$4,000 Dry Aged Tuna Sushi
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- Опубликовано: 19 окт 2021
- $4,000 Dry Aged Tuna Sushi 🍣
Bluefin tuna is a staple in the world of sushi. Perfectly balanced and melt in your mouth, a fresh piece of Bluefin is hard to beat. Then, there’s dry aged tuna… which is in a world of its own.
The most significant improvement was texture. Bluefin tuna (especially the lean “Akami”) can sometimes be chewy. I was shocked to find that even pieces with many white fibers, disintegrated the moment they touched my mouth.
Flavor came next. With dry aged beef, we expect “nutty” or even “blue cheesy” notes. This was different. Instead of a flavor change, it was more of a flavor enhancement. As I mention in the video, it tasted like tuna in its truest form.
I want to give a huge thank you to Liwei (dry_aged_fish_guy on IG) . His guidance through this process is the only reason I was able to make it happen. He has a saying: “Fresh is boring”. It took 4 weeks of work for me to finally understand what that means.
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🎶 All beats are made by @1evanwhite (an incredibly talented 12 year old producer! also on IG - evanwithadopebeat)
🎣 Tuna from Captain Bobby and Captain Elena / fishreeldeal
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#bluefintuna #tuna #dryagedfish #dryaged #seafood #toro #otoro #torosushi #dryagedsushi #ahituna #akami #chutoro #sushi #sashimi
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FILMED BY
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Oh baby.
Nick
Nick whas poppin
NICK
Your best video yet !
@@NickDiGiovanni yes ik
I recently watched a professional break down a blue fin tuna. He had about 20 assistants working with him and you could tell he had done it a million times. Even though this was your first time and you had only one person helping you, I think you did a great job. Looks very professional!
Thank you so much!! It was definitely a learning process 😃
E
@@MaxtheMeatGuy E
20 assistants? Lol it takes 1 person
@@MaxtheMeatGuy please don’t say the Japanese namesif you don’t even know how to spell them right, it annoys me ya know. Not really smart to do that, it’s an insult to Japanese food
Just some advice, you probably want to purchase your tuna from a fisherman that abides by sashimi grade standards for their fish... especially if you are going to dry age it and not freeze it before eating. The standard helps minimize the spread of bacteria which is a real concern for non-frozen sashimi.
It doesn't look like they spiked the fish in the soft spot upon catching it, hard to tell if they bled it or not, and they didn't properly gut and remove the gills. They also cut the isthmus (reason the head tilts up) and is why some of your meat has the appearance of pages in a book... nothing significant... but a dead give away they aren't following sashimi standards.
None of this would really matter for normal usage, but if you are dry aging and eating it raw without freezing... just something I would consider to minimize your risk.
I really appreciate these insights for next time!
Thanks for this. Parasites in non-treated fish can make you pretty ill, and it's always best to make sure your fish has been treated to sashimi-grade standards.
Its also usually illegal to sell sportfish caught fish. Noted by the "charter," so its no surprise they didnt adhere to any guidelines.
Im pretty sure the purchase of this fish was an illegal act in itself, so take care since atlantic blue fin is a protected species. It is considered endangered or critically endangered.
@@diss-abledgamer5370 from my research it is no longer considered endangered. Also this was not sold to me, it was given
@@MaxtheMeatGuy no longer endangered??? Every source lists thunnus thynnus as endangered including worldwildlifeorg not a single credible source says otherwise. Also if this is the southern blue fin thunnus maccoyii its critically endangered.
Also you say it was given, but you have a very specific price tag in the title that doesnt line up with any wholesale or market rates on bluefin. But ill take your word for it eventhough you attempted to dismiss the conservation level of the fish.
Yo, imagine if when Max said "We are very excited," he was talking about him and the symbiote he lives with. Like, Venom...Carnage...just me? Okay.
Its him and meatnage.
I have been thinking abt symbiotes all week and this literally got me thinking more abt them ;-;
Nice Job Dank Zenitsu Kun
Yes it’s just u
Yeah it’s just you
Hey Max! Like you I lived in China for a few years, but in Nanjing just north east of Shanghai. I also had to return home because of COVID. Me and my dad were always experimenting with different and exotic meats and fish while over there and watching your videos brings all those memories back! Thank you!!
I love the effort in detail you put into your videos as always max!! I'd love to see more fish focused videos from you as well, as I do believe that fish is a very under appreciated protein in many modern diets
Max is such a good cook
Thanks man!
@@MaxtheMeatGuy Weird question but when we want to make chips crispy we put them in cold water to remove the potato startch however we fry chicken in potato startch for extra crisp.how does this work?
@@theintellectualshow2047 that’s a very interesting question, and honestly I don’t have the answer! I’m going to look into it
Max is such a good cook that there's a lot people leeching to his content with their cringe ass commentary like that 360 guy
@@MaxtheMeatGuy please remove sizuka.
I tried ahi tuna not to long ago and it was just seared on both sides for about 45 seconds so it was still raw in the middle and I couldn’t get passed the thought of raw fish and I had to spit it out but it tasted really good. Love the videos max!
Thank you!
In my opinion, tuna should be eaten either raw or fully cooked, so I enjoy my tuna cooked to the brim. Very relatable comment
Pil pil spanich+ taboule from lebanon:ruclips.net/video/FwUtpXlpbys/видео.html
@@zackaryaabdussalam3997 same, wall to wall all the way gray in the middle with a touch of lime 🤤
Or as my grandma calls it "Ahah Tuna"
It’s amazing to see that the short he made a month ago, was him eating the eyeball of the very same tuna! U can really see Max’s dry age journey and how long it takes to make these videos!
Thanks so much for following along through the process 😃
Love the long form content! Nice to get some extra knowledge, and many more shots of that oh-so-gorgeous fish!
I love your content Max, your personality and smarts are why I keep watching. Keep it up!
I appreciate the way you delicately prepare for these projects by doing your homework first. Well done Max
Thanks so much!!
The airline attendant hand motions had me dying when explaining the beheading…..keep up the phenomenal content man, absolutely LOVE the mixture of short and long form youtube content
thanks so much!!
Airline guillotine
This is amazing!!! So happy to be part of your genius work. 🤩 Look forward to seeing you again!
Couldn’t have done it without you!!
Amazing video, Max - so good! All of the tuna you prepared looked awesome.
That fish look like he was out there fighting for his life, everybody in the sea wanted a taste and homie wasn't even dry aged yet.
Amazingly done and explained!
I love cooking for fun and i find your videos very entertaining.
Wow this made me really appreciate the process that goes into sushi
I love how you give step by step instructions like we are going to do this in our own kitchens. very entertaining though
It’s great you’re exploring & exposing other cultures food.
Thanks
What a wonderful experience. Thanks for the lessons. Congratulations!
Max your the best and i love your videos, I really enjoy watching you cook cause your videos are really interesting I hope you have a great day Max!
Dude you did an amazing job!
Awesome job Max!
Tuna sushi is my second favorite, next to Philly rolls. You knocked this one out of the stadium man. (Btw, I have a suggestion: maybe Wagyu Pizza Rolls? Just an idea ;)
Ohhhh love it! Thank you
@@MaxtheMeatGuy love u
@@pikxx mad sussy
Tuna is such a beautiful fish, strong and tasty! Well done Matt!
I love how literally all of this tuna is the best
I wish i had skills like yours that food looked amazing!
You may want to look into “ike-jime” to really take your bluefin tuna dry aging to the fullest flavor potential. The Japanese have been doing sushi for thousands of years and ike-jime is known to produce some of the best quality. I noticed when you were trimming the bloodline that the fish was not properly dispatched.
Nice to see you switch up to the sea bro very skilled..... big fan of your work
My favourite video of yours yet, love it
Thanks so much!!
I'm late but I love the long videos so much I'm binge watching them on my day off
Would love to see you cook all three versions and see the difference with cooked as well
This was so much fun and educational at the same time! Would love to see more content like this!
Absolutely outstanding Max. You have come a long way brother, very impressive!
Thanks so much man!
This tuna is incredible, nice vids Max, I've enjoyed
Thanks so much!
Your best video yet 🤤
I can always count on you for posting amazing videos!!! loved this one!
Pil pil spanich+ taboule from lebanon:ruclips.net/video/FwUtpXlpbys/видео.html
I really appreciate that!!
always nice to have a job where you can write off amazing foods as a business expense.
You have very good cutting skills!
SOOO good Max!!
Wow. That was an incredible episode Max. I’m a little late to this party, but better late than never.
WOW!! Well done for the first time! Love your video and content.
Thank you!!
I eat sashimi every chance I get, you somehow made it 1000 times more enticing. Looks delicious 🤤
I love the cape.
You have this down to a science!
Really enjoyed this video, and that sushi plated up looked delicious!
Thanks so much!!
Love your videos tried out one of your steak recipes it’s exquisite keep it up my man
That’s awesome!
happy 1 milion subs fam
this makes me happy🤗
O Toro is Oh so good. Great video!
Even that is your first time making sushi since you always teach us about red meat and making bbq, but i have to admit it. You're really have a talent for that Max. Looks appetizing. 🤤👍
That looks soooo yummy!
Max is my guy 🤙🤙🤙🤙 very informative, kind, Humble but knowledgeable & skilled. Awesome you found something to be passionate about 💪
Thanks so much! That really means a lot 😃
Pil pil spanich+ taboule from lebanon:ruclips.net/video/FwUtpXlpbys/видео.html
I gotta say the quality of this long vid is way better than those YT shorts
From someone that lives on Cape Cod, that looks like a fresh legit fish!! Good job Max
More of these videos please. I learnt about tuna and it's meat. You never disappoint max
Thank you!! More coming really soon 😃
Max that looked incredible keep up the good work bro and more dry age videos I love your dry aged videos
Thanks so much! More coming soon 😃
@@MaxtheMeatGuy No problem I can’t wait and also I tried the smokehouse brisket sandwich from Arby’s be honest if I had to try it again to choose like between yours and Arby’s I will choose yours bro
I like how he mentioned that the collar of the fish is one of the best parts, which it is, it’s highly slept on.
tuna cutting content is my favorite thing in the world
Bro I love your content, keep it coming
Thanks so much! I got yoy
You*
yo thanks max for responding to my question
Of course! Thanks for asking them
Nice to get some extra knowledge !!!
I can't cook at all haha but these videos are still so entertaining mate. Keep at it!
i got (max)imum enjoyment from your content
Wow!! What a beautiful fish
My favourite part of the bluefin is chutoro. It’s got the perfect balance. I feel like otoro is so rich that I can only eat a few pieces before feeling rly full. Nonetheless, great video :)
You have one mil subs now!!!!
Looks like a king
Love the vid! ❤️
lovwed this video i also like how you arent onky making ashorts and are helpingg youtube remain youtube and posting real videos :)
As a sushi fish, before steak guy, that looks absolutely mouth watering good
Danggg that's looks so good! Such a beautiful tuna! X End result is gonna be bussin XD
Everything u make it makes me so f hungery man honestly it looks too good
Absolutely love your longer videos
Really hope you make more like it
Pil pil spanich+ taboule from lebanon:ruclips.net/video/FwUtpXlpbys/видео.html
Thank you! Hearing things like this motivates me to keep trying to make them better 😃
@@MaxtheMeatGuy
I know it's not realistic, even if you have some behind the scenes of how you make your shorter videos. That would be AWESOME. There are so many short videos that I love that I want to see more behind your craft
@@Pheminon1 that’s a really great idea! I’m adding that to my list of videos I’m going to try and make 😃
For some reasons I think your fish videos even better than the meaty ones, please make more of them……a like has been given
Oh that's wonderful
Heck yeah!!!! 🍣 yummy!!!
Really terrific video, keep up the good shit my Meat bro
Thanks so much!
めちゃめちゃ美味そう、、食べたい🤤
Everytime I watch Max Nick or lynja I drool 🤤
Glad you enjoyed our fishery
my god its 1 am. this looks incredible
You are amazing thank you 😊
Without the editing. I know that had to have been a ton of work! 💪💪💪
Looks fantastic! 🥰
Pil pil spanich+ taboule from lebanon:ruclips.net/video/FwUtpXlpbys/видео.html
It was definitely a process and I'm still learning how to edit longer videos. Really appreciate it!!
I really wish i was your friend present, so after your video shoot, i can help you clear the dishes 😁
If this video doesn’t make you wanna buy a dry-ager and go fishing, I have no idea what will
Disposable money
Me suddenly developing an enjoyment of fish would probably help
Looks nice
looks delicious
Your voice overs have the same inflection as guga’s hahah!! Amazing video
It looks really good so far
Thanks man
@@MaxtheMeatGuy no problem😁
Pil pil spanich+ taboule from lebanon:ruclips.net/video/FwUtpXlpbys/видео.html
Much respect. For your first time you definitely crushed it.
Toro looked amazing
I love catching tuna here in Florida! Typically Black Fin but still really good fish!! My biggest so far has been 33” 39 pounds!
damn! that's beautiful!
What I love about tuna is that each cut is delicious in its own way. Like I know Toro is the premium cut, but I like akami just as much. Imo ones not better than the other, they're just different, but equal (again, my opinion, which I assume is not widely shared given the price difference of the cuts). It's really interesting to me considering I don't feel that way with beef. Like there are cuts that are just simply better than the others across the board.
I love tuna Just like your videos, i wish i will ever be a succesfull ytber that People will like
Impressive!!!👍
I gotta get me one of those!
Pil pil spanich+ taboule from lebanon:ruclips.net/video/FwUtpXlpbys/видео.html
Never had tuna before but looks very good!
I hope you give it a shot!
Awesome video. Much nicer to sit and watch a real video and not just a bunch of shorts.
Very cool video.
I enjoy lean tuna over the fatty one, it has more flavor and character