[00:00] This is a $20,000 bluefin tuna, and we're about&nbsp; to carve it down to one of the most expensive&nbsp;&nbsp; bites of fish on Earth. But first, we're going&nbsp; to actually catch it ourselves. There's only a&nbsp;&nbsp; few places in the world you can do this. So, we&nbsp; went to one of the largest tuna ranches on Earth,&nbsp;&nbsp;
[00:14] Bluefina, located in Mexico. This place raises&nbsp; thousands of blueofin in the open ocean,&nbsp;&nbsp; and we're about to get our own. First,&nbsp; we need these pros to pick a fish.
[00:28] Awesome, man. First, these pros and uh me are&nbsp; going to pick our fish. I don't have my glasses,&nbsp;&nbsp; so I can't see. This is a perfect situation. How&nbsp; do I get through this hole? You know, I've never&nbsp;&nbsp; asked myself that question before. I've always&nbsp; known. Feels good. Is there a different way to get&nbsp;&nbsp;
[00:45] in? All right. I love being surrounded by 300 lb&nbsp; fish. What is that? Those are like jellyfish. Are&nbsp;&nbsp; you for real? Oh, [&nbsp;__&nbsp;] Christ. So there I was,&nbsp; surrounded by hundreds of 6 foot long bluefin tuna&nbsp;&nbsp;
[01:00] swing around like torpedoes. Now I just had to&nbsp; pick one. With our fish selected, time to harvest.&nbsp;&nbsp; We all know what happens next. Just know that it's&nbsp; done at the highest level of care. So now we have&nbsp;&nbsp; our fish. Finally, we can break it down. My guides&nbsp; today are America's tuna kings Blake and Mattto of&nbsp;&nbsp;
[01:16] Riviera Seafood Club and Prime Time Seafood. Their&nbsp; family has carved more blue fin than anyone in&nbsp;&nbsp; America. And today, for the first time ever, I'm&nbsp; going to help cut this entire tuna down all the&nbsp;&nbsp; way down to the most legendary bite on Earth, the&nbsp; O Toro. But before we get to that perfect bite,&nbsp;&nbsp;
[01:32] we've got to get to work. Let's get into it.&nbsp; Something went in my mouth when you clapped&nbsp;&nbsp; just now. Step one, removing the head. I'm going&nbsp; to set you up a nice clean line here, and you're&nbsp;&nbsp; just going to go right through the head. Okay.&nbsp; So, I just cut along the dotted line, and wow,&nbsp;&nbsp;
[01:49] just it came right off. Do you guys ever use the&nbsp; the head meat? Oh, absolutely. Yeah. So, we got&nbsp;&nbsp; four different loins that actually connect almost&nbsp; to about the nose. It's crazy how long these loins&nbsp;&nbsp; go to. Later in the video, we'll show you guys the&nbsp; four loins that all come from right here. Okay,&nbsp;&nbsp;
[02:05] my first cut is complete. Now, we really get into&nbsp; it. And a big fish means big knives, right? I'm&nbsp;&nbsp; actually going to use this first cut. We're going&nbsp; to take off this beautiful collar right here. Nice&nbsp;&nbsp;
[02:18] and sharp knife. Let's go right underneath&nbsp; it. All right, we're cutting through here. second fin and the collar. Follow that line. One,&nbsp; two. Here's our first cut right here. Crazy easy.&nbsp;&nbsp;
[02:39] This is the collar cut. So, this is the comma. And&nbsp; because of how little and how high quality it is,&nbsp;&nbsp; it's actually the most expensive part of the fish.&nbsp; All right, my first solo cut. No guidelines. And&nbsp;&nbsp; with this being the most expensive piece, we&nbsp; have to be precise here. No waste. So, I've&nbsp;&nbsp;
[02:54] done it before now that I'm doing this, which is&nbsp; super great. We're going more angle now. Down.
[03:07] That's it. Okay. Halfway there. And&nbsp; my knife got a little stuck. I mean,&nbsp;&nbsp; let me see if I got you. There you&nbsp; go. Daddy had to help me a little bit. Hey. Hey. Okay. All right. I think that's&nbsp; better than mine, honestly. I don't know,&nbsp;&nbsp;
[03:22] dude. We got it. I'm sweating a little bit. Now&nbsp; we step it up. The big cuts and with knives that&nbsp;&nbsp; I definitely didn't expect. This is an 8.79&nbsp; in breaker knife. And then this is our skin&nbsp;&nbsp; knife right here. So, we're going to use&nbsp; this to take off our beautiful dorsal fin&nbsp;&nbsp;
[03:37] right here. We're going to use this knife&nbsp; right here to puncture the back loin and&nbsp;&nbsp; the skin here all the way up to here. Yeah,&nbsp; I can see why you don't use a sword for this.
[03:56] the bone but not cut through it. Just&nbsp; take your time, guys. Take your time.
[04:10] Back to my skin knife. Create our first&nbsp; skin cut to take off our back loin. So,&nbsp;&nbsp; I'm only using this knife to puncture&nbsp; the skin and to follow the midline.
[04:24] This is the crucial moment. My first huge cut. Like a pro. There you go. There you go. You&nbsp; want to hear that sound of the separation
[04:41] slide. Oh my god. Oh, there it is. This right&nbsp; here is our back loin and this has akami and&nbsp;&nbsp; chro cuts in it. The akami is the bright red&nbsp; lean meat. Chro is the pink medium fatty meat.&nbsp;&nbsp;
[04:53] And I'm in search for the most luscious,&nbsp; the most fatty, the most buttery bite in&nbsp;&nbsp; dude. That was pretty badass. I'm kind of&nbsp; blown away this came from a ranch. I mean,&nbsp;&nbsp; it's a beautiful fish. These tuna actually&nbsp; start completely in the wild. But once penned,&nbsp;&nbsp;
[05:09] they live like millionaires, fattening on the&nbsp; best organic sardines for an entire year. Only&nbsp;&nbsp; bluefina does this, so every single tuna can reach&nbsp; peak flavor and fattiness, making the best otoro.&nbsp;&nbsp; What's crazy is that the blueofin population&nbsp; nearly collapsed 15 years ago. But ranching is&nbsp;&nbsp;
[05:24] a big reason that they're safe to eat again. But&nbsp; now we have to cut the massive belly loin, home of&nbsp;&nbsp; the otto. It's one of the most challenging,&nbsp; but also satisfying cuts. Listen carefully.
[05:45] Go. [Music] And this is the otto right here. So,&nbsp; we successfully cut this massive fish in half,&nbsp;&nbsp;
[05:57] but now we have to finish cutting before we break&nbsp; the otto down into edible pieces. Until then,&nbsp;&nbsp; there is one secret cut that very few will&nbsp; ever get to taste. At least not like this.&nbsp;&nbsp; from the frame of the fish. Scraped off&nbsp; simply with a spoon. How is it? Sweet,&nbsp;&nbsp;
[06:14] fresh, clean. That rich umami. I mean,&nbsp; this is about as fresh as it gets,&nbsp;&nbsp; buddy. It was out of the water yesterday and in&nbsp; my mouth today. We're going to take the frame off&nbsp;&nbsp; of the second half of the fish and then we're&nbsp; going to get the last two back loin and belly.
[06:50] Going to give it my uh my&nbsp; best shot here. Here we go. Wow. This is so satisfying.
[07:07] You got her? Yep. Jesus Christ. I don't&nbsp; want to I don't want to whack the meat&nbsp;&nbsp; again. Just don't whack me. Woo! Dude, this&nbsp; thing is almost as tall as I am. Actually,&nbsp;&nbsp; it is if it had the tail attached to it. It&nbsp; really would. This is a 6ft fish. 5'11 though,&nbsp;&nbsp;
[07:22] right? No, no, no. 6' one with shoes. So,&nbsp; we're close to being finished. But now we&nbsp;&nbsp; have a big test for me. Separating&nbsp; the top loin from the belly loin.
[07:36] Let's get it going. Oh, I didn't even&nbsp; have to do anything. That was&nbsp;&nbsp; pretty satisfying. Not bad. Only one&nbsp; more cut. If I can get through this,&nbsp;&nbsp;
[07:50] we can finally start breaking down the belly and&nbsp; get our otor. The next cut we're going to do,&nbsp;&nbsp; we're going to remove this bone/tendon. You&nbsp; can do the exact same thing you did last time.
[08:03] You guys are trusting me quite a bit here.&nbsp;&nbsp; Okay, so we're good. What'll happen typically&nbsp; in a sushi bar when they receive this tuna is&nbsp;&nbsp; that this fish will be cut typically to hand&nbsp; lengths. So hand length. So like right here.&nbsp;&nbsp;
[08:18] This is the moment of truth. We're cutting into&nbsp; the otto. And I'm feeling kind of hot right now. I'll be honest. After that first cut,&nbsp; this one felt sensual, if you will.
[08:37] I felt more confident on that one. This is a moment I've always dreamed of. This&nbsp; incredible cross-section that shows all three&nbsp;&nbsp; parts of the tuna in one. The lean, which is the&nbsp; deeply red akami, the medium fatty pink churro,&nbsp;&nbsp;
[08:52] and the fattiest, butteriest melt in-you mouth&nbsp; otoro. The holy grail. We got a lot of tuna&nbsp;&nbsp; the real fun begins. So, first I'm going to&nbsp; start by taking out the bloodline. You can&nbsp;&nbsp;
[09:05] see that Matt's doing long smooth strokes.&nbsp; He's not sawing through the bloodline. Now,&nbsp;&nbsp; Matt moves on to the medium fatty churro. You can&nbsp; use both cuts for sushi, sashimi, nigiri, tatar,&nbsp;&nbsp;
[09:17] or even ceviche. But, we know what we're really&nbsp; here for, the otoro. So, this is the otoro cut. So, this is our otoro, but specifically,&nbsp; it's like the center cut of the center&nbsp;&nbsp;
[09:29] cut. It's just like glistening, dude. Now that&nbsp; these are all broken down, we're handing the&nbsp;&nbsp; baton to Blake and Matt's sister Claire, who will&nbsp; expertly break these down into the most perfect,&nbsp;&nbsp; freshest sashimi pieces we'll ever eat.&nbsp; We're going to eat these from akami choro&nbsp;&nbsp;
[09:43] to oo toro. Starting with aami. Let's all grab a&nbsp; slice. Little soy. Cheers. Tartar flemen. Dude,&nbsp;&nbsp; it's got the acidity. It's got the real aromatics&nbsp; to it. Akami is my least favorite cut, but this&nbsp;&nbsp;
[09:56] is some of the best akami I think I've ever had.&nbsp; It's not quite creamy. You're leaning into that&nbsp;&nbsp; sort of like meaty umami. onto Chro. Wow. World&nbsp; of difference. So balanced cuz you get the umami,&nbsp;&nbsp; but you also get it a little bit of that richness&nbsp; to help cool it off a little. It's my favorite.&nbsp;&nbsp;
[10:11] I also feel like the soy lends itself better to&nbsp; this. Literally emulsifying in your mouth. Okay,&nbsp;&nbsp; it's time. The best piece in the house, the&nbsp; O Toro. Cheers. This journey has been insane.&nbsp;&nbsp;
[10:23] From literally swimming with blueofin&nbsp; tuna in Mexico to carving a 300 lb fish,&nbsp;&nbsp; it finally culminates to this one moment. I mean,&nbsp; this is like beyond A5 Wagu fish. It's more than&nbsp;&nbsp;
[10:35] that. Something about it so special. It melts&nbsp; in your mouth. It's so tender. It's so fatty.&nbsp;&nbsp; you go to a sushi restaurant. You wonder why it's&nbsp; so goddamn good. And now hopefully you understand&nbsp;&nbsp;
[10:48] a little bit more about that. It's just so special&nbsp; when you eat it. It's the only way you can quench&nbsp;&nbsp; that thirst is with a piece of otoro. Huge thank&nbsp; you to Bufina and Riviera Seafood Club. These guys&nbsp;&nbsp; are beasts. If you want to learn more about them,&nbsp; go to the description. Please click and check them&nbsp;&nbsp;
[11:03] out. Go get yourself some Oro or whichever one&nbsp; you want. You know, maybe you need to get a little&nbsp;&nbsp; flight. These guys will ship it straight to your&nbsp; house. You can experience this yourself. Maybe&nbsp;&nbsp; it. How about that? So, come back and watch&nbsp; this twice. Love you so much. Subscribe. Bye.