Unbagging Our Fresh Tuna - How To Make Sushi Series

From the Atlantic Ocean to our cutting board in just hours, this is as fresh as tuna gets. Dont mistake this tuna for the bright red/almost pink tuna; that was the frozen version they served you that has no taste. All supermarket sushi and many Thai/Sushi spots serve this tuna because its inexpensive and easy to manage, and there is zero waste. \r
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With fresh tuna, you depend on your supplier to pick the best there is by looking at the tail portion and a center plug thats extred and then graded in day light on a white board. There is waste but what youre looking for is the perfect meat thats within. Is it more expensive than frozen tuna? Sure it is, but when you serve it.well theres no comparison.\r
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We get all of our knives and whetstones from the best supplier out there and now you can too. KnifeMerchant.com is located in San Diego, California and they can ship anywhere in the world for the lowest price. You just need to find out what the import taxes are for your country if its going outside of the United States. Also, for being our fan, they are are going to discount EVERYTHING you order on their website by 10%; you must use our code NBK10 to get this deal. Enjoy being a Master Sushi Chef too!\r
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As always, we wish to thank all of our fans for spending time here with us on YouTube. Were all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next .\r
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NoVe Kitchen & Bar\r
1750 N. Bayshore Drive\r
Miami, FL 33132\r
phone: 305-577-8200\r
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email: info@novekitchen.com\r
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Camera: Sony RX-100 I\r
Camera Man: Someone who works with Chef Hiro :)