Hey guys, how's it going? My name is Micaela and today we are in Okinawa at Tomari Iyumachi,

嘿，夥計們，你們好嗎？我叫Micaela，今天我們在沖繩的Tomari Iyumachi。

which is a "sakana-ichiba", a fish market where they mainly specialize in selling tuna,

這是一個 "sakana-ichiba"，一個魚市場，他們主要專門銷售金槍魚。

"maguro", and today we are here to see a special show that showcases how one whole fish is

"今天，我們在這裡看到了一個特別的節目，展示了一條完整的魚是如何被製作出來的。

cut into different types of sashimi!

切成不同種類的生魚片!

Check it out!

看看吧!

Today at Tomari Iyumachi Fish Market, they're carving a "bincho maguro", or, in English,

今天在Tomari Iyumachi魚市場，他們正在雕刻 "bincho maguro"，或者，用英語說。

an Albacore Tuna.

一條長鰭金槍魚。

Although there are many factors in determining the price of a single fish, a tuna fish about

雖然決定一條魚的價格有很多因素，但一條金槍魚大約

this size will usually sell for around 2man yen, or $200.

這種尺寸通常會賣到2萬日元左右，或200美元。

In less than a minute of carving the fish, we already have our first piece of sashimi.

在雕刻魚的不到一分鐘時間裡，我們已經有了第一塊生魚片。

Zuniku is taken from the head of the fish, is considered rare and a delicacy, as you

Zuniku取自魚的頭部，被認為是罕見的美味，因為你

can only get two stems per fish.

每條魚只能得到兩根莖。

One interesting thing to note is that the entire carving of this maguro is done with

值得注意的一件事是，這個馬庫洛的整個雕刻是用

only one knife. This is partially thanks to the soft and smooth texture of the albacore

只有一把刀。這部分歸功於長鰭魚的柔軟和光滑的質地

tuna, once the skin is broken, the knife glides cleanly along the inside of the fish.

金槍魚，一旦魚皮被打破，刀就會沿著魚的內部乾淨地滑行。

The next piece of sashimi produced before us is “kamatoro” it's an oily and fatty

在我們面前的下一塊生魚片是 "Kamatoro"，它是一種油性和脂肪。

meat, located near the collarbones of the fish. Since this rare cut only makes up about

位於魚的鎖骨附近的肉。由於這種罕見的切割只佔到

3% of an entire tuna fish, you're not likely to find it in sushi restaurants.

3%的整條金槍魚，你不可能在壽司店找到它。

Next, up, “ookakumaku”, or the diaphragm of the tuna. You might be surprised to know

接下來是 "Ookakumaku"，或金槍魚的隔膜。你可能會驚訝地發現

that yes, this can be eaten as sashimi as well.

那是的，這也可以作為生魚片來吃。

By the way, as one fisherman carves the fish, another is preparing the sashimi so that onlookers

順便說一下，當一個漁民雕刻魚時，另一個漁民正在準備生魚片，以便圍觀者

can enjoy the different flavours and compare the textures, right there on the spot.

可以當場享受不同的味道，比較不同的質地。

Finally the main cuts of the tuna are produced. These massive cuts are what go on to become

最後生產出金槍魚的主要切面。這些巨大的切割物將成為

sashimi and sushi in traditional Japanese restaurants.

在傳統的日本餐館裡吃生魚片和壽司。

But there is one more special portion of the tuna that shouldn't be overlooked:

但金槍魚還有一個特殊的部分，不應該被忽視。

The leftover flesh on the spine of a fish is called “nakaochi”, it's scooped up

魚脊背上剩下的肉被稱為 "nakaochi"，它被舀起。

with a spoon and served raw, and it's so soft and delicious~

用勺子吃，生吃，很軟很好吃~。

The larger blocks are then cut into smaller pieces of sashimi, and as you can see, just

較大的塊狀物然後被切成較小的生魚片，如你所見，只是

a single quarter of one fish can produce a lot of sushi.

一條魚的四分之一就可以生產很多壽司。

For only $200 per fish, it doesn't seem like such a bad investment, does it?

每條魚只需200美元，這似乎並不是一項糟糕的投資，不是嗎？

Finally, it's time to eat!

最後，是吃東西的時候了!

Here we are:

我們到了。

Kamatoro, Ookakumaku, Zuniku, and Naka-Ochi.

鎌倉、大角幕、祖尼庫和中大智。

Four delicacies you can probably only experience when you eat them straight at the source.

四種美味，你可能只有在源頭直接吃才能體驗到。

Itadakimasu!

霹靂火!

It's very chewy!

它非常有嚼頭!

All the different areas of the fish are like...

魚的所有不同區域都像...

Yeah, the flavors are all different, the textures are totally different too.

是的，味道都不同，質地也完全不同。

We're at a folding table in a fish market, but it tastes like we're eating a full-tuna

我們在魚市場的一張摺疊桌前，但吃起來就像在吃一條完整的金槍魚。

course in a high-end sushi restaurant!

在一家高端壽司店的課程!

So as I'm sure a lot of you guys know, "Bluefin Tuna" is an endangered species on the brink

所以，我相信你們很多人都知道，"藍鰭金槍魚 "是一個瀕臨滅絕的物種。

of extinction, the fish we saw today, the Albacore Tuna is also although not endangered

我們今天看到的魚，長鰭金槍魚也是如此，儘管沒有瀕臨滅絕。

~yet~ , the populations are decreasing, so it is really important that when you consume

~然而，人口正在減少，所以當你消費時，真正重要的是

tuna, to keep responsibly, don't waste your food, and be conscious of the fact that the

金槍魚，要負責任地保存，不要浪費你的食物，並要意識到

less we consume the better.

我們消費的越少越好。

I know it's a weird message to kind of like, stick at the end of a video that shows you

我知道這是一個奇怪的資訊，就像在一個視頻的結尾處，向你展示了一個奇怪的資訊。

how sashimi is made but I think it's important to say! You know, it's educational but it's

生魚片是如何製作的，但我認為說出來很重要！"。你知道，這很有教育意義，但它是

also, you should know that we do have to be careful with how we consume tuna in the next

另外，你應該知道，我們在接下來的日子裡確實要注意如何食用金槍魚。

couple of years, or else our future generations wont be able to enjoy it! And it is very delicious,

幾年後，否則我們的後代將無法享受到它!而且它非常美味。

so that would be a shame.

是以，這將是一種恥辱。

Anyway.

無論如何。

Gotta go.

得走了。

Bye!

再見！