$4,000 Dry Aged Tuna Sushi

$4,000 Dry Aged Tuna Sushi 🍣
Bluefin tuna is a staple in the world of sushi. Perfectly balanced and melt in your mouth, a fresh piece of Bluefin is hard to beat. Then, there’s dry aged tuna… which is in a world of its own.
The most significant improvement was texture. Bluefin tuna (especially the lean “Akami”) can sometimes be chewy. I was shocked to find that even pieces with many white fibers, disintegrated the moment they touched my mouth.
Flavor came next. With dry aged beef, we expect “nutty” or even “blue cheesy” notes. This was different. Instead of a flavor change, it was more of a flavor enhancement. As I mention in the video, it tasted like tuna in its truest form.
I want to give a huge thank you to Liwei (dry_aged_fish_guy on IG) . His guidance through this process is the only reason I was able to make it happen. He has a saying: “Fresh is boring”. It took 4 weeks of work for me to finally understand what that means.
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🎶 All beats are made by ‪@1evanwhite‬ (an incredibly talented 12 year old producer! also on IG - evanwithadopebeat)
🎣 Tuna from Captain Bobby and Captain Elena / fishreeldeal
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#bluefintuna #tuna #dryagedfish #dryaged #seafood #toro #otoro #torosushi #dryagedsushi #ahituna #akami #chutoro #sushi #sashimi
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FILMED BY
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[@NickDiGiovanni]

Oh baby.

[@mitchroggel]

Nick

[@chefalexcooks]

Nick whas poppin

[@SilverBirb]

NICK

[@NickDiGiovanni]

Your best video yet !

[@SilverBirb]

@@NickDiGiovanni yes ik

[@sandiedei2189]

I recently watched a professional break down a blue fin tuna. He had about 20 assistants working with him and you could tell he had done it a million times. Even though this was your first time and you had only one person helping you, I think you did a great job. Looks very professional!

[@MaxtheMeatGuy]

Thank you so much!! It was definitely a learning process 😃

[@macnminecraft3743]

E

[@macnminecraft3743]

@@MaxtheMeatGuy E

[@awaroots]

20 assistants? Lol it takes 1 person

[@nzoththecorruptor3690]

@@MaxtheMeatGuy please don’t say the Japanese namesif you don’t even know how to spell them right, it annoys me ya know. Not really smart to do that, it’s an insult to Japanese food

[@Ounick1]

Just some advice, you probably want to purchase your tuna from a fisherman that abides by sashimi grade standards for their fish... especially if you are going to dry age it and not freeze it before eating. The standard helps minimize the spread of bacteria which is a real concern for non-frozen sashimi. It doesn't look like they spiked the fish in the soft spot upon catching it, hard to tell if they bled it or not, and they didn't properly gut and remove the gills. They also cut the isthmus (reason the head tilts up) and is why some of your meat has the appearance of pages in a book... nothing significant... but a dead give away they aren't following sashimi standards. None of this would really matter for normal usage, but if you are dry aging and eating it raw without freezing... just something I would consider to minimize your risk.

[@MaxtheMeatGuy]

I really appreciate these insights for next time!

[@UnofficialTwitterSupport]

Thanks for this. Parasites in non-treated fish can make you pretty ill, and it's always best to make sure your fish has been treated to sashimi-grade standards.

[@diss-abledgamer5370]

Its also usually illegal to sell sportfish caught fish. Noted by the "charter," so its no surprise they didnt adhere to any guidelines. Im pretty sure the purchase of this fish was an illegal act in itself, so take care since atlantic blue fin is a protected species. It is considered endangered or critically endangered.

[@MaxtheMeatGuy]

@@diss-abledgamer5370 from my research it is no longer considered endangered. Also this was not sold to me, it was given

[@diss-abledgamer5370]

@@MaxtheMeatGuy no longer endangered??? Every source lists thunnus thynnus as endangered including worldwildlifeorg not a single credible source says otherwise. Also if this is the southern blue fin thunnus maccoyii its critically endangered. Also you say it was given, but you have a very specific price tag in the title that doesnt line up with any wholesale or market rates on bluefin. But ill take your word for it eventhough you attempted to dismiss the conservation level of the fish.

[@liltako3671]

Yo, imagine if when Max said "We are very excited," he was talking about him and the symbiote he lives with. Like, Venom...Carnage...just me? Okay.

[@PlatinumSceptile]

Its him and meatnage.

[@osv8]

I have been thinking abt symbiotes all week and this literally got me thinking more abt them ;-;

[@JJK__EDITZ80]

Nice Job Dank Zenitsu Kun

[@Kringlerer]

Yes it’s just u

[@FirstLast-ez1yu]

Yeah it’s just you

[@ParkerFishCooking]

I tried ahi tuna not to long ago and it was just seared on both sides for about 45 seconds so it was still raw in the middle and I couldn’t get passed the thought of raw fish and I had to spit it out but it tasted really good. Love the videos max!

[@MaxtheMeatGuy]

Thank you!

[@zackaryaabdussalam3997]

In my opinion, tuna should be eaten either raw or fully cooked, so I enjoy my tuna cooked to the brim. Very relatable comment

[@redouanizikom6993]

Pil pil spanich+ taboule from lebanon:kzbin.info/www/bejne/fKi4paOOodWVr9U

[@LimitlessEntertainment_]

@@zackaryaabdussalam3997 same, wall to wall all the way gray in the middle with a touch of lime 🤤

[@Computedmoon707]

Or as my grandma calls it "Ahah Tuna"

[@jaredfok]

It’s amazing to see that the short he made a month ago, was him eating the eyeball of the very same tuna! U can really see Max’s dry age journey and how long it takes to make these videos!

[@MaxtheMeatGuy]

Thanks so much for following along through the process 😃

[@lucetto]

I appreciate the way you delicately prepare for these projects by doing your homework first. Well done Max

[@MaxtheMeatGuy]

Thanks so much!!

[@jakeingram6283]

Max is such a good cook

[@MaxtheMeatGuy]

Thanks man!

[@theintellectualshow2047]

@@MaxtheMeatGuy Weird question but when we want to make chips crispy we put them in cold water to remove the potato startch however we fry chicken in potato startch for extra crisp.how does this work?

[@MaxtheMeatGuy]

@@theintellectualshow2047 that’s a very interesting question, and honestly I don’t have the answer! I’m going to look into it

[@chuzu-thepinoygigachad2373]

Max is such a good cook that there's a lot people leeching to his content with their cringe ass commentary like that 360 guy

[@mt7680]

@@MaxtheMeatGuy please remove sizuka.

[@iceye1333]

Hey Max! Like you I lived in China for a few years, but in Nanjing just north east of Shanghai. I also had to return home because of COVID. Me and my dad were always experimenting with different and exotic meats and fish while over there and watching your videos brings all those memories back! Thank you!!

[@hrenthegreat]

The airline attendant hand motions had me dying when explaining the beheading…..keep up the phenomenal content man, absolutely LOVE the mixture of short and long form youtube content

[@MaxtheMeatGuy]

thanks so much!!

[@a_monkey_hater]

Airline guillotine

[@Sphynx823]

I love the effort in detail you put into your videos as always max!! I'd love to see more fish focused videos from you as well, as I do believe that fish is a very under appreciated protein in many modern diets

[@samkittredge7353]

Love the long form content! Nice to get some extra knowledge, and many more shots of that oh-so-gorgeous fish!

[@Fishreeldeal]

This is amazing!!! So happy to be part of your genius work. 🤩 Look forward to seeing you again!

[@MaxtheMeatGuy]

Couldn’t have done it without you!!

[@zackaryaabdussalam3997]

Tuna sushi is my second favorite, next to Philly rolls. You knocked this one out of the stadium man. (Btw, I have a suggestion: maybe Wagyu Pizza Rolls? Just an idea ;)

[@MaxtheMeatGuy]

Ohhhh love it! Thank you

[@pikxx]

@@MaxtheMeatGuy love u

[@tier3pokimanesubyeeet66]

@@pikxx mad sussy

[@jeebus.h]

That fish look like he was out there fighting for his life, everybody in the sea wanted a taste and homie wasn't even dry aged yet.

[@BillAngelos]

always nice to have a job where you can write off amazing foods as a business expense.

[@ehwetz09]

You may want to look into “ike-jime” to really take your bluefin tuna dry aging to the fullest flavor potential. The Japanese have been doing sushi for thousands of years and ike-jime is known to produce some of the best quality. I noticed when you were trimming the bloodline that the fish was not properly dispatched.

[@j.citizen8579]

I love your content Max, your personality and smarts are why I keep watching. Keep it up!

[@BoschhammerActual]

If this video doesn’t make you wanna buy a dry-ager and go fishing, I have no idea what will

[@Noctem_pasa]

Disposable money

[@ExpandDong420]

Me suddenly developing an enjoyment of fish would probably help

[@dukizciken6797]

More of these videos please. I learnt about tuna and it's meat. You never disappoint max

[@MaxtheMeatGuy]

Thank you!! More coming really soon 😃

[@derekberthiaume5367]

I love how you give step by step instructions like we are going to do this in our own kitchens. very entertaining though

[@ThatOnePengu]

Max- Ok, I might have used a bit too much rice Me, a seasoned Asian man- THERE IS NO SUCH THING AS TOO MUCH RICE

[@staytight6340]

Glad you enjoyed our fishery

[@di3monds]

yo thanks max for responding to my question

[@MaxtheMeatGuy]

Of course! Thanks for asking them

[@khshirvan777]

This tuna is incredible, nice vids Max, I've enjoyed

[@MaxtheMeatGuy]

Thanks so much!

[@MrTraveller.]

It’s great you’re exploring & exposing other cultures food. Thanks

[@zstrode.8953]

Without the editing. I know that had to have been a ton of work! 💪💪💪 Looks fantastic! 🥰

[@redouanizikom6993]

Pil pil spanich+ taboule from lebanon:kzbin.info/www/bejne/fKi4paOOodWVr9U

[@MaxtheMeatGuy]

It was definitely a process and I'm still learning how to edit longer videos. Really appreciate it!!

[@jrocks909]

Much respect. For your first time you definitely crushed it. Toro looked amazing

[@TheBurritoPatriot]

I like how he mentioned that the collar of the fish is one of the best parts, which it is, it’s highly slept on.

[@hinaqasim1862]

Love your videos tried out one of your steak recipes it’s exquisite keep it up my man

[@MaxtheMeatGuy]

That’s awesome!

[@always.entertaining.people1396]

👇🏼Lets let Max know how much we appreciate his Culinary gifts😭

[@MaxtheMeatGuy]

Thank you!!

[@ryantombs4803]

As a sushi chef not a bad first attempt making sashimi and nigiri. However fun fact there is a third type of Toro and that's kamatoro its Toro from the collor it's actually a lot fatter then otoro some say.

[@andsoNiasays]

I can always count on you for posting amazing videos!!! loved this one!

[@redouanizikom6993]

Pil pil spanich+ taboule from lebanon:kzbin.info/www/bejne/fKi4paOOodWVr9U

[@MaxtheMeatGuy]

I really appreciate that!!

[@sakanay]

I gotta say the quality of this long vid is way better than those YT shorts

[@Nocco20]

Absolutely outstanding Max. You have come a long way brother, very impressive!

[@MaxtheMeatGuy]

Thanks so much man!

[@suhhdude5584]

I love how literally all of this tuna is the best

[@Ambigous43]

Max is my guy 🤙🤙🤙🤙 very informative, kind, Humble but knowledgeable & skilled. Awesome you found something to be passionate about 💪

[@MaxtheMeatGuy]

Thanks so much! That really means a lot 😃

[@redouanizikom6993]

Pil pil spanich+ taboule from lebanon:kzbin.info/www/bejne/fKi4paOOodWVr9U

[@aimkambhu5844]

Nice to see you switch up to the sea bro very skilled..... big fan of your work

[@parrant8134]

Are you sure that was blue fin tuna, it looked to me like it was a yellow fin tuna, just wondering?

[@kniter01]

As a Japanese, I'm glad you dipped only the fish in shoyu and not mixing wasabi with the shoyu

[@acoustic_.]

I always mix wasabi with soy sauce I didn’t know you weren’t supposed to

[@cheynewebster601]

Amazing video, Max - so good! All of the tuna you prepared looked awesome.

[@PhilipLemoine]

Dude you did an amazing job!

[@1974riceman]

Would love to see you cook all three versions and see the difference with cooked as well

[@justinkimvlogs4502]

Max that looked incredible keep up the good work bro and more dry age videos I love your dry aged videos

[@MaxtheMeatGuy]

Thanks so much! More coming soon 😃

[@justinkimvlogs4502]

@@MaxtheMeatGuy No problem I can’t wait and also I tried the smokehouse brisket sandwich from Arby’s be honest if I had to try it again to choose like between yours and Arby’s I will choose yours bro

[@yotravelnow747]

nice👍　日本の文化をありがとうございます😊

[@ashleycanete5552]

tuna cutting content is my favorite thing in the world

[@UnwiseWings0973]

Really enjoyed this video, and that sushi plated up looked delicious!

[@MaxtheMeatGuy]

Thanks so much!!

[@caiopereira1289]

Amazingly done and explained! I love cooking for fun and i find your videos very entertaining.

[@sueledohow]

WOW!! Well done for the first time! Love your video and content.

[@MaxtheMeatGuy]

Thank you!!

[@pompeygod8969]

My favourite video of yours yet, love it

[@MaxtheMeatGuy]

Thanks so much!!

[@sharky1848]

So this is where that bluefin tuna came from

[@redouanizikom6993]

Pil pil spanich+ taboule from lebanon:kzbin.info/www/bejne/fKi4paOOodWVr9U

[@XMH_020]

its yellow just look closely at the fin

[@nikoapue]

Awesome job Max!

[@iremsonmez414]

This was so much fun and educational at the same time! Would love to see more content like this!

[@helloregards9161]

Tuna is such a beautiful fish, strong and tasty! Well done Matt!

[@Luci4_]

I wish i had skills like yours that food looked amazing!

[@eliharrell2804]

I'm late but I love the long videos so much I'm binge watching them on my day off

[@amid5512]

Max your the best and i love your videos, I really enjoy watching you cook cause your videos are really interesting I hope you have a great day Max!

[@gravysauce9849]

happy 1 milion subs fam

[@alpacaofthemountain8760]

Wow this made me really appreciate the process that goes into sushi

[@andrewlewis8613]

From someone that lives on Cape Cod, that looks like a fresh legit fish!! Good job Max

[@Grzegorz_is_Baq]

Man I'm so jealous 😊 every time I watch someone having good time I guess with raw and fresh tuna in video my jealousy hit 100% because one I can't afford it and two here in Poland is extremely hard to get it especially whole freaking fish. Greetings from Poland You lucky bastards🙃😎

[@greenmt1100]

Where are you based out of if it takes 6 hours to get to cape cod?

[@hochigaming14yearsago90]

You have very good cutting skills!

[@heruhcanedean]

2:45 "Now every since I can remember I been poppin my collar" Anyone else get reminded of that Three 6 Mafia song?

[@kristoforusranandiasuliset3736]

Even that is your first time making sushi since you always teach us about red meat and making bbq, but i have to admit it. You're really have a talent for that Max. Looks appetizing. 🤤👍

[@thelambsaucee]

My favourite part of the bluefin is chutoro. It’s got the perfect balance. I feel like otoro is so rich that I can only eat a few pieces before feeling rly full. Nonetheless, great video :)

[@dabulphilly]

8 min video? Did I die and go to heaven🤔🤔🤔👏🏾👏🏾👏🏾👏🏾😂

[@MaxtheMeatGuy]

Ayyy thank you!

[@asimplewhale545]

I just wanted to watch you cook a tuna instead i got rickrolled by an ad

[@PhilipLemoine]

Ahi kama is the absolute BEST on the grill!

[@Jkev24]

What I love about tuna is that each cut is delicious in its own way. Like I know Toro is the premium cut, but I like akami just as much. Imo ones not better than the other, they're just different, but equal (again, my opinion, which I assume is not widely shared given the price difference of the cuts). It's really interesting to me considering I don't feel that way with beef. Like there are cuts that are just simply better than the others across the board.

[@ofaz6300]

What a wonderful experience. Thanks for the lessons. Congratulations!

[@MrMcormickXD]

Everytime I watch Max Nick or lynja I drool 🤤

[@michaelwatson3358]

Your best video yet 🤤

[@Seaxuan]

For some reasons I think your fish videos even better than the meaty ones, please make more of them……a like has been given

[@clutchdavid6717]

As a sushi fish, before steak guy, that looks absolutely mouth watering good

[@billycarroll9153]

Wow. That was an incredible episode Max. I’m a little late to this party, but better late than never.

[@nicholasabbeyjr8675]

It looks really good so far

[@MaxtheMeatGuy]

Thanks man

[@nicholasabbeyjr8675]

@@MaxtheMeatGuy no problem😁

[@redouanizikom6993]

Pil pil spanich+ taboule from lebanon:kzbin.info/www/bejne/fKi4paOOodWVr9U

[@ПавелКонстантинов-ы8л]

hello, everyone says to leave the head of the fish, why did you cut off the head??? size of the camera?

[@TurlesfromDBZ]

When you were crying because of too much wasabi, it remebered me of the time i went to a fancy restaurant and one of the sushi pieces fell into the little wasabi tub and i still ate it because i didnt thik id be THAT spicy. Regret was all i felt

[@lieutenantflyboy]

I eat sashimi every chance I get, you somehow made it 1000 times more enticing. Looks delicious 🤤

[@coreyhamby2989]

Awesome video. Much nicer to sit and watch a real video and not just a bunch of shorts.

[@insid3493]

3:53 You could see when he was gunna slap it, but hesitated and just gave a 👌 instead

[@1spankytc]

That damn nail or whatever on your right my left thought I spit something on my screen hahaha

[@Mudddyy]

Rapidity is the essence of war take advantage of the enemy's unreadiness. Sun Tzu the art of war.

[@Curlyfry8267]

How could people hate him he is awesome👍🏼

[@AlexWhite-xn8eq]

“Medium fatty” was my nickname in highschool

[@BeefyFTW]

lovwed this video i also like how you arent onky making ashorts and are helpingg youtube remain youtube and posting real videos :)

[@siesies000]

I love the cape. You have this down to a science!

[@Pheminon1]

Absolutely love your longer videos Really hope you make more like it

[@redouanizikom6993]

Pil pil spanich+ taboule from lebanon:kzbin.info/www/bejne/fKi4paOOodWVr9U

[@MaxtheMeatGuy]

Thank you! Hearing things like this motivates me to keep trying to make them better 😃

[@Pheminon1]

@@MaxtheMeatGuy I know it's not realistic, even if you have some behind the scenes of how you make your shorter videos. That would be AWESOME. There are so many short videos that I love that I want to see more behind your craft

[@MaxtheMeatGuy]

@@Pheminon1 that’s a really great idea! I’m adding that to my list of videos I’m going to try and make 😃

[@etiennepagex1756]

bro that tuna is tiny I thought blue fins were massive

[@S3verusMyG]

I have the best recipe for this! 1. Get rid of the whole fish concept. 2. Make 2 minute ramen with a jug not a microwave. I call it the “What college does to you”!

[@MaxtheMeatGuy]

Haha I like the way you think!

[@Chwarzerd]

That fish was a grizzled veteran, all those scars paint one hell of a story. What a catch

[@daniellabonafede5390]

Your voice overs have the same inflection as guga’s hahah!! Amazing video

[@lxxlah]

Danggg that's looks so good! Such a beautiful tuna! X End result is gonna be bussin XD

[@kurt3419]

Bro I love your content, keep it coming

[@MaxtheMeatGuy]

Thanks so much! I got yoy

[@MaxtheMeatGuy]

You*

[@thecutlemon8101]

You have one mil subs now!!!!

[@shawnhampton8503]

O Toro is Oh so good. Great video!

[@Lilkuro777]

Omg Blue fin Toro, if you haven’t tried it try it now.! Cooks almost as good as a A5

[@jayflow7949]

Wipe and Wet your Blade In-between Every Single Cut that’s One Big thing the Top Tier Guys Do

[@ojvibez8825]

I really wish i was your friend present, so after your video shoot, i can help you clear the dishes 😁