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.
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 :)
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!
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.
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.
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 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.
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
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.
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?
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...
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
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.
i checked and apparently butterfish is 鲳鱼, while “斗鲳鱼” is “chinese pomfret” in english. 鲳鱼 is actually my least favourite fish lol. maybe its just the way my mom cooks it (she just steams the whole fish) but personally i find it exceptionally fishy and im already not a big fan of most fish. im also a singaporean btw
@@owoe_flower white pomfret is very expensive, gold pomfret and black pomfret is a lot cheaper. I'm guessing you ate gold pomfret since you say it has strong fishy smell
What brand of cooking saki and miso paste do you use? I would love to try some of your recipes here in England. I love your videos and you have inspired me to buy fresh fish and fillet them at home.
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???
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!
