaysia that Butterfish is known as Bawal Tambak... very expensive... Chinese Pomfret / Ikan Bawal Tambak / 斗底昌 - Whole (>500g) = RM120 = ¥3,200 Usually the fish is cooked whole on the bone as there is so much edible flesh that can be eaten on the fish... including on the fin and tail... Fry the bones and eat them like chips... You've got great knives!!!🥰🥰🥰
Ya bro. Have black pomfret. Nice when fry or make a fish curry. Silver pomfret best when steamed. Golden pomfret the most expensive. Steam is the way to go with this fish.
I thought the butterfish looked like pomfret but then thought No way, cus he was praising it so much. Because I hate pomfret. 💀 Don’t think it costs that much though, although my mum does say it’s expensive, but definitely not rm120 expensive. 🤔 Not sure if there’s a different type of cheaper pomfret?
Flash freezing keeps large ice crystals from forming which helps the meat stay together! It's really good for fish and veggies. Also I was wondering, why can't you use room temp or warm water when you are rinsing the fish?
@@innerecho9468 I thought that at first but he said he needed to use cold water. Warm water won't cook the fish. But it might be highly likely that you are r9ght
Here in Malaysia we call the butterfish 'bawal putih' which means 'white pomfret'. We also have others like black pomfret, silver pomfret and golden pomfret. They're best in a spicy gravy.
Ikan bawal pada dasarnya memang ikan enak, mirip seperti udang atau lobster dimasak apa saja akan terasa enak bahkan jika dengan cara memasak yg sederhana. Tapi, ikan bawal memang akan lebih sepesial jika dibakar atau digoreng, rasanya luar biasa!
i watched a video about a top sushi chef from Japan who never served fish that had not been frozen.. it has something to do with quality improvement.... that butterfish is beautiful after scaling!! I WOULD LOVE TO BUY ONE OF YOUR KNIVES???
1回目データ飛ばしたと聞いた時は驚愕して思わず〇〇してしまいました。気持ちよかったです。ご馳走様でした☺️
本物やぁ！⭐️
本物やぁ！✨
ホンモノや
ホんモのやー
思わずナニをしてしまったんですかねぇ～♂ 🍌💦🥺
続々と投稿してくれてまじ嬉しい
投稿頻度高いよね……
This is it 👀
This is definitely my favorite series on TH-cam, thanks for all the hard work making these!
“It’s not as difficult as people say ...”
Yes Masaru, most people haven’t skinned crocodiles; they are talking to normal people lol
Lol
LMAO
What an excellent start to the week! I've really come to enjoy Masaru's videos as there are so many types of fish I never knew existed, all the different cuts, meal preparations which are fascinating to watch and of course the taste tests! Really happy to see the Butterfish was so good, what a nice gift from Hamayu. 🐟
さすが、はまゆうさん
マサル人間らしい食材が手に入る😁
I don't even like fish or seafood but I really enjoy Masaru's videos. So interesting how well he knows about his food! And the videos are somehow so relaxing
I believe he was close to finishing a degree in marine biology. Dude definitely knows his stuff, some of the facts he puts out there show the depth of his knowledge.
@@stayathome316 I heard that he finished his degree but idk if that’s true. Either way, he’s extremely knowledgeable about fish :)
Tbh I absolutely hate seafood, I can’t force myself to eat it, but masaru is just too entertaining, I have to watch him lol. Plus he makes me learn about all sorts of things that I’d never need to know but are still interesting :)
はじめてコメントします。
マナガツオ、昔家族が漁協に勤めていたときよくもらって食べていたのを思い出しましたあのお魚は煮付けも美味しいですよ😋
はまゆうさんの優しさがぎゅっと詰まった
宝箱や～←ひこまろ風に笑っ😁💯
さすが処理してるだけあって血が巡ってない綺麗な身ですね。美味しそう
ホウボウのヒレって生きてるとめちゃ綺麗なんだね。黒っぽいのしか見たことなかったけど、クジャクみたいに輝いてた。
はまゆうからワクワクで来たら、まさかのテイク２w
何はともあれ、２人のコラボは心踊るね！
捌きが本当に上手くなり成したね！凄いです！
THE JOY IT BRINGS ME WHENEVER MASARU POSTS A NEW VIDEO
Masaru-san, your videos have been one of the most important tools i've had in my journey of learning your beautiful language and culture. I'm very thankful for all of the things that you thaught me. Hope to be able to visit your country at least once in my life. I wish you the best.
León. From Argentina.
最近また投稿頻度戻ってきてくれて嬉しい！！
いつもご飯のお供にしてます
香川県民です。マナガツオ喜んでくれて嬉しいです。
マナガツオは骨が柔らかくて、ある意味捌きやすいです。骨は揚げて骨煎餅、身はバター焼き、照り焼き、天ぷらにします。刺身もうまいです。
マサルがお世辞言う訳ないよね！
はまゆうからの魚いっぱい堪能出来てよかったです🥰
作業がてら動画垂れ流してたら背骨ザクザク切ってる所でASMRかなんか再生してるのかと思った！笑
あんなにザクザク切れると見ててもすごく気持ちがいいですね！
小豆島ってことは瀬戸内の魚や！マナガツオは瀬戸内ではよく取れますね。私も香川県民なので実家にいる頃はちょくちょくご近所の漁師さんから丸ごといただきました。高級魚という実感がなかったです。母が捌いていましたが、大変そうでした。私も捌いたことがありますが、マジで骨が柔らかい。
ホウボウもガザミも瀬戸内では定番の魚介ですね。どれもとてもおいしい食材です。実家ではマナガツオは照り焼き、ホウボウは煮付け、ガザミは鍋ですね。
このチャンネルでいう“ショクザイ”ではなく、紛れもない食材です(笑)
私的にマナガツオの身質と味を説明すると、まず動画でも説明されている通り、身は非常に柔らかいです。火を通した時の食感は、非常に脂ののった養殖ブリの照り焼きの一番柔らかい大トロの部分だけを食べているような感じです。口の中で溶ける。
生の食感も当然柔らかいです。タイのようなブリっとした身質とは正反対で、ハマチをもっとみっちりときめ細かくしたような感じです。舌触りは何かを裏ごししたような滑らかな舌触りです。こし餡に若干近いかも？というと誤解を生みそうですね(笑)
身はとても上質でしつこさのないサラサラの脂が全体的に乗っています。脂も含めて香りは少なく、嫌みがない分個性もあまりありません。
味は非常に薄く、香り同様に嫌みがなく個性にも欠けます。
先述の説明からも想像がつくかもしれませんが、私の地元のようにマナガツオが良く取れる地域ではスーパーにもよく並びますが、刺身はめったに見られません。大抵は切り身やアラが売られます。主張が弱すぎて素材の味をメインで楽しむ刺身のような料理には向かない味だからです。
私も高校生の頃に母に「いつも照り焼きや塩焼きばかりでなく、刺身も食べてみたい」と言って作ってもらったことがありますが、感想としてはイマイチでした。両親からも「だから最初からイマイチだって言ってただろ？」的なことを言われた記憶があります。
やはり多いのは先述の通り照り焼きのようなしっかりと味付けのある料理です。しっかりと塩味や甘味の付く料理と相性が良いといわれています。照り焼きはブリの照り焼きですら敵いません。香川県特産の上質なオリーブハマチ・オリーブブリですらマナガツオの上質な油ととろけるような身質の足元にも及びません。ただ魚の味という面ではブリに軍配が上がります。マナガツオの照り焼きにはブリの照り焼きのような味わい深い魚の味はありません。全く味がないわけではないですが、全体的に薄いです。
マサルさんは刺身に関してはあまり良い印象を持っていなかったように見えますが、仮に冷凍でなくても、刺身はあまりおいしいものではないです。もちろんそれなりには美味しいのですが、もっともっと美味しい食べ方がたくさんあるので、それと比べれば刺身はかなり残念な味です。
ぜひ次に入手されたときには照り焼きをお勧めしたいですね。多めのみりんと醤油で甘辛く炊いたあの味は最高です。
ちなみに塩焼きはいい選択だと思います。とても感じにくいマナガツオの味を焼くことで閉じ込め、それでも足りない味を塩で補うことができます。素材の味を楽しむのには最も良い方法です。
このふたりが仲良いのがまた熱い
マサルさんの動画見てると、漁師さんに憧れる
この二人はずっと友達でいて欲しい
thank you for having translations for your videos! i have been on a binge, and not only have i smiled, laughed, and felt ur disappointments, but i have also learned a lot about fish anatomy, you, and a bit of your culture.
We really don't mind a 40-minute video, Masaru-san. In fact that would be awesome!
😊
In Thailand, butter fish has a nickname that goes like a 'waiting-dog fish', and this is due to it having bones so soft that us human would eat all of it and leave no waste to the dogs, unlike other kinds of fish. The dogs can only wait and get nothing, hence the nickname.
yes the fins taste best when deep fried, crunchy, Niccceeeeeeeeee
What? Waiting dog fish? You Asians are hilarious 😆
Super interesting! :O
This seems like the start of a really good series. I hope we see more mystery box collaborations with Hamayu or others in the future. Thank you for the great videos!
動画の投稿頻度が上がってて嬉しいです！ありがとうございます！
ホウボウの顔がプレコにみえるすぅ😁
動画内にみえるカーテンの柄が田舎のおばあちゃんのがはいてるウエスト部分にゴムがはいってるボン👖の柄ぽいのがマサルぽっい(笑)
「ほうぼう、何気に俺、初めて捌くわ。全部、俺、初めて捌くもの」
だって、マサルさん、ほとんどゲテモノしかさばいてないじゃないですか！（突っ込み）
Amazing. I wouldn't mind if you prolonged the parts at the end, where you finally eat the food, in a "Mukbang" style. It is satisfying to see the whole preparation, and then finally, see it at the dinner table in different forms. Great video, Hamayu with the great fish! Lol!
Im addicted with your videos, you just made them very fun and interesting to watch
I really like Masaru's storytelling
投稿頻度上がって嬉しい！
きっちりタイミング合わせるのいいね
あぁ、マナガツオ…
タイに住んでいた頃、よくタイ料理で食べたんですよ。大好物です。
日本に帰ってきてからも食べていたのですが、ここ数年は本当に手が出ない価格になってしまって、
最後に食べたのは何年前だろう。
マサルさん、羨ましいです。
マナガツオ子供の頃お父さんが釣ってきてくれてみんなで塩焼きにして食べたの覚えてる。５.6年経った今でも覚えてるくらい美味しかった
Love your videos Masaru-san! I'm always so happy seeing you make delicious seafood!
まさるさんの作る料理めちゃめちゃ食べてみたい笑
登録者数100万人おめでとうございます！見ない間に登録者数増えててびっくりしました笑
マナガツオのニオイがちょっと苦手ですが、美味しい魚ですね。私は煮付けが好きで、何匹でも食べられます❗🤤
マナカオツの背骨で梅水晶が作れそうー😆👍✨✴
I can understand why Masaru was so excited about the butterfish. I've only had it once, but it was absolutely delicious. It was fatty and almost melted in your mouth.
マナガツオかわいいから「かわいい！」って言うの待ってたのに。。。
顔とかめちゃめちゃかわいいから！
Its pomfret, a very common fish in Indonesia, you can find it in almost Indonesia fish market, commonly theres 2 kind of it, white pomfret and black pomfret, white pomfret has a silky texture and black pomfret has a firmer texture.
いや、普通に100万いっとるやん！！！！
いつぶりかに戻ってきたと思ったら。w
おめでとう！！！
19:40 ただのアルミホイル撮ってて可愛い
マナガツオすっっごく美味しいですよね😂✨塩麹で１時間くらいつけて、焼いてからフェンネルのハーブオイルをつけるとめちゃくちゃおいしいです🤤✨
一匹いくらくらいするん？
@@crownclown205 以前働いてたお店で買った時は、3キロくらいので25000円〜30,000くらいした気がします😂でも味は絶品で、くどくない脂の旨味ととろけるような身の柔らかさでした🤤✨
何時も楽しみにしています❗
私は小学生高学年から中学生の頃に年に2〜3回25㎝前後のマナガツオを焼いて食べました
白身魚でむちゃくちゃ美味しい魚です😄👍
I don't usually get envy watching Masaru cook and eat these fish but god I wish I could actually eat these lol
超豪華な❝食材❞ですね！！
マサルさん魚さばくのお上手ですね応援しております頑張って下さい
瀬戸内ではマナガツオはぶつ切りにして(筒状)塩焼きにします。甘みがあって繊細な身質で美味しいですよね
キッチンがほとんどお店wホシザキの冷蔵庫に業務用コンロ！凄い！
I have not eaten butterfish since I was a kid in the 90s. Miso butterfish used to be a pretty regular dinner for us in Hawaii back then but I’m guessing it’s expensive cause I don’t see it served at very many places anymore
I actually learned a lot of things from him about the sea more than my teacher has ever taught me.
はまゆうさん本当に良い人…
美味しい食べ物を食べて顔がほころぶマサルを見るのが一番嬉しいです🥰
I know you had Hamayu send you a second box, but I still gotta praise how fresh the fish still look after being frozen. You wouldn't tell that they were sitting for at least 3 days.
I’m loving the videos, especially since they just keep coming.
まながつおはマジでうまいよね＾＾
ほうぼうの刺身も美味しいですね（私のランキングの上位＾＾）
ヒレが青いのがほうぼうで、体と同じ色なのがかながしらですね。
また楽しく拝見させて頂きました＾＾
Wahhh di indonesia.... Ikan bawal bisa dibeli dengan harga miring dari nelayan langsung...
Penasaran sudah lama tidak makan dengan cara dibakar..
Biasanya hanya di goreng...
今まで見てきたマサルさんの動画で一番美味そう
In my country Malaysia that Butterfish is known as Bawal Tambak... very expensive...
Chinese Pomfret / Ikan Bawal Tambak / 斗底昌 - Whole (>500g) = RM120 = ¥3,200
Usually the fish is cooked whole on the bone as there is so much edible flesh that can be eaten on the fish... including on the fin and tail...
Fry the bones and eat them like chips...
You've got great knives!!!🥰🥰🥰
Ah i like that fish too,because yes i can eat it basically everything even the head too
And yeah its so damn expensive
But sometimes as a treat... just close my eyes and buy...😆
Ya bro. Have black pomfret. Nice when fry or make a fish curry. Silver pomfret best when steamed. Golden pomfret the most expensive. Steam is the way to go with this fish.
I thought the butterfish looked like pomfret but then thought No way, cus he was praising it so much. Because I hate pomfret. 💀 Don’t think it costs that much though, although my mum does say it’s expensive, but definitely not rm120 expensive. 🤔 Not sure if there’s a different type of cheaper pomfret?
骨が柔らか～い！
せんべいにしたら美味しそうですね。
大阪南部の一部地域では、祭りの時にワタリガニのお汁を作る風習があるので、寄生虫見た瞬間にこれで死ぬなら地元民みんな死んどるって思いました。笑
Flash freezing keeps large ice crystals from forming which helps the meat stay together! It's really good for fish and veggies. Also I was wondering, why can't you use room temp or warm water when you are rinsing the fish?
maybe so you don’t start the cooking process
@@innerecho9468 I thought that at first but he said he needed to use cold water. Warm water won't cook the fish. But it might be highly likely that you are r9ght
Good onya mate. Cheers from Australia
Here in Malaysia we call the butterfish 'bawal putih' which means 'white pomfret'. We also have others like black pomfret, silver pomfret and golden pomfret. They're best in a spicy gravy.
Hi! I'm from Argentina and I love your videos, pls keep doing it, I saw a few of them every night before I go to bed
I've come to realize that, when coming from Masaru "Delicious" means "Yeah, thats food."
自分もマナガツオ、めちゃくちゃ食べて見たいです😆🎵🎵
マナガツオの唐揚げスシローにいっときあったよね👍🏼
包丁さばきが繊細でデリケートなのがすごくびっくり。
いろんなTH-camの人がさばいている動画を見るけど、こちらがナンバーワンだったかも。
マナガツオの骨、揚げて食べられそうなくらい柔らかいな
いつも見てます!今回も気になりまくりの企画っ!!!
Ikan bawal pada dasarnya memang ikan enak, mirip seperti udang atau lobster dimasak apa saja akan terasa enak bahkan jika dengan cara memasak yg sederhana.
Tapi, ikan bawal memang akan lebih sepesial jika dibakar atau digoreng, rasanya luar biasa!
i watched a video about a top sushi chef from Japan who never served fish that had not been frozen.. it has something to do with quality improvement.... that butterfish is beautiful after scaling!! I WOULD LOVE TO BUY ONE OF YOUR KNIVES???
Great video Masa! Learning so much from you🙏🏾
Masaru posting everyday!! Merry Christmas!!!
Off topic, but this sunfish reminds me of another certain sun fish from somewhere 🤔🤔🤔
I really enjoy your videos ESPECIALLY the music in the background it’s so calming while you cut these fishes into pieces 😂😂😂😂
ワタリガニはミソが醍醐味なので洗い流れててもったいなーいと思ってしまった…
また機会があったら、是非蒸して食べて下さい☺️
完全に順番逆でしたねw
Looks like a pompano. Arguably floridas most delicious fish.
12:55
背骨ザクザクASMRが聞けるのはここだけ
初めまして。
マナガツオ塩焼きが最高です。
普通は頭のところ三角に小さく取ります。
人生で食べてみたいランキングベスト3には入るマナガツオ
your appetite is so contagious!
カニ🦀、魚もそうですがお湯に浸けて煮る前に40秒熱湯に浸けて新しいお湯で煮ると美味いですよ😋特に生臭い奴は効果的です
Is it just me, or Masaru is getting cuter and cuter😍
マナガツオの骨を切る音をずっと聴いてたい！
Collaboration between two of my favorites - love this!
投稿頑張ってますね！ お疲れ様です🙏
はまゆうさんマナガツオまた販売しないかなあ。食べたくなってきた😋
撮り溜めした動画楽しみです^ ^
マナガツオ顔かわいくて好き
骨が柔らかいなら、骨の唐揚げとか美味しそう
素揚げにして七味マヨとかもよさ気ですね〜
@@かけつけ三杯麦茶
七味マヨとか絶対合うね！
マナガツオがこっちの方に売ってないのが残念
hello from France, buddy, love u contents, just make me wana tgravel in Asia and cook all this tipe of fish
マナガツオの背骨を切る音をエンドレスリピートしたい
いい音〜
マナガツオ、美味しいに決まってる(^-^)
タタキにしたら、皮目の脂も甘くて美味しいよ(*´ч`*)
いつみても、ナイスコンビで最高！