Whole Tai Snapper Clean, Fillet and Ceviche
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- čas přidán 23. 07. 2024
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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 CZcams.
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 david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
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San Diego, CA 92126
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www.knifemerchant.com - Jak na to + styl
Great to see you back at it chef!
Chef Hiro, your Ceviche looks so delicious and refreshing!
I really appreciate the unique Kochi products. Good Morning, but GOOD AFTERNOON! This is a great way to start out the day. In Hawaii it's 5:51am. SAIKOU! Piro Piro 5/5. I can just imagine the flavor and my mouth is watering. Ho yeah Kochi Castle is so beautiful too.
HIRO SAN THE BEST CHEF KNOWS HOW TO MAKE ANY THING GOOD MAN HUGS
I love the chemistry between Charles and Chef Hiro, you can tell on and off the camera they truly enjoy each others company.
Ceviche made with Flounder is my favorite.
Hiro is such a wholesome character. Seems like such a genuinly good guy.
I like it when he kills live fish
Good morning from CA! Excited to see what you guys have for us!
Hiro I love your videos! I have seen all of them and would love to eventually meet you one day! I still have yet to try any of the recipes you have showed but hopefully at some point I can get a few things and start basic. Also you seem cool as well Charles! You are so lucky to be able to experience all that wonderful food lol
thank you for this beautyfull recipe! very refreshing and for summer time is perfecrt
Thank you for sharing this recipe with us
Hiro love watching your channel. You are always smiling and it brightens up my day. 😎😎😎😎😎
Way to go great to see u back with videos with your super sushi food
Seems delicious!!!
This was so awesome! Hope you and your cameraman, Charles, have a good afternoon. Cheers, Chef Hiro!
BEST CHANNEL ON YT ! Love you all !
Huge affection for both of you. You make life better !
Little tip a hard bristle toothbrush works well to clean out the blood line .
Hiro giving the viewers a ✌️ lol. Right back at you Chef. Thanks for sharing another great experience
I'd love to see a colab between Chef Hiro and Chef Motokichi inside Motokichi's Kyoto Restaurant. I feel like seeing them interact would be an absolute treat.
Looks Wonderful!!! Of Course It Would.. 👍🙏❤
I love this guy
Happy birthday Chef Hiro!
Good day and wow that's so delicious
You are very great Sushi Chef 👍🧑🏻🍳🍣🍣🍣🍣🐟🐟🐟🐟🐟
holy makeral I made red snapper yesterday. great minds think alike. delicious.
Happy Birthday Hiro-San 🎉
nice dish.
Nice to see Americans finally got a rebranded Nissan Patrol! It’s an icon in the Middle East and Australia
Ginger Syrup???!!! Wooow, That very interesting. I never heard of it. I need to try this. Love the colors of the dish. That fish was huge.
Hiro, I am a huge fan, You have taught me how to creat good sushi, sashimi and Japanese dishes. If I was to plan on a vacation to Kochi, were would you recommend staying? There are lots of options. I don’t want the tourist stuff, I want local experiences
I ❤️ Umami
What type of saki do you use in cooking? I love your videos and have learned so much!
Best chef out here ! Let’s collaborate
💛...cool t-shirt too...
Yes his shirt is awesome it is from Hawaii
Chef, you have honored the great country of Peru.
Hiro is the coolest
高知の食材や調味料を使ってのお料理は、間違いなく美味しいのがわかります。。
ゆずはもちろん、直七は私もやみつきです。目にも口にも充実感たっぷりの映像ですね。
Hiroyuki,
Another wonderful dish and presentation.
Charles, Pretty please show us yourself..one time😢
Cheers,
Rik
Hiro te salió chingon el ceviche. Vente pa Sinaloa Aquino en culichi te preparamos un ceviche perron 💯🙏🏻
Fellow viewers, I recommend eating sushi/sashimi while watching this... very good.
I wish I had the skills he has
This is what we call Snapper in Australia and New Zealand, great fish!
This is a Madai, also known as red sea bream not a snapper. You can tell by the blue spots on it’s back but as this one is sitting in ice for a long time the color is not apparent.
cap
I'm thankful to have access to fresh red snapper, as seeing a whole fish frozen for so long with busted guts is NOT what I would want to eat. Not knocking the chef, just expressing my blessings.
Whats the difference between ceviche and sunomono?
Same like Aussie snapper 👍😋
HIRO, hello,that RED SNAPPER looks great, as was the cevechi, it’s been sometime I had snapper that way, CHERIO🇯🇵🇯🇵🇺🇸🇺🇸
Sorry, but that not a red snapper, it's Champaign red porgie!
what knife is he using?
It would be amazing to see one of my personal food ideas come to life... I call it the TunaSnappaCudda. First you turn the Tuna into a delicious Poke or Ceviche and let it chill. Next, score, season and stuff the Barracuda with the Poke/Ceviche. Then, stuff the Barracuda inside of a whole Red Snapper. Sew the Snapper shut and roll it in baking powder and panko. Finally, place the TunaSnappaCudda in a deep fryer with peanut oil and fry until golden crispy. If you guys like the idea... we should call it the HIRO-TunaSnappaCudda!!!
Ecuador has awesome ceviche too ... my ex wife from Quito ... try it some day please.
👏👏👏
Grande Hiro ocupando Ají amarillo peruano 👏
I got a question.
why Bertolli olive oil?
👍 👌
Up and @ it, I like it the early 🦅 gets the 🐛.
I love your shirt. Ware is it from?
Hiro's shirt is from T & C Surf Design
His shirt is from Hawaii
Where can I get fresh fish that I can eat raw like that? I live near Pensacola and have a place called Joe Patti’s fish market here. It’s great and fresh but I’m not sure if I would eat that fish raw. Isn’t fish intended to be eaten raw supposed to be handled a particular way? Anyhow, any help on where I can get trustworthy fresh and clean fish that can be consumed raw or in ceviche would be greatly appreciated. Thanks!
En Perú, limón fresco
I don't drink alcohol is there a recipe that doesn't use Sake?
هو زوين ❤️ ماخسرتي غاز ما خسرتي زيت ناااايس
Super Heathy + So Beautiful = Deliciously Perfect ❣
Chef. I notice some Japanese chefs fillet fish from the back. Some from the belly. Is this culturally significant due to ancient practices?
Love to see a new video! I just wish it was killing a fresh, live fish instead of an iced one
In the US that fish is called a Champaign or red porgie. It's not in the snapper family. You can tell it's a porgie because it has little to no bloodline. The filet is completely white. In the snapper family, there is a very prevalent and dark bloodline. Especially in red snapper they have a gnarly bloodline. Definitely not a snapper.
I need to give Ming and Mayling some of that . . 👄 taste 😋
Where I’m from that snapper is still a baby
Zaltaqi, there has always had the NISSAN PATHFINDER HERT IN USA,FYI all JAPANESE CARS HERE ARE ALWAYS NAMED DIFFERENT, FOR ONE REASON ITS NOT THE SAME VEHICLE,,WORLD VERSION,DO NOT HAVE MANY DIFFERENT ITEMS REQUIRED HERE,, right down to the WINDSHIELD & glazing, EG when it was DATSUNthe world market name 120Y, INUSA IT WAS B210 CHEERS 🇺🇸🇺🇸🇺🇸🇺🇸
thats a new zealand raw fish
See this is why I don't like farm raised fish. What was that yellowish neon green stuff coming out of it? Ugh Chef made such a beautiful dish but I can't get past seeing that 😑😓
A little Wasabi
Brother, correct me if Im wrong, but it seems that you ran over an animal @0:24 second-mark and kept on going... Thats why I always tell my daughters not to be on their phones while driving because they get easily distracted...Please be careful when filming while on the road
Lot of work for a tiny meal
he got old :(
hahaha.. Tomorrow I'm became 54 y.... Yes getting old..!
@@HiroyukiTeradaChannel Not older, but wiser and better!
I hope I get to meet you someday. ❤️
I think that fish smoked cigarettes
Farm rise is not ideal for sashimi.
lmao
Too much onion.
I wish the guy would shut up and let the chef talk and let him cook!