BONITO: ANOTHER TRASH FISH? San Diego Trip/ Vlog
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- Опубликовано: 28 сен 2020
- How you can make Bonito taste amazing. Also been working on making katsuobushi (dried bonito) with some of our catch from SD. As well as making fermented wasabi. Shout out to Half Moon Bay Wasabi! hmbwasabi.com/
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A lot of RUclips people stalled in the middle of the content road when the virus hit, but not you, you just change your style and then level up! Good job Taku. 👍👍👍👍
comontoshi you got that right!
Yo Taku! I live in San Diego and have fished yellowtail at La Jolla a lot and you needed to get down a little deeper with a dropper loop or Carolina rig with a mackerel. Get out there right at the crack of light and troll hard. Only the charter boats can get them on fly line because they have so much chum that brings them up! If you ever want to make the trip again we’d love to take you on our boat for yellowtail and tuna!
Been out there a few times in a yak its a ton of fun!
Outdoor Living i enjoy watching you however can you please refrain from saying GD, i find it offensive. ;)
@@nickychloe9976 god damn
I bet you would love to hook him up with a free ride just from the sheer exposure you would get after the video went live on his channel. You would make more money from 10 of his subs booking a charters with you I understand that is how business works. But I guarantee it if he had only 30 subscribers no way in hell would you offer a free trip on you're boat. But now that I called you out on it what will save you is by offering a 15% discount to anyone who uses Outdoor Chef's life as a coupon code kind of thing. So we as subscribers are willing to use your services but we also don't feel like you used his loyal fans as money in your pockets.
Can you take me out , I’ll give you some fuel money bro
I live for the intro “I’m Taku”
live??
Well he's not dying for it
@@nathanaeld1699 I'm dying for it
Salted and sun dried, one of my favorite beer snacks👍
Dude, I would love more of this style of video. You are just so chill and laid back; It's so easy to listen to. Awesome content.
Wild mushroom pizza cooked in that oven finished off with some of that Katsuobushi shaved on top when it comes out.
I’m loving the vlog style content. This one had a great mix between the vlog content and the cooking content. Looking forward to more!👍🏻
Another class act video! I always enjoy watching your techniques, no matter how long and drawn out they are… yet you also show how simple every process is in the end.
My absolute favorite channel on RUclips. So chill and satisfying.
let's get Taku to 500k! LESGO!
I’m from the Bay Area, it makes me happy to see people from there so passionate about fishing and foraging. Thank you for the video🙌🏼 and recipes 😎😉
So happy I found your channel. Love it! That bonito recipe / technique is pure 🔥
So I have been watching your videos and have been making my own sushi, wow what an amazing experience. It has done more for my anxiety than anything else. It is such a relaxing experience from the preparation to the plating. By far my new favorite hobby
I love how you continue to make diverse content that is both educational and entertaining. I look forward to when you upload love your content keep being you and doing what you love :)
I LOVE my Camp Chef Woodwind. So cool they sent you one!!!
thanks for utilizing the roe, fisherman life just talked about bait when he had it , I almost cried. I mean salmon is good but salmon roe is like the best stuff ever
Hey Taku, you're such an inspiration to my husband and I. We love fishing and cooking and you're truly awesome at it! We enjoy all your episods! True fan from SC!
Hey Taku, my son introduced me to your video channel and I have to say they are informative as well as entertaining. Keep up the good work. I watched quite a few recently as we were dealing with the threat of evacuations due to the fires in Sonoma County, your videos were a good for calming the nerves.
Hi there. My wife and I are addicted to you’re videos, everything you make looks good!!
BEST CONTENT EVER!! always look forward to watching your videos!
You can tell by the texture and color of the Bonito meat that you bleed it and iced it properly. It’s delicious. A lot of time they don’t get bled and are left in a sack in the sun. Totally makes them mushy and bitter. Well done!
The vlog style content is amazing! I love it Taku!
Yes, always here on time
Everything you do is very inspiring I love the content thanks for all the knolige and the sushi
I’ve had fresh Bonito that hands down beat out Yellowtail for sashimi, but aged Yellowtail is way better than Bonito if you don’t eat it right away
You seem so excited about the wasabi😀 Can't wait for the results, especially the chilli. Keep having fun.
Really enjoyed this vlog format! Great stuff dude
I’ve honestly always wanted to go for bonito on the fly and to make some poke out of them, and this is quite a bit of encouragement. Tight lines, Taku!
Love the vlog style video, definitely want to see more of these!
I love watching your videos. They are informative and relaxing. lol! I forgot to take a mask (walking towards the store) and go back to the car-happens to me too.
liked the video, nice change of pace. Keep up the amazing content. Tanks!
Loved the vlog style video! Shows more of what you do at home.
Love the channel man l. So much lobe from Australia!!! Keen on keepin on mate
Bonito is bomb! People throw it back in the ocean but I keep it and make ceviche, sushi and fish tacos. Make sure to be light with your hands when filleting it since the meat is very delicate and also to remove ALL blood lines and dark red parts of the fish and you'll be amazed at how great the fish tastes. Similar to bluefin for sure.
Up here in the Seattle area we cure those salmon eggs on the membrane (skein) and use a clump of the eggs under a bobber on a hook tied with an 'egg loop knot' on many of the area rivers to catch more salmon. The fall run is in progress right now and salmon eggs are highly sought after and widely used! Thank you for another great video sir!
Keep it up man, been here since the beginning and you continue to put out good content! As a fellow sushi chef, I have learned a lot from you!
I've learned a lot, A LOT, from him! I've made sushi once, and while the fish looked great, well f my rice balls looked more like polenta with an attitude on a bad hair day.
Love the videos no matter what even when you just chillin at your house
Your awesome man !!! Great job on all you do !!! Next we need to see you at chopped kitchen !!!
love this content bro!! seeing you forage and make a mushroom pizza is a good idea. you should try making some sake or kombucha now that you're entering the world of fermentation lol
Bonito are so much fun to catch!!
Taku’s quarantine life is better than my normal life....
Dude, I am digging this style vid, nice job bro!!!
lovin da content Taku, thank u for da beer stocklist!!
Thanks for the really solid demo on the Bonito. Never thought about grilling the skin and dressing with Ponzu and Sesame Oil. Delish.
You are doing a great job with the channel and thanks for the video
I love to watch your videos it always seems fun.... made me forget that I'm having covid 19 for a while....wish when I get better I can go try fishing 😅
Loved the vlog!
Great video! Love bonito, fun to catch and my go-to recipes would be blackened and foil-baked style. Bleeding them after catching makes a big difference too.
and the new video style is actually very enjoyable
That was sweet Taku! Lots of people consider bonito as a trash or cut bait fish. That's so sick dude! Looking forward to seeing you on the river man! Cheers brother and sister! Keep up your guys' hard work. 🤙🍻
Ooooh as soon as you opened the smoker I knew what you were making, right on!
Shaving it with a Japanese wood plane?
That whole process is a terrific cultural treasure of Japan.
I dig the new format as long as it means more content i ain't mad at it 👍
Nice presentation as always! I love bonito.
Hey Taku, great video! Found a really good technique for Ikura this fall. If you brine the eggs in 115 deg water with salt for about 30 min, the eggs just peel off the skein super easy. After brine, rinse the eggs really well in fresh water to remove most of the salt.
more vlogs pls! liked it so much :)
Love this video format please make more for my viewing pleasure!
Diggin the new vlog! Looking forward more in the future.
I really liked this style video. Please do more if possible. Even if its like a behind the scenes of a few episodes put together.
Love the video! #KeepEmComing!
Nice change of pace! Looks like you moved to a new place? Keep up the good work..
Really digging this format
I love this style of video. Nice change up!
Nice video, has a friendlier feel to it, like visiting family. 🖐✌👍
I love these vlog type videos u should do more
Caught a lot of yellowtail at Catalina on the 28th of September, very good fishing. I'm just waiting for Dorado and ahi ahi season!!
Really nice, Taku. Good technical work. Yummy food. A bit slower. Enjoyable. Thanks
As soon as you flipped the first filet over my mouth just said "beautiful" I have no reservations about eating bonito or amberjack
Yeah, I've done that trip before too. Between 4 of us, 1 yellowtail and limits on bonito. We had a lot of fish tacos that night
Hello from Texas brother, and the video was good and the next video I am looking forward to. You and Joslyn have a great day and stay safe and healthy.
Fermented wasabi... Wow! I will be looking forward to hearing about the finished product!
You do some of the coolest stuff. Thanks!
Love the vlog style video!
This Summer I made a bonito soup with the carcasses for stock. Went for a thai coconut/mexican tomato flavor.
Parker Hintzman sounds good
The best as always!!!!
Damn Taku another great video especially it being sashimi. Looks so good . Aloha and stay safe 🤙🏼
Enjoyed the vlog style. Nice change of pace
When I was growing up and catch those at the Santa Monica pier before it fell...that fish was a delicatessen.
Vlogs are good keep em coming
I look forward to your Ikura video. Awesome work.
Not gonna lie. Really enjoy your this vlog styled video. Hope you do more mixes or vlogs in general of you buying equipment or random things of the sorts. Great job Taku.
Vids keep getting better
Another great video. Cant wait to see how the shaved bonito flakes turn out when using bonito instead of skip jack (Japanese Bonito). Also white bonito makes great sashimi even without the searing. Hope we get some in HMB this year.
I want to get some fermenting pots.
That looks so cool to do. Keep up the good work.
Great video dude!
Love this style of video.
More vlog type videos pleas. Loved it
always the feel good content
Bonito are in the same Family, Scombridae, as tuna, and mackerel. Their genus is Sarda which contains the different bonitos. I think they’re great cause they are like a tuna-mackerel hybrid!
That look so delicious!
"Hey guys welcome to another episode of outdoor chef life. I'm Taku and TODAY....." This seriously makes me happy when I'm down. thanks for doing what you do Taku you simply are amazing.
when you mentioned Kenji I thought you were talking about J Kenji López-Alt. Would be cool for you to do a collab!
My man Taku killin the catch and cook game!!!!
Your plates look beautiful🤩
Seeing your face is why I watch your channel. Either vlog or fishing, free diving or travel doesn't matter to me 👌. But one thinks for sure you gottacatch another River salmon!
really did enjoy the vlog style :)
Excellent presentation.
Nice video, different but nice 👍🏻
Keep up the good job.
Man what a gorgeous presentation. I've got a massive favor to ask, my 3 year old daughter is a huge fan of yours and joclyns (and sushi, especially sashimi), we watch your videos every night before bed (if there's no new ones we repeat old ones lol). Her name is Talia, if there is any way you guys could give her a shout out sometime it would be awesome! And if not, we are still loving the channel:)
Great interesting video as always👍🏻👍🏻👍🏻
big fan keep up the work
I've removed eggs from the sac by hand and have tried the wire mesh. the wire mesh smashes and breaks eggs. removing by hand also breaks eggs and leave sac membrane on eggs. Membrane is bitter. I've seen you tube videos of removing the salmon eggs from the egg sac by using hot water 60 - 70 deg Centigrade. Put hot water in bowl, open up egg sac, and agitate using hashi. Sac membrane shrinks making it easier to remove eggs. Seems to be pretty easy. Will try this method when I get some salmon roe. Rinse to remove broken egg shells and cool eggs. Eggs are slightly discolored white by the hot water. The addition of a little salt will restore beautiful salmon egg color.