Blue Runner Sushi & Sashimi (American "Aji" Sushi) | (アジの寿司)

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Blue Runners have always been regarded as trash fish in the states. At best, they might fetch a few bucks as bait during Kingfish season but as far as being table fare, its unheard of. The truth is, Blue Runner is one of the best fish for sushi, and in Japan, similar fish command a premium at sushi bars.
Learn more about Blue Runner Sushi:
sushieveryday.com/blue-runner-...
Give a NYC sushi chef a big Blue Runner and let him do his magic, I have no doubt, a sushi platter like this will be billed close to $100! Go catch one, and bring wasabi and soy and have some fun. GL!
OTHER VIDEOS!
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Опубликовано:

26 авг 2017

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Комментарии : 175

@SushiWithDan 6 лет назад

If you want to learn more, I have a very comprehensive sushi course on UDEMY with 40+ video lectures. Use this link for DISCOUNTED price: bit.ly/YTPromo10

@khanhng2010 6 лет назад

We don't see you are eating your sashimi.

@Stealthyskillz 5 лет назад

great videos! are you concerned of worms/parasites in the fish? How do you mitigate the risks?

@davidschnall4788 5 лет назад

Bled out three blue runners over the weekend and cut up for sashimi. Wow! I was blown away! Has the taste of snapper and the texture of hamachi! Can’t wait to catch more.

@SushiWithDan 4 года назад

Nice! Did they have any size to them? The bigger the more fat content.

@davidschnall4788 4 года назад

Not very big but not tiny

@thanhle-sv9gl 7 лет назад

I caught 10 of those blue runners,nine out of 10 time i gave them away.After i saw you making sashimi out of blue runner on this video and i try it OMG they are so good...with soy sauce and wasabi thanks a lot..

@SushiWithDan 7 лет назад

Awesome! I forgot to mention in the vid that it needs to be bled first, especially with this fish. Glad you like it, hope the video helped!

@DadahStronG1028 6 лет назад

That presentation was just so stonishing!!!

@GrillWasabi 7 лет назад

I love your channel! Definitely great video! Keep it up!

@Dontuseyourrealname134 2 года назад

I always thought they weren’t good eating, I talked to my das about how I catch so many and just throw them back, and he told me about how he once had it sashimi’d, he went to a sushi chef my family goes to at the restaurant Yama sushi, the owner, Kiyonori Yamato, caught a blue runner and offered it to my dad to try, and he said it was surprisingly super good, I’m gonna try to keep mine and do a sashimi, wish me luck

@SushiWithDan 2 года назад

Thank you for sharing!

@AudreysKitchen 4 года назад

Gorgeous presentation! The color of the fish is so beautiful as well. It's especially noticeable in the nigiri. So pretty!

@miamiwax5504 3 года назад

I tried it raw today and it's fantastic. I would rather eat blue runner sashimi over salmon any day.

@andr0oo820 6 лет назад

Thanks for the share, love ur videos

@DzShow1 3 года назад

Super well explained,thank you so much

@heatherclifton2794 7 лет назад

I love your channel two of my favorite things fishing and sushi

@SushiWithDan 7 лет назад

heather clifton thanks! Now you can combine both

@eriknulty6392 6 лет назад

just found your channel, watched all your videos back to back. keep em' coming.

@SushiWithDan 6 лет назад

Nice! Hope they help

@darrenlu6948 6 лет назад

Nice and Clean, Thank you for Sharing!

@SushiWithDan 6 лет назад

Thanks for watching

@danielsalotto4069 6 лет назад

great job!!! congratulations

@tobiasdamaris 6 лет назад

the end presentation is always beautiful. thanks for sharing. keep up the good work

@SushiWithDan 6 лет назад

Thanks Tobi, More on the way later

@petkulchannel431 7 лет назад

Love your vids!

@Masterfighterx 6 лет назад

Love your vids man, very informative and a lot of detail. Going fishing Tuesday next week and I hope to catch some nice Sea Trout, cheers :-)

@dewyandsprite 6 лет назад

Your videos are amazing and I learn so much thank you

@charge207 7 лет назад

Love the website addition, very well on the direction and flow!

@SushiWithDan 7 лет назад

Thanks! Glad you checked it out, just need to work on more content

@seasidevfx3109 7 лет назад

Great stuff !!!!

@nikkalee817 6 лет назад

Such an awesome video

@SushiWithDan 6 лет назад

Thanks!

@SeanLeonDrumz 6 лет назад

Thanks for the upload

@SushiWithDan 6 лет назад

SeanLeonDrums thanks for the sub

@james3102 4 года назад

Very delicious fish fir sashimi!!

@hilalyendork7371 4 года назад

Aji of the golf of Mexico 🤤🤤🤤🤤🤤

@willcox1209 7 лет назад

Aji is my favorite fish to eat as nigiri. While I was watching you peel the skin it reminded me of it. I'm sure they taste very similar!

@VANRICKTONY 6 лет назад

Very nice presentation. Keep it up.

@craigising 6 лет назад

Brilliant example of what to do with the entire fish from start to finish. And a superb plating. Bravo.

@SushiWithDan 6 лет назад

Thank you, delicious too

@jakublewandowski318 6 лет назад

Such relaxing to look how he cuts that fish

@baseball1528 7 лет назад

Anyway u the man!!!!!! Great vids

@bp-fishing8104 6 лет назад

Never clicked the subscribe button faster in my life! AWESOME VIDEO!

@SushiWithDan 6 лет назад

Thumbs Up

@sweetangellesley 6 лет назад

Looks great yum yum I'm hungry

@bongl9656 6 лет назад

재밌게 잘봤습니다. 자주 구독할게요.

@MrCookiezz24 6 лет назад

With the quality of your videos I was expecting more subs. I’m sure this channel is going to blow up soon. Keep it up

@SushiWithDan 6 лет назад

Thanks! its a grind. Hopefully Google's algorithms will pick it up later.

@cobrauf 7 лет назад

Hey Chef! Great camera angles, I can really see your knife work. Bet it tasted yummy in your tummy

@SushiWithDan 7 лет назад

Thanks! I'm waiting for VR 2.0 so I can get even better angles

@marlenec9870 6 лет назад

you got a new subscriber thanks chef fish on !

@SushiWithDan 6 лет назад

Thanks for the sub!

@MisterMitchMM 6 лет назад

Superb.

@hanszheng8337 7 лет назад

Those blue runner look very similar to a silver trevally in Australia, even the meat inside. It's family of the jack family and I love catching and making sashimi with them

@SushiWithDan 7 лет назад

Cool, never been there, but I'm sure theres a ton of fish there for sushi

@angelikap.6925 2 года назад

Thank chef!

@dylanl8495 7 лет назад

Love you videos. Your website is also looking good. Do you plan to make a guide section on it with information about what to look for in a fish and how to ensure its quality and safe?

@SushiWithDan 7 лет назад

Thanks! Glad you checked it out, it's still a little short on content. Those are good suggestions. Fish quality varies from specie to specie, but generally speaking, most offshore saltwater fish are safe to eat raw. In the future, I'll make a very detail video on the explanation. What fish are you thinking about?

@maurizioplatania4559 6 лет назад

Many thanks!

@SushiWithDan 6 лет назад

Np!

@wallopc3100 5 лет назад

Great

@inletreg4844 5 лет назад

$10 says most sushi restaurants use blue runner and call it tuna or mackerel. Personally, this rivals even the best sashimi, since at the end of the day they are all fish. Great vid:)

@SushiWithDan 5 лет назад

There's so much quality fish in the US for sushi, just have to explore.

@TheTechnodudes 7 лет назад

Great video! I've never thought to use blue runner for sushi, but it looks amazing. You should try bonita (false albacore) next, it's been bashed as a trash fish more than any other, but from what I've heard they're comparable to blackfin. Nice to see your channel growing, and I'm excited for whatever is next!

@SushiWithDan 7 лет назад

Thanks for the support! I've tried bonita before and its not too bad. I'll have to made a vid next time I catch one! Skipjacks from the other coast are really good, I prefer it over yellowfin.

@raytyre750 2 года назад

I always considered them bait until I tried them a couple of years ago and you are absolutely right, they are very close to blackfin in flavor. Just make sure to bleed and trim out all the bloodline. Try them, you won't be disappointed.

@infiniti2003 7 лет назад

Super

@michaelzettek6902 9 месяцев назад

Great vid, they are plentiful and always bite.. small and mid size taste better than larger ones

@marlenec9870 6 лет назад

I myself threw a bunch out dam lol thanks I'm gonna try it .

@luischan9511 6 лет назад

Hi man, nice video. Can you make a video about how to sushi rice?

@miamiwax5504 4 года назад

It amazes me how local sushi spots in Miami fly in fish from all over the world when you can catch these from any pier in south florida.

@SushiWithDan 4 года назад

Exactly

@florianwh6407 10 дней назад

did you freeze the fish before eating it raw? or did you just catch it and cut it into sashimi? Are there any parasites in blue runners? doesnt seem like it I feel

@BakerClassics Год назад

How long do you need to freeze the fish for before eating?

@maryleialoha2843 7 лет назад

Omgosh that was amazing from beginning to end! I was mesmerized studying how you filet your fish, then blown away with your sushi creation! I hope one day to find the right knife and give it a try. Great channel!

@SushiWithDan 7 лет назад

Mary Leialoha thanks! All you need is one good knife to do a lot

@oleanhardrock21 3 года назад

Thank you very much for all of your amazing content. The blue runner video got me curious. Have you or Would you consider eating (Raw) others in the less desirable catagories. For example. Jack Crevalle, Croaker, Pinfish, mullet, mojarra, whiting? Thanks again for sharing all of this great info!

@davescheer5038 3 года назад

Hey Eric , I've tried other small what we consider bait fish and ones you listed , as I to got to wondering about them ,in most of the Japanese sushi videos I looked up it seems to me it's game on for most fish , some are better than others as far as taste and what time of the year they are harvested , as fish get fatter before winter they seem to be better , I to am going to try ones I catch that I haven't tried before , tight lines 👍🏼😀

@davescheer5038 6 лет назад

My friend ; have you ever tried any other bait fish for sushi ? , I've seen vid's from japan where they do what looks like thread fin's or even green backs, Balihoo, like anything that you can get in the cast net ?

@SushiWithDan 6 лет назад

Hi Dave, I've tried Ballyhoo, but it's a lot of work for little meat. Sardines is another good one, but they have a very short fridge life before they get too mushy and fishy.

@johnberger9074 5 лет назад

You rock! Loved the video. No need for your course, let's open a restaurant together instead!

@NoLoVeLoStNoLoVfOuNd 6 лет назад

Wow great dam job lol

@YizTheGOAT 6 лет назад

Kool

@drmassey1 6 лет назад

I like your style of explanation and step by step on the filleting of each species. I live in Maine, we have excellent fish - but we are species limited when it comes to suitability for raw/sashimi. I've never seen Haddock, Cod or Hake in those preperations - too mushy and they account for the majority of our fishing haul. I'm torn between investing in a Deba and Gyuto but wonder if simply a higher end gyuto would be more economical? Any thoughts?

@SushiWithDan 6 лет назад

Thanks, I grew up fishing in the NE. Hake is really delicate, might not be best for sushi applications. I've seen some parasites in Cod before, so might not be the best idea. Theres a ton of great fish there for sushi, like black sea bass, porgy, fluke, striped bass, all of those are clean and perfett for sushi. Deba is great for cutting thru dense bones. Gyuto has some flex and is great for filleting large fish. It depends on what fish you're be working with, do you plan on cutting thru a lot of bone? i.e. for broth? If you're using it mostly from cod and Hake, Gyuto is a good fit. I work on a lot of heavy fish like grouper and big snappers, so Deba is my go to.

@drmassey1 6 лет назад

Sushi Everyday Thanks for getting back to me, probably the heaviest fish I'd cut would be in the 10 pound range like Stripped Bass, other than that it would be more delicate fish like mackerel and salmon. I try to use every bit of the fish for stock/broth etc. But I like to split lobster in half and stone crab as well. Is a Gyuto thick enough for that? I don't mind spending 150-200$ for a Deba and maybe even a little more for a 9-10 inch Gyuto.

@SushiWithDan 6 лет назад

Gyuto is great for salmon, a lot of chefs use it. I would say get the Deba, sounds like you'll be cutting some pretty dense stuff. The thicker spine and weight will make cutting easier. That price range will get you some really good knives, I would stick to that range.

@PatrickInCayman 3 года назад

Thanks for this! I catch them all the time and awesome the way you prepared it. BTW, Could you do Jack Crevalle the same way? I haven't seen it on YT, but it's also really an underrated fish for consumption. Never tried it as sashimi or sushi. Thoughts?

@SushiWithDan 3 года назад

Crevalles are notorious for warms, I'd stay away from them.

@cruzcarneiro 6 лет назад

Hi do you freeze the fish for 7 days before eating? Thanks. How about parasites in fresh fish?

@SushiWithDan 6 лет назад

Depends on the fish. If you really want to use Freshwater fish, then yes (I don't use freshwater fish unless it's Salmon). Saltwater fish is generally safe to eat, there are some species that have worms like Grouper, Cod, Herring...just to name a few. Know the fish you're working with.

@joelgarcia1127 7 лет назад

Hey chef, great be back on your comments section!!! I'll be honest when it comes to blue runners, not a fan... and I've caught some monsters in my time (5-6 lbs). I see you took great care in dispatching the fish properly after you caught it, for it looked immaculate when you filleted it. But that bloodline is just to dominant a flavor along with high fat content of the fish, just gives it way too fishy a taste. If a good portion of that bloodline would've been trimmed off, I might've tried it. But it doesn't take away from how great you, your channel, and this video is!!! keep doing exactly what you are doing because you are on your way my friend.

@SushiWithDan 7 лет назад

Joel Garcia you're back! Good to hear from ya. Yea, blue runners are very bloody and gotta be bled for eating. If I didn't bleed it, the cutting board would turn red. I don't really like it cooked but raw is great and I like the higher fat content too. The biggest I've caught was maybe 2#, I can't imagine hooking a 6#, must feel like an amberjack.

@chinncannon 2 года назад

Some people just really go for the higher fat sashimi, thus salmon and tuna belly are some of the most popular. But I have to agree about the bloodline. Unfortunately with a fish this size, if you cut out the bloodline, you're left with very little meat.

@radicalindependent 5 лет назад

Do they need to be chilled before preparing? I have a dozen blue runner fillets in my freezer.

@SushiWithDan 5 лет назад

I don't suggest freezing the Runners in the freezer, under 2 days is probably okay but the longer it sits in there the quality diminishes quickly. I put it on ice over night and fillet it the next day. Keeps in the fridge for 3-4 days for sushi. GL

@radicalindependent 5 лет назад

@@SushiWithDan okay thanks so much!

@leonardovieira3557 6 лет назад

Nice. In Brasil this Name is Xerelete. I Will try to make this sushi.

@SushiWithDan 6 лет назад

Leonardo Vieira Cool, they're great, the really big ones have texture like tuna

@johnathoncastro 6 лет назад

What about Jack crevelle? They are similar

@PatrickInCayman 3 года назад

Had the same question ;)

@Masterfighterx 6 лет назад

There are videos showing where the ''armor plating'' is being cut off, you just start at an end (probably the tail) and go on the length of the fish under the ''plating'' I've seen it done on Tuna as well.

@miamiwax5504 4 месяца назад

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.

@SushiWithDan 3 месяца назад

Oh man, would love to try that.

@tonyvu9053 7 лет назад

Hey chef! My friend made me fillet a really small blue runner which I think he knew was difficult. Do you think he is sabotaging me?

@SushiWithDan 7 лет назад

Tony Vu what kind of friend makes you clean a small blue runner, and I bet he gave you a dull knife too. You should troll on him

@kongthoj87 6 лет назад

I heard that the "bloodline" (in the fillets) contains a lot of contaminants the fish obtains living in the water. Also, if you cut this out, the fish will have a less bitter taste I've noticed. What do you think?

@SushiWithDan 6 лет назад

I haven't heard of anything that's specific to the bloodline. If a fish is exposed to something like mercury or ciguatera, it'll be in all parts of the fish. This part does taste it bit stronger and normally its removed, but for smaller fish, its negligible, unlike tuna.

@byakko0785 6 лет назад

Ok @Sushi Everyday 😀🖒

@egsasami 6 лет назад

Two questions. Have you used Blue Fish for sushi? And, what kind of micro green are you using in this video?

@SushiWithDan 6 лет назад

(1) Blue Fish have grayish meat so it might look unappealing. I've only eaten them cooked before, but I don't see why they can't be used for sushi. All the ones I cleaned have clean meat. (2) Rice paddy herb (Ngò om)

@egsasami 6 лет назад

Sushi Everyday Thanks for the information!

@egsasami 6 лет назад

One more question, if I may. How abundant are Blue Runners in southern US oceans? And are they commercially fished?

@SushiWithDan 6 лет назад

Very abundant, most are used as baitfish. There's a very small market for them, most I've seen are in oriental stores.

@egsasami 6 лет назад

Sushi Everyday Thsnks! I love your video, by the way.

@itninja9503 3 года назад

This video is amazing.. why the focus on keeping it dry?

@SushiWithDan 3 года назад

Lower moisture, lower bacteria if one plans on keeping it in the fridge for extended time.

@joshruben7937 6 лет назад

Try false albacore, and also can I sashimi mangrove jack/snapper from a brackish water farm?

@SushiWithDan 6 лет назад

False albacores are good, I like them seared for sashimi. I suggest freezing fish from brackish water. I know some freshwater species carry parasites that can cycle in humans, so play it safe.

@joshruben7937 6 лет назад

Sushi Everyday ok then thanks also how long do we take to freeze them and can i use a regular freezer

@SushiWithDan 6 лет назад

Yes, you can use a home freezer, most of them are at about -18 to -20C (0F). Freeze for 7 days. Some commercial operations use liquid nitrogen which shortens the time considerably, but thats not practical for home use. I would suggest sticking to saltwater fish

@joshruben7937 6 лет назад

Sushi Everyday oh alright then thanks 👍

@byakko0785 6 лет назад

i am very like your video . can you do please lane snapper sushi . @sushi Everyday.

@SushiWithDan 6 лет назад

Eric Chiu I'll try to get that up!

@byakko0785 6 лет назад

Ok @SushiEveryday

@quintarius103 4 года назад

I’m afraid to make my own sushi, because of parasites and bacteria. Any pointers Chief ?

@gamelord3589 6 лет назад

Why do they have the armor near the tail

@clearwaterboating Год назад

I love blue runner , you just have to get rid of the blood line

@dudedude4375 6 лет назад

It’s like horse mackerel that most people pay like $4-5 a piece because it comes from Japan. Oops, I see that you’ve mentioned Aji.

@SushiWithDan 6 лет назад

Exactly! Except it's consider trash fish in the states right now.

@dansherman1980 6 лет назад

Bought a shun Deba just got to wait for it to get to me

@SushiWithDan 6 лет назад

dansherman1980 nice! That's going to last a lifetime. Now you just need to learn how to sharpen it

@dansherman1980 6 лет назад

I think I’ll just keep the micro bevels that are on it from the factory VG10 will take a very nice edge

@bradcondon6632 6 лет назад

I didn't notice you bleeding the fish after you caught it. Dont you bleeding your fish when you catch them?

@SushiWithDan 6 лет назад

Yep, you're right. I edited the bleeding part out

@bradcondon6632 6 лет назад

Sushi Everyday i watched your porgy vid the other day also didnt see you mention bleeding. Since these seem like "how to" vids, maybe you should talk about bleeding the fish. I bleed everything i catch right away, and submerge in ice water. Fresh water for freshwayet fish, saltwater for saltwater fish. I've found that many people dont know how important bleeding is. Great vids, keep up the great work!

@binzsta86 6 лет назад

What kind of knife is that?

@SushiWithDan 6 лет назад

That is a Shun Deba, VG 10 Steel

@phoninta6285 6 лет назад

Blue runner or hard tail? Asia people we eat them all the time.

@binzsta86 6 лет назад

what are those white stuff @ 7:50?

@SushiWithDan 6 лет назад

Shredded daikon and red radish

@baseball1528 7 лет назад

Most spicy tuna rolls are blue runners

@SushiWithDan 7 лет назад

Cliff Seepersad haha, who knows! Is that really grouper in the grouper sandwich?

@PastorPeewee20 6 лет назад

Topped with some caviar and all set

@1972balder 6 лет назад

Why didnt u scale it then?🤔

@nikitaonassis6090 6 лет назад

How do you know how deep to cut so you dont cut into the heart and guts, by prior knowledge of determining a fixed distance to cut in or by feel and sight ? I noticed you fillet loins Uwami first then Shitami, what is the logic for that ? Removing ribs on fish, some have knife blade facing up to slice from tail to belly method versus your video 3:55 blade down to slice ribs and membrane off from belly / heart to tail. What is difference in feel ? Slicing middle bone on second fillet with center bones up at 3:25 to 3:44, versus method of center bones down fillet on top ? What is feel and stability ? 4:35 using tweezers versus using knife to peel skin, what is the feel and difference ? 2:42 Is using mackerel technique to remove that possible or here is better for expediency ? Some counties eat bait fish as they are so poor that they eat fish heads. Without looking it up, it looks like a type of mackerel ? Thanks for your time and love your more thoughtful comments on what and why !

@SushiWithDan 6 лет назад

It's hard to say, you have to have some experience with each fish. generally, I try to angle at 45 degree towards the head. It's a little dangerous, becareful if you never done it before.

@doommachine4180 7 лет назад

Never worked with blue runner, but it looks very similar to aji. Could the coarse scales on the lateral line be cut off in the same way as aji or do they anchor too deep?

@SushiWithDan 7 лет назад

You can cut the lateral first before filleting, that'll work. I think these are better than Aji. I talk a little about the two in my blog.

@doommachine4180 7 лет назад

Sushi Everyday awesome. I'll check it out! Appreciate the videos.

@pshlos 6 лет назад

Isnt it dangerous to eat raw fish that hasnt been frozen first??

@SushiWithDan 6 лет назад

Not always, some fish are perfectly safe. In Japan, experience chefs/restaurants never freeze fresh fish for raw consumption. Most saltwater fish are safe (learn more about the fish you catch if you want to use it), stay away from freshwater fish or freeze it first.