How To Fillet A Whole Hiramasa - How To Make Sushi Series

On our recent visit to Catalina Offshore Products, we were expecting to see a great operation; what we didn't expect was to see a phenomenal business that really takes the time to bring in the freshest seafood for not only top rated chefs sound the country, but for individuals who seek to buy the freshest fish possible.
Catalina Offshore is a gem, so much so that we only wish we were close enough to source our fish from them. Not only are they the source for fresh uni that's shipped all around the states, they are also the first stop after the dock when the boats pull in, so whatever fish you're looking for, you can be assured that is't the best tasting highest quality fish.
If you have any interest in buying some of their products online, we have been able to get you 10% off just by using code NOVEFISH16 at check out, but this code is only for the first order. I would suggest finding what you really want and buying a little extra in order to enjoy all the things you'll receive.
Follow Hiroyuki Terada:
Facebook: / 175557962456764
Instagram: / diariesofamastersushichef
Twitter: / realsushichef
Hiro's Second Channel:
/ miamispice68
Camera Man's Channel:
/ charlespreston
Watch More Hiroyuki Terada:
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Low Difficulty Recipes: • Low Difficulty Recipes...
Support our Patreon page to see exclusive content not seen on KZbin, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on KZbin. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: [e-mail]
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on KZbin.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [e-mail] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

[@lumpyq6385]

Tommy is a good Man, he cares about the Environment as well as his Customers. He can still run a Knife too. Great Vid!

[@lumpyq6385]

I would love to see him again down the road, he is a knowledgeable fellow.

[@annettebertora4434]

Love to see Tommy at work.

[@alvindurochermtl]

Love industry professionals who are keenly involved in doing business in a sustainable way.

[@ChickenYale]

In a sustainable way? Fishing isn't sustainable. 3/4 of the worlds fisheries are exploited or depleted. 2.7 TRILLION animals are pulled out of the ocean each year We could see fish less oceans by 2048. Human population in 1812, 1 billion Population in 1912, 1.5 billion Population in 2012, 7 billion And the numbers keep growing, the only way to feed this many people would be to grow plants. It take up much less water, with the amount used to raise meat, we could feed more families if we used those resources on plant based foods. That's sustainable, watch COWspiracy

[@kaosruin4836]

fucking vegans

[@Ranzord95]

when you use le facts but people doesn't like them so it doesn't really matter That being said I agree that's a terrible way to explain it.

[@grotevijver]

@H2X2E2532 I totally agree here! Economy should be more local instead of worldwide. Thats sustainable, plus ecosystems. Blame the government and supermarkets, not the local farmers/fishermen/businesses. Let them educate, let them get people more involved!!

[@ddbb6047]

Two humble men. What a pleasure to watch.

[@light1888]

Hiroyuki Terada - Diaries of a Master Sushi Chef hurry up and buy!

[@Snacc99]

16:24 fish filleting starts

[@louisangelogarcia1774]

thanks man

[@armoredgaming2352]

real MVP

[@melissawilson578]

thanks!

[@enriquesol]

thank u

[@thespeeddemon5685]

That's how good the meat is mate

[@ambersmith3949]

I don't know why but Hiro is my famm now I just love him so much I just started watching but Hiro and the camera man are my famm I don't even like seafood but it's so cool to watch Hiro and the camera man do these things is it weird 😂

[@light1888]

Hiroyuki Terada - Diaries of a Master Sushi Chef hurry up and buy!

[@markbloxham4797]

Peke p

[@babyboy7557]

Peke dude hurry up and stfu

[@MrBioMarty]

nice to see people who care about the sustanibility of the fish population and the health of their costumers

[@sirhotlaps5371]

I hate seafood in general but everytime I see Hiro prepare and cook it I just get so overwhelmed, he's such a professional.

[@sirhotlaps5371]

You're welcome! I live in Singapore, so the food is really good and varied but I'm just weird about seafood. Keep the great videos coming!

[@nirashrov1071]

The way this guy treats the fish... so nice.

[@lorislaurencig7098]

i like ALL that video contest. Sometimes words especially teach to realize your tecniques or also your dreams!Thanks to mr. Terada!

[@henrygutierrez3243]

Fish is by far my favorite food (even though I don't have it often). These videos are always a treat.

[@GingerHauntess]

The color of that tuna was unbelievably beautiful. I'm glad you guys had such a good time and met a wonderful man and Company! I'm stopping by next time I'm in town 😄😄

[@BrickFilmsCinema]

He looks so much like Jay from Modern Family.

[@RolloTommassi-jl1gb]

Highest quality food in the universe picnic style. Mind boggling.

[@LennardHartman]

Ah the donld trump soundalike is back!

[@robnickerson7819]

yo was thinking the same thing ahahahahaha wow

[@LennardHartman]

+Rob Nickerson Make sushi great again!

[@philnugent-boxmods3355]

you are on some bad drugs

[@outofnames3798]

Hiro was thinking "don't you question my Master Sushi Chef Skills you noob" lol

[@quinnhunsinger1603]

Really wise words from Tommy Gomes but "know your source" should be telling people to go out and fish !! If I catch a yellowfin and make sushi I know my source and I had a blast catching it ! Love these videos guys even bought my first knife online because of you and it's beautiful ! Well done !

[@nivek3002]

I love how informational this video is.

[@Treppe85]

After watching many of your videos. This simply got me subscribed. Excellent video. Love the close up shots.

[@Stiiizykarlitosz]

idk what it is about these videos u post there just satisfying how u prepare or cut the fish and all that its just very Interesting to me , but keep up the good work

[@IAMRONIN]

I can't say enough how much I love these videos. This one was so interesting, very informative, and the fish looked amazing! And that Tuna, the color, wow! Thanks you two for sharing this experience and thanks for Catalina Offshore Products!

[@ANihi14tor]

Is it just me or did that tuna look like some good watermelon

[@kennethsev7243]

You're just craving watermelon.

[@DaRkLoRdZoRc]

I was thinking cranberry sauce, myself.

[@entername9902]

2:30 "hehehe, um heheh, *pssst*! , camera man! how do you open this thing?"😂😂

[@senorvillarruel8129]

proton freezer thats the first ! awesome this guy tommy knows his thangs! :)

[@senorvillarruel8129]

Yes very intelligent man would love to see more of him in your videos! Have a great day !😊

[@darkvivid9058]

This channel is awesome and so satisfying to watch!

[@AznofHK]

i wish i was at the store when you guys visited! i probably won't ever get to visit you guys at nove :\

[@darkvivid9058]

+Hiroyuki Terada - Diaries of a Master Sushi Chef Hey no problem :)

[@RNG-999]

22:58 People that have to STARE at cameras make me laugh xD

[@RNG-999]

I'd be starring too if I finally saw that cameraman's face! Haha

[@dynastking922]

i dont know why him starring bothered me so much haha

[@jboy2621]

This was amazing. I love the education aspects to sushi. Jiro Dreams of Sushi was good, but we need an American version of this for KZbin. I'm still wondering when sushi chefs will take on the Asian Carp invasion!

[@himlack]

What a beautiful fish that Hiramasa... made my mouth water.

[@ohdanny75]

With the exception of shrimp, I'm not a big fish eater but enjoy watching all your videos! The lobster videos are great, but will you be doing more crab dishes? Thanks for sharing.

[@CravinMorehead420]

Tommy is a legend!

[@joshuareynolds5111]

Discovered your channel the other day, as a lover of Japanese cuisine I'm really enjoying these vids :)

[@joshuareynolds5111]

I guarantee I will :)

[@cjknsefkjnzlsk9247]

Bill, what a legend

[@michaelwade5916]

honored that u responded to my comment 👍

[@zEratul1Huang]

This is great! Next time i get a chance im going to go to the fish market to get my own fish!

[@frinxasestronca3399]

Tommy is a PRO 😃

[@Ahavabnachenu]

great knife technique today hiro

[@jojoman8308]

wow i regret not meeting you you guys but forsure next year .. thank you for these great videos

[@lanayawilliams7593]

I love this channel I wish to eat sushi some day

[@mlbcompilations6051]

yay finally something hiro did

[@RoughriderUT]

Great video, nice to see a company that's dedicated to a proper sustainable fishing idea. Too bad there are not a lot of companies with this mentality. BTW extremely jealous... being on the praries in Canada, not a lot of opportunity to get fresh fish like that

[@kennethgrieger1327]

Great vid as always, but I liked Hiro's hat the most.

[@oppoh739]

hiro ftw!!

[@kyzercube]

Catalina wine mixer! POW!

[@julsdegs7280]

i really enjoy watching videos

[@senorvillarruel8129]

YEAHHHH ANOTHER GREAT VIDEOOOOO ! :D

[@michaelwade5916]

another great video guyz .... deffinately going to look into ordering availability and minium quantity per order for when i get some etra cash to splurge... keep em coming ty.

[@xiuxiu1108]

A Japanese man eating sashimi with a fork. I guess there's a first for everything.

[@kb_oreo7184]

I really like these videos the irony is I'm not too crazy about sushi or seafood lol

[@kb_oreo7184]

+Hiroyuki Terada - Diaries of a Master Sushi Chef thank you chef I am a picky eater when it comes to seafood .

[@SmellySparklez]

Im loving these videos, very informing thank you!

[@HowToMolly]

+Hiroyuki Terada - Diaries of a Master Sushi Chef Can you guys go knife shopping ? I really want to see the effects of different knifes

[@avlinrbdig5715]

man he got some erapid knife skills!

[@mitsuevo72003]

Gotta love Bluegrass!!!!

[@vdubbin64]

I will be in miramar in a few weeks. Hope hiro will be at Nove when I visit!!! ;)

[@welshspearo6470]

wow! Really interesting and as usual, really great video.

[@EEEEEEAN_]

love watching y'all!

[@BANE760]

Yeaa San Diego in the house !

[@RandomSkyzz]

Im on a trip around Florida, and ate at NoVe last night, amazing sushi! I saw Hiro in the kitchen, but was a little too shy to ask for a picture. :|

[@michaelwade5916]

I suffer from bouts of sushi cravings hopefully one day I'll get to try some really high end stuff lol

[@ttarverr]

Enjoyed the Whole Video.

[@gregoriush.q.s9625]

my internet connection sucks.. every god damn 7 minutes, this video buffers... GOD DAMN IT!!

[@EEEEEEAN_]

love watching y'all

[@TomVinceTheStranger]

great video as always! huge fan of your work, and keep uo the good work! i hope to try the food i see on tge channel!

[@austinbenesh1193]

Man, you guys make me hungry.

[@maix139]

Wow very interesting thanks for sharing Nove!

[@andrewyangfishing8450]

Yellowtail sashimi is probably the best I've tasted. Especially when you catch them your self, make it the same day!

[@romualdjonreyes4649]

made me crave at the end of the video.. 👍

[@stephenmorris7368]

this was great i really injoyed it

[@FishGears]

amazing video, very informative.

[@patflip1]

Great video as always, I really want to visit all of this. Will we see you at Nove in the next video?

[@joemartin1631]

Love it, very informative.

[@higherthanamotherfucker6647]

I love seeing these vids keep up the good work

[@sirtblairjr]

We like ol'Tommy .I wonder if they sent out to your private residence? Do any fish market ,do? Which ones, y'all

[@davethebarbarian2363]

The Hiramasu is amazing to me it had the right texture and smoothness to it, sadly its hard to find where I live.

[@irgendwerjoker]

could you show us the rolling technique for maki-sushi with the nori outside & rice inside? seems easier than the other way round, but still difficult enough to very much appreciate a demonstration...

[@DeeTheBomb]

That looks hella good

[@blackholeman]

My mouth is watering!

[@mtnandrew9338]

Thanks for the help!

[@avhh357]

Big fan hear, I hope you read my comment actually it is a question. Can you eat/serve sashimi using any kind of fish as long as you know it is fresh? OR is there really a sashimi grade fish??? I noticed that some of your sashimi is not tuna or salmon. Thanks!! I LOVE SASHIMI!!!!

[@carloscarrillo2662]

what a nice guy.

[@CheezyDewitt]

LOL! That soy sauce is made in my back yard. Too funny.

[@reaperxskull]

That's looks so good

[@Nathan_Matthias]

Great informative content

[@smoothguy920]

Awesome vid keep it up you two😊

[@hanj31]

Looks like I'm just a 2 hour drive from this place. Now I can get some real sushi grade fish

[@hanj31]

***** good advice! I have a place now to get some sushi grade fish that is not available at my Korean market I go to.

[@AlwayzPr0]

Very informative video, I enjoyed it.

[@MonclizzySzn]

who else watches these videos but wouldn't eat sushi if their life depended on it?

[@aptwo916]

Sashimi is the REAL sushi!!

[@Jzwiz]

that makes no sense lol since sushi is the rice

[@heymynameangel]

K

[@ldballoon4]

So awesome.

[@daisy8luke]

Can we get some more footage of Barbara and Grace ?? Asking for a friend !!!

[@gameplayontamil2879]

iam from india ......nice video :)

[@jjjjjayr9316]

its 3 am and now i want sushi

[@bomaomaar3579]

Hiro-san,what is brand of yanagi knife u used when u sliced the tuna for sashimi..?

[@xyzee7189]

so fresh..

[@chuoisanluekhamharn9605]

wow..sugoi..sogood

[@Hasoken]

16:26 to skip the bullshit

[@Hasoken]

who gives a shit about a knife giveaway LOL

[@thivan233]

So nice to watch, great video and people 😊

[@Charles120Guy]

Im my own sashimi source, i love some of the flounder i catch sliced thin in some soy sauce

[@JJ-px5rk]

When Hiro was cutting sashimi, he sliced the bigger pieces twice. The first that goes around 1/4 of the way down and then cuts it all the way through. You asked him if there was a reason behind it and he just said it's a "different technique." Could you ask him to elaborate on the reason for that technique?

[@JJ-px5rk]

+Hiroyuki Terada - Diaries of a Master Sushi Chef Ok thank you for replying. I just thought that maybe he did that for the soy sauce to get into the thick piece of sashimi.

[@melting__lead]

Getting hungry just watching this... lol

[@NoyumiAo]

"Now we meet o-fish-ally" G O O D B Y E cameraman

[@dailydoseoftiktok1368]

Does fish have to be previously frozen in order to be sushi/sashimi/nigiri safe to consume? So the parasites die?

[@gerrafreitas4503]

amo vocês i canal é ótimo

[@miki5886]

16:25 is when the filleting starts

[@miki5886]

By that I mean they start cutting the fish at that time