Inspiring others to create sushi one view at a time. If you want to learn more, please check out my online course. It is the MOST comprehensive sushi course available online. Follow on Facebook.
i used to have italian bf, n he always cook pasta with botargga, i live in New Zealand now n try to buy this cost $175 😂 i just want to make this but cant find fresh roe fish..😢
Where I grew up, on Volga river in Russia, we used to eat a special kind of freshwater fish, salted and dried. The part I liked the most was caviar inside and since I moved out I couldn't find anything like it. Then on my trip to Japan I came across Japanese dried mullet roe and it tasted exactly like that, my childhood's favourite delicacy 😀 It's a pity people in Western Europe and US doesn't appreciate the taste and it's hard to buy it here.
While blue runners are great the best sashimi I've ever had is yellow jack. I like it more than tuna. it's crazy they are so easy to catch too but people have to pay 20+ $/lb for tuna.
We call those gold bars here where I live, I brine the roe in 50/50 salt and brown sugar for 4 hours to overnight then smoke in wood smoke (plum wood is my favorite) for 1 or 2 hours when cooled (I prefer a day in the fridge for the flavors to develop.) it has a texture like butter with a skin, usually eaten spread on toast or crackers very tasty.
Hello can someone tell me please what kind of knife this is at minute 6:05 min ? It looks like a gyuto but one sided edge? Idk. I would appreciate a answer, thanks.
Mullet boat road on the grill bullet Head mullet bodies go in my so grass and weed suit with all my root vegetables the best good fish chowder big fish chowder every afternoon cheap to get fish heads of fish bodies and lots of tilapia hey you got to have some fish place somewhere lots of sarcastic weed I get for freeThat's cheap mussels invitation crab meat I got me a nice gumbo there's a secret to my gumbo cook chicken and some cooked okra lined up mix it in the pot with some corn and you got yourself a nice fish chowder Cajun style
This video sure has legs. You posted this 5-yrs ago and sold me on a Asahi cutting board from MTC on a Black Friday deal today. While I have many excellent wooden boards from various vendors, I am really looking forward to receiving this purchase. Settled on a more modest 23.6 x 13 x 0.75 for initial testing. New sub :)
Have you ever made a video on how to make sushi from Costco o Sam's Salmon or tuna? New to your channel and this is the first video I see. Great content. Greetings from Mexico.
So I see in this video (and others' videos) that your nori sheet is about half the size of what I have bought, am I supposed to be cutting them in half myself? I got them from an Asian grocery store and don't remember seeing any other sizes really.
Thank you, I tried to clean a small Porgy and did a horrific job, tried a second one after watching you video and made myself a nice portion of sashimi, before your video I had no idea of what to do with the "Poorguy", 😂😂😂
Yakh, Farmed Fish. Normal people in Canada do not eat this farmed fish. Canada is one of the biggest exporting this farmed fish to clueless people in asia and Europe.
Hello, The video was fantastic! I have a quick question. How long do you recommend a cutting bored to be when braking down salmon. I tend to break 15 to 18 pound salmon and im not sure what size rubber cutting bored to purchase. I would really appreciate any information you can provide.
Hi there, would suggest something around 40". Just makes things easier with more real estate when you're working with fish of that size. And Asahi is great.
Hi - thank you for the Grouper Scamp Sashimi lesson. I’ll definitely try once I catch my first live Scamp here in Florida. In the meanwhile, do you know of any quality fish mongers - who sells sushi quality blocks or freshly caught tuna or yellow tail? A new subscriber who lives a little North of Orlando. 😅
