Mullet Roe is Florida GOLD | Expensive Fish Eggs (烏魚子)(カラスミ)

[@fonncatalina6464]

I live in Taiwan for over 8 years, and I can tell you mullet karasumi is heavenly delicious! I really love Taiwan culture and I'm from Malaysia!

[@FifthKnowledge]

I'm from US and I lived in Taiwan almost 5 years. I really enjoyed it too. I wish it wasn't so far away, since it's too far to visit there often anymore. Lot's of Chinese people in US these days though, so I can still use my Mandarin! ;-)

[@sparkeyjones6261]

That is most certainly true. I used to buy it every year at Tsukiji in Tokyo, but then I realized it was better to purchase it whenever I have a layover in Taipei :)

[@joethebourbonman]

Makes me wonder how much expensive mullet roe I’ve fed to other fish using mullet for bait

[@gabeslide9391]

This video makes me feel happy! Mullet roe is awesome. Im a commercial fisherman from Florida. I catch mullet every fall. Then gets shipped to Italy and Asia. Awesome video and very informative. Thank you.

[@SushiWithDan]

Nice! Love to catch a ride some day

[@CookingandFishing]

Holy moly I've been waiting for this video for ages!

[@SushiWithDan]

Hey man! I know right? Finally had sometime to really put the time into finishing it up. Will be pumping a few more out. Come visit Charlotte

[@marcofumagalli9910]

Ahahah

[@chlime_]

Lol

[@maktheturd6220]

In Taiwan, after it's finish a week of drying, eating require the roe to be cover with Kao Liang Wine...which is like 58degree. Afterward, it's lighten up with a torch. By doing that, you get that Kao Liang flavor and that scorch texture roe. But it's not done yet. It usually accompany with a slice of daikon, apple or japanese pear

[@rubenferrarese7993]

In Italy we grate it over pasta with lemon zest and olive oil🇮🇹🍋

[@Npbyl]

That sounds amazing

[@csalinas-sf6jg]

how's it taste?

[@dasseydsouza]

I can send it to for 50$ each pair replay if u want

[@gmkhn66]

Sounds so aromatic and salty. Umami bomb

[@samcian2293]

in sardegna senza limone invece

[@Silver-Freddy]

not sure why this popped up in my recommended but I learned something new, good stuff

[@SushiWithDan]

Thanks

[@jacindasaunders5]

Me as well. Lol i ran across a fb pic and was like what is this and i came to KZbin to get more info.

[@brianquan7218]

75 DOLLARS TELL ME WHERE TO FISH BROOOOOO!!😂😂

[@watchingyourvideo8029]

You catch mullet with a cast net from the beach/docks all you need is a cast net and to know how to use it.

[@mixedshawarma5214]

saudi arabia those are common af and the eggs are usually disposed of with the other organs

[@horuslupercal3872]

I live in MS, catch mullet like this all the time on accident tend to through them back, or cut them up for bait

[@RG-pi4xr]

That Bait fish all in the water in the gulf. Literally thow a cast net anywhere

[@henrytenden]

Remember that $75 is the retail price for finished product overseas since thats where the markets are. There are a lot of different cost incurred along the way from the fish was catched to a finished product to marketing to exporting and to retail.

[@Ko-gl4nhfv]

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

[@WhatTheFlipOfficial]

I ate this as a child, my mom would simply steam and add soy sauce which results in a nice flaky fish with a soft chew to it. I haven't eaten this for over 15 years, it was extremely cheap back then, one of the cheapest fish you can find. We ate the egg sacs with only soy sauce after steaming them, it was good as it was but I'd love to try it this way soon!

[@SushiWithDan]

I've never tried that, I imagine that'd be awesome.

[@adog3129]

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

[@azzir325]

Once many years ago, the people I was with bought some mullet for dinner. They were filleted and fried-delish. Some of the fish were roe filled and the roe sacks were fried in butter till cooked and eaten that way.

[@theowl3756]

After salting it for an hour, and washing the salt away, you can fry it just like shad roe and it is excellent.

[@SushiWithDan]

Nice!

[@SecularSoutherner504]

I’m from South Louisiana and wee grew up eating mullet! The roe was once considered “Cajun Caviar”

[@gigabilitydontask1549]

I thought bowfin was Cajun caviar? I eee

[@SecularSoutherner504]

Lol. Shoepique caviar! Mullet were so heavily fished for their roe, it put a big hurt in their population down here

[@jraddd3477]

I just made roe with eggs from a white suckerfish, also ate the fish as well, fish was super boney but actually really good, the roe tasted just like chicken fried rice, baked both of them. yummy!

[@luxr3148]

Small round seat belt cutter works great and works on rabbits too.

[@SushiWithDan]

Great tip!

[@mymydelilah]

Sev.yrs ago I remember relatives in the island after catching mullet, the eggs found in their tummy were sauteed in garlic, onion, tomatoes & eaten over steamed rice.

[@allmantree]

This stuff is everywhere here in the south. Deep fried is the way to go. Some folks eat the white roe....I pass.

[@iwalkincircles2960]

Battered and fried is the way to go. Can't cook them to long or to short. Got to be done just right. Lol. No white roe here either. I will say eating mullet and roe is an acquired taste.

[@allmantree]

@@iwalkincircles2960 fresh fried mullet can't be beat. Smoked is excellent also. Oysters having hard time. Shrimp have been very nice lately. I eat bream and bass roe.... Love it

[@iwalkincircles2960]

I've heard people say they are good never tried them. They say a specks roe is good. Yes battered and fried. Got to scrape the black stuff off the insides of the fish tho.

[@sylvianewton2935]

Hi I love Both Roe

[@inletreg4844]

Dang $75?! That’s crazy for mullet roe. Must be nice living on Gulf and catching these for free lol.

[@SushiWithDan]

Haha that's way the commercial guys work so hard

[@AndrewD624]

I just threw six of them away. Should have ate them. oh well

[@TheReasonableLiberal-hn2rs]

@@AndrewD624 Awws dang. Sorry to hear that. This us why it's always a good idea to try to things. I've learned alot from bizarre foods

[@notrealy180217]

Absolutely nobody around here eats this. They only started separating the roe from the mullet at Wild Ocean in Titusville and even then, everyone fries it from what I hear. There are barely any videos on KZbin about this, and when there are, it is usually frequented by Japanese and other Asians.

[@user-tg9kp3mg8p]

I am a Taiwanese. I just bought 20pcs of this mullet roe this season (TTL$586 for L2 size, just last week). Level 1 size=5 pcs per 600g= USD$76 Level 2 size=4pcs per 600g=$90 Level 3 size=3pcs per 600g=$124 Level 4&5(max)..I did not ask. 600g=21.16 oz

[@TheBeaker59]

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.

[@SushiWithDan]

Brown sugar, good idea, going to try brine next time.

[@flcrackerlottoscratcher999]

Down here in south Florida we deep fry ours in cornmeal . u should try very delicious

[@jcdesignsandboat-works8290]

Oh yeah, this Ol’ Cracker love some fried roe!

[@thisisstupid7805]

That sounds delicious

[@duaneholcomb8408]

Yea and redfish roe is good too,

[@jcdesignsandboat-works8290]

@@duaneholcomb8408 it sure is! Heck, I like most roes fried up good with a little salt and pepper! Bream, Bluegill, bass, crappie, etc… Was raised to believe… waste not, want not!👍🏻👍🏻

[@duaneholcomb8408]

@@jcdesignsandboat-works8290 yea we used to catch catfish my mother love the roe. I'm a true old fla, boy. Southern born and raised. Love some good swamp cabbage too,,,

[@stariyczedun]

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.

[@SushiWithDan]

Childhood food is comfort food. Did see this at Costco recently.

[@miskyloo887]

Thank you so much, I've been looking through many videos looking for detailed instructions for the home cook and your one was the most informative and detailed.. I am in the process and wish I had seen your video a week ago, I think I've really oversalted my batch that's is drying at the moment.. Ah well, I know what to do next time..

[@kingk2405]

It is super nice . Used to have some when it was not in fashion and costs peanuts . Still having them but have to pay way more .

[@BrianSmith-gp9xr]

You taught me how to make an awesome product.. Mullet I thought was worthless. Wow that looked good.

[@sangfong206]

mullet by itself cooked is surprisingly delicious

[@larrygolden167]

@@sangfong206 yes mullet fillets are good prepared with salt pepper cornmeal and hot grease. Roe can be cooked the same way.

[@RobertWard-sb6bd]

You thought mullet was worthless? Mini commercial fishermen make their living off of them

[@xXxSilenTMajorityxXx]

In Greece we call it Αυγοτάραχο (Avgotaracho). The best comes from Messolonghi.

[@benspencer5744]

I live in MS not even like 2 miles from the beach..there are tons of mullet down here but i have never seen eggs only millet. They are awesome fish to eat but some people consider them a trash fish only good for bait. Ive smoked em fried em always good.

[@SushiWithDan]

Eating wise, I prefer silver mullet which isn't as oily and can be cooked more like a regular fin fish. The black mullet, for sure smoking is the way to go. It's a bit odd that a lot of people label fish as "trash", I never heard of that in any other countries. There is always a way to prepare fish.

[@benspencer5744]

@@SushiWithDan Im pretty much a white guy but my father grew up around the great lakes in the US and he will eat like everything on a fish and every fish..I worked as a butcher for a long (journeyman close to master) time and i went to go work at a sushi bar and was doing dish washing-Tempura and i also made all the sushi rice (its a art in its self) the sushi chef's wanted me to come in on the my days off to study but things did not work out. Silver mullet black mullet..The one your working on is what people would call a popeye mullet..and in texas they are considered like rats.

[@shannonfishkill8957]

You can also use a bead heat the tip of the knife and insert it into the plastic bead that’s what we used to cut the row it works great and you can pick the red beads up in any Walmart or tackle store

[@Jacob-ry3lu]

Crazy I never knew this. I’m a fisherman in Florida and I’ve only ever viewed mullet as bait fish, would never think to eat one let alone go through this crazy process

[@carloschambers5013]

Your missing out especially on smoked mullet

[@Jacob-ry3lu]

@@carloschambers5013 they come through in the hundreds of thousands during this time of year

[@user-rl3ts9zd4w]

Very common along the gulf coast, and its that time of year!!!

[@Alex-zi1nb]

whoa the torch method was nuts seeing like the individual eggs popping. this looks delicious

[@marcelog.2916]

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

[@edwordnicholaas6433]

for me the best way to cook it is . breaded,or corn meal deep fry. nice and crunchy,with a little hot souse on the side

[@datoc9065]

Step 1: Catch mullet Step 2: Remove eggs Step 3: Sell body of fish as bait Step 4: profit

[@kevinmcmullen6527]

fry mullet and fry roe eat, both a delicacy

[@SomaElectricals]

after this process, a giant fish will be born

[@daleexline3880]

....a giant zombie fish 😳

[@chlime_]

Lol

[@lawdawg02actual]

I grew up in extreme SW Georgia and we use to net mullet in the apalacicola area of the FL panhandle when I was growing up. Mullet is awesome fried, but I never cared for the fried roe (because you fry everything in the south) because it had a texture like sand and it seemed to grow in your mouth when you chewed it.

[@gradybrowning3976]

I’m American and love mullet roe, but I lightly coat it with flour and fry it. It is delicious and not many people eat it these days. A couple generations ago a lot of people ate it.

[@SushiWithDan]

It's got such a unique texture when its fried fresh. I don't know why it was eaten generations ago and not now, I guess people now have never been hungry before.

[@greatplainsman3662]

I like almost any kind of fried roe. American fisherman.

[@gradybrowning3976]

@@greatplainsman3662 same here

[@johnvanegmond1812]

After cleaning fish, I'm usually not ambitious enough to cook fish. But I do toss the eggs and soft roe into a skillet with a touch of bacon grease on a low heat. By the time everything is washed up and put away, the eggs are done. I eat 'em straight out of the pan to save on more dishes. Very satiating.

[@ashleypriester3393]

We have this fish in South Carolina for cheap and its so good. Our season starts in October for Mullet.

[@SushiWithDan]

Great, wish I could get some

[@jimpark1721]

$75? Come to my local Italian deli market where bottarga is like $17. AMD you're supposed to be grating it over pasta, or sprinkle with lemon juice and olive and serve with thin slices of garlic and pita bread

[@SushiWithDan]

That sounds delicious, next time I need to dry it even longer to grate it.

[@samcian2293]

dipende da quanto é grande e dalla qualità.

[@thebrognator3524]

I live in Italy, I can assure you that 17$ for a kilo of bottarga is completely impossible, it isn't bottarga for sure. Mullet bottarga goes from 90 to 200 euro per kilo, tuna bottarga is a bit less expensive.

[@BlueSky-fr5yq]

I'm in florida...love eating fish but didn't know you can eat the eggs... interesting 🤷

[@coreyjenkins3056]

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

[@SabreCycles]

How does the vein of clotted blood taste? Doesn't anyone know how to bleed a fish anymore? You do it immediately after the fish is landed and you don't have the clotted blood in a vein. As a bonus the meat is left whiter and doesn't taste like low tide smells.

[@triphazard2906]

Enjoyed this video. The roe looks beautiful, I'd like to try it one day. I've only ever had lumpfish roe, but I do enjoy that.

[@Psalm91Covered]

Thats awesome! Ate alot of fried mullet roe as a child with the fish fried, loved it fried.....Very tasty fried!

[@caiozani]

I do that in here in Brazil, but instead of putting it to dry out in the sun, i use an eletric oven, 55 to 60 celsius for up 6 to 8 hours, it ends up great, and we also call it bottarga.

[@SushiWithDan]

Caio Zaniboni that’s awesome, I haven’t yet dried mine that far yet, but I imagine the flavor is so intense

[@caiozani]

@@SushiWithDan it is! one good thing to do with bottarga is grate it over seafood pasta, damn, my mouth is watering hahahahah

[@SushiWithDan]

Next time, I'm going to dry it for a long time and grate it like it was cheese

[@msh104utube]

Can tell you from first hand experience that is delicious. Most similar thing I can think of for westerners is dry aged steak or beef jerky.

[@justinchiat5049]

Thanks for the video, Can't wait to get back home to florida and try this! Mullet run here i come

[@mathew00]

Thank you for sharing this. I enjoyed the video a lot. I was fishing with my son today and some of the anglers were catching mullet. My son showed some interest so I was doing some research and found your vid.

[@SushiWithDan]

Glad you enjoyed it. Try smoked mullet if you catch some.

[@simonecabras2962]

@nativesushi this is also very popular in Sardinia, Italy. we call it Bottarga. we of course grate this and use it on pasta! it is also great raw with olive oil. Great video...makes me miss it!!

[@thebrognator3524]

In Sicily too, but we make it with tuna

[@gio7799]

@@thebrognator3524 in Sardinia we have the tuna bottarga too.

[@thebrognator3524]

@@gio7799 I didn't know it, but I reckon muggine is more common there right?

[@gio7799]

@@thebrognator3524 they are both commons, the tuna one obviously is cheaper and less famous, I love both.

[@eRIC-dm4ch]

This has been a traditional Taiwanese cuisine!

[@shimmentakezo1196]

We also prepar it in south France, we call it "poutargue". It is expensive too

[@SushiWithDan]

How do you serve it?

[@shimmentakezo1196]

@@SushiWithDan I can't eat it personally but I've seen people eating it simply with bread or bread and butter

[@shimmentakezo1196]

@@SushiWithDan Eggs are dryed though

[@Saltloony]

Never tried it and I live South Florida. I have been feeding my mullet to snook and redfish. I will be hunt for some gold next mullet run.

[@rileyjonas9507]

We do this with white fish, leave them in the sun and it's really good!

[@stavrosvoya4795]

Food from the past: Avgotaraho is the Greek version. Bottarga. Its produced in Mesolongi Greece

[@1508matt]

I use to work with a guy named Dan who always had an amazing skill as a sushi chef. Hope he’s doing well!

[@SushiWithDan]

well well well...we meet again. I use to know a guy named Matt who drove a nice Lexus. Hope he's doing well.

[@sexytrinny52]

We in the south just clean and fry.

[@okaykh-o5316]

So you mean I could literally make this myself and have a cool fishy gold. That’s kinda cool.

[@RobertLinthicum]

The squirrels here would be all over those sun-drying egg sacks.

[@SushiWithDan]

Haha carnivorous squirrels?

[@RobertLinthicum]

@@SushiWithDan They would clean my bones if I died on my patio.

[@antocau85]

We have it in Sardinia also

[@hedykarim3570]

Best video on the net for making this

[@SilasCochran-zq5de]

I was born and raised in Florida I eat mullet we make a dip out of it down there and we don't waste good whiskey either cool video good info👍

[@devilkicln]

Mullet here in the west coast goes up to 20lb. Consider garbage fish to a lot of people who don’t know how to cook em properly. I catch em and eat it all the time.

[@otroflores91]

How do you cook them? I see them jumping around San Diego Bay all the time. Never caught one. Need to learn how to fly fish.

[@craigmonteforte1478]

Wow!they say if you learn something everyday you are doing more than many others I’ve been fishing for over 40 years and no one has ever showed me or taught me that part of the fish ,although I worked with a large amount of Vietnamese people and they used to tell me Americans don’t eat the good parts of the fish they catch

[@Hanibul_Lecktor]

Kosher large flake salt works great, doesn't make the item too salty once cleaned. Fine grain salt you gotta watch it.

[@kyaumrungthung2390]

I am Montagnard Jarai indigenous I haven’t seen fish eggs like these before it’s look delicious

[@yvesleroux9290]

Actually, bottarga (arabic boutharkha ) can be made with a variety of fish roe. Some from very large fish,

[@shimmentakezo1196]

On retrouve la même racine dans "poutargue", par contre c'est qu'avec les oeufs d'une certaine espèce de muge (mulet)

[@bng2679]

This one thing i always buy when i visit Taiwan.

[@RAP023]

I'd not mind trying this although I dislike salty food. Glad to see you back man. It's been a long time. welcome back :D

[@SushiWithDan]

Killer Bee thanks man, the past year has just been crazy schedule wise. I relocated and new job and life just happens. Will be posting more

[@RAP023]

@@SushiWithDan Glad to hear that. Hope all is good. Good luck on everything you do man!

[@AA-tc5if]

We should do this with the invasive Asian carp since they reproduce like crazy I’m sure there’s thousands of lbs of roe to be eaten just waiting on an adventurous souls to try it out

[@rogertycholiz2218]

A A - There is a fish marketer in Tennessee that is processing the damn carp for the flesh and roe. It's sold to Asian markets.

[@AA-tc5if]

@@rogertycholiz2218 that’s good to know

[@sidds2004]

Nice vdo The dried roe can be cut into pieces and stored in mustard oil for a longer period.

[@tkmccoywv]

This is fascinating! I had this come up as a suggestion from Amazon and wanted to know what it was like. I'm going to give it a try. Thank you for this interesting video.

[@SushiWithDan]

Glad it was helpful!

[@tkmccoywv]

@@SushiWithDan Update - I ordered some for my birthday and just tried it today. We tried it alone, on freshly made duck liver pate, and on toast, with and without fresh squeezed lemon juice. We weren't expecting it to be as delicate a flavor, and yet it was also quite strong. Didn't care for it on the pate, but loved it on the rest, and alone. We'll try on steak (maybe tuna) tartar and other ways later. A little goes a long way, so we have plenty for later. Thanks again!

[@tratraandnana]

I love mullet roe!! Always order them from Taiwan!!

[@SupaDupaJetSwag]

In Florida we usually toss mullets back in

[@jackfleming7457]

Nice job...very cool! Thank you for this! (from a guy who really enjoys sushi/sashimi)

[@inthespread001]

Welcome back! I have been checking your channel from time to time to see if I missed notifications. LOL

[@SushiWithDan]

Haha thank you so much for the support, its tough to out them out routinely. Do you fish?

[@michaelronquillo3842]

People from yugoslavia calls this butaka. Not sure if it is spelled right. I love it fried.

[@elijahflint9884]

Erina's ingredient for eggs benedict!

[@wolfie8460]

I was watching it for the fifth time to finally search what that ingredient is😆😆😆

[@dmanars1]

learned something new. I want to try it

[@FattyMateo]

Just bought a house on the myakka and netted a gulf mullet full of eggs. After eating tobiko last night I wondered if these had food value and sure enough!

[@SuperSushidog]

Excellent karasumi tutorial. Thanks.

[@SushiWithDan]

Glad you liked it

[@genesesberjame524]

Gimingaw kog kaon ani. Kalami aning gisaw samot na ang bihod... Akong fav. Fish

[@bowhunter69]

Wow that's expensive . It's kind of common in nz . Maybe 25 for the whole thing that's about 12 usd . We also smoke them and probably the preferred style with nzders but yummy all the same .

[@SushiWithDan]

Smoking it sounds good, need to try that

[@bowhunter69]

@@SushiWithDan here we use Manuka wood . Has it's own flavors.

[@taahineLA]

There's so many benefits to eating it straight out the water aphrodisiac good protein very healthy

[@caesaryumury5839]

I Miami there is a place where they make them sate and deep fried. I prefer is sate.

[@jorgenaseiro1467]

I’m Cuban American n I know some guys from Cuba that make the exact thing, I’m in key west fl. It’s definitely an acquired taste, very strong, I’m not a big fan but the guys from tunasasa Cuba eat it on a piece of bread like a breakfast sandwich

[@squirrelknight9768]

Damn it's been so long I completely forgot I was subbed to you

[@SushiWithDan]

It has been awhile..... time to get back into the YT

[@Romper_Stomper14]

looks good, I love bottarga pasta

[@davidmcqueenjr.9676]

Yes

[@johnsheetz6639]

And the truth is I made trips to Louisiana gillnet fishing for mullet roe fishing we just brought them back to Florida to sell I've tried them both fried but I preferred red row and it was nowhere near 75 bucks for the piece you just showed back then at least might have been a $5 chunk. might, have. There are so many good fish out of the bays and the gulfs and Florida mullet is an afterthought. It's for when you just want to play around with the cast net.

[@n1london258]

yes my favorite mullet roe

[@samcian2293]

its very common in Sardinia too! (in italy)

[@cobrauf]

Man I love them! I like mind slightly pan seared.

[@SushiWithDan]

Gooooood stuff

[@evin98]

just got fresh FL mullet roe for $10/lb and now Im eating it. Ward's Grocery

[@rikied7200]

I really want to try this! Looks very interesting!

[@Takis214]

Take a look to the Greek augotaraxo it's the same process but in the end we baptise it in melted wax

[@jojomafia3851]

I’ve never tried it but I’ve seen folks use saki or wine to 5 min rinse them first before air drying. Either way I hope one day to try it. 👍

[@paulgdlmx]

VERY well done video, thank you.

[@coreyjenkins3056]

Fresh fried roe is good too.🤜🏿🤛🏿😎

[@michaelborgelt1600]

It looks so delicious. Many greetings from Germany : - )