How to clean blackfin Tuna and why they are never on a menu.

[@JayB-bq7hh]

I have seen a lot of videos for filleting fish but your way is unique and very easy to do !! Most quarter the fish, then skin each piece..................great video !!!

[@JustMike2791]

I was on a head boat down near Fort Jefferson, Dry Tortugas. We were fishing a wreck at night in 70 feet of water. I caught so many Blackfin tuna I got tired of catching them. I think I brought 10 or 11 home. Had a killer Super Bowl party with the sashimi! Nice video, thanks for sharing.

[@americangooeyduck5743]

What a beautiful fish and the guid definitely knows what he's doing thanks for sharing

[@mahtoosacks]

If you've never had fresh kill tuna raw like this, you don't know what living is.

[@dsyukon]

Love that knife handling ! Great vid. Thanks

[@yamahapeanut44]

He is an artist with that knife

[@jasonsteele9580]

That looks so good! A couple of those steaks, a hot pan, brown butter, salt and pepper. Nothing's better

[@ghostofmars83]

Very Cool Video! Thumbs Up!

[@vincentrussell7246]

I tell you what that's the best file a job I've seen yet on any fish especially the tuna you've been doing that a long time man that's the video of the copy right there where can I buy a raw tuna at a dead tuna and a fish box I'm in Louisiana New Orleans where can I buy a tuna and she lay them like you doing right now and have a great couple meals I would like to know the answer to that anyway nice job

[@prettycool193]

Thank you, Nice Job. That's very helpful.

[@matthewgonzalez5706]

damn you make it look so easy! Thanks for the video saved my butt with 3 black fins we caught!

[@dannyharvey8232]

nice video what kind of fillet knife is he using

[@samroot]

Thanks Danny... He's using the Boning /Fillet knife hamzn.to/2lOg6wq

[@dannyharvey8232]

Sam Root thanks Mr root

[@krazygoofadventures8031]

Great video, as always Sam!

[@samroot]

+Joel Stewart thanks man ..

[@dougvanderhoop8012]

I have fillet a million fish. But never a tuna. Thanks for the post. I did dover, rex, black cod, red cod, flounder, salmon and trout and probably some that I can't remember. I got paid by the pound and wow, did I get fast! In 1982 I made $18.10 an hour. That's the fishing industry. Big cash for hard, disgusting, filthy work. My best day ever was with black cod. I must have cut up a billion pounds. Well, that is what it felt like... It was a good day. Let's say that. I made a good paycheck!

[@chammer900]

That knife was like butter

[@toodle171]

Thanks guys! Wonder if we can get it in SoCal?

[@f.w.1318]

Do you have a video of the bleeding out process in the saltwater brine?

[@anytirellc]

Fern W pretty simple. You cut the gills out and throw it in the live well. Cycle fresh sea water in when it gets bloody.

[@schymark8392]

cool to watch good knife work

[@KeyWestKayakFishing]

Nice ones. When is the fishing video?

[@samroot]

I'm in the middle of relocating to Miami This week and things are in total disarray as you can imagine. Lived in this house for 15 years lots of crap to throw out. lol .... Closing is this Friday so it is crunch time. Yikes! Gonna do a preface of the drone video used for fishing like we spoke of... soon.

[@stephaniekim6922]

Key West Kayak Fishig

[@haqj]

awesome knife man

[@petermyers479]

We do find Blackfin Tuna on menus here in the Lower FL Keys.

[@buddywhitford2527]

yea no shit they come from the ocean you can see out your window.

[@tranquilityvibes1659]

What type of knife is that? Thx

[@ItsAustinSea]

a metal knife

[@tranquilityvibes1659]

Austin C good one lol

[@maddog8148]

What kind of knife are you using on this fish?

[@jonatan617]

what instrumental song was that at the end of the vid it sounded so beautiful & cool

[@3v317]

Thank you😊

[@markbozz153]

You don't bleed tuna out after catching? Nice vid, thanks!

[@chipsammich2078]

Good video Man.. Jeez there's alot of haters commenting on this I don't see any reason to.. nice quick vid with good substance sure maybe it's not how you KZbin armchair pros do it but be a little open minded people.. lol

[@johnwayne2103]

Great tutorial!

[@archangel3237]

Low fat would also mean lower mercury levels right?

[@obiewanobie8726]

nice

[@quesiabermudez9188]

can you please! please! tell me what camera youre using to film this? the quality is impeccable

[@Shelly-x9s]

Quesia Bermudez its a $15 Wal-Mart fone.

[@motojits6300]

Quesia Bermudez Yup I'm kinda curious too.

[@richierich2442]

*******PHONE. anyone who can't spell phone should be killed. thin out the herd. we don't need idiots like you reproducing.

[@kayakeros3470]

Really liked the content and style of your videos: just subbed. Btw that looks delicious

[@fredcory2686]

Don't discard the ribs - they are great on the smoker and make a wonderful fish dip - very easy to pick once smoked. The belly has the highest fat content. It is wonderful smoked as well.

[@Borgenscalle]

Super nice vid

[@proxsea7496]

So why are they not on the menu

[@thugTaters]

Fate they don't freeze well we said

[@RikkiTikkiTavi290]

Pro tip, make your initial cuts on BOTH sides of a fish before you take 1 whole side off. Makes it much easier to get the second side off and you miss less meat.

[@PrimetimeNut]

+ejlarson249 oh fuckoff clearly what he's saying makes sense. You don't need a video to prove it

[@RikkiTikkiTavi290]

ejlarson249+ Your stupidity speaks for itself

[@BruhMakesGlass]

ejlarson249 pro tip, remove head from ass before typing

[@nutsack-1904]

ejlarson249 suck on my pro tip

[@alabamajrb5534]

Kids....haha you so funny.

[@JohnSims3]

Welcome to Miami bro!

[@andywilkerson4617]

Is that a bonita?

[@samroot]

+andy wilkerson Blackfin tuna

[@eddiekoski]

Well at least you answered half the title of your video

[@r3ikobomb]

Some nice DSL's...

[@molliecarter1388]

was this on a public fishing charter? does this guy do charters

[@hucatz]

Like slicing butter with a hot knife

[@charlesdriggers199]

It can't get any better than that. Right off the table.

[@elbee5191]

dang-it Chris... now I'm hungry!

[@superdave54811]

Why are they not on a menu? You never mentioned it in the video. I am positive I never missed you explain it. So, why?

[@YourMommas]

He mentioned it in the very beginning...

[@mantis10_surf85]

A friend brought back black fin tuna up from Key West. We are about to make sashimi. It was already cleaned. We just cut out the bloodline 🐠

[@pinoyanglersclub2493]

Not the cleanest fillet i've seen but still good video...Efficient but not the cleanest...#Liked + Subscribed...Keep it coming baby...Cheers

[@eCitizen1]

Raw without a flash freezing sounds pretty iffy to me.

[@kapachangos]

joseph koukl only if you want fish parasites in your gut and liver.

[@TristanDeshaies]

Not sure if it’s normal to do so, but I found it weird how he was rubbing the meat

[@thex805xprodigyricardo3]

Wait didn't this guy say it was already bled out???

[@ArbitraryLifestyle]

Yep, doesn't seem to be true though.

[@numheed]

rough?

[@glenong6867]

HE DUMPED MY FAVOURITE PARTS INTO THE THRASH. OH GAWD.

[@l.i.archer5379]

You didn't rinse off the shit juice that got onto the meat behind the belly? It was yellowish-brown and you just rubbed it right into the meat. :P

[@robboss1839]

L.I. Archer wiping that bile into it breaks down the meat and makes it tender

[@uininjo]

John Smith if that's so why don't he extract the bile and let it sit?

[@hunterpaige4512]

Because things like bile to keep like that lol.

[@user-cu3bj8ip1u]

He was kidding.. hopefully

[@MrAmisto]

as the video mentions, it's a low fat tuna. The parts he loves so much are the fatiest part of the fish.

[@cenimadreams]

when h me cut the first meat out it looks like a dry kind of fish after cooking it

[@patricebarr9928]

why the fish so stiff try harder this timw thats a big problem can you please explain why

[@jeffnone410]

That's a beautiful fish wish I was there to help you eat it. Shit juice and all.

[@samroot]

+Jeff None thanks man!

[@MEGA_SOKO]

HAHAHA!! Fresh shit juice with wasabi is the BEST!

[@MEGA_SOKO]

We're referring to the fish waste. To some people, it can be fish guts, can be fish turds, the slime, but it's pretty much anything you're not going to eat. lol

[@dejachaya7035]

Just cut off the Toro bits?

[@staycero4387]

Hahahah ah shit juice

[@MaliciousMollusc]

Wtf was that brown smear he rubbed into the fish??? 2:57

[@artpeacock3091]

It’s blood! WTF is wrong with you people?

[@skeleton1765]

What kind of filet knife was that.

[@ItsAustinSea]

a metal one

[@skeleton1765]

Wow you must get all the MILFs with those dad jokes.

[@ItsAustinSea]

yes that is an accurate statement

[@skeleton1765]

Austin C Hahaha

[@nickvinci6191]

Still trying to figure out how this got in my what to watch...

[@justinclarkrouse]

I like it raw too dawg. Raw, shit juice all day.

[@delavago5379]

Justin Rouse you make it sound nasty

[@tizoro3]

dela vago He rubbed shit juice on it... You don't think that's nasty?

[@carloscastanyo6753]

Fuck dude im getting hungry! Thst is great eating! good catch, cool video !!!!!

[@cinctu]

didnt bleed it and rubbed the poo all into the meat, what profesionals!

[@jackmoore2733]

Ophiodon elongatus he said it was bled, dumbass.

[@brettstaley3730]

It clearly wasn't bled

[@Ryan-op4uv]

He bled it, trust me. If he didn't it would have been way more bloodier.

[@BeyBattleBoy]

You've clearly never caught Tuna. Or any fish for that matter. There will always be small pools of blood in the organs, because it's not pumped out easy. If it weren't bled, especially a tuna, it would be way more bloody. I suggest you don't talk shit if you don't have the slightest clue of what you're talking about

[@gabeo478]

Caught 2 around 35-40 lbs. And God damn there delicious lol

[@TheOpenerXD]

He reminds me of Mr. Popo from DBZ.

[@commonjones6902]

I was waiting to here someone plug a sponsor.(mustad knife)

[@ryanmcgrath7816]

I knew someone would comment about his face :)

[@schlaznger8049]

Japanese wash tuna off multiple times in water as thy are cleaning it.

[@MrTjmk]

What is the calculated mercury content of a tuna of this size? I use to love to eat sea foods but now days no one can give a definitive answer as to what's safe to eat and how much is safe to eat. Instead they'll dish out the gloom and doom answers in an attempt to scare folks away from eating fish all together. It's hard to tell if it's just real science preaching the real dangers of mercury poisoning or if it's the greenies trying to spare the fish's feelings.

[@turkey2003]

TIM MONTANO federal and state guidelines are the most reputable you can find

[@MrTjmk]

We don't have tuna fish swimming in our lakes and streams here in Az. According to the Game and Fish department, the fish we do have here should not be eaten more than twice a week; or something to that effect. Those same recommendations state that larger sea faring fish like tuna, sword fish, etc. contain even larger amounts of mercury than our local lake and river fish do. I wish they were wrong about it because I do miss eating the fish I use to catch.

[@historicmammal1997]

3:49 hitmarker

[@RunzPwnz]

Like so

[@bishbosh7728]

These fish are called aku here in hawaii and are considered rats used for live bait to catch Marlins or yellow fin tuna ( ahi)

[@jonhenning]

I want some 🤤

[@xzysyndrome]

Belly is the best part..."to hell with your favorite...this is what I like...." xD

[@commonjones6902]

heading to Brownsville for the toilet bowl.sit off's at noon!

[@jahjoeka]

the only thing I could take away from these comments is shit juice. 😂😂

[@artpeacock3091]

It’s blood, dummies

[@kananitakeshi3249]

"Been bled out" my ass.

[@QbanoPuraSepa]

Shit juice rubbed at 2:57. Thank me later 😉

[@brycediamond]

Cool vid but you may want to mention concerns about parasites. You need to be flash freezing the meat if you are going to eat it raw or filleting the fish immediately after catching it (this still has a small amount of risk)

[@yujishinohara1uponatime]

oh yeah, wasabi shoyuu

[@sinu1241]

why they're never on a menu. ???

[@jesse.mcquillin]

Nice detailed vid You need a thinner boning knife or you need to stone your current one more often and steel it every few cuts. You'd get the sack in a abbatior with that knife :p

[@ktrain420247]

If I had not seen you cut it up, I would have said elk loin.

[@tomogletree1]

looks like a bonita

[@Ironfranko]

Very nice, but I'd be worried about Anisakis, wouldn't you? Big fish like this should be freezed before eating it raw (they say).

[@lazarosanchez5314]

Freshwater here in the keys has chloramines. Thanks fkaa

[@claudesmoot1880]

save the "waste" and use it for crabbing.

[@cleatusmcgurkin3740]

"My good friend... huh... Chris Walters" good friends but he remember the guy's name.

[@uricacidcrystals9921]

Looks like hamachi

[@Swof99]

you gotta use sunscreen my man. That fish looks so good I'm starving

[@ChidongXue]

1. Throw a lot of meat as trash. 2. Spend a lot of effort doing this, then, sandwich?????!!!

[@masveriyaa.]

he doesn't no cut that fish

[@davidmednick5842]

oh...the waste ! you BBQ the meat with the bones in it for the best eating ! and he throws it away. a fireable offense in Hawaii

[@sams6090]

Hey so once you get your primals just get an initial cut of the skin off of the meat you want to keep. Don't bother cutting it all off because you can actually get it off easiest by just using your hands and a fast karate chop/slicing motion. Just put the primal meat side up hold down the skin using a rag(the skin that you already freed up) and just move the meat back and forth while your hand is going under the meat and above the skin. It'll come right off and it'll be the absolute closest cut you've ever made because it's separating at the membrane and not by the meat itself. This leaves no meat on the skin afterwards. Also try to never make multiple cuts because the more cuts you make the more damage you're doing to the meat itself and you'll have lots of those little slices all over it which don't go for as much money and make it harder to cook perfectly.

[@rapt0rzz]

He's doing more cutting and losing a lot of meat with his fillet cuts. If he cut them in 4 sections he would get all the meat to the bone and not have to cut through any bone. You do not wash tuna with water it kills the flavor and ruins the color.

[@JoeCnNd]

So I guess I missed the part why they're never on a menu.

[@Tim-Kaa]

great way of getting worms

[@raykinga6028]

Skipjack or albacore not really good for sashimi. IMO.

[@FeathersFurandFins]

Because they don't have fat? That cannot be true. Fat is one thing that will actually spoil and rot in a freezer. Plus think of how much frozen tilapia is in a supermarket, and they don't have a bit of fat.

[@Intrusive32]

Feathers, Fur, and Fins fish with more fat have a higher tendency to hold together wen frozen to be cut. (Like for sushi Or sashimi). Tilapia falls apart if not taken care of. But it's a bit more firm when it has more fat. And it's frozen to kill any parasites

[@skeets6060]

And you got all the bones out of it?

[@davidmednick5842]

tadako kuchibiru