Cutting Open a Deep-Sea Monster's Stomach to Find...
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- Опубликовано: 27 июн 2023
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Хобби
I love it when you explained how to cook! Because many of us are from overseas, so we're interested to know how Japanese foods are cook too. Please continue telling us about your cooking knowledge!
Choke on a stick
I don't think his assessment was unfair, though. From the comments I've seen it's all about his personality and willingness to seemingly try anything. that cuts both ways though and his personality makes just him talking about how to cook as interesting as him catching, processing and eating the food
i really like it when masaru take his time sharing and talking at the end of the video rather than just bidding goodbye :"0😂
I was going to say this! Nice to know others feel that way too
Ikr!!
Up bro
How you are brave enough to consistently try things filled with parasites without being squeamish, I’ll never know 😅
It's called being an Asian lmao.. as long as stuff casts a shadow, they eat it.
@@davidepannone6021 😂😂😂😂
@@davidepannone6021you are a sad miserable man for getting off on being a racist. seek help
@@davidepannone6021 nah, Masaru-san is built different. many of the stuff he tries are too unusual to be called food. some of them are even poisonous.
as long as the parasites are cooked, they should be safe... i think
@@davidepannone6021 🤣🤣
Im an overseas person and I've never actually tried liver before.
I usually just eat fish and seafood like shrimp, crab, cod, catfish, and salmon. Mostly shellfish though.
Watching you prepare and cook liver actually makes me want to try it and be adventurous.
Love your videos.
Beef liver is terrible, I don't get how anybody can eat it, but then again never been a fan of organ meats. I would be more open to trying it if it's from seafood though, probably would like it though, probably bitter is my perception.
Monkfish is so good!!!
@@d.auge21 its like or hate food , for me i like it
АГА, И СМОТРЕТЬ КАК ОН ЖРЁТ ПАРАЗИТОВ.😱🤢🤮🤮🤮🤮
It's not suggested to be consumed directly, at least in china we tend to throw it away.
山口県出身のマサルさんが山口県日本一のアンコウ水揚げ日本一の食材を動画にされてるのは魚屋として何かしら嬉しいです😊
ありがとうございます😊
I don’t like much seafood, but if I were there with you and you made this, I would definitely give it a go. I think I’d be a bit more adventurous with someone who knows what they’re doing versus someone like me who has really no experience with cooking fish, other than salmon or shrimp the excitement you show is infectious, and I think that alone would entice me to give it a try, no matter what it was that I was about to eat 😆 top of the fact that it’s always a beautiful presentation. Beautiful food is always fun to try. Please continue to share your cooking knowledge! Like the fact u don’t need to add water but just use vegetables! That’s was something I’d never heard before 🙏🏻 thank you
I am very much the same. I cooked a sea bass last week and it was an adventure (tasted great though).
You should try toro (tuna belly). It's not real fishy due to all the fat, which is like a bomb of flavor going off in your mouth. If you ever make it to Japan try negitoro maki, maki is when they wrap it in seaweed.
You said the soup was really strong, so it seems like the perfect soup to have with plain white rice!! It's always the best way to balance any dish out
No, Thank you :)
@@forgetit__ fair! For each their own. Plain bread is also a good alternative!
@@MondrianPuppy I mean, no to monk fish lmao.
@@forgetit__ Ohhhh
We actually have a famous dish where I'm from called "Arroz de tamboril" which means Anglerfish rice. It's really really good. We also use it in a sort of bouillabaisse called "caldeirada" with potato and a tomatoey broth. They are one-pot dishes that are traditional in coastal areas. Some of the best fish plates are with anglerfish.
I always become satisfied watching masaru enjoy his meals after all his labor he puts into his craft 🎉
私の地元の茨城はあんこう鍋が名物です。あんこうは吊し切りという裁き方が特徴で鍋は土手鍋です。皮の部分がプルプルコラーゲン沢山で美味しいんですよ。是非食べて欲しいなぁ。
Мне так приятно следить за господином Масару
Так интересно наблюдать за готовкой... И после этого слушать истории из его жизни, так атмосферно
Personally, I really love the cooking part of the videos, it just feels so cozy and nice, plus I like learning new recipies to use
Great video as always Masaru, I also quite enjoyed the short casual talk at the end
There are quite a few places in Europe that consider fish liver a delicacy. And the monkfish 's liver especially so. It's sometimes considered the foie gras of the ocean and in France is sold as foie de lotte. I've never had it personally, but monkfish in general is one of the best tasting fish I've ever had. It also comes with quite the hefty price, rivalling dry aged beef.
I wish I still liked liver. That does look very appetizing.
your videos are very fun and educational to me and it pleases me when you release a new video, especially because you say you love doing this line of work. anyways please keep up the good work making new videos
I’m from the US, but I’ve always been open to try new things, I love traveling for that reason. I love your videos!
J'adore tes vidéos! D'un point de vue d'un étranger, c'est très intéressant de te voir faire, cuisiner et goûter à toutes sortes de produits de la mer! Continue de nous faire découvrir ta belle culture et ton côté ludique! Je suis déjà allé au Japon et j'adore! Arigato du Québec!
Hoy en día es difícil encontrar buen contenido en RUclips pero este canal me tiene expectante con mariscos que nunca en mi vida e visto y peor aun verlos como se cocinan ,espero que puedas seguir dando buen contenido ❤✌️
love your videos, so informative and enjoyable!
I really enjoy your videos and the interesting fish you try. Thanks for sharing your experiences.
honestly thank you for editing that part out
I am from
Austria and i don‘t think rarely anybody here eats fish liver. But i think thats due to the fact that its really hard to get such fresh fish here..
For me it does not look pretty yummy but i would definitely try it🔥
Just want to let you know I learned something new again today from this video 14:56 about no need to add in water but use vegetables. Thank you! So please keep telling us about your cooking knowledge!
i loved the extra time with you talking at the end! it would be really nice if you could do that more often, i love hearing your thoughts
I always enjoy the cooking explanation as someone from a different country tbh, very different style to food in New Zealand as you'd know
本場は吊るし切りといってアンコウをフックでぶら下げた状態で捌いていきます するとヌルヌルで巨体のアンコウが捌きやすくなります。最後は口だけの状態にできるんです。
I've actually had Monkfish liver at a Sushi bar in California, but I am sure it was a rare find. But I must agree it was really tasty.
I enjoy your recipes and watching you cook. You have inspired me to try new recipes and ingredients that i haven't considered before.
I dont watch your video to learn how to cook fish. Watch you prepare and cook fish is an instant mood booster for me, thankyou masaru
That soup looks very tasty and as someone from Indonesia deffo agree to not try to eat this kind of thing here just for sheer chance of getting food poisoning LOL! Also it's totally true that filming something whatever it is always took so long, sometimes you don't even realize it's hours passed already!!
Never in my life I've heard Indonesians get ciguatera poisoning. Either they are immune to it or the sea is clean from ciguatera dinoflagellates
as a balinese my mother did cook fish (either mackerel or tuna not sure) whole with the organs, maybe it's not as common as i thought. though for sure now when we would have fish dish i'm the one who handle cleaning now and watching masaru and kaneko really came in handy.
I’m in the US but I live in an area with very polluted ocean water so while we all eat a lot of fish because it’s cheap and available, it’s not generally eaten with the organs. Would love to try them if I ever could!
The bigger the fish, the more risk you take with mercury building up within the flesh of the fish itself. This is because of the smaller fish being consumed by the larger one and the concentration of it compounds over time.
@@KimberRose16un momento.. se suele comer con los órganos? Soy de México y al menos el pescado que se consume suelen quitarle los órganos siempre, pensé era normal 😅😅😅
I enjoy the talk segment at the end of the video :) its nice to be able to talk about everyday things
マサルさんの動画を見はじまてから
お弁当とか魚選ぶようになってました…
美味しそうなんだもん！
I really love when he talks at the end, it's a calm talk, so funny😄
I had monkfish liver once at a reputable sushi restaurant in Seattle, and it was truly one of the most delicious dishes I had! The liver was incredibly creamy and smooth with a subtle sweetness. To this day I still wish I had ordered more pieces of it. It just shows even the grossest things can be delicious if prepared correctly!
Or that these "gross" things aren't actually gross at all, it's just a matter of perception.
Thanks for your dedication to shooting all these videos Masaru!
You may never even see this comment from across the world in Kentucky USA but I really enjoyed your video! I myself do not eat any seafood but I love watching it being prepared. Keep up the great videos!
I really enjoy watching your videos, you explain it to well and learned a lot about Japan😀
Overseas viewer here! I don't think fish liver is a common ingredient here, but I'll be visiting Japan soon and it looks delicious, so I want to try it there 🤤
魚突きや料理にそれだけ時間がかかってるならスタッフが増えるまでは仕事時間えぐかっただろうな。凄い
Oversea viewer here!! Normally when I look at these, it looks unappetizing, but the way you say it and how you prepare, it looks yummy!! 😊
I love when you explain the cooking process, dont worry.
I live on the east coast of the U.S. where seafood is a staple but I’ve never had fish liver and I’m pretty sure almost no one in my region has tried it either. We usually don’t like eating any type of organs from any animals. But it’s always so interesting to watch how you cook them.
Organs from pig and chicken are delicious, but you gotta know how to cook them. It's kinda like you won't know whether you like it or not until you try
@@minhchaubuingoc8384I did just that & NO! No human should eat that! There’s a history of eating it only due to starvation
Each organs have different taste, some are more hardcore than others. I found heart and liver to be quite noob friendly.
カワハギの肝臓はとても美味しいです。
また、白子(卵巣)は、日本では食べられるお店も多いのでお薦めです。バターや醤油、ポン酢とよく合います
Turkey organs are common to eat for stuffing, but thats all i can think of.
Love the videos, from a land locked state so I learn a lot about seafood from your channel.
Can't say as I have ever eaten a fish liver. I wouldn't mind trying cod liver. Anyways, thanks for the effort put into your videos. Always looking forward to more.
When I watch your videos, it may not be for learning to cook. But I definitely do learn things, and I do enjoy watching your process.
I also assumed your hair was just naturally curly. I hope you're not self conscious of it, I think it's really nice and suits you!
In Portugal it is traditional to prepare monkfish as a rice dish, one of many delicious seafood rices we have. It brings me memories of childhood!
No Brasil não temos a cultura de comer órgãos internos de peixe. Mal sabemos qual órgão podemos ou não comer. É muito interessante ver como você o faz.
Mismo en America y Mexico. En mi cultura, los únicos órganos que comemos son de animales de tierra como vaca y marrano.
Fiquei com vontade de comer esse fígado
I think it's a solution to the food shortage peculiar to island nations!
知らんけど！
Verdade!
I am an "overseas person". I think you are the coolest, Masaru. I love every part of your show, including watching you cook, and of course, the eating part is great as well :) I definitely have had fish liver, including monkfish liver, but I have never seen it raw. Stay awesome. Kampai.
yep, most fish i see barely have a liver to speak-of compared to these ocean giants and the ones that do are fileted and frozen by their component parts long before i see them in a store.
The oil in the liver looked sooooooooo appetizing!! I wanna try that soup too!
I'm from the States I've never had fish liver but it looks interesting and I'd be willing to try it you seem to be enjoying making it
Eastern Europe here, it's pretty popular to eat canned fish liver over sandwiches where I'm from! It's one of the New Year staples even, in some regions. But we don't have too many recipes other than that with it; we do cook a LOT of recipes with chicken and pork liver though (and other organs).
Eyyy same! As a kid I never liked it but nowadays i think it’s really good. Gotta put it on the black bread and enjoy
I wish I could try some of that!!! It looks amazing!!!
Greetings from Mexico! ❤
Love watching you and all the crazy stuff you do with the seafood! You’re personality is so adorable. I could just hang out and watch you and feel highly entertained and learning about various fish I’d never see before. Watching from Hawaii….yeah, we do da Poke kine fish ovah hea.🌴🌺🏄♂️
Yours is the only none english language channel I watch And I am very glad I found you. I love the different fish and other sea life you prepare and taste, sometimes at some risk to your health. Please don't stop what you do we as your global viewers would be devastated. Also your hair is naturally curly. :)
As an American I've seen monkfish at very fancy restaurants. But only the tail. I don't think many American eat any other parts of fish besides the fillet, skin, and eggs. But this liver almost looks like duck liver. Very good looking.
Saya dari indonesia saya sangat suka video anda tentang memotong dan mengolah ikan, semoga channel ini terus berkembang 頑張れ
Terimakasih
My dad is Japanese and growing up I thought he ate some incredibly strange things but you've shocked me in all of the videos I've watched over the last few days! You don't hesitate to try any part of the fish that you break down and that amazes me, especially the parts full of parasites! I'm intrigued every time I watch you work a new fish.
That was a very interesting video! You are a very talented chef. But I'm not very adventurous for new foods so I probably wouldn't eat it but I'm very impressed by your skills!
I live in Spain and seafood is very popular here, but I've never heard or seen anyone eating fish organs! Just duck liver hehe. While it's a weird concept to me, I always like learning about other countries cuisines :)
They're Asians. They'd eat everything lol.
С удовольствием бы поел печень такую!!! Ты красавчик! Не останавливайся! Смотрим всей семьёй!!! Хотел бы попробовать твои соусы, но в Россию их не отправят наверное.
"I wonder what my overseas viewers think."
Hi, French here ! (so we're basically at the exact opposite around the world)
For most people, we pretty much onyl it filet from fishes. You could it more but it's really rare, and to be honnest we eat more meat than fish (and even though, only a minority of people eats organs).
That's why I lvoe to see you cooking or fileting fishes, because I learn a lot from you and it's quite new to me.
So please, continue, the other end of the world awaits for your videos !
One last thing, I like that you explain your receipes, and I loved the little chatter at the end. Don't be afraid to express yourself, this is a pleasure to know more about someone we follow on youtube.
Have a nice day !
The cutting up part is my favorite. It doesn't gross me out. Its super interesting seeing whats inside.
I'm watching you from Ukraine, that's how we eat liver, but alas, we don't have such fish as you have. Would love to hunt such a fish if possible. I haven't been watching your videos for a long time, but I really like them. Thanks for the content. I hope that after the war, I will have an opportunity to visit Japan. I respect your country. I love aikido.
Stay safe and slava ukraini!
As someone who never eats seafood, it’s always interesting to see how you cook the food. I always save the recipes for when I get the chance to cook🤭
I also was wondering if your hair was naturally curly or not. Those school rules are crazy though, as a person with type 4 hair I couldn’t imagine having to make my hair straight for school.😕
Uwah, i didn'y expext the brief zatsudan at the end, i love it! Didn't expect Indonesia got a special mention from you here Masaru, i was shocked but happy 😂 now totally want to try the soup
The cooking part is as important as any other part you show honestly I enjoy getting to watch all your methods and techniques throughout. Please continue as you have and also if you ever do learn English well enough to speak please do keep speaking your own language. Wouldn't be the same I don't think and hearing you reminds me how much I'd like to learn also.
やっぱアンコウ調理するのってかなり技術いるんやな
まだ動画見てませんが、関節外していくだけですよ！骨も柔らかいです。ヌルヌルが邪魔なだけですよ😊
てっきり吊るし切りするのかと思ってたわ
是非、茨城でアンコウ鍋を食べて欲しい😊
Your videos are amazing-so fascinating and your energy is always so refreshing. I would really really love it if there were full Japanese subtitles-the automatically generated ones 100% accurate.
I’m really interested in seeing your preparation for ankimo
блин, меня не перестает удивлять) кушает и пробует все что можно и не можно) 😅
damn, it never ceases to amaze me) eats and tries everything that is possible and not possible)😅
最近は豊洲では北海道産のアンコウは評価高いです🤗
昔、茨城県産のアンコウを捌いたら胃の中からカモメがでてきたことあります。
普通深海にいるのに海上まで上がってくるって意外ですよね😅
Im not a seafood person but i just love watching you fillet stuff! The music is fitting and its super bingeable!
I live in Canada and this doesnt make it to the market very often but i would love to try it! You make it sound and look so delicious!!
Mais um comentário Br para manifestar o apreço e gratidão pelo seu conteúdo, grande Masaru!
痛風気を付けてね
I love watching your videos! Educational and fun!
I love watching your videos and explanations it’s super fascinating 😅 and knowledgeable. It would be cool also to see you make a video on your experiences trying new things/recipes. Even on how you protect yourself from the parasites, etc. or any bad experiences you’ve had and how you’ve healed? You’re bomb ❤
I WATCH YOUR VIDEOS TO LEARN HOW TO COOK!!!! pleaaase keep telling us about your cooking knowledge!!! I love all your videos! and that comment at 12:15 just made me want to comment! keep it up masaru!
Acá en Colombia no consumimos hígados de peces pero la verdad se apetitoso 🤤
Love this channel! I found it by accident and look forward to every new episode!
I love the talk at the end. It’s always hilarious!
i'm very glad this turned out great, i'd probably love to eat that whole pot myself! really looking forward to other series, too. though i gotta say, i do come to this channel looking for good ways to cook certain fish, as well as learn the flavor and texture of all sorts of seafood! not trying to hold you to an unreasonable standard, so please don't get stressed! i just enjoy simpler side dishes where the more pure flavor is appreciated, alongside the bigger ones with meat and vegetables. i hope to go fishing myself soon, and because of my talent and channels like yours, i'm confident in the ways i would whip up a good fish or two!
アンコウが市場に売ってて買って捌いてみたけど感で捌くの怖くてこれ見ながら結構やってます、、、かなり勉強になってますこれからも頑張ってください応援しています！！
吊るして捌いてるのよく見る気がする
I am so jealous of the Tuna that was sent you, and you said was the best sushi/sashimi and cooked fish you have ever had. A person's goal in life could be to live to eat these delicious fish.
美味そうーーー！食べたい！！最後に食べたのは3年前くらいだ…時期は冬が最高ですよね！
海外編もうちょい見たかったー
それな、もう終わり?
じゅえりーちゃんが上手にさばいてたから 今度マサルも教わろう！ｗｗｗ
I just love to see all the process ❤ when u present the fish and do the cooking I just like it! ❤😊😊
I like your tips on cooking fish. Growing up my mom never made fish so I had no idea how to make it properly before
Massaru sua coragem me impressiona! Acredito no seu trababalho. Parabens!
Saludos desde México, me encantan tus videos. Aqui es raro comer los organos de los pescados, pero si se comen de otros animales.
Alguien más de Méxicooooo. 🎉🇲🇽❣️
Nice video Masaru-san. If I may comment on something, I've noticed how rich the broth looked when you were cooking it, perhaps adding the miso and fish stock was what made it too rich. Hopefully you can try this dish with a fresh Monkfish and if you do, I am willing to say that cooking the liver without any miso or stock might be even better, you might be able to have the real taste of the fish liver that way.
As always, I enjoy your passion for the sea and your videos.
I WOULDNT eat many things you’ve made but I WOULD 100% TRY THIS!
The color DOES LOOK AHAZINGG! very appealing
やはり、アンコウは吊り式で捌くほうが楽そうだね
Indeed ❤
Agreed !
Hi Masaru! Here in California, you can find plenty of seafood or sushi restaurants where they serve Ankimo (MonkFish Liver)! It’s really tasty..
There's this one place I go to every once in a while here in SoCal and order their Ankimo. Great with ponzu, green onions and sliced cucumbers and seaweed!
@@daphnelu7 no way, I live in SoCal too! Tell me the name of the place, I gotta try it at least once hehehe
Enjoyed the video as always
And yes we do watch your videos to learn to cook these different fishes
And also in my country we don’t eat fish liver so it’s weird when I watch your videos but it looks tasty . Hopefully one day I can try 🖤
I just saw one video from this channel on my recommendations yesterday and ended up finishing watching the whole thing. I'm now on my 4th video :) these are pretty satisfying 😌 hope i can taste some of these dishes 😋
Thank you Monkfish for your sacrifice so that Masaru may accomplish his goal of eating everything that moves in the ocean.
時期外れとはいえ肝デカ大当たりのアンコウですね😘✨
日本だとメジャーな食材だけどやっぱこの見た目だし海外勢には結構興味深い？内容みたい…是非海外の方にもアンコウ食べて欲しい😂
i like when you talk about whatever you want at the end of your videos 😊