Two Sushi Chefs Catch and Prepare BLUEFIN TUNA
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- Опубликовано: 22 июл 2019
- Day on the boat with captain Mark from Sandiegosaltwaterflyfishing.com as we search for bluefin tuna. Watch chef Hiro and myself prepare our catch!
Outdoor Chef Life merch coming soon!! Including the limited knife roll.
Buy Outdoor Chef Life Merch www.Outdoorcheflife.com
Chef Hiro's channel: / novekitchenandbar
IG@outdoorcheflife 
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![Two Sushi Chefs FORAGE for SUSHI Ingredients!! [Catch and Sushi Series Ep.11]](/img/1.gif)
Outdoor chef life, hiro, and fisherman’s life are becoming a trio
Not just any trio.....
the BEST trio
Like they be the big three in sf or something lol
Too bad Matt wasn't part of this trip. Still an amazing video though
Don't forget philosophy d!
These guys should do another calab with Deer Meat For Dinner
The Holy Trinity !
Hiro is such a genuine, honest and jolly seeming guy. Man I wish he was my uncle
Or dad
You'd be surprised how Gentle a Yakuza man seems until he loses his temper; just saying off of personal opinion.
Lands a thicc boi fish, pounds an IPA tall boy.Truly the most American Japanese man to ever exist.
It was originated in England so it's not actually British...lol
doobydogg4life “made in england so it’s not british” makes sense
@@doobydoggshit ireland isnt a part of england but an occupied state, "Irish Pale Ale"
@@Leeterthanthou IPA stands for India Pale Ale. In the US, IPAs are associated with white young adults, especially in the West Coast. Seen as a drink for frat bros and hipsters alike, IPAs have grown a reputation for itself from the communities that drink them the most. Obviously in reality, IPAs exist globally, but I hope this clarifies what makes drinking IPAs an "American" characteristic.
DynamicDurge 🤔👎
Hiro is looking at you like a proud son, Great job and awesome three days 👊🏾
I wish hiro was my father ☠️😅
You mean like a proud father?
I caught some stale instant noodle in my pantry. I’m about to cook it. 😭
Minh Vu That’s a mood
Minh Vu lollolololollolloolooolooolloollpoolooloo
Same, I might might even rip open a can of tuna to add to it.
You need to make a catch and cook video. I don’t know how to prepare such a dish.
Add some wild caught cheese slices and a bit of native hot sauce.
Outdoor chef life and Diaries of a Master Sushi Chef in Japan?! That would be so so SO amazing!
Make this happen lads
16:08 I’m smiling over here because Hiro is feeding the birds some of the tuna. So kind.
Yea so kind, just not to the tuna
watching this i realised that having a partner whos into what ure into makes things a lot more enjoyable
You guy's need to make this an annual collaboration, good job, I'm sharing your channel with all of my friends, and family!!! 👏👏👏🙌
How about monthly!
Duude... those tuna jumping got my heart racing. What a day for you guys. Congrats on your first tuna my dude!
Just watching you guys do your craft, and listening to you speak to each other, work together, etc makes my day. These videos are therapy.
The two most amazing Sushi Chefs, a must have if your wanting the best!!! I am so glad that you two got together to do some RUclips shows for us the people, thanks!
12 hour drive for a RUclips video, much respect keep up the content
That was amazing, chasing the tuna and then filleting it. The sushi looked so good, and the sound of the nori crunching was like asmr.
I could watch you guys all day! Great to see a sushi chefs point if view. Keep bring the videos!
As an outdoorsman, there is something so satisfying about watching these guys carve up a tuna ..
Jocelyn be like, "too early for this shit.. where's my bed?"
Taku rocking that Bert from Sesame Street look. I love it.
I was thinking it but you commented it haha
Good to see 2 sushi chefs together...
Hope to have more of this.
The variety of sushi preparation is so amazing and simple it makes me wanna try cooking it, maybe fishing it.
great to finally meet you and Jocelyn at MTF! congrats on this huge achievement bro, this vid put a huge smile on my face the whole time too, the rush was so epic!
Seaweed on the outside is the best imo my grandmother was born in Japan. Growing up she used to make rolls for thanksgiving and Christmas I've searched for 28 yrs for sushi rolls as good as her still haven't found one. Thanks for this awesome video you!
What an amazing three days! Thanks!
That was great, everything looked delicious and the bone marrow tip was something new, thanks!
dude, this must have been the most amazing experience ever. I can only imagine eating tuna right off the boat like that, especially in so many different types of sushi. Great video
This video is probably one of my favorites.
I felt like I was with you guys every step of the way... from the boat to the table. Well done!
I’ll eventually make it to your Omakase restaurant!
I absolutely love the fact that you guys teamed up together. Please make more videos together!
Knife is life
this series of vids with chef Hiro were one of my favourites
"knife is life"
I've always wanted a professional knife to be able to cut better through ingredients but being a poor college student never had the chance. I always watch our videos and get inspired to explore fresh ingredients and seafood more! thank you for being such an inspiration to me.
Pretty much any decent knife will take a razor edge. The nicer steels just hold it longer. Spend $15 on some sharpening stones and watch some YT vids on sharpening. That way when you get your $200 chef knife you know how to take sharpen it without ruining it
You can get a very good knife for 30-100€. I recommend going on Reddit r/chefknifes knife for recommendations or just ask me. I am a long time knife collector and also sharpening them and everything and still attending university....
@@gtppaul3751 so what is your low budget recommendation
@@vagabondroller so for the bottom line of budget I can highly recommend the mercer cullinary from the millania line, the victorinox fibrox and the Kuma chefknife (keep in mind that the Kuma has a bolster and is not as friendly to sharpen)
Those above are great value and will last a long time bit will need regular sharpening, once a week or every few weeks, depending on how sharp you want your knifes. General guide is you want to be able to slice tomatoes effortlessly and not saw them.
German and French knifes generally Have soft steel and need offer sharpening but are heavy use knifes and won't chip or break as easily. Japanese knife are usually made in San mai, you have a hard but brittle core that is the edge and a soft cladding to make the blade more durable and sometimes stain resistant (the edge still rusts, the cladding doesn't but depends on the maker) Japanese steels are ground thinner and perform better and stay much longer sharp, weeks of sharpness but are much less durable.
Generally if you want to go Japanese, You can find stuff sub 100 I recommend chefknifestogo
You will still need a beater knife for harder tasks like cutting squash, fish bones, deboning chicken, chocolate, melon and everything else that is hard
Harder knifes can often take a better edge and keep it for longer, carbon steels is great and takes a edge easily, Japanese knifes use aogami steel for example. Then stainless you can go for VG10 which can still be found at 80ish but usually cost 100 or more.
If I were you I'd take one beater from above and one hand made precision slicer made in Japan for under 90$
Also you will need to sharpen.
Naniwa shapton and king are go to brands. Grits 500 for fixing chip's. 1000 to maintain the edge, 3000 for polishing (optional but for final touch) with high end steels it can be worth it to go to 6k sometimes but not at your price range. After sharpening strop the edge, newspaper, leather or jeans can work
Sharpening guide I recommend korin from New York he has RUclips videos and is a master but explains it well.
Good luck and welcome to the knife world, no going back now :P
If you have any other questions please let me know. I am happy to help
I wanna see you and Fisherman's Life on the next Tuna trip lol
This first collab is still one of my favorites, I have watched you since your early days an I wish you the best!
My favorite video so far, totally awesome!
Taku..that was so exciting see you land that tuna..i was like screaming lol..nice job man! 🤘🏻
Been here for around lil under 10k to see this collab happen is unreal. Loved the 3 day collab congrats on 100k+!
Yu ples email me piuctures?
gerjendheepetipa@coin-mail.com
I love how much y’all are collaborating, keep it up!
I LOVE when you and Hiro team up!! They are my favorite videos by far!
Two of my favorite RUclips guys. Don't let this be your last collab! Awesome stuff as always, Taku!
thought it would be a one time collab but this just keeps on getting better and better. Keep it up Taku 👍
Perfect. Love, love!
Hiro is a so humble guy! Enjoy guys. Sushi 🍣 forever.
This why i love fishing, you couldnt wipe that smile off your face
Yeah bro! This is awesome!
Best collaboration hands down !
these videos are so relaxing! I love it!
I love these videos man, inspiring.
Both great guys.
holy crap, my mouth is watering just watching you guys eat that!!!!!
My most favorite episode! It was so so good
Another great video Taku and Jocelyn thanks for sharing...
OMG!!!! HELL YEAAUUHHH!!
BEAUTIFUL PHOTOGRAPHY JOCELYN!
UHHHMAZING CATCH N COOK COLAB *TAKU AND MASTER CHEF*
CONGRATULATIONS ON 133,000 !!!!
YOUR DREAMS NOW BECAME A REALITY 🐟👨🏻🍳
Hi from Scotland... Love the vids you all make together...keep them coming 😋😊😎😀
No doubt two of my favorite youtubers fishing tuna and make sushi is just one of the most entertaining videos i've seen right now. Just wish fishermanlife would kick it with them. GODLY!
Props on the synergy between real restaurant life and real outdoors. Bluefin Tuna looks easy, definitely NOT EASY!! Love Chef Hiro.. I am also a cook/restaurant life/fisherman myself from So Cal but I moved up to North Cal recently. Bless you guys!! Excellent collab.
more... more... more !!!
congrats on 132k subs.
there should be a special two thumbs up for great vids like this 👊😁😁😁👍
Congrats for a great 3 day collaboration and your achieving 100K subscribers!
I love these collab vids with chef Hiro so awesome
Wow! Soooo many boils & im just sitting on my couch. What a view!
Terrific footage Some of the best tuna busting ive ever seen ... congratulations. Thanks for sharing.
Ive never seen a better representation for "the thrill of the hunt" dude was literally shaking!
Literally drooling
OMG my mouth is watering right now. Looks so good.
ahahaaa yesss hiro back with my boy outdoor chef life
I saw Hiro at Vidcon. Great video. Would love to fish and film with you at some point. You could prep sashimi and I could do it Chinese style. Love this channel.
Love your vids!!!!
That would be amazing.
I’m down for it!!Love both of u guys videos!!make it happen plz for the sake of you guys fans !!
C-Milk collab needed
didnt expect to see c-milk! lol bring winston with ya too!
Yes!!! Next... travel to different locations and do this with Hiro please! I love this
I absolutely love these Collaborations!!!
I was a part of retrofitting those support columns under the mission bay drive bridge that you went under while drinking your beer 17 years ago. :D
That’s rad
I died and went to heaven at the spicy tuna part omg!
Unbelievably awesome video!
Loved watching you two together, I watch each of your channels you made me hungry
makes sushi rolls right after fishing. Such a fresh tuna right after it's dead.. That's one of life styles I want to pursue.
Even when I thought last video, “Imagine how cool it would he if they caught a huge bluefin tuna and prepared that, but there is no way they would go through that trouble”
I love these colab videos with Chef Hiro!
those dishes looked so good made my mouth water
I'm watching this about a year and bit later and you've increased your subscribers by over 400 percent! Awesome bro! Congrats!
🙏
San Diegan here, anytime you do that drive you need to leave at ~4am and then it's a 6-7 hr drive.
Yup.. Live long enough in california, you drive down from hwy 5. Never do hwy 1 or hwy 101, unless you want that 12 hr drive. 12hr.. Mind as well hit up vegas baby. Start out around 1am and you be down south by morning.
hello san diego guy...same here.. i caught like 120lb tuna last month on a over night boat
@@thatonebeone Yu ples email me piuctures?
gerjendheepetipa@coin-mail.com
Lies. I leave at 12am and it still takes 7 hours from Tustin to San Francisco.
@@silvermist9644 Nope, I leave at 4:30 and get to Palo Alto at 11.
I chuckled at Chef Hiro’s “Good afternoon ”
Two great Master Chef!
This taking me back to when I watched Wicked Tuna
a couple things to note folks.
1. you don't want to stack the skin side of a loin on top of the meat side of another. The skin carries bacteria.
2. wipe the scales off the knife and before continuing to cut into the flesh after every cut you make.
3. Use long, clean strokes when slicing off the loins. Don't use shorter or saw like cuts. You want it nice and clean
4. FRESH Tuna like this, is best aged and shouldn't really be eaten right out of the water.
5. Wash your hands after handling the fish, especially the skin, before handling the flesh.
work clean and safe folks
They addressed point #4 at 18:06 but the point of this video was to catch and cook the fish right after coming back. And I agree, when handling raw food, hygiene is key and very important so direct contact with the skin fish should be avoided as much as possible even if the skin is rinsed with water, every cut you make should be precise , not only does this help for easier preparation or for aesthetics but even when eating the fish, the smoother texture on each fish cut provides a better experience to the person who eats it.
love watching this, gets my day done right
Wow I’m starving now! This video was absolutely one of a kind!
can we talk about how clean the transition was at like 1:10
Lmao at tje filipino auntie standing next to you guys as you cut the tuna. Shes like, Can i hab somm
haha right lol
No!
I'm a filipino too
Just saying..
You have a western first name with an Arabic last name. Cool
Knife is life Looks delicious as always!!
Taku's genuine excitement is so pure
This is THE SICKEST catch and cook ever... cnc bluefin tuna with two pro sushi chefs.... just wtf 🤯🤯🤯
I love to see with Joseline eats. She is like a model trying the freshly made goodness. great job 2 everyone in this collab
I could watch this all day.
You guys are awesome! Keep up the great work!
Wow bluefin tuna looks delicious makes me want some
Yu ples email me piuctures?
gerjendheepetipa@coin-mail.com
Bluefin.
Wow - what a beautiful fish!
(I’m Korean and also prefer seaweed on the outside.)
Also, congrats on 100K!
“Knife is life”, I follow Hiro San and it’s awesome to see two sushi chef in one video!! Two thumbs up 👍🏽👍🏽
I think I watch this video once a week; thank you for being such an inspiration man!
I thought I was just a weirdo for eating fish marrow 😂 Outdoor chef approved though 🤷♀️
Dud did u guys really miss all that tuna lol.
But you guys came to the city san diego baby.
fantastic collaboration
It hurt me every time I heard the sound of your knife blade hitting that stainless steel fish cleaning sink. Great episode.
is that in shelter island? love your video you guys make me sooo hungry!
Love it! I fish out of SD monthly, good to see you treat bluefin with so much love like we locals do. Fish Life!
Nice video as usual bro👍....but no beer lol 😂
Wish I could eat some of that tuna 😭😭😭