When I was a kid in the 1950's and the 1960's i lived in the California South Bay area. I grew up pier fishing and Bonita ran rampant there, So much that it was considered a "trash fish." No one would eat it. I saw a Japanese man catch one and he ate it raw right there on the pier. It totally grossed me out! Now that I am older and much more experienced in many ways, eating and loving sushi is among them. Unfortunately the South Bay of my youth is not the same. Hardly any bonito is caught there anymore and it saddens me that I will probably never be able to sample a fresh caught bonito that was caught by myself. Many things have changed since my youth, many good and many not so very good.
@@UziGameGP considering you were not present when i watched said videos i do not think you are able to accurately make that statement. for the record, they spoke japanese in those videos.
The title says street food, hard to connect the amazing thing you do to what’s is typically considered street food, keep up the good work and thanks for the video!!!!
Cutting that skin off with such perfection - unbelievable! Practically no remaining meat........!!!! A true master! And the grilled thuna - so very harmonic, perfect in colour, evenly done, must be an absolute delicacy! Dedication to what you do must be visible - and it is here!
Obviously not street food. It is prepared in an Izakaya of higher level or a restaurant. The chef has great knife skills - wonderful to see how he preps the fish and cuts the Shiso leaves. A delicious treat without any doubt at all. Oishiisou!!
Well, I catch bonito off the pacific coast from the shore. Believe me, it requires all that work in order to be remotely edible. That different colored meat in the center is gross, and if you over cook it even slightly, it tastes like stringy yuckiness. It also has a center spine(horizontal) in addition to the spine. So that's why he cuts the filet into two, and discards the middle. Most of the middle is that gross poop like center of the fish you don't want to eat anyway. This actually looks good! I may actually keep the next bonito I catch because the cleaning method really does make all the difference. Also, now I know why they call it "poor man's tuna". It appears you can use it to make sushi! What a game changer!
@@peterlamont647 I guess you have never catches a yellow fin. Bonito is the same family as the yellow fin or blue fin. It’s the same way to fillet it. It has the same red meat at the spine. If you can’t fillet a bonito then why waste a yellowfin in your hands?
@@luisarashirovideo Well, I fish at the shore, so no tuna for me. I have never heard this about yellow fin tuna, nor have I ever seen and such goopy stuff in an tuna I have ever bought, canned or fresh. Still, I'll take your word for it. Anyway, it's gross and I for one would not like that portion. As for bonito, even cooking it too much makes it sinew-like and ruins it's texture. I prefer mackerel. After seeing this video though, I will be keeping my bonito and eating them. Apparently I was cleaning them in an incorrect fashion which lead to my low opinion of the fish.
@@luisarashirovideo I don't know or care why you said that. What I said is actually written above your response, so I don't understand how you could misinterpret it. Here it is again Well, I fish at the shore, so no tuna for me. I have never heard this about yellow fin tuna, nor have I ever seen and such goopy stuff in an tuna I have ever bought, canned or fresh. Still, I'll take your word for it. Anyway, it's gross and I for one would not like that portion. As for bonito, even cooking it too much makes it sinew-like and ruins it's texture. I prefer mackerel. After seeing this video though, I will be keeping my bonito and eating them. Apparently I was cleaning them in an incorrect fashion which lead to my low opinion of the fish. Anyway, clearly you're just being a dick so I'll mute you.
Forget space, invent the food replicator already, I'm longing for sushi now at 1:00 in the morning for crying out loud! Such incredible skills and so fresh!
Wow! So impressed with the transformation from a caught whole fish to sashimi. Searing the fish with straw seems time consuming until you watch the final results. The condiments applied looked great, but I thought too much on the scallions. The final sauce looked wonderful. Great performance madame chef!
I love eating Bonito. It was my go to fish when I lived in the Philippines and they didn't have any fresh Yellowfin Tuna at the local fish market. Grilled Yellowfin Tuna shoulders must be one of my favorite fish dishes. I highly recommend people trying that if they get the chance.
Question. This video must take some time to shoot. Won't the bacteria growth increase if you dont work fast, putting the fish on ice and rinsing it in water?
10:53 The best parts of the fish. Take out the gills and intestines, wash and season with salt and pepper, arrange on a banana leaf, top with a generous amount of diced onions, tomatoes, and minced ginger. Close up the banana leaf carefully and cook in the microwave for 10 minutes or over charcoal for 15 minutes and forget about your worries.
@@nhatthaisanhhoang2247 In our local dialect it is called TINU-UM. I don't know what they call it in other regions of the Philippines. If you decide to try it and you happen to like it, then you can name the dish in your language. You can add in chillis if you can take the heat.
As we trolled for billfish off the pacific coast of Mexico, a second mate made Ceviche using Bonito, lime, onions, peppers, etc. served on corn chips. I’ve been a Bonito fan since.
Bonito is roasted using the dried stalks of rice plants called "wara" after harvest. After giving it a light smoky aroma, the surface is quickly roasted to seal in the flavor inside.
Why RU-vid?! Why do you recommend this to me during the pandemic?! i'll never be able to fulfill this craving for perfection. Where's my package of top ramen...
Ya, who would have thought that the ocean was closed. The ocean! These people running the show are insane. I can catch this fish for free at the pier where I live.
@@peterlamont647 Lucky you. I'm not talented enough to catch my own fish...or patient enough. I just smash my ramen noodles into the form of a fish and use my imagination.
@@MrThaineseguy It's actually VERY easy. Don't let these expert tacticool(TM) fishermen tell you otherwise. If you go down to a dedicated fishing shop, and buy a shore fishing rod, they'll help you get set up. After that, it's just throw a hook in the water, and start reeling it back in. Once in, throw the hook back out into the water and start reeling it back in....you get the idea :D The terminology is very specific, which also gets people thrown off. Lures, rigs, bobs, etc. Once you _use_ them for a day though, you know what they are and it's easy to remember. So, idk man, I would encourage you to try it! Put some yummy pacific mackerel in that top ramen!
@@dianeelaine people that are new to sea food due to either being young or never tried it before most likely don't,so this helps them for when they do search info about it eventually
@@sontih7 o sai falando mal disso n,aconteceu a pandemia foi pq um cara fez experimento no laboratório é essa doença se espalhou,não é pq comeu um Bixo que vai sair passando doença assim,criança com esse pensamento de falar mal do que n sabe gera problemas pro seu lado aí amigão
I worked many in countries as a sushi chef n realized that why japanese fish are delicious. From fisherman to chef every step every one so careful not to damage any part of fish.
You must be somewhere around Florida. They think any fish that takes your bait is trash, unless it's a sport fish. Don't listen to them. I'd be willing to bet none of them have even tasted bonito. People all over the world love eating bonito But they aren't charter boat captains trying to make money off sports fishermen.
Depends on where your from. A lot of people call False Albacore " bonitos" in the southern states. Those taste like mackerel. Atlantic bonito are very tastey. One way to tell the 2 apart. Bones have teeth and straight lines down the sides. False Albies dont have teeth and broken lines down the back
Bonito is tasty. Its meat a lil bit sweet... Try to fillet bonito, then slice the fillet about 1,5 cm thick... Then, pound/blend some garlics (we usually use stone to pound spices) chopped garlic does not give the perfect taste to the dough... So, you must pound/blend it till the essence of garlic come out and the garlic become so soft... Put in the soft garlic in to wheat flour.... Put some salt too... Add some water till it reach the right thick... Put in the bonito slice to the dough you have made.... Then deep fry it till the colour change to gold😋 So Yummy 😋 The other recipe i would share you is this : Chop the bonito fillet in to tiny size. Then, blend some garlic, chili and red onion. Later put in some salt to the blend spices.... Put some palm oil in to a pan (or whatever cooking oil you have there)... Put in chopped bonito... Stir fry it till half cooked... Then, put in the blend spices (already with salt)... Stir fry it till you feel it has perfectly cooked... It will be Yummy too... The very simple way? Blend some garlic, spread it to the bonito slice... Then, grill the bonito slice... Spread a lil bit palm oil too while you are grilling it... HapPy try... We have a lot of bonito in Indonesia 😊 Japan also buying bonito from us... Oh, i forgot this one.... Do not remove the skin... Just fillet it from the bone...
When I get Bonito fish over here in Morocco, the flesh is usually much darker, plus an upper layer that’s more dark and bitter when cooked, is it because the fish was not cut and bled after coming out of the water? Or because they’re different subspecies?
Used to catch lots of them on the half day boats out of mission bay they go soft quick but if you take care of them they can be quite good on the table, the fish he is cutting looks more like a skipjack
it's interesting to see Japanese preparation and food choice. in the U.S. Bonito isn't eaten it is used for bait mostly. It's a very oily and boney fish.
Interesting to see the reactions here. The English comments are like "so amazing, looks delicious", the Japanese ones are like "What an amateur with weird preparation, totally messed up the dish, wtf is even this" :D
yeah... not only Japanese hahaha, I come from a place that is famous for their fish in my country and... this video was a little odd, at least how the person gut and peeled the fish haaha
I'm in the UK, and thought the chef is still learning. Keeps using that big knife, and gashes the fish. Flames directly on the fish seems odd. It also looks like those straws have burnt onto the fish, which can't be good.
Essa espécie de atum que se chama bonito só assim mesmo para ficar mais ou menos, essa técnica de selar ele se chama tataki, no Japão costumam apenas defumar na palha, aqui no Brasil fazemos usando gergelim branco, preto e especiarias moidos para cobrir a carne antes de selar. Mas mesmo assim prefiro o atum amarelo, rabilho ou albacora
Não é bonito, bonito tem 3 pontinhos e não é saboroso. Esse do video, confunde, mas é um atum chamado de Skipjack Tuna, é peixe de primeira linha, perfeito para sashimi e melhor que o atum amarelo.
Look at the color of those fish beginning,amazing. Beautiful animals. The specimen there cutting looks damaged even. The fins are split and scratch marks along the side. It's color looks faded even. The extreme red meat for a fish.... Unreal = ) bet it taste wonderful.
The short knife is a Deba Knife The long knife is a Sashimi Knife, Single sided edge, They come with either a right or left handed blade edge eBay, Amazon, etc
Эти мелкие засранцы выловили практически всю рыбу в океане. Для них вообще закон не писан, хуже китайцев. Те хоть какие то международные нормы соблюдают, что, когда, и где можно, а эти ... Вот могу поспорить, что вся эта рыба выловлена в районах, где нельзя ловить, нерест там, восстановление поголовья и т.п. Когда то ловил рыбу на ДВ, ходили на минтай, всегда есть районы, где либо ограничен лов, либо вообще запрещен, что бы популяция рыбы восстановилась. И кто там ловит? Конечно японцы.
