The Flesh of that parrot fish looks so clean and perfect. Beautiful fish both on the inside as well as the out. What an experience. Thank you both once again for sharing all these amazing trips and foods with your extended RU-vid family.
In Hawaii we call this fish uhu. Very tasty! Especially when we stuff it with lupchong or Portuguese sausage, onion, garlic, green onion, parsley and mayo. Then we wrap it and then bake or throw it on the BBQ grill. Dip it in some shoyu and chili pepper water! Yum!!
We call this fish Uhu in Hawaii and one of our favorite ways to prepare it is stuffed. but Chef, I think you need to teach this preparer not to cut the stomach lining so all that fish kaka dont get all over the fish. lol
i hope you guys have more vidoes of the trip......keep them coming..enjoying them..so use to just seeing your typical tuna and stuff..never seen this fish before....i got plans to go over there next year for the first time hopefully it will happen...
Was in Okinawa as a kid. The diving was amazing. We'd camp on small islands off shore. I feel I grew up there. So many great food memories. Like vanilla bread off base.
Good Afternoon Chef Terada, the Parrot Fish Sashimi looked good, however i've never seen the fish cleaned so well, I was impressed with preparing the Sashimi. The fried Parrot fish looked absolutely fantastic! If I'm not mistaken Parrot fish live on Crustaceans and Dead Coral in Coral reefs, they eat the dead coral and help promote new growth. They can actually help save our coral reefs. Thank you again for taking us with you on this fabulous trip to Japan. 😃🙏🐴🏇🐎 That is why they have such powerful jaws and a beak like mouth.
Before viewing this channel I never used to eat sushi, or raw fish at all after watching this channel I now cant go a weekend without sushi and chill to his videos
Good Afternoon Hiro ...! love your show... I'm kinda new to your channel but I am now a loyal fan...I was born and raised in Hawaii and in Hawaii we cooked them on the grill,baked,steamed and poached but the parrot fish reminded me of lobster in a way .. the flrsh texture is firm and white and has a very mild taste .. thank you for an awesome show.. Good luck and health to you....loyal fan Steve
Hiroyuki san greetings to you from Russia. I constantly watch your video and cook according to your recipes. in Thailand, I shot such fish on spearfishing. cooked them on the grill. I wish you good health and long life. I would like you to come to Russia for a master class among cooks of Japanese cuisine. Regards to you, Igor!
I watch another channel which showcase sashimi, fish and other seafood, so when I clicked on this video I thought it was that channel. So I was greatly surprised ( and not a little confused) to see Hiro-san reflected in the steel backboard of the preparation area. That's when I checked and realised this was his video. I'll be looking closer at video descriptors from now on since it sounds like I've missed a few!
Hi again! Was just wondering if you’d recommend eating tilapia sashimi. Im from the philippines and i see live tilapia being sold in markets and groceries. Just wondering. By the way my first time being 60th liker of you videos haha awesome.
We usually deep fry the parrot fish and use a lemon, salt and onion sauce to drizzle over it from my home on Guam i didnt know you can sashimi parrot fish! Were a 3 hour flight from Japan btw Terada San!
This was a very beautiful fish. What a pretty teal color. I never knew scales could be so large or that the color came from them. The oil this was cooked in looks very old and I don’t think I want anything cooked in that old oil. It still looks good and probably tastes great except for the old oil.
I’ve tried parrot fish and to be honest it was my favorite fish to eat but that was before i knew it was so important for the ecosystem because they clean the reefs. Now i respect this specie.
@@at5389 Nope, they eat the dead coral and harmful algae in the reefs. You could've just typed that question into Google and have gotten your answer in 5 seconds.
Hey camera man what’s your name? And what do you do besides film and eat? And have you ever eaten anything that you didn’t care for or would never eat again? Between Hiro’s cooking and your filming. You guys can make videos for a long time. Keep up the good work guys. Love the videos you put out. 👍🏼🤙🏼❤️
Here in the Philippines, we call it Mol-Mol(Visayan Region). We prepare it for Larang(similar to Tinola), Binakhaw(Spiced Vinegar Sashimi), Inun-Unan(Cooked in vinegar), and Escabeche(Fried Fish with sauce).
patron40silver please kindly explain your claim, As a scuba diver I have seen then in the CAYMAN ISLANDS, & observed their eating habits, cheers from NJ
Everything looks very delicious. But is that parrot fish a freshwater fish or salt water fish? Because I have freshwater parrot fish in my fish tank. Then I have as pets. But their own grow That big.
