will these rubber boards scratch on the surface and microplastics break off and into the food?

u got great skin. is it because u eat alot of fish

Microplastics microplastics microplastics you can’t see them but they are there every time you cut. Get a cutting board from a single piece of wood no glue either

De muziek is waardeloos en past niet bij het thema

Music ruined it for me? Couldn’t watch it all

Great video

W

can you do the same style of video but compare two different fish, ikejime vs not ikejime?

You know "sushi grade" is just a marketing term, right? Made up that is.

What is the exact size of this chopping board

❤❤❤

What I'd tampa we throw them away what part of Florida do you live in..I'll give you half price what u by them for now..I just throw 5 rows away am serious

Disgusting

Sashimi/sushi at home

We ate this a lot growing up. It wasn’t a delicacy back then. We’re talking about 40 years ago.

Do boards like these release microplastics over time from cutting?

My mom would fry this up and we’d eat it with grits. Yes, I’m from FL. 😄

i have just started my sushi journey, im a year and a half in and youve done more help for me than my mentors!! thank you!!!!

your process is very efficient, the roe multiplied several times as you were processing it

Titanium is better!

that is a delicacy in the south in the united states.

This is amazing. They eat it a lot in sardenia, italy and in general in the medeteranian countries. Bottargua. In italy they donit with pasta. In lebanon they serve it slices with olive oil and garlic. Also they produce it and eat it in egypt

The fish is highly demand because it was wildly caught compared to a lot of other fish that are farm fish. It's so sad it became a farm fish also because now it's highly toxic due to the toxic chemical used in the fish pellets to keep the fish pellets from becoming moldy.

did you freeze the fish before eating it raw? or did you just catch it and cut it into sashimi? Are there any parasites in blue runners? doesnt seem like it I feel

As long as you know how to fillet a mess of fish without making a mess out of the fish? You're doing it right! *_I was forced to buy a whole red snapper at the Asian store today._* They had 'fresh(?)' behind the counter, but the frozen looked better. (and I didn't care for the overwhelming smell coming from the counter area of the store)

Always start at the tail going againts the grain

This video should be titled... _'How to clean a mess of fish without making a mess of your fish'_ Great job chef!

Why do you scale the fish if you are going to skin it anyway? Seems like a waste of time

Thanks for the vid. Im just wondering if would be possible to make them instead of sun dryied be smoked. Have you ever tryied? Tnx again! ❤❤

What board do you use for chopping?

Why do we have to remove the seeds? Why not just include them?

I was taught to trim the fat with one swoop not cut straight down

"Non absorbent as possible". Please explain! Are you saying that these boards still absorb dome liquids? If correct, then the boards leak. Wow!

Thank you for the tip! You got a new sub in me! Cheers!

Thank you!

No... do it at home. I'm... i mean the fish monger is busy 😁

Your channel had so much potential. Sad you can't add more but thankful for what you did post.

Very well explained. During the winter, when the big mullets are cought I will try to make it. Tnx fot the vid ❤❤❤

i used to have italian bf, n he always cook pasta with botargga, i live in New Zealand now n try to buy this cost $175 😂 i just want to make this but cant find fresh roe fish..😢

That fish farm built in a shipyard like the one called the enterprise can you make this fish on a Mass scale. But we want to sell the fish hole

can you eat the rest of it? like the besides the muscle and roe?

VERY well done video, thank you.

Taiwan holla

Bird fish kid

have you ever tasted the row raw? I don't like salt and wonder if you can eat it raw like chicken eggs

Where I grew up, on Volga river in Russia, we used to eat a special kind of freshwater fish, salted and dried. The part I liked the most was caviar inside and since I moved out I couldn't find anything like it. Then on my trip to Japan I came across Japanese dried mullet roe and it tasted exactly like that, my childhood's favourite delicacy 😀 It's a pity people in Western Europe and US doesn't appreciate the taste and it's hard to buy it here.

Fresh fried roe is good too.🤜🏿🤛🏿😎

Always loved Fish Roe since i was a Child!🤜🏿🤛🏿😎😋

While blue runners are great the best sashimi I've ever had is yellow jack. I like it more than tuna. it's crazy they are so easy to catch too but people have to pay 20+ $/lb for tuna.

We call those gold bars here where I live, I brine the roe in 50/50 salt and brown sugar for 4 hours to overnight then smoke in wood smoke (plum wood is my favorite) for 1 or 2 hours when cooled (I prefer a day in the fridge for the flavors to develop.) it has a texture like butter with a skin, usually eaten spread on toast or crackers very tasty.