Over 400 kg Giant Bluefin Tuna cutting for Sashimi Donggang fish market Taiwan

[@madhubantimukherjee8138]

Very nice fish cutting 👌👌👌

[@rondaboy]

woooow....i miss japanese food.. i ate sushi today..yummmyyyyyy!!!!i like to take video of this big tuna someday!!! here in Vancouver we had salmon..waitin for the season to come to blog a salmon runs...millions of them will come every year in BC...

[@TheShorebird]

Those are some of the sharpest blades I've ever seen! Made it look effortless. And the meat was beautiful! Never had bluefin, I bet it's delicious.

[@paultalavera5819]

i really enjoy watching them slicing big fish using a very very sharp knife.

[@HamTaRO38]

ไทยก็มีนะ ปลาทูแม่กลอง

[@shanefowkes7451]

This must take a lot of skill and time, these people need a payrise, and a big hug

[@constantinocollamat5766]

The fish is great BUT the proces of preparation not clean. The way you handle it is like you dont respect the costomer and the beautiful fish.

[@FoodAdventure]

Thanks your comment!

[@RanjeetChangkakoti]

Looks like the Tuna was not cooled off quickly. Japanese skills and style is more elegant 🤫

[@talpadaashok8381]

F44

[@НатальяЧерноус-ц1е]

Смотреть одно удовольствие. Браво мастеру, ни одного лишнего движения.

[@mr1derful74]

Sharpest knife I've ever seen. I don't even think Ginsu can beat that knife.

[@ФанатСССР-у9г]

Не ростят, не кормят, не ухаживают. Ловят в море такую тушу и всё. Всё готовенькое. "Молодцы" японцы.

[@kontanisotoyoshi9372]

excellent job, and he sharpen the two knives every day after he sorted 2-3 tuna, very skilfle and might have been cutting for more than 25 years skill. I am a Japanese but I never seen a round shape knif in Japan, and when he cut half into deep places are very difficult job. I have 14 sharpping stones but he might have similer stones. thank you for showing about Taiwan, 感謝。

[@matthewmcgrath1741]

Honestly.. Why waste time cut off the fins.. The head and collar can come off at the same time... Too many step.. The knift part its interesting.. I have to admit..

[@kevinmurphy398]

The color of that tuna was amazing. That's fresh fish similar to the New England lobsters I used to trap. The two guys cutting the tuna up knew their stuff.

[@bfarm44]

The skill is appreciated but how many more giants are left. What will you do when there are no more

[@Mimickolas]

i think you are severely overestimating the environmental impact of a single taiwanese fish market

[@jayisdaman1005]

How does it taste? Tastes like market floor.

[@sheshadripeyalla6229]

This is like pineapple, very hard work to cut and clean but tasty sweet.. but scary actually with that knife so close to your other hand.. Thanks for sharing love from India..

[@popcorn8226]

Japanese มีวัฒนธรรมการหาปลา การกินปลามานานแต่โบราณกาล ทุกอย่างดูประณีตบรรจงและน่าดู น่าชม น่ากินมาก ขอชมเชยและยกย่อง แต่ขออย่างเดียว อย่าล่าวาฬอีกเลย เว้นแต่มันล้นมหาสมุทร

[@s1l3nze]

That guy cutting the head of the tuna hit the same spot with every swing of that blade...I cant even begin to imagine how many hack marks it would have if I tried it...

[@ChaotiX1]

it's 3 am and I need to be asleep, but instead im watching this. what am I doing with my life

[@enjiez76]

B

[@KingGaming-gn1pg]

Your brain was setting you up to fall asleep

[@mrloudnessoul]

Its 1 year later, im still watching this. What happen to my life 🤣

[@johnfrink7819]

The knife is awesome. Wonder how many times a day they sharpen it.

[@TediKurniaTGM]

Wooow... Big fish...👍👍

[@Tv-qy3gg]

You're the best

[@shinytan]

Can u believe this pint size Southeast Asian alone push the entire Blue fin Tuna existence in danger... :)

[@NESQUIN]

Thanks for sharing the video, excellent work. Like 👍👍👏👏

[@mallajung196]

O9000

[@tanchuenlim1074]

@@mallajung196 ìòppp7i07poippk

[@bunakumar7790]

@@mallajung196 PPPP l

[@sefiatiarasari356]

@@mallajung196 qqq

[@AfrikQ10]

Nice tuna steaks and the likes

[@robertbeerman8179]

Hope they have plenty of fresh water in this country because that hose has running on the ground the entire time.

[@dudenabdusalam3329]

Masyaallah tabarakllah mantap banget salam kenal dr Makkah

[@DanishPaintTech]

good job. One more thumb of Like.

[@joedennehy386]

Magnificent. Thank you

[@FoodAdventure]

以下是網友提供的說明供大家參考~ 很多人問，為什麼在地上殺，我來不負責任解說一下。 1.太長太重，影片中這隻約250-300公斤，3-4公尺，要幾個人扛上桌，還是特定叫一臺起重機撐上桌？ 2.旗魚的魚骨，魚鰭奇硬無比，放在桌上處理不好出力。 3 .放在地上只是觀感不好，其實一般我們吃的生魚片都在內層，外面接觸地上的魚皮和皮下組織是不會當成生魚片的。 其他留待專業人士補充。

[@aa7788777]

Food Adventure 建議置頂，不然沒什麼人看到

[@kevinketchum7030]

These guys are skilled at using a knife/hatchet! They hit the same exact spot time after time and do all their work free-handed without electrical equipment. Skill and confidence!

[@stewiegriffin3627]

it takes upwards of 40+ years to grow a fish this big ... I wonder how many of these fish are harvested everyday. It's crazy there is anything left in the oceans at all.

[@hnican]

You’ve estimated the age of this fish to be 40? OK. You’re wrong but Ok.

[@5thElement0560]

I eat tuna 2 days a week. So good. We need moooooar!!! We shall consume!!! 🤣🤣🤣 I'm a flexivegan.

Wou 🌍👍con cá ngừ to béo đại dương khổng lồ thật ngon❤

[@ras124]

ding dong ding

[@watoonmancing]

Fish big👍👍👍

[@zeynawil6531]

Bikin lapar 😁😁😁😁😁

[@raymondreyes9495]

Waooo professional job

[@hambone4402]

Some of the sharpest knives in the world.

[@JuanGarcia-oq6xe]

Que pescadote😱😱😱

[@ErikS-]

am I the only one that got an appetite for sashimi whilst seeing this video?

[@maddierosemusic]

YES - that was disgusting, unhygenic, and temperature wise - dangerous. Should have done this in 37 F or below temps. LOOKS terrible as well. I have caught fresh tuna, (yellowfin) and it looks nothing like that.

[@angelgonong199]

Very exciting

[@jesusmartinezmartinez8301]

En Taiwán si qué hay agua. La manguera está todo el tiempo abierta. Estos artesanos de corte de pescado sí que tienen agua en abundancia.

[@RayskiSad]

Разделка- как мелодия👌 Браво маэстро!

[@jamesrivis620]

Beautiful skilled knife work. Love the knives, designed for the specific tasks.

[@tidestirestines]

What type of knife is that?

[@rontrunkwalter6726]

Wish I had one too

[@ika3538]

So big fish 😁👍

[@AgungKliwon]

Amazing

[@sitthimongcoln]

The Best of Knife Chiness Skill Bangto

[@anwangacoustic1441]

Wowww the best

[@stevenjennings8347]

Awesome informational educational video experience Y'alls God Bless Ya 🙏

[@rolankelly9683]

That’s big money right here.

[@Remdy2k]

I’m coming there right now to get my fish

[@glendadavis9909]

Excellent

[@thiskneegrow]

Are they sure 900? It looks about 400-600lb.

[@Katimoy]

Good knife skills but worst hygiene. Anything about foods specially seafood should not be put on the ground. He should cleaning fish in an elevated place. Even fish for display shouldn’t be just put anywhere in the ground.

[@Katimoy]

@@johnkoemans9990 how can you still say it's fresh fish when you just put it anywhere in the ground kicking it like nothing and exposing it from contamination? consumers eat it raw and pay high prices hoping that it was handled with care. it might be different appearance when it already in the restaurant but it's the same meat from the start. being professional in this field is not just about how you debone it or cut it professionally but also how you do it cleanly.

[@ayangjamir859]

Japanese handles it cleaner..

[@user-95276]

its not japan its taiwan,look the knife

[@joeturkoc4631]

@@user-95276 we

[@richtv4403]

Great♥️♥️♥️

[@TediKurniaTGM]

Yes... Big fish tuna....👍👍

[@DdBb-cz9yn]

I love that meat cleaver he was using. That's a big tuna.

[@ras124]

They are emptying the ocean of fish

[@howardroark3947]

ras124 It’s called feeding humans. But fuck humans right? They shouldn’t live. Somebody has emptied your scull of your brains.

[@christopherwilgus7475]

They should use a hose end sprayer, they waste alot of water. A shut of valve works really good.

[@ӘсемМирякуб09]

Міне балық 😁👍😃😁

[@DMBall]

How many cans would that critter fill?

[@fishhubbd]

Alluring

[@alfatihanglerlybaz9683]

The best

[@YummydayKorea]

Yummy💥

[@林國雄-x1u]

7:50魚頭黏一個菸屁股.功夫不錯.衛生習慣要增進 !

[@老樹-m3z]

但事實上.他們沒這種衛生觀念...所以是不可能改進的.~!! 放在地板上~我就覺得師父對不起那尾魚.

[@darrenconley3041]

Now that’s a knife. Almost looks like this guys done this before.

[@Turroc2077]

7:48 - he looks surprised… but he’s thinking “I shouldn’t have taken the bait”

[@mansur596]

أجمل الفديوهات على اليوتيوب يوميات منصور وشيماء

[@starguard4122]

Yes.. the Perfect way to Butcher Fish

[@rheaiswa4905]

Bisa buat makan satu kelurahan inima :')

[@Mifi-mv]

功夫不錯，但…解剖魚的衛生環境不好沒有食慾了🤮…這是生魚片也。日韓解剖環境看起來衛生多了~

[@老樹-m3z]

其實很容易改善..但沒人願意做.

[@recoilrob4765]

nice job cutting but that tuna had a rough last days, looks beat up and old.

[@andersonbicalhodesouza3588]

Demais está mulher iniciando o corte do peixe👍👍

[@Michelangelo1079]

Brasileiro e iqual a mosca que está em todo lugar

[@richardesma7938]

Where i can buy that knife!!! It's amazing!

[@johnbalogna803]

seriously !! I want to learn to sharpen a knife that well lol

[@ras124]

Target

[@ruthandlincoln2584]

It is too easy to make... Buy any kind of blade like jigsaw blade or something... You can cut them down into that kinda knife with angle grinder... Piece of cake

[@Namtrocruoungam]

Woa big fish

[@itonylee1]

台灣殺大魚用的這種出骨刀確實是比較科學，可劈可切可割還省力氣，基本上一刀完成所有作業，相比下，日本人比較重視儀式感，用了很多長刀來作業，看似威武但是力臂太長其實並不容易操刀。

[@fishhubbd]

So good content!!!

[@snowshadow77]

I'm more impressed with that knife than the tuna...

[@eduardof5980]

same here

[@wekker090]

The meat alone is beautiful to see, the taste is even better.

[@ELMEDIALUNA]

excelente video!

[@robsoncaldeira9658]

Parabéns pelo corte. Que facas Hem show!!!

[@WarnaAlam]

Very goot

[@Bostonkingfisher]

This was a hack job compared to how the Japanese handle Tuna

[@myyoutubeaccount4282]

In Japan it's an art in China it's just food.

[@fishmac2036]

7:44 cigarettes on the cutting board. I can only imagine what else is on that floor.

[@s.t.i6243]

🤢🤢🤢🤢

[@sherwincruz9023]

Wow that will serve me for a year or two 😳

[@maxokamoto]

小さな包丁で器用に解体　スゴ技に驚きです

[@mariaizaguirre4509]

WOOOOOOOOOOO MIS RESPETOS PARA ESOS HOMBRES.

[@adenamsekian5279]

Honestly the process of cutting off the fish should be done on the Big table from the beginning till finishing. So it looked politely.

[@Aceh_sea]

How huge is it

[@TheDJjems]

Those head and jaw parts are the best.

[@Papa-o33963]

Especially for soup...

[@joshtawzer2500]

@Daekj32 naw his penis is the best part

[@ruthandlincoln2584]

The brain is most delicious... Yummy and tasty...

[@erikkalschoven2274]

Cfr gft@@joshtawzer2500

[@春嬌-i1n]

讚，日本人要來跟台灣人學殺魚

[@jshicke]

Video needs more ads. I almost got to watch 4 minutes before the next one appeared.

[@FoodAdventure]

sorry~

[@ManishRajput-bz8ez]

Oopopyyf c. R

[@riaandw3155]

Look like babies, to the ones they use to catch, long-long time ago.

[@intrepid5592]

Very versatile knives...

[@الصياد-ذ8ر]

Good

[@funsweed]

Boy no dull knives used for that job

[@jacquesraymond6892]

Somebone know what is the name of that round blade knife they use in that video like at 3:00??? Thank's

[@norbertoperez6205]

No se compara con los maestros japoneses

[@ethanlaw]

What happens to all the trimmed off bits?

[@劉宇勛-d2w]

原來東港是如此處理鮪魚喔？？謝謝再聯絡！！不會再去吃。

[@catlube3447]

這不是東港

[@OurBlackFriend]

I love all the different languages in the comments. Everyone fucks with fish! Especially one that could feed a village

[@ajsasongko5753]

mantab boss