Carving A Whole Bluefin Tuna

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Nick DiGiovanni 2 speakers 6 chapters transcribed 2 months ago

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What is the significance of the $50,000 bluefin tuna?

Nick DiGiovanni 0:00

This is a $50,000 bluefin tuna that was caught early this morning off the coast of Japan. And this is Chef Taka, one of the best sushi chefs in the world. In this video, we're gonna cut apart this whole tuna, giving you all sorts of incredible ASMR, and then turn it into all different kinds of sushi. But first, you're gonna love seeing us try to get it upstairs and into this restaurant. We're just hanging out in the streets of Japan right now, waiting for our tuna. Yeah, so it was really hard for us to get a whole tuna. This is not normal. This is our tuna? Yeah. Oh, my gosh. What the heck? Oh, my God. That's our tuna.

Chef Taka 0:37

How are we going to do this? We got a dead body inside, man.

How did they manage to get the tuna upstairs?

Chef Taka 0:41

OK, wow.

Nick DiGiovanni 0:42

This thing's heavy. Oh, the stairs. We're doing the stairs. OK. All right. No. You want to try elevator? I think they're going to do it. This is an insane thing to see. Bye-bye. We somehow managed to get the tuna upstairs without any damage at all. These guys are true pros. He's pretty big. He definitely weighs more than me, but I am a little bit taller, for sure.

What tools are necessary for cutting a bluefin tuna?

Chef Taka 1:03

Let me introduce Mr. Takarai from Daisen. You know how many years of the history? No. 400 years.

Nick DiGiovanni 1:09

400 years? You're 400 years old?

Chef Taka 1:14

Hajimemashite. Oh, .

Nick DiGiovanni 1:30

Now that we got our tuna, it's time to cut. Before we begin, I just wanna show the size of the tuna knife that we have to use here today. This knife is the same length as the fish, and they need knives this big because of how big some of these tuna can get. I cannot hold it up on one end with one arm. I wanna get one now. Now that they're gonna start, I would urge you to have a good pair of headphones on or have your volume up because the sounds you're gonna hear are amazing. Hi.

Nick DiGiovanni 1:58

The knives they're using are so sharp. Look at that head. That is huge. Just check out how big all of these fins are. The fins have come cleanly off and now they're ready to keep going. Different knife. I love how often they switch knives.

Nick DiGiovanni 2:28

They are so focused and precise with the blade as they're doing this. Look at how thick the skin of the tuna is. That right there is why you need such a sharp knife, because he has to cut through that. It's like leather. He's grabbing a new knife. Oh my gosh. Now you need two people.

Nick DiGiovanni 2:50

And now this is one quarter of the tuna, this piece right here. It's so big that they need both of them to lift it. And this right here is what's left over. That is what I'm talking about. This cut that they just took off is a lot of otoro, the fatty belly of the tuna, which is the most expensive part of the tuna. So the next part they're gonna do is the akami, that lean part of the tuna on top. When you get a regular piece of tuna nigiri, for instance, and it's that sort of bright, beautiful, classic tuna color, that's akami.

Nick DiGiovanni 3:22

So that was him separating the big top part of the tuna from the spine. Oh, I love when we bring out the big knife. That was the crispiest sound ever. So look at that. All right, so now we've done the first side and they are going to flip this bad boy over.

Nick DiGiovanni 4:23

So this is how you know these guys are true pros. You can see through a bunch of parts of this tuna right here. They left basically no meat on the bones, and you'll see later how they're gonna even use this meat to make some sushi, but they've gotten every bit of this tuna. Now that they've finished the initial process of breaking down this tuna, just take a look at how much tuna we actually just got from all of this. This is a crazy, crazy amount of fish, and we haven't even started the fun part yet. Chef Taka. Hi. You ready? I'm ready. This is all the tuna that we have to work right now, and Chef Taka is about to tear it up in the kitchen. Chef Taka, could you pick up this, uh... Okay.

4:57

I'm hungry!

Chef Taka 4:59

I'm making sushi.

Nick DiGiovanni 5:00

The first step here is to break down our tuna even more.

Chef Taka 5:04

It looks so good.

Nick DiGiovanni 5:07

It's sort of dripping with like almost oil and fat. So this cut right here is from the jaw. I actually had no idea myself that you could get tuna this nice from the jaw of the fish.

Chef Taka 5:17

Wow, that's beautiful.