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That’s a big fish for 4mins per side

That looks delicious

O-Toro! That's good eating right there

Clean the fish first I would not eat that 😮

Those tostones looks delicious fr

Now put it in a burrito like the damn mexican s

There is no way a fish that size is cooked properly. And wtf did you do to that plantain? Man, please leave our food alone. 😢

Nice but here’s a tip double fry the plantain. Fry smash dip in salted vinegar water the fry again.

Mexican style, i love it Pescado frito

You dare not cut into that......

You got Haitian friends huh

Delicious 🤤

Need a bigger skillet, but looks good.

Wow ... fried bananas .. I gotta try

Wtf😮to each their own

That’s raw inside

What type of oil?

Ive been shopping from yall since you sponsored Hiroyuki Terada years ago. But i didnt realize your social media was this slow! Let me know if you need someone to manage it for you.

The video is “how to grill a perfect swordfish”, yet over half the video is about a salsa and he never says how hot the grill should be or the temperature of the swordfish steak when it’s done. In fact, they fast forward through the actual grilling. Useless video.

I want to try

The fish looks beautiful, but I recommend viewers looking for good info on chirashi, or sushi in general, to watch another video on the rice. This rice is... sort of a crime against chirashi... and sushi. It looks hard and dry. Sushi rice should be moist, fluffy, and served at same temperature as the body. It is seasoned with rice vinegar, sugar and salt. It is "sliced", not stirred, and certainly not pressed into a bowl. My whole point being; sushi rice is simple, beautiful, but distinct in its manner of preparation. Additionally, with chirashi, you need to have an even ratio of fish and rice. This.... is not that.

is it me or does that last one feels like a waste of premium meat

👌

Looks great. Not familiar whit the dark sesame seed. Great job thanks

amateur

lol you can practically hear the narrator's mouth watering

just like New-style Sashimi by Nobu - nice!

How long does the salmon take to thaw in an ice bath?

That looks fabulous, I love Swordfish! It’s winter here now, I’ve got 2 frozen Sf steaks that I’m going to do this with. Thanks for the inspiration!

Both high as ballz. LOL

I find ora king hard to handle its very soft and fatty , breaks up easily especially during deboning

Stop with the music

promo sm

That little cube would probably cost you well over $100 in a fine sushi restaurant

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You don't think thats a wee bit underseasoned? Thats a pretty thick cut for such a scant amount of seasoning.

Do you not cut out the bloodline?

Recently discovered RSC thinking about ordering some bluefin chu toro. If I ordered 2lbs would it come as one block or two?

Thats pretty cool.

Why is this filmed like a horror movie? Its so dark and cold looking. Fire the editor.

Awesome.

People complaining about taking out the pin bones doesnt realize some people actually love choking on it 😏.

Love the music 😂

You throw it in the trash and go get a real salmon

Take the pin bones out first. Then skin the whole side starting from the tail. Then cut into saku blocks for sushi.

thx

This was so hard to watch. I know your stuff is supposed to be good if Chef Terada endorsed it but dang you really couldn’t find a decent chef in all of So Cal to demo your products for you?

nice. i only wish you didnt compress the arugala buy putting the heavy fish on it?

What is that black salt?