Is Eating Tuna Poke OK

 

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Video taken from the channel: It’s Okay To Be Smart


SO IS EATING TUNA POKE OK? Yes, it is fairly safe as long as you are eating at reputable, busy restaurants and you are healthy. No, the mercury in tuna isn’t going to kill you, but it’s a good idea to eat a variety of fish in any case. Well, in theory, it may have some issues. This article explains why eating Tuna may cause health issues.

Poke is a traditional dish from Hawaii, which is made from diced raw fish, most commonly yellowfin or “ahi” tuna, or (octopus). “It would likely be safe for many men to eat tuna every day, while some men could experience symptoms of mercury toxicity from eating the same amount,” says Food and Drug Administration spokeswoman. Poke bowls appeal to the new breed of paleo and health conscious diners looking for a delicious lunch or a quick bite for dinner, and the ahi tuna in poke bowls offers a hearty dose of protei.

Do not regularly eat tuna. There are two main types of canned tuna: White albacore and chunk light. Chunk light is made mostly from skipjack tuna, a smaller species of tuna. Albacore tuna is a.

Salmon or tuna sashimi. Sashimi is a great source of lean protein and heart-healthy omega-3 fatty acids. In terms of raw versus cooked fish, this really comes down to personal preference.

From a nutritional point of view, they are going to be very similar. We love the texture and taste of raw sashimi in our poke bowls, so we usually opt for this. The American Heart Association recommends eating omega-3-rich fish, such as tuna, twice a week for good health. It’s wise, however, to include variety in your tuna diet. Because tuna is a source of mercury, you should avoid eating tuna everyday, especially higher-mercury varieties like.

Generally speaking, poke would refer to raw pieces of tuna cut into cubes, then marinated with soy sauce and sesame oil and mixed with onion; though the. You can not cook mercury out, so that is why it is recommended to not eat the fish that are higher on the food chain, like Tuna (ahi). & yes, there is a chance that there will be parasites in the raw fish, that a regular adult can take medication to get rid of the parasite, but as a pregnant mom, the medicine is too strong and will harm the baby. Continue Reading.

If the pokē is properly refrigerated (that means stored at a temperature of 41 degrees F or lower), it will be safe to eat for a limited time. Leftover pokē bowls are problematic. Ideally, you should just make/take/buy enough so that it can be consumed in one sitting.

List of related literature:

My suggestion is to avoid eating tuna more than once a month— especially fresh tuna steaks—in addition to other fish particularly high in mercury such as pike, swordfish, shark, and walleye.

“Cracking the Metabolic Code: The Nine Keys to Peak Health” by James B. Lavalle, Stacy Lundin Yale
from Cracking the Metabolic Code: The Nine Keys to Peak Health
by James B. Lavalle, Stacy Lundin Yale
Basic Health Publications, Incorporated, 2004

To get the health benefits of seafood and limit methylmercury exposure, these women can eat up to 12 ounces (two average meals) a week of a variety of fish lower in mercury (for example, shrimp, canned light tuna, salmon, pollock, and catfish) and that can include up to 6 ounces of albacore (white) tuna.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

If you’re on some weird, fad tuna diet or are a bodybuilder who eats three cans a day, then you might have a problem with mercury.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

Canned and shelf stable tuna, salmon, and other fish products are safe to eat.

“Geriatric Gastroenterology” by C. S. Pitchumoni, T. Dharmarajan
from Geriatric Gastroenterology
by C. S. Pitchumoni, T. Dharmarajan
Springer New York, 2012

Even when eaten raw, tuna and most other deep-water fish are usually safe.

“Kaufman's Clinical Neurology for Psychiatrists E-Book” by David Myland Kaufman, Mark J Milstein
from Kaufman’s Clinical Neurology for Psychiatrists E-Book
by David Myland Kaufman, Mark J Milstein
Elsevier Health Sciences, 2012

Tuna meat is high in protein, low in fat, has no carbohydrates, and is a rich source of phosphorous and vitamin D, but the American Medical Association has also raised concerns about the levels of mercury in tuna.4

“Sacred and Mythological Animals: A Worldwide Taxonomy” by Yowann Byghan
from Sacred and Mythological Animals: A Worldwide Taxonomy
by Yowann Byghan
McFarland, Incorporated, Publishers, 2020

If raw tuna isn’t your cup of tea, so to speak, then you may just as well eat it out of a can (but only if it is packed in water).

“The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless” by Heather Dubrow, Terry Dubrow, MD, FACS
from The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless
by Heather Dubrow, Terry Dubrow, MD, FACS
Bird Street Books, 2018

White albacore tuna should always be avoided, as it has the highest levels of mercury of any canned tuna.

“Slow Death by Rubber Duck: The Secret Danger of Everyday Things” by Rick Smith, Bruce Lourie
from Slow Death by Rubber Duck: The Secret Danger of Everyday Things
by Rick Smith, Bruce Lourie
Counterpoint Press, 2009

Definitely, do not eat tuna in the form of steaks or any sushi because the fish used are larger and the levels of methylmercury within these larger tuna exceed the levels recommended by the FDA.

“Your Vegetarian Pregnancy: A Month-by-Month Guide to Health and Nutrition” by Holly Roberts
from Your Vegetarian Pregnancy: A Month-by-Month Guide to Health and Nutrition
by Holly Roberts
Atria Books, 2008

Because of that disturbing trend, I have to suggest you avoid eating tuna whenever possible.

“Detox Diets For Dummies” by Gerald Don Wootan, Matthew Brittain Phillips
from Detox Diets For Dummies
by Gerald Don Wootan, Matthew Brittain Phillips
Wiley, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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148 comments

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  • I actually liked this channel… until this one video. Makes me disappointed for the fact that you’re indirectly discouraging people to enjoy this delicacy. Isnt that what White Blood cells are for?

  • I’m never eating raw seafood anymore my cousin like raw salmon but idk what do do with my cousin when I see a raw seafood ima be like COOK THAT FOOD OR IM NOT GONNA F*** EAT IT

  • many japanese eats raw fish, there are only very few fish parasites that can harm you and im pretty sure that there are more people suffering from food poisoning in US than japanese infected with fish parasites

  • I have never lived in Japan for long, but as a former resident who went saltwater fishing almost every day in Florida, I can answer with my common sense and some research paper knowledge that, they just don’t.

    If you go search in Japanese news you will see people getting infected all the time. Japanese people are not immune to fish parasites even though consuming sashimi is fairly common in their culture. Some people may argue Japanese use soy sauce/ ginger/wasabi or whatever complementary food to kill the parasite, but I highly doubt its effectiveness.

    From my experience dealing with fish, most wild fish are infected with parasites, no matter freshwater or saltwater. There are tiny black dots in lake bass and there are wiggly red worms in ocean bluefish. You can’t really avoid them, but you can learn to manage.

    The practical way of controlling parasite is by timely gutting, pinching worms out (candling), freezing and thoroughly cooking. We remove parasites as much as we can and kill off what’s left from freezing or cooking.

    Back to the question of how do Japanese people (all people) avoid fish parasites from raw food? Eat farm bred fish which are less likely to be infected, clean it well before consumption, and flash freeze to kill parasites to be safe.

  • How can someone be so disgusting to find worm-infested fish delicious? All fish have worms, no matter if the worms were live or dead when the fish was bought! YUCK! DISGUSTING!

  • People have made the same type of argument about sleeping sickness and tsetse eradication in Africa since wild animals tend to be reservoirs for trypanosomes that kill people and cattle. Africa’s megafauna might not still exist if it weren’t for the tsetse flies, who knows.

  • Yes, and i don’t give a frick, if im going to die it better be from my own decision of eating sushi, rather than not eating sushi living with fear at all and getting infected from corona from a dude who was enjoying himself eating bat soup… All that just to die knowing that fact and that taking care of my self by not eating sushi didn’t matter at the end.

  • In India every dish is first washed, then boiled and then deep fried in oil and then cooked in spices and curry
    So no worries for me…….

  • I’m Japanese and for anyone who thinks japan is a healthy nation it’s not. Stomach cancer is the number one cause of deaths. Sushi or sashimi has to be consumed with wasabi (not the ones sold in tubes but real raw wasabi root) Shiso and gari (ginger pickled in vinegar not the packaged ones loaded with sugar and chemicals) these ingredients kill parasites. Unless your eating at a super fancy authentic sushi restaurant they won’t serve you those ingredients. Raw fish is extremely dangerous I found a couple in my stool the other day and haven’t touched it since!! Parasites can cause all sorts of health problems and when they over populate they cause cancer, they can affect your mood and even lower IQ. A lot of doctors claim that most of our health issues are actually caused by parasites. Big pharma try to shut these doctors down because they don’t want to loose customers. We consume so much carbs dairy and sugar (parasites favorite foods) no wonder we are all sick. Sushi is one of my favorite foods and I live next to the freakin ocean but I’m gonna stay away from it!

  • I clicked on this video just to say “YES I WILL! AND NOTHING WILL STOP ME! EVEN IF I WOULD WATCH THIS VIDEO! EVEN IF I GET TAPEWOR.. okay this is getting out of hands… maybe not on that tapeworm part gag oof.”

  • Why you didn’t mention about Hindi mythology while telling about parasites because in Hindu mythology also there is lot about them and written much before any other book has written.

  • We don’t really need to eat fish for a healthy diet and the oceans and all animals that depend on seafood could sure use a break from over exploitation. I followed Silva Earl’s lead and gave up seafood years ago. Give the ocean a break!

  • I thought as a japanese chef, you would’ve paid more attention to hygiene.
    you put the first box on the cutting board, who knows where the box have been (likely on the floor somewhere that people walked on possibly stepping on some dog shit), and then you cut the raw tuna on the same board. Disgusting!! Hope you didn’t catch any germs

  • So I saw your other video about salmon sashimi and I made some at home, and it was amazing! I got my salmon from costco and it was just fantastic. (Unlike in my previous comment, I did not cure it in salt).

    For Tuna sashimi… Any advice I should be aware of? I believe that all tuna is generally frozen when it is caught, so parasites aren’t as much of an issue.

  • Watching this imagined myself cooking Tuna Adobo, Tuna sinigang, Sashimi, Grilled endless Tuna Pasta. I eat Tuna almost everyday because I only eat seafood and steak������ I love it when Chef Hiro does Hmmm hmmm������

  • I’ve been wanting to use that same fish they got at Walmart but everything I read about it said not to eat it raw? Is it safe to eat it raw? Are there any raw fish at Walmart that you can make sashimi with?

  • Always great into the last cuts…. You should I just use them for steaks on the grill goes too much strings takes too long with spoon

  • Use canned salmon in water….less mercury. A thousand times better than tuna. Dump the tuna/salmon meat in a bowl of water to wash it. Stir it. Drain with fine-mesh strainer. With your hand, grab the meat and squeeze it dry. Add some lemon juice and voilà! The fishy metallic flavor disappears!

  • Hiro Walmart Greeter: Good Afternoon. Walmart Manager: Excuse Me Sir But you don’t work here. Hiro: Good Afternoon.

  • ok everyone, let’s play a game. I’m going to pick a single random object from somewhere in the video. The first person who guesses the object and provides the exact time stamp wins. Good luck everyone:)

  • As someone from Miami, I’ve wanted to make sushi at home but there is no fresh fish, but this dude showed me and I rlly wanna go now, keep it up hiro!

  • Tuna is always my top 5 favorite fish to eat raw, from lean to Otoro, which of them are unique and difference in taste. Not sure Walmart up here in Canada have the same quality of tuna as in US, but I definitely have a closer look next time. Thank you

    The best experience I had about having Tuna sashimi was back in Hong Kong when one of the Sushi chain brand invited a famous sushi chef from Japan to perform real time cut and make tuna sushi and dishes. To my surprise, I prefer the Chu Toro from its Kama, it has the best from taste of the meat and the fatty smooth. It was sooooo good

  • Going tuna fishing today.. hoping to bring back some for sushi & sashimi. Is there anything you need to do to the tuna like you would with Salmon?

  • Internet chefs are offering their wisdom and caution to a grandmaster sushi chef on what they learned from watching other YouTube channels

  • Imagine crying over the fact that the camera man was telling them what fish they were trying. Couldn’t be me but to the butt hurt fans you need to take the stick out of your poop hole

  • If he didn’t keep on repeating what we already knew while the guy was tasting and let him do his thing rather than imply that certain cuts were bad it would’ve been better. The guy clearly thought the Walmart fish was good, but cameraman would refuse to acknowledge that.

  • hi hiro you inspire me to cook really exiquisite seafood dishes for my friends but we always end up getting KFC hehe please make more videos love from Australia

  • OMG dude, camera guy, stop saying how much the priciest fish was we get it. You have, proudly indeed, bought an expensive tuna, you don`t have to repeat it 1 million time. It`s getting so annoying.

  • In the regards to the comment earlier, I understand where he is coming from. I think it comes from a place where we the clientele hold Japanese chefs which such high regard. Especially if we consumers are better equipped financially to gain access to Japanese chefs whether they’re already in our area or we live closer to Japan rather than France. We hold their knowledge to be not sacred but at the very least revered. So if we see something that can and should have been avoided it weakens the mindset of the strict culture we’ve come to know with great Japanese chefs. And trust me, I’ve heard some stories of the strict Japanese chefs my friends have worked with. From aggressively washing the rice to time and attendance. Japanese chefs hold themselves up with high regard and I guess that high regard is then expected in return by their clientele. I don’t exactly know what happened. But I wish that what I did see was edited out because (I’m not gonna lie) I felt the same way. That being said I still appreciate just watching him cut the different shapes of tuna and giving their insights as to the taste and quality of the fish. Thanks.

  • This is why Corona started in Asia… always doing dumb shit like this… guess they dont know that cooking food actually kills bacteria.

    I’m asian… but still.

  • Unfortunately walmart here in the United States are really bad at keeping their meat, fish, walmart employees sometimes don’t return the meat /fish back to the freezer and leaves it on the cart fullof “go backs” merchandise that was returned at the cashier due to lack of money by the customer or justa change of heart, I’ve witness this many times only at walmart, thats why I never ever touch the meat at walmart here in the US california to be exact. Beautiful Tuna by the way.

  • As someone who’s worked at Walmart, I beg of you, please do not eat anything raw. Even fruits or veggies. It’s not sanitary and most employees dont give a single crap about germs.

    Walmart employee culture is literally “I dont care”

  • I have to ask as an avid tuna fisherman how does one add water to the flesh? My understanding is that there are strict cold chain requirements which would prevent any degredation??? Had about 5lbs of fresh toro over the past week! Can’t wait until next weeks offshore run!

  • One thing I’ve found helpful with the cheap frozen tuna is to sit a plate on top of it with a few paper towels folded up, and let them sit for 15-20 min. I keep going until the towels dont soak anymore when I push on them. Helps quite a bit with the flavor (and is necessary if you want to sear the outside at all, just boils the fish if you dont)

  • Guys if you want to eat raw fish, please go to a reputable fish monger, and not Walmart… Never trust a disgruntled underpaid and overworked person to have your food safety in mind…Fish being served raw needs to be frozen to a certain temperature to ensure all parasites are killed…You can’t trust that the place Walmart bought that tuna did that.

  • It would be a lot more helpful if you gave a list of ingredients with measures at least for the marinade and for the mixture you add to the rice. Also what did you add at the end is it more marinade?

  • Do you have any suggestions on buying raw fish? I love Poke bowls, but I can’t seem to bring myself to buy/eat raw fish from the grocery store!

  • I had so many ahi tuna poke bowls in Hawaii last year and couldn’t get enough. Haven’t found anything close locally (Adelaide), so cannot wait to try this one. Your recipes are always a HIT!!

  • In the US, all fish to be served raw has to be flash frozen because of parasites. So there really isn’t such a thing as “fresh” tuna. In fact, in Japan, fish is aged and not served “fresh”. So not sure what fresh means in this video.

  • Hiro san knows. In Japan, tuna sashimi is preferred served & eaten after being frozen vs fresh. I didn’t hear if the fresh tuna also was yellow fin? Texture and flavor does play a big role. Here on Guam different kinds of tuna are always caught and eating it more than others, we can tell the difference. We eat right when caught and frozen. I love it both ways. The wasabi soy mix also makes a difference.

  • What causes the difference? I thought tunas are commercially flash frozen and then auctioned. Is the frozen one in the video bad and having too much water due to cheaper cut portion of the tuna?

  • WOW didn’t the person asking questions study any science at school…water when frozen expands..think alittle….. the method of freezing can cause changes to the cells of the fish but are necessary to kill off bacteria and parasites…It doesn’t mean its not good it will taste a tiny bit different.

    But its raw fish so keep it in perspective the person filming looks like he just goes straight on looks ( feels sorry for his gf)..

    Its the flavour you need to concern yourself with..the chef didn’t say much about the changes in flavour.

  • what a noob, why is the frozen tuna bag has air in it? it was not vacuum sealed properly? a properly vacuum sealed fish should not loose water like that when its defrosted. obviously they did something wrong as all sashimi fish had been previously frozen

  • So what do you expect restaurants who are in areas who can’t get fresh tuna to do? Even in the Pacific Northwest where seafood can be fresh caught, the fish is still flash frozen on the big boats.

  • both tuna have ben frozen and I garinty this guy being a shelf would not want to risk his life over selling none frozen tuna. see the thing is in the us in order to import or sell tuna to be eaten raw its required to be flash frozen to a certen temp to kill anything in it. the stuff he calles fresh tast better for the fact its a better cut and has only ben frozen once. the meat was separating for the fact it hade ben frozen and thoughed several times and in fact shuld not have ben consumed at all do to the fact the fish may have spoiled and ben refrozen. its actuley a sight of how to tell if a store leaves it fish out to long or if it was thoughed during transport.

  • I usually buy tuna when it’s deep red, yesterday it was the same color as your fresh, I froze it overnight to avoid parasites. I have a feeling this has been previously frozen and I screwed up a little here

  • I think it wood be a good idea to do a pod cast on sushi four the normal man who cant afford to spend 60 dollars each time ���� thank you

  • FDA regulates fish that can he served raw. The regulations say it has to be frozen at -4 for 7 days or -31 for 15 hours before it can be served raw. They flash freeze it on the boat. That “fresh” tuna has been frozen. Maybe not for as long as the pinker loin but it has been frozen. Even if you met the fisherman on the dock tuna fisherman don’t come back every day. That fish has been frozen.

  • That “fresh” tuna was not subzeroed “frozen”?
    All tuna should be frozen once caught.
    The one that was water down “frozen” is not graded for sashimi.don’t confuse your customers�� nice video though

  • I just bought frozen tuna from publix and it was brown in color and extremely fishy. It was inedible. Disgusting. Don’t buy frozen tuna in a bag.

  • I’d like to see that the tuna they’re claiming is “fresh” has never been frozen and wasn’t a whole, frozen fish that was thawed out (whole) before being cut up and sold. Let’s see that “fresh” tuna from catch, to shore, and to restaurant, unfrozen. I’m not saying it can’t be done, I just want to see it.

  • Frozen tuna has a higher water content? Where does the extra water come from? What I’ve seen in the way of frozen tuna loins is a tuna loin that was cry-o-vac’d (vacuum sealed bag) and frozen. Unlike some other fish, I’ve never seen a tuna loin that was “water glazed” after freezing, and before cry-o-vacing. Maybe it’s done in some places, but I’ve never seen it.

  • I have some frozen tuna steaks in the freezer now.  I am thinking of just marinating them overnight and grilling them the next day (soy, citrus, garlic, ginger…).  What do you recommend for them (besides throwing them in the garbage)?  Thanks

  • I can’t hear a single word from the chef. Only the strange voice behind the camera, a strange song in the background and the fish bag

  • I think future videos should discuss the differences between fresh vs frozen vs superfrozen. Nearly all the sashimi-grade tuna in the US and Europe was superfrozen previously, and there is a huge difference between frozen and superfrozen.

  • Both have been pumped with carbon monoxide. Also the “fresh” tuna was more than likely frozen on the boat as well. The only way you will eat fresh tuna is if you are on the boat when it comes up and eat it right there.

  • Isn’t most, if not all, commercially caught tuna caught, flash frozen to -35 or -70 at sea? I’ve seen videos of tuna in Japan and the fish is frozen….

  • I’m pretty sure all ahi is frozen most frozen on the ship it was caught. The difference is quality of fish and handling of said fish.

  • That frozen tuna has been gassed with carbon monoxide to make it stay red…and to kill the rotten smell…. I am in the tuna business.. if it is cherry red like that…it is crap…

  • By the time you guys buy the tuna about how many days old is it? And then how long does it stay good for sashimi? Once it cannot be used for sashimi can it be used for rolls for a short time?

  • And I thought all tuna in the US was frozen right after it was caught. I buy deep cherry red tuna, thaw it and it still is deep cherry color. Some on the other hand are pink and look watered down. I think it has to do more with the age of the fish. Young tuna pink, older tuna dark red. The freezing will not change the color. Same goes for pretty much all meats.

  • Hiroyuki Terada Diaries of a Master Sushi Chef Ahhh I live in California lol but I’m craving sushi so bad. Darn! everything you make looks great! I want an autograph please!

  • I’m very confused about fresh fish vs. “sushi grade” fish… my understanding is that to be considered sushi grade fish, it HAS to be frozen for a length of time to remove parasites. But what this video shows contradicts that. So do restaurants that serve the fish fresh like this simply not worry about parasites? If so, then what is the big deal with “sushi grade” fish? Can anyone help me? I’m wanting to prepare sushi at home and I want to get a better understanding of this before I proceed. Thanks!

  • i live in germany, far away from the coast, so there is no fresh tuna available, the sushi you get here still is fairly good, i actually only once had fresh tuna during my japan trip and it was extremely difficult to eat (nigiri); it was a huge piece of tuna, too big to eat in one piece (guess they just wanted to be kind), but i also wasnt really able to bite something off it, because it was hold together by the fat/connective tissue, it was a shameful experience and im yet not sure what exactly happened there…
    but to conclude i actually am fine with the frozen tuna you get served, its ok and well prepared still a fine meal:)

  • Hiro looked so sad when cutting up the Frozen Tuna… It was like “how dare you bring this frozen rubbish into my kitchen…” ������

  • I don’t understand. I watched so many videos taken from japanese wholesale fish market. The tuna on sale over there are frozen anyway.

  • Freash seafood contains bacterias and parasite, even deep sea fish. Freezing process can kill most of those but kills its taste also. So hard choice.

  • Chef, thank you for the article. Very enlightening. I guess the meat of my question is if there is an accrediting board for the title “master sushi Chef” via peer review such as here in the United States and Europe via select culinary federations. Thank you for your reply and I hope to visit your restaurant some time. Your craft looks quite compelling!!!

  • Please, can you tell me what certifies Chef Terada as a master sushi Chef? I know of ACF (American Culinary Federation) certifications and exams for master chefs in the USA. Is there something similar that Chef Terada went thru? Enjoy the videos. Thank you.

  • I’d be curious to know the freezing differences. The $10,000 ++ frozen tuna carcases in the Tokyo fish market are considered prime. A little more explanation would be nice. Are these inferior frozen tuna frozen again after being flash frozen at sea, as is all tuna, including the best.

  • Florida? I would love to make Hiro and you some Hawaiian style Poke ���� I’m in south Florida born and raised in Hawaii. I miss that red ahi soooo much

  • I think the reason I don’t like sushi as an American is because it’s raw and blend and since my family is Bangladeshi, I’m used to more flavorful foods and spicy food

  • I was working in Winter Haven, Fl.{ In Polk county every place uses frozen tuna} I had ordered fresh yellowfin tuna and also the saku block, the saku had a very nice color. Yours seems too pink.(even for a loin) I thought people would appreciate fresh there; I had a customer tell me I need to get fresh tuna, I said it is fresh. He replied your lying im a deep sea fishermen, I know. So I took out a saku block and gave him frozen tuna. He said thats what im talking about, thats fresh. The frozen tuna has no flavor, the texture is different too.. People like tuna cause its very mild, and most cant tell the difference between frozen and fresh. also I switched to Big Eye cause it has a better vibrant red color to it.

  • great video, i have learned new thing so next time when i order suchi i could know if it’s fresh or not keep up the good work your the best

  • I wonder more about the thawing method, than the freeze. Would taking the tuna out of that plastic bag when it’s still frozen be better than leaving it sit in that bag to thaw and stew in it’s own juices?

  • Can you guys make a video on how to make Kini salad? The one with masago and crunchy flakes I’m not sure what it is called and cumber with crab meat and a little mayo.

  • that is not poke pronounced (poe kay) its a normal dish you will find at any pot luck party or outing or in any fridge in hawaii. it is a hawaiian dish and none of us use can tuna! poke is raw fish similar to sashimi but we cut it in chunks and normally it is marinated raw fish or raw octopus with the many variations but again it is a staple in hawaii and raw tuna marinated and cut in chunks!!!!

  • This comment section is full of weaboos omfg can you leave them alone? They have the right to not like something you like. Plus, it seems very possible they’ve been told to overreact cause otherwise the video would have just been “I don’t like it, I like it” y’know.

  • My fried rice: soy sauce,bell peppers,corn, meat,rice,seasoning etc
    Cook the meat and mix all ingredients
    Rie’s fried rice: make sushi rice and fry them
    Also me: Genius ����

  • The thing I like the most about these recipes is how Rie buys bottles of sth every time (sriracha, rice vinegar, fish sauce etc.) just to use a bit, it reminds me of my tries of making sth fancy, using a splash of any sauce and just forgetting about the bottle

  • I’m in Canada, and have never had tuna packed in anything but water. Tell me…what am I missing?
    (My aunt moved to Ohio with her family and always asks for water packed tuna whenever anyone visits…I mean, when the border was open. (We’d bring her a bunch of stuff she preferred and couldn’t get, water packed tuna just stands out for some reason…).

  • I agree with many of the comments, the guy behind the camera should dial back his comments/talking by about 75%. 24 minute video should have been closer to 12 minutes. Also, this channel’s video titles frequency imply that there is some kind of instructional aspect as to the purchase and preparation of sushi grade fish, yet I never come away from these videos having learned anything. I don’t know why more people don’t call out this click bait. I don’t want to come off like a troll, but these videos are really disappointing.

  • I heard the word vinaigrette and was little confused.
    In Russia the word “Vinigret” we describe salad with beets, onions, pickles and sometimes peas. So I thought Rie is going to do this salad.
    Its actually pretty tasty and healthy. I think it would go great with tuna

  • Guys I have a tuna recipe for you guys that u HAVE TO TRY:
    canned tuna (1 can makes around 4 small patties)
    1 egg per can
    Crackers
    Black pepper
    Onion powder(or minced onion)
    And garlic powder.
    Add the seasoning to your liking.
    Crush the crackers and add all ingredients into a bowl and mix well.
    Add enough crackers to make the mixture solid enough to form patties.
    Melt some butter on your pan and cook the patties until golden brown.
    I promise you it is so worth eating����

  • Im a fan of the magical world..but i dont believe in magic tht much ��..but..guys.. She can litetally turn evrything fancy and at tht shot when the dish is rdy.. With the bgm.. It feels like she just used magic…so talented so creative.. I kn shes frm culinary school..but yea..not everyone can…. MAKE IT FANCY!����

  • I actually liked this channel… until this one video. Makes me disappointed for the fact that you’re indirectly discouraging people to enjoy this delicacy. Isnt that what White Blood cells are for?

  • I’m never eating raw seafood anymore my cousin like raw salmon but idk what do do with my cousin when I see a raw seafood ima be like COOK THAT FOOD OR IM NOT GONNA F*** EAT IT

  • many japanese eats raw fish, there are only very few fish parasites that can harm you and im pretty sure that there are more people suffering from food poisoning in US than japanese infected with fish parasites

  • I have never lived in Japan for long, but as a former resident who went saltwater fishing almost every day in Florida, I can answer with my common sense and some research paper knowledge that, they just don’t.

    If you go search in Japanese news you will see people getting infected all the time. Japanese people are not immune to fish parasites even though consuming sashimi is fairly common in their culture. Some people may argue Japanese use soy sauce/ ginger/wasabi or whatever complementary food to kill the parasite, but I highly doubt its effectiveness.

    From my experience dealing with fish, most wild fish are infected with parasites, no matter freshwater or saltwater. There are tiny black dots in lake bass and there are wiggly red worms in ocean bluefish. You can’t really avoid them, but you can learn to manage.

    The practical way of controlling parasite is by timely gutting, pinching worms out (candling), freezing and thoroughly cooking. We remove parasites as much as we can and kill off what’s left from freezing or cooking.

    Back to the question of how do Japanese people (all people) avoid fish parasites from raw food? Eat farm bred fish which are less likely to be infected, clean it well before consumption, and flash freeze to kill parasites to be safe.

  • How can someone be so disgusting to find worm-infested fish delicious? All fish have worms, no matter if the worms were live or dead when the fish was bought! YUCK! DISGUSTING!

  • People have made the same type of argument about sleeping sickness and tsetse eradication in Africa since wild animals tend to be reservoirs for trypanosomes that kill people and cattle. Africa’s megafauna might not still exist if it weren’t for the tsetse flies, who knows.

  • Yes, and i don’t give a frick, if im going to die it better be from my own decision of eating sushi, rather than not eating sushi living with fear at all and getting infected from corona from a dude who was enjoying himself eating bat soup… All that just to die knowing that fact and that taking care of my self by not eating sushi didn’t matter at the end.

  • In India every dish is first washed, then boiled and then deep fried in oil and then cooked in spices and curry
    So no worries for me…….

  • I’m Japanese and for anyone who thinks japan is a healthy nation it’s not. Stomach cancer is the number one cause of deaths. Sushi or sashimi has to be consumed with wasabi (not the ones sold in tubes but real raw wasabi root) Shiso and gari (ginger pickled in vinegar not the packaged ones loaded with sugar and chemicals) these ingredients kill parasites. Unless your eating at a super fancy authentic sushi restaurant they won’t serve you those ingredients. Raw fish is extremely dangerous I found a couple in my stool the other day and haven’t touched it since!! Parasites can cause all sorts of health problems and when they over populate they cause cancer, they can affect your mood and even lower IQ. A lot of doctors claim that most of our health issues are actually caused by parasites. Big pharma try to shut these doctors down because they don’t want to loose customers. We consume so much carbs dairy and sugar (parasites favorite foods) no wonder we are all sick. Sushi is one of my favorite foods and I live next to the freakin ocean but I’m gonna stay away from it!

  • I clicked on this video just to say “YES I WILL! AND NOTHING WILL STOP ME! EVEN IF I WOULD WATCH THIS VIDEO! EVEN IF I GET TAPEWOR.. okay this is getting out of hands… maybe not on that tapeworm part gag oof.”

  • Why you didn’t mention about Hindi mythology while telling about parasites because in Hindu mythology also there is lot about them and written much before any other book has written.

  • If he didn’t keep on repeating what we already knew while the guy was tasting and let him do his thing rather than imply that certain cuts were bad it would’ve been better. The guy clearly thought the Walmart fish was good, but cameraman would refuse to acknowledge that.

  • I thought as a japanese chef, you would’ve paid more attention to hygiene.
    you put the first box on the cutting board, who knows where the box have been (likely on the floor somewhere that people walked on possibly stepping on some dog shit), and then you cut the raw tuna on the same board. Disgusting!! Hope you didn’t catch any germs

  • So I saw your other video about salmon sashimi and I made some at home, and it was amazing! I got my salmon from costco and it was just fantastic. (Unlike in my previous comment, I did not cure it in salt).

    For Tuna sashimi… Any advice I should be aware of? I believe that all tuna is generally frozen when it is caught, so parasites aren’t as much of an issue.

  • Watching this imagined myself cooking Tuna Adobo, Tuna sinigang, Sashimi, Grilled endless Tuna Pasta. I eat Tuna almost everyday because I only eat seafood and steak������ I love it when Chef Hiro does Hmmm hmmm������

  • I’ve been wanting to use that same fish they got at Walmart but everything I read about it said not to eat it raw? Is it safe to eat it raw? Are there any raw fish at Walmart that you can make sashimi with?

  • Always great into the last cuts…. You should I just use them for steaks on the grill goes too much strings takes too long with spoon

  • I agree with many of the comments, the guy behind the camera should dial back his comments/talking by about 75%. 24 minute video should have been closer to 12 minutes. Also, this channel’s video titles frequency imply that there is some kind of instructional aspect as to the purchase and preparation of sushi grade fish, yet I never come away from these videos having learned anything. I don’t know why more people don’t call out this click bait. I don’t want to come off like a troll, but these videos are really disappointing.

  • Hiro Walmart Greeter: Good Afternoon. Walmart Manager: Excuse Me Sir But you don’t work here. Hiro: Good Afternoon.

  • ok everyone, let’s play a game. I’m going to pick a single random object from somewhere in the video. The first person who guesses the object and provides the exact time stamp wins. Good luck everyone:)

  • As someone from Miami, I’ve wanted to make sushi at home but there is no fresh fish, but this dude showed me and I rlly wanna go now, keep it up hiro!

  • Tuna is always my top 5 favorite fish to eat raw, from lean to Otoro, which of them are unique and difference in taste. Not sure Walmart up here in Canada have the same quality of tuna as in US, but I definitely have a closer look next time. Thank you

    The best experience I had about having Tuna sashimi was back in Hong Kong when one of the Sushi chain brand invited a famous sushi chef from Japan to perform real time cut and make tuna sushi and dishes. To my surprise, I prefer the Chu Toro from its Kama, it has the best from taste of the meat and the fatty smooth. It was sooooo good

  • Going tuna fishing today.. hoping to bring back some for sushi & sashimi. Is there anything you need to do to the tuna like you would with Salmon?

  • Internet chefs are offering their wisdom and caution to a grandmaster sushi chef on what they learned from watching other YouTube channels

  • Imagine crying over the fact that the camera man was telling them what fish they were trying. Couldn’t be me but to the butt hurt fans you need to take the stick out of your poop hole

  • We don’t really need to eat fish for a healthy diet and the oceans and all animals that depend on seafood could sure use a break from over exploitation. I followed Silva Earl’s lead and gave up seafood years ago. Give the ocean a break!

  • hi hiro you inspire me to cook really exiquisite seafood dishes for my friends but we always end up getting KFC hehe please make more videos love from Australia

  • OMG dude, camera guy, stop saying how much the priciest fish was we get it. You have, proudly indeed, bought an expensive tuna, you don`t have to repeat it 1 million time. It`s getting so annoying.

  • In the regards to the comment earlier, I understand where he is coming from. I think it comes from a place where we the clientele hold Japanese chefs which such high regard. Especially if we consumers are better equipped financially to gain access to Japanese chefs whether they’re already in our area or we live closer to Japan rather than France. We hold their knowledge to be not sacred but at the very least revered. So if we see something that can and should have been avoided it weakens the mindset of the strict culture we’ve come to know with great Japanese chefs. And trust me, I’ve heard some stories of the strict Japanese chefs my friends have worked with. From aggressively washing the rice to time and attendance. Japanese chefs hold themselves up with high regard and I guess that high regard is then expected in return by their clientele. I don’t exactly know what happened. But I wish that what I did see was edited out because (I’m not gonna lie) I felt the same way. That being said I still appreciate just watching him cut the different shapes of tuna and giving their insights as to the taste and quality of the fish. Thanks.

  • This is why Corona started in Asia… always doing dumb shit like this… guess they dont know that cooking food actually kills bacteria.

    I’m asian… but still.

  • Unfortunately walmart here in the United States are really bad at keeping their meat, fish, walmart employees sometimes don’t return the meat /fish back to the freezer and leaves it on the cart fullof “go backs” merchandise that was returned at the cashier due to lack of money by the customer or justa change of heart, I’ve witness this many times only at walmart, thats why I never ever touch the meat at walmart here in the US california to be exact. Beautiful Tuna by the way.

  • As someone who’s worked at Walmart, I beg of you, please do not eat anything raw. Even fruits or veggies. It’s not sanitary and most employees dont give a single crap about germs.

    Walmart employee culture is literally “I dont care”

  • I have to ask as an avid tuna fisherman how does one add water to the flesh? My understanding is that there are strict cold chain requirements which would prevent any degredation??? Had about 5lbs of fresh toro over the past week! Can’t wait until next weeks offshore run!

  • One thing I’ve found helpful with the cheap frozen tuna is to sit a plate on top of it with a few paper towels folded up, and let them sit for 15-20 min. I keep going until the towels dont soak anymore when I push on them. Helps quite a bit with the flavor (and is necessary if you want to sear the outside at all, just boils the fish if you dont)

  • Guys if you want to eat raw fish, please go to a reputable fish monger, and not Walmart… Never trust a disgruntled underpaid and overworked person to have your food safety in mind…Fish being served raw needs to be frozen to a certain temperature to ensure all parasites are killed…You can’t trust that the place Walmart bought that tuna did that.

  • It would be a lot more helpful if you gave a list of ingredients with measures at least for the marinade and for the mixture you add to the rice. Also what did you add at the end is it more marinade?

  • Do you have any suggestions on buying raw fish? I love Poke bowls, but I can’t seem to bring myself to buy/eat raw fish from the grocery store!

  • I had so many ahi tuna poke bowls in Hawaii last year and couldn’t get enough. Haven’t found anything close locally (Adelaide), so cannot wait to try this one. Your recipes are always a HIT!!

  • at least she cooks her rice the right way.. not like the bbc lady boiled the rice then drain it in a colander after that wash the starch off.. Who does that? Not us Asians! ����‍♀️

  • As an Asian, it’s always weird to see rice not being made from a rice cooker. Also when she started added salt and vinegar to it I gagged a little.

  • I measure my rice with my fingers��. Btw, I’ve never seen poke like that here at home(Waipahu, Oahu) but imma try like that but with tuna. I’ve never had salmon poke either. I wonder how it taste and with all those toppings but I don’t know what my family gonna say if I make that kind poke��. Hopefully they no slap my head. lol

  • How the hell is that gonna measure water? Nothing about that is “fool proof”
    You didn’t even say how many cups of rice there are and that line will move up and down depending on the size of the pot.

    The best way to cook rice is to actually measure it or the asian finger method.

  • 1:12, hummmm, is someone gonna tell her that farmed Scottish salmon is treated with chemicals that kill off the sea lice that attack caged farmed salmon?

  • ‘”If you don’t know how to cook rice by the time you’re 7, you’re ostracised”
    As an Asian, I think i’ll use this line for my future kids ��

  • what line on the spoon? you should be able to measure one cm by the eye. at least when you claim to know something about cooking:D. or finger if you really are the beginner. but line on the spoon:D?

  • I just had my first poke bowl at a restaurant. That is why I am here to see why they call a bowl of salad, poke ball?:/
    I was not happy to pay for an actual meal and get a bowl of salad…

  • 15 Minutes?! No way. I feel like it takes me 15 minutes just to cook up some rice. I gotta try this though, I love Poke Bowls so much & can’t get over how good they are ��

  • Honestly, I grew up most of my life in Hawaii, and this is such a bastardized version of what poke bowls are supposed to be like. I mean I’m sure it can taste good to folks and I cant hate on what someone wants to eat, but at the very least have the decency to not call this a poke bowl.

  • I was amazed by your video until you put sugar on the rice…meh.. but I am definitely going to check your channel. You have cool style.

  • Apparently these so called celebrity chefs have no thought to the source or health of the foods they recommend for the public to eat, I have emailed several chefs and have yet to get a reply from any of them, it seems money and fame is all their interested in, that includes Jamie Oliver the so called healthy food guru, they seem to be all the same feed any crap to the public.

  • Yeah I don’t trust my fish sources to be eating it raw. Even going to Whole Foods & buying the wild caught salmon who knows how long it’s been from boat to grocery store? I get that folks in HI have access to the freshest fish possible & poke is a staple. Unless you live on an island or coastal city eating raw fish at home is asking for trouble.

  • My 2 favorite sushi’s are salmon nigiri and sweet potato crunch sushi but without seaweed the kind with crab legs teriyaki sauce avocado crunchy sweet potato chips ontop mmmmmm perfection just without seaweed that’s the important part

  • Japanese sushi sucks. American sushi is better. Like the hawaiian teriyaki spam musubi or spam musubi. Or the california sushi roll is better then japanee sushi.

  • See i wish I saw Rie use a mandolin sooner, I was making egg plant parm and the guard slipped and I cut off a chuck of my pointer finger… My mom was freaking out and I was just sitting on the sofa in shock because it hurt and was bleeding quite a bit so listen to Rie

  • the first time i tried sushi, my dad bought some for himself, he kept urging me to try some, i didn’t wanna eat it because i didn’t like the thought of raw fish and thought it would taste bad, i took a bite and became a sushi lover

  • Its so funny how offended people get when other people don’t like a certain food. You literally have no choice to what tastes good or bad to you.

  • I LOVE SASHIMI! <3

    Seriously, I found literally eat it everyday and be happy. In fact it’s healthier than cooking your salmon. unlike grilling, deep frying, you’re not destroying all the nutrients and proteins with heat.

    I love to smother all my sushi in tangy pink sushi ginger. the acidity nicely compliments and negates the fattiness of the salmon

  • Everyone trying wasabi for the first time: MOUTH IS ON FIRE! X’DDDDDD

    Mexican guy: LITERALLY FEELS NOTHING SPICY. “Yea, that’s good!”

    that mexican guys’s tastes buds must have been literally desensitized to capsaicin by now, since spicy is literally what Mexicans traditionally eat on a daily basis XD

  • I remember I wanted to try sushi really bad so my friend took me to a sushi spot and ordered this big ass platter of sushi and he ended up having to eat the whole thing by his self because I just couldn’t handle it�� I could only eat the sushi with cooked meat. Or the fried sushi but I can’t eat raw food, It just doesn’t feel right!

  • I’ve yet to try sushi �� or any seafood that isn’t fish. I don’t know how i feel about eating raw fish and I have little to no interest in eating something that resembles a very large inset.

  • Salmon is my favorite raw. Tuna is actually my least favorite lol. Funny how they didn’t like the salmon at all and liked the tuna.

  • Hey guys.
    And i hear that tuna douse carbon monoxide, that is why it is bright ping in contrast to the red.
    Do you heard something about this?

  • that is not poke pronounced (poe kay) its a normal dish you will find at any pot luck party or outing or in any fridge in hawaii. it is a hawaiian dish and none of us use can tuna! poke is raw fish similar to sashimi but we cut it in chunks and normally it is marinated raw fish or raw octopus with the many variations but again it is a staple in hawaii and raw tuna marinated and cut in chunks!!!!