Every time I hear someone mention 'Michelin Star' I think of Marco Pierre White's quote; "I was being judged by people who had less knowledge than me, so what was it truly worth it? I gave Michelin inspectors too much respect, and I belittled myself." As someone who actually travels the world and was born and raised in Manhattan (NYC), the best food I've ever had was mom and pop hole in the walls that most people would walk by because they didnt look fancy but they respected what they did and didnt do it for clout or magazine reviews.
I agree that you’ll find great unknown venues from time to time diminishing the work and years of sacrifice by people in the pursuit of excellence by insinuating that you’ll find as good or better doesn’t help the restaurant industry either. In fact the irony of your tweet is that your positioning yourself as a self proclaimed expert just like those Michelin inspectors you’ve mocked. Marco has always been controversial and his statement may hold true to some percentage, the inspectors are made up of people that have held senior positions, eg Maitre D’s or executive chefs for the most part. Be careful whom you believe, whom you put down as unworthy. People who acquire Michelin stars do so for the most part with great sacrifice to their lives. Anyone who has worked in the industry will attest to this. I have many years experience, many years of sacrifice so I can tell you first hand that the chefs who work in these Michelin restaurants are the first ones to promote the Mom and Pop hole in the walls venues when the food is great. You might want to reflect on that and the words used by you and their affect on people who’ve worked their butts off to achieve the recognition so that they firstly offer the guest an experience and secondly can survive in what is a cut throat industry.
Amazing how he fry the salmon! I saw something equal but in Russia! They dry the fish as the same way but they give so smoke too! Really interesting video! 🦇
Tuna bacon 🥓, need to run some hickory smoke into hickory nut oil into dry ager threw the still worm with ice so cold smoked , ever try marinate style raw crab or lobster tail or crayfish, could even turn it into sourbratin snichel flamby just got to watch for fires with alcohol, freeze dried limbuger powder
I am actually curious as to why you call yourself Hiroyuki Terada? Diary of a master sushi chef as you are clearly not him. Or are you associated with him?
That's a very interesting process, but as per a comment below is there really a dramatic difference in taste between Ocean and non Ocean Salmon? Perhaps you and Hiroyuki should put it to the test? Cheers, Rik Spector
Chef, I would like to gift to you some hime masu fresh from Oregon. Most people have never tasted it because it's too good to sell and usually hard to catch. Hime masu not directly translated to English is Kokanee salmon. Landlocked sockeye. Many anglers in Japan use for sashimi . It's very delicate and mostly lean but absolutely delicious! Let me know if you would like some we can chat on the details for when and shipping how you'd like me to prep the fish etc. Thank you for the content chef!
river fish salmon is horrible for sushi or sashimi as there are way too many parasites, the video shown is actually opensea farmed salmon (started in 1980s) which is starting to get acceptance in Japan. No japanese sushi or sashimi resturant will use river salmon - which is why there is no unagi (only anago) in japan sushi places.
@@none4111 you are correct, to a degree. Coastal River salmon is perfectly fine however. And many people in Japan harvest Kokanee, which is a landlocked sockeye salmon, and make sashimi with it and it is phenomenal. Further up river, I don't bother with the salmon or steelhead at all. I only harvest from tidewater. This is a special time and place for the quality of the meat because they've fattened up so well for their long journey in the ocean and within just a couple hours of coming into the river they're caught. Which is still salt/brackish water.
Heroes son wy did local sushi bars change california roll from apiece of imo crab to crab salid😢 crab salid no good I am going to start making them in my kitchen the authentic way
Sorry, I am with this channel because of Hiro, Anyone that not relevant on the channel, I rather Unsubscribe. What Kinda strategy does the management make? Boring no view... No comment.
Im sorry but being an oregon salmon and steelhead guide i can honestly say its a shame cooks like him do not know the best to the worst slamon... Thts alantic farm fish... And anyone that truly knows farmed salmon would never eat one... Reason why ocean fish farms are banned in the us... The guy would have a better tasting fish if was a true oregon, washington or. Alaskan chinook... That fish is sad...😢😢😢😢
I live and fish in Oregon, yeah...our local fish are going to be superior (ESPECIALLY Columbia Springers), but as a "2nd best" those Faroe Islands/Norwegian Atlantic farmed fish ain't bad. I would take them over most commercial fish from Alaska, honestly. With the possible exception of Alaskan Sockeye. But Sockeye are just amazing, period. Blows my mind they ship fish with gills though. Other than guts, the first thing to go sour. And that kidney not being completely cleaned out.
Ok genius. Figure out better ways to produce for masses. The world is a now in the MASSES! Not just some Montana town looking for some local fish etc. grow up. Learn something please
Well clearly you don’t understand sushi because if you did you would know that wild caught salmon usually contain parasites and that farm raised salmon like Bakkafrost do not contain any parasites. In fact they are guaranteed to not carry parasites. On another point farm raised salmon have a higher fat content and a better flavor for sushi. I know for sure wild caught is clearly a wonderful cooked fish as I’ve had it many times however for sushi 🍣 I would prefer farm raised especially a Bakkafrost!
@caseywilson1337, hello,but the GREATEST FARMED SALMON comes from the FAROE ISLANDS’BAKAFROST’, no parasites, but really COLD WATERS,I just ordered some frozen salmon portions, ,worlds BEST SALMON !,AsI am now widdowed,I could NOT order,a complete WHOLE SALMON,
Every time I hear someone mention 'Michelin Star' I think of Marco Pierre White's quote; "I was being judged by people who had less knowledge than me, so what was it truly worth it? I gave Michelin inspectors too much respect, and I belittled myself."
As someone who actually travels the world and was born and raised in Manhattan (NYC), the best food I've ever had was mom and pop hole in the walls that most people would walk by because they didnt look fancy but they respected what they did and didnt do it for clout or magazine reviews.
I agree that you’ll find great unknown venues from time to time diminishing the work and years of sacrifice by people in the pursuit of excellence by insinuating that you’ll find as good or better doesn’t help the restaurant industry either. In fact the irony of your tweet is that your positioning yourself as a self proclaimed expert just like those Michelin inspectors you’ve mocked.
Marco has always been controversial and his statement may hold true to some percentage, the inspectors are made up of people that have held senior positions, eg Maitre D’s or executive chefs for the most part.
Be careful whom you believe, whom you put down as unworthy.
People who acquire Michelin stars do so for the most part with great sacrifice to their lives. Anyone who has worked in the industry will attest to this.
I have many years experience, many years of sacrifice so I can tell you first hand that the chefs who work in these Michelin restaurants are the first ones to promote the Mom and Pop hole in the walls venues when the food is great. You might want to reflect on that and the words used by you and their affect on people who’ve worked their butts off to achieve the recognition so that they firstly offer the guest an experience and secondly can survive in what is a cut throat industry.
@philippeleban3487 what industry is not cutthroat?
Yes please, more...!!! Cheers from Canada...
I never had dry aged salmon but from what I heard it's basically like eating a more tasty smoked salmon
If you have had really good sashimi you have probably had it
Sashimi for sure is not safe to eat with this method.
Amazing how he fry the salmon! I saw something equal but in Russia! They dry the fish as the same way but they give so smoke too! Really interesting video! 🦇
This somehow feels like something Guga would be interested to try
He probably has some failed experiments yet to be posted 😂
He just dry aged fish in his recent video
I used to like your videos, but it seems like your videos are not the same as before, bring the old style back !!!
Sad...
Tuna bacon 🥓, need to run some hickory smoke into hickory nut oil into dry ager threw the still worm with ice so cold smoked , ever try marinate style raw crab or lobster tail or crayfish, could even turn it into sourbratin snichel flamby just got to watch for fires with alcohol, freeze dried limbuger powder
This could either taste really good or taste like surströmming. Hope it tastes good.
The idea of aging fish is....wrong to me. A day or 2, sure....but a week? Hrm...
I am actually curious as to why you call yourself Hiroyuki Terada? Diary of a master sushi chef as you are clearly not him. Or are you associated with him?
Yes, more dry aging experiments please!
How many degree temperatures in that freeze?
That's a very interesting process, but as per a comment below is there really a dramatic difference in taste between
Ocean and non Ocean Salmon?
Perhaps you and Hiroyuki should put it to the test?
Cheers,
Rik Spector
Nah why does bro think he's cotton eye joe 😂
great work Maestro👏
Someone show him how to put a hat on 🤣🤣🤣
Nice knife racks.Where I can get one?
Chef, I would like to gift to you some hime masu fresh from Oregon. Most people have never tasted it because it's too good to sell and usually hard to catch. Hime masu not directly translated to English is Kokanee salmon. Landlocked sockeye. Many anglers in Japan use for sashimi . It's very delicate and mostly lean but absolutely delicious! Let me know if you would like some we can chat on the details for when and shipping how you'd like me to prep the fish etc. Thank you for the content chef!
river fish salmon is horrible for sushi or sashimi as there are way too many parasites, the video shown is actually opensea farmed salmon (started in 1980s) which is starting to get acceptance in Japan. No japanese sushi or sashimi resturant will use river salmon - which is why there is no unagi (only anago) in japan sushi places.
@@none4111 you are correct, to a degree. Coastal River salmon is perfectly fine however. And many people in Japan harvest Kokanee, which is a landlocked sockeye salmon, and make sashimi with it and it is phenomenal. Further up river, I don't bother with the salmon or steelhead at all. I only harvest from tidewater. This is a special time and place for the quality of the meat because they've fattened up so well for their long journey in the ocean and within just a couple hours of coming into the river they're caught. Which is still salt/brackish water.
Thank you for the video it was very interesting learning about it. I wouldn't mind getting that book myself
Why doesnt dry aging rot the fish?
Would love to learn more about dry ageing of fisk, especially trout and tuna
Trout is basically the same as salmon, same genus.
This is an incredible video thank you for sharing what temperature and humidity are you dry aging your fish at?
Please answer this question
Wait... this is not Hiro !! ahah
Really taste difference ?
Heroes son wy did local sushi bars change california roll from apiece of imo crab to crab salid😢 crab salid no good I am going to start making them in my kitchen the authentic way
Wonder how Bakkafrost salmon compares to Walmart or Rite-Aid salmon? 3 of the finest species of salmon out there, IMO!
the camera need to focus on the food more and how the chef works on the fish rather than the chef it self 😕😕😕
Dude...
You're trying an errors that's sucks.
Do things you know...
This tells for sure that either you're a rookie or not a chef...
Get real dude!!
Dry ages Bangus?
I tried something new today hero 4% lean ground beef sushi outrageous not in a roll sushi style with wasabi an soy sauce mmmmmm
Some day an advanced species will be making videos of how to prepare humans in all different ways.
Where I can buy the dry aging book on your video Chef??
Ikejime too?
More please. I’m doing this with my next springer!!
When will the book be released?
thank you! yes please show more and recipes
I pass by your spot once a week. need to see you
Where’s the video at the tree tops park?!
Very informative.
Good afternoon!
Good afternoon 😊
Interesting
❤
🙂👍
MORER !
Hiro, my friend, g11d aftern11n!!!
You should do the dispatching of that beautiful salmon...
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
that's not Hiro
Hard, honest truth about quality. From the very beginning, I'm hooked. (Sorry for the fish ref)
Sorry, I am with this channel because of Hiro, Anyone that not relevant on the channel, I rather Unsubscribe.
What Kinda strategy does the management make?
Boring no view... No comment.
The channel is totally different from years ago, when I subscribed.
@@hxhdfjifzirstc894 We watch the humble hiro good afternoon not this bald man.
This guy paid for his Michelin star. He's connected with bento lol gtfoh
Im sorry but being an oregon salmon and steelhead guide i can honestly say its a shame cooks like him do not know the best to the worst slamon... Thts alantic farm fish... And anyone that truly knows farmed salmon would never eat one... Reason why ocean fish farms are banned in the us... The guy would have a better tasting fish if was a true oregon, washington or. Alaskan chinook... That fish is sad...😢😢😢😢
I live and fish in Oregon, yeah...our local fish are going to be superior (ESPECIALLY Columbia Springers), but as a "2nd best" those Faroe Islands/Norwegian Atlantic farmed fish ain't bad. I would take them over most commercial fish from Alaska, honestly. With the possible exception of Alaskan Sockeye. But Sockeye are just amazing, period.
Blows my mind they ship fish with gills though. Other than guts, the first thing to go sour. And that kidney not being completely cleaned out.
Ok genius. Figure out better ways to produce for masses. The world is a now in the MASSES! Not just some Montana town looking for some local fish etc. grow up. Learn something please
Farms are banned here because big fish havent figured out how to further price gouge clueless Americans further regarding.
@@MrAcuta73 I think some companies include the gills because most people use that to judge freshness.
Well clearly you don’t understand sushi because if you did you would know that wild caught salmon usually contain parasites and that farm raised salmon like Bakkafrost do not contain any parasites. In fact they are guaranteed to not carry parasites. On another point farm raised salmon have a higher fat content and a better flavor for sushi. I know for sure wild caught is clearly a wonderful cooked fish as I’ve had it many times however for sushi 🍣 I would prefer farm raised especially a Bakkafrost!
A collaboration with Guga is inevitable
Pretty sure they’ve done it
@@dylanzrim3635 i mean, another one. Guga dry aging fish and invited Hiro and his team or the other way around
@caseywilson1337, hello,but the GREATEST FARMED SALMON comes from the FAROE ISLANDS’BAKAFROST’, no parasites, but really COLD WATERS,I just ordered some frozen salmon portions, ,worlds BEST SALMON !,AsI am now widdowed,I could NOT order,a complete WHOLE SALMON,