That Tuna is slightly off being "fresh".... its starting oxidation on the outside thats why when he cuts into it, you can see a darker brown on the outside. Also its been so long that the skin is basically falling off of it.
You wash the chopping board using your hand gloves but you did not even bother to change it after washing the chopping board.. you just directly touch the fish after..😂
![[sushi] Do you know the differences between parts of tuna?](http://i.ytimg.com/vi/YkKrc7HigIQ/mqdefault.jpg)
![[sushi] Do you know the differences between parts of tuna?](/img/tr.png)
Explanations are great! Making it look a lot easier than I bet it actually is!
That's really helpful and your explanation is perfect. Thank you. ありがとうございます。
Thank you chef, the detailed explanations are appreciated
Thanks I like those tutorials to learn more about sushi
Hello Sensei, how long we can use the fish well on the fridge?
Beautiful
Thank you! This is going to help me so much
what kind towel are u using and how long we can store like this? Thank you Chef!
It’s called tuna paper, or maguro paper. Or toro paper, but we call it tuna paper in the restaurant
Great video thank you!
You’re The best
That Tuna is slightly off being "fresh".... its starting oxidation on the outside thats why when he cuts into it, you can see a darker brown on the outside. Also its been so long that the skin is basically falling off of it.
Glad to see you’re serving the food with your hands wearing gloves !
You wash the chopping board using your hand gloves but you did not even bother to change it after washing the chopping board.. you just directly touch the fish after..😂