f you want to learn more, I have a very comprehensive sushi course on UDEMY with 40+ video lectures. Use this link for DISCOUNTED price: bit.ly/YTPromo10
You describe about tuna very detail from whole tuna, how to maintain the tuna until into the sushi , sashimi and makimono. I learn a lot from your video as new sushi man. Thank you very much sir! Still waiting for new video 🙏🏻
Thanks very much. This is a very informative video. I purchased some tuna, not for sushi, and found the white strands interfered with the enjoyment of the prepared fish. I wondered how they could be avoided next time and your video will help to to discern the best tuna on display. I will look for your other videos
Thanks for that. This is something I'm trying to get better at. I wish there was a better way to freeze the steaks, and other cuts to last more than a couple weeks. When we catch them, we end up with a LOT of meat. I just wish it was easier to store to use over longer periods of time. Until then, we share a lot!
PS I and many others would probably love it if you did a catch and prep on Atlantic black sea bass. It is pretty common here. Should I bleed this fish while still alive if intending to use for sushi?
Thanks JR, where you fish out of in NC? I love Black bass, use to eat it growing up in NY, its pretty much good any style its prepared. And yes, you need to bleed the fish asap while its alive. Let it sit on ice overnight, and the texture will be better. GL man. I'll be visiting NC coast from time to time, let me know if you ever need someone to pitch in for fuel. Would love to get a few of these for a video.
What kind of knife set would you recommend for someone who just cooks as a hobby? I've been looking at Henckels, I got a few for free and was impressed by the quality. It's also the same knife they use in Hell's Kitchen with a wide variety of meats and vegtables.
What's your take on aged fish/tuna? Most people say the fresher the better, but some masters in japan age their fish for some time (tuna up to 14 days! )
I typically put my catch on ice overnight before cutting for sushi. If longer, I gut it first. White fish, like snapper, diminish in quality really quick from my experience after several days. Most tuna are frozen or on ice for days before it gets to the market, and has been already aged. For tuna, you definitely want to wait, bc freshly killed tuna doesn't have the right texture.
If you can find a seafood wholesaler that also operates a retail side, you'll have a good chance. If you're in the west coast, look for Japanese specialty supermarkets
quick question. is it worth it to get a sushi rubber cutting boards for a home kitchen? I do own a couple hand made japanese knives, and was debating getting a rubber cutting board over a nice wooden one.
nibblebunny Asahi makes smaller boards for home use. Check on Amazon. I think it's a great investment for the long term considering they last for well over a decade. Super blade friendly especially for Japanese profile blades.
Is the wasabi paste indicated in the description of the video the one you like most? Don't you like to use those that come as a powder?? By the way, do you have any good wasabi brand to recommend?? Great video, I'll buy some tuna and follow your cutting procedures too.
I prefer Wasabi paste in a tube made by S&B. There are a couple of different products, one even has real wasabi inside instead of just horseradish. GL! If you're interested, I have a sushi course on Udemy.
There is a new supermarket on Houston that sells bluefin tuna bells and Kobe beef.............. but it's still veryyyy expensive. Even if I can afford it, I'm just 13 years old.😂😂😂😂😟😟😟😟😢😢😢😢
Just to let you all know, there is a million/billion dollars market catching this type of fish. With $10-$20k you can set yourself to go and catch big eye tuna fish off california american waters, and make $50k PROFIT a month as a captain! Enjoy!
f you want to learn more, I have a very comprehensive sushi course on UDEMY with 40+ video lectures. Use this link for DISCOUNTED price: bit.ly/YTPromo10
Thanks so much, I work at a poke restaurant and have to learn how to cut tuna for poke cubes and sashimi, this helps a lot
oh nice, glad it was helpful. Which restaurant?
@SushiWithDan locals Hawaiian style poke in las Vegas
You describe about tuna very detail from whole tuna, how to maintain the tuna until into the sushi , sashimi and makimono. I learn a lot from your video as new sushi man. Thank you very much sir! Still waiting for new video 🙏🏻
Thanks, more to come
I really admire your craft! Watching was a blast!
Very good vid. Focused on teaching and well planned. Clean and neat. Pleasure to see such skill at work.
I appreciate that!
Didn't realize how few videos you have. I love your catch and cook style videos.
Ha, will try posting more. These videos take a long time to edit
Is it safe to rub it using the paper towel like at 1:35? It seems pieces of paper can get left on the TUNA.
The color is gorgeous, looks like a giant ruby.
*DAN! UR BACK!*
Dammm, I wanted to eat that spicy tuna roll so bad @ the end:/
Ha I'll FedEx it
Sushi Everyday if u do, Swear, I WILL eat it!
Thanks very much. This is a very informative video. I purchased some tuna, not for sushi, and found the white strands interfered with the enjoyment of the prepared fish. I wondered how they could be avoided next time and your video will help to to discern the best tuna on display. I will look for your other videos
Glad it was helpful!
5:26...
Bob Ross: "BEAT THE DEVIL OUT OF IT"
LOL
Awesome video, thank you so much! I was struggling with the most sinuous parts, this technique makes it so much easier :)
Awesome! Glad it was helpful
Awesome video. Great insight on how to cut Tuna. This is going to help me out tomorrow thx 👊
Glad it's helpful. You fishing for tuna?
@@SushiWithDan
No but I'm learning how to break down Bluefin tuna loins and roll sushi. Awesome video again. I'm definitely subscribing 👊
How much would the piece at 2:38 cost?
The loin was about $50
Sushi Everyday great - thank you
Thanks for that. This is something I'm trying to get better at. I wish there was a better way to freeze the steaks, and other cuts to last more than a couple weeks. When we catch them, we end up with a LOT of meat. I just wish it was easier to store to use over longer periods of time. Until then, we share a lot!
I wish I have that problem, could use some meat in the ice box right now :)
Love your videos, keep them coming. I’m a commercial spearfisherman in North Carolina and can’t wait for summer to try some of your techniques.
PS I and many others would probably love it if you did a catch and prep on Atlantic black sea bass. It is pretty common here. Should I bleed this fish while still alive if intending to use for sushi?
Thanks JR, where you fish out of in NC? I love Black bass, use to eat it growing up in NY, its pretty much good any style its prepared. And yes, you need to bleed the fish asap while its alive. Let it sit on ice overnight, and the texture will be better. GL man. I'll be visiting NC coast from time to time, let me know if you ever need someone to pitch in for fuel. Would love to get a few of these for a video.
why am i binge watching these videos when i am a swedish 13 year old
Ha, better than binge watching Netflix as a Swedish 13 year old
Horunge
I'm a 13 year old Canadian making
Sushi with homemade cured Salmon, I watch these vids for inspiration or recipes.
Ur a swedish Dragonborn whose 13 years old(^^)
GameZorg285 i dont even play skyrim i just had the pic on my pc. Played it when i was 7 haha
I don't know if I missed it, but the white streaks/layers are sinew, correct?
Yes, connective tissues
Thank you for this video!! We have good tuna fish here in Span- Morocco and I d love to do sushi for family!!
thanks today I try my first cut!
What kind of knife set would you recommend for someone who just cooks as a hobby? I've been looking at Henckels, I got a few for free and was impressed by the quality. It's also the same knife they use in Hell's Kitchen with a wide variety of meats and vegtables.
When u wrap the tuna ,What kind paper is it?
Parchment paper, regular deli paper
What is the black sauce you used with the Sriracha to make the tuna roll?
It was sesame oil
What's your take on aged fish/tuna? Most people say the fresher the better, but some masters in japan age their fish for some time (tuna up to 14 days! )
I typically put my catch on ice overnight before cutting for sushi. If longer, I gut it first. White fish, like snapper, diminish in quality really quick from my experience after several days. Most tuna are frozen or on ice for days before it gets to the market, and has been already aged. For tuna, you definitely want to wait, bc freshly killed tuna doesn't have the right texture.
Great video. Thank you!
I LIKE YOUR CHANNEL
ahhhh this made me so hungry. What average retail stores do you think i could find at least grade 1 tuna at?
If you can find a seafood wholesaler that also operates a retail side, you'll have a good chance. If you're in the west coast, look for Japanese specialty supermarkets
Ok thanks, ill look for one. Also, nice video.
Great info young man. Thanks for your time and knowledge.
Thanks Joshua for the kind words. I hope its (or will be) helpful
hello!
i noticed that alot of sushi chefs slice at an angle, and then straight down. Is there a reason for this?
Lopim989 Pop yes, it’s common technique, just for aesthetics
@@SushiWithDan thanks!
So satisfying
quick question. is it worth it to get a sushi rubber cutting boards for a home kitchen? I do own a couple hand made japanese knives, and was debating getting a rubber cutting board over a nice wooden one.
nibblebunny Asahi makes smaller boards for home use. Check on Amazon. I think it's a great investment for the long term considering they last for well over a decade. Super blade friendly especially for Japanese profile blades.
I have never eaten raw tuna but it looks so to would try it
Is the wasabi paste indicated in the description of the video the one you like most? Don't you like to use those that come as a powder?? By the way, do you have any good wasabi brand to recommend??
Great video, I'll buy some tuna and follow your cutting procedures too.
I prefer Wasabi paste in a tube made by S&B. There are a couple of different products, one even has real wasabi inside instead of just horseradish. GL! If you're interested, I have a sushi course on Udemy.
amazing video!!
Justin Lavoie Thank you! Hope it's helpful
What kinda knife is that
This looks so yummy
thank you, such a helpful video
Hi Dan, are the voice and hands in the video both yours? beautiful voice and hands :D. honestly. very impressive!
Ha, totally CGI hands and a hired voice actor
Very helpful. Thank you
Great job 😍😘🙏🙏
Can you do a redfish sashimi video?
I thought about it, might do one in the future. Thanks
What brand of knife are you using
Masamoto, but there are a lot of great brands out there.
Thank you for this awsome video, and i just have a question about where can i get fresh sushi grade tuna in general, btw i live in sf.
Hey Ryan, not too familiar with SF, but try looking up Marukai supermarkets, they're popular in LA.
Great vid!
Can i find a chart at Google???
this video is great!
“Knock down with the back of a knife” *Proceeds to beat up the tuna*
Haha should be on a T-Shirt
thanks video
I was shocked today that my chef doesn’t know how to cut tuna properly! After watching this video, I think I’m now a better chef than him. 😂
Great video subbed! Came here from Elias's channel 😀
That dudes a fishing machine. Thx for the sub
Super
Very soft
Nice
Kapan ya ak punya pisau kayak gitu....
You should enter hiroyuki teradas california roll speed challenge! :D
Thanks for the video, i want to try it. I sub.
Thanks! Tuna is easy to do compare to other fish. GL
I hear a doggo going around :D
Ha, the doggo might make an appearance later
I'm curious to see him/her! You feed some of the fishes scraps to it? :D
She eats better than me. She eats sushi grade seafood!
Is it ok to eat sushi for breakfast?
I think it's healthier than bacon ha
Always a good time to eat Sushi!
i wanna go catch tuna now! :O
You guys got bonito in the Northeast. Those are tastey
Sushi Everyday I have heard that too, so hopefully I can get one ^^
That tuna ripped
13 year old asian boio + sushi= no moar sushi. Gimme. Oh and gimme rice wine vinegar.
On the East Coast we call it yellow tail.
5:32 How to Basic
5:16切れてなーい
got it. so the sushi grade fresh tuna looks like a block of redstone.
Thats one way to put it
im hungry now
2:40
why was this in my recommended im supposed to do my homeword lol
teh *when you get sidetracked while doing homework*
There is a new supermarket on Houston that sells bluefin tuna bells and Kobe beef.............. but it's still veryyyy expensive. Even if I can afford it, I'm just 13 years old.😂😂😂😂😟😟😟😟😢😢😢😢
Am I the only one or It looked like a JUMBO SIZED shashimi Set?
The next big thing, JUMBO sashimi
Damn the knife tho
So no cooking? Just eat raw?
Yeaaaa... you can just shove a pop sickle stick into that fillet and hand it over
Haha, I think you're on to something
Why buy store tuna when i can go out and catch it myself and within 15 minutes of catching have sashimi 🤔🤔
That's the best way! Make sure to age it a day or two before you eat it
Apa yg dia bilang
Japan tuna the bes
Just to let you all know, there is a million/billion dollars market catching this type of fish.
With $10-$20k you can set yourself to go and catch big eye tuna fish off california american waters, and make $50k PROFIT a month as a captain!
Enjoy!
Y am I watching this at 3 am?
❤️❤️
Finally
Thumbnail sashimi looks too thicc
haha
I catch my own yellowfin
Sushi ROLLS*
your name is defines me
You do t make sushi! You eat it
Bad tuna ????
juan juan nope, tuna is that color.
ㅔ
Samir
Idk why I’m watching this even tho I hate raw fish
Almost looks like steak its so red
BBQ
Why you cutting me
要戴手套，確定好再摸魚。
You know "sushi grade" is just a marketing term, right? Made up that is.
Second
First
Bullshit 😂😂!!!?
that is plastic
Haha
I feel bad for tuna.
Banana Cupcake it is there fault for tasting so good. your name made me want a cupcake
Banana Cupcake lulu main ew
omg sushi chefs need to stop putting cucumbers into sushi! Its disgusting!