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I'd want the whole fish lol Buy your own fish 😂

Bro where are all your views??? Please start narrating your videos so your content gets pushed. I like your channel, want to see it grow!

Crap

That is more scented not smoked.😅😅😅

Gorgeous

The addition of the olive oil and lemon juice dressing is brilliant. I just tried it for the first time and was blown away! 🤩

That's good

Absolutely drooling

Will you ever post long-form videos again?

cambia mestiere o vieni in Italia a imparare

You dont realize about the moisture about scailing process. You learn from people who knows before you. Lets be humble AND embrace knowledge AND gift credit to who gift you that knowledge.

The white powder is actually sodium chloride and mannitol that has crystalized.

Thanks for making such a great and meaningful video. I don't know how long it takes for you to catch this fish. For me, 5 years is probably not enough.

Bang ini berapaanbang..mahal ga bang

how would we make that dish if you are not leaving the recipe in the description 🤔

Let me clear up some of the questions I see below. The way this works is by a process in which the umami of the Kombu (Japanese kelp) is leached (cured) into the butter while also extracting moisture. It also works for fish, meats and veggies. The Kombu needs to be tight to the surface of the butter for it to work. I'll usually soften the Kombu in a steamer to make it more pliable, because it comes dried and very ridged. (you can also brush it with Japanese sake) After encasing the butter, tightly wrap in cellophane and refrigerate. The amount of time is up to you, but generally speaking a day or two at least and no more than a week. I've never tried butter, but fish gets more firm and the flavors more concentrated. Perfect for sushi.

MERCURY LEVEL .79 PPM. (DEADLY)

Would it be possible to collect the type, brand and length (in mm) of each knife used in this video?

Seen some fish mongers with skils doing swordfish in particular.saw a few moments ,all I needed.the hacking if that was my fish would be unacceptable,as well as your staccato action with your blade.

Can you tell me what Olive oil you use?

No way,YOU DONT NEED TO USE TOWELS,,BE PROFESSIONAL

Uniqueness has no degrees. Something is either unique, or it is not. “Really unique” is not possible. Great video, though.

Very goo but the word Is "Fillett" not Fillay. Unless you are French.

That looks good 👍

Nice job Chef , I have many years experience doing this and you do a better job than most .

ur dead?

Where are you??.....

Where are you now????....

How long did this wagyu fat powder could last in the fridge? And how to store the right way to keep it last long Thank you Chef

Noticeable when the guy knows his shit: meaningful technique + no waste + no added unnecessary ingredients or manipulation

Great work, beautiful knives. I use a deba knife too, incredible knife.

How can u eat it raw ?

Waste of miso

I would love to know what deba that is I need it

Would love to eat every dish presented here- beautiful

What ratio liquid koji / mirin did you use for the onions? I tried it last night it was epic 🙂‍↕️

NEVER EVER say "underutilized". That's what they said about angel sharks off California in the 1980s, and so they opened a commercial fishery for it... and literally reduced their populations by 90% in less than 5 years. Just... don't.

Thanks just caught my first one going 86

I’m a simple man. This along with just sushi rice on the side. Of course plus the usual condiments, wasabi and soy sauce.. Oh yeah

How to video but doesnt explain shit

I mean what is that nipple on the pig neck?

no anchovies no Tartare

Can the fish be deboned like this and fried with head still on? Or should the head be off if frying?

Bro this looks like straight up cat food. No thanks

Oh ya!!! I was a Deckhand for Bruce! I was the Torch. I knew Vince. I remember you from G st and Sc Island.

Danny?

Is this the Plan B?

Hell yeah. In Japanese cooking, we call this nanbanzuke. Food is universal love!

I almost starting drooling on my phone🤤

Look amazing