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  • I'm having some kind of hair issue here...

    我這裡有一些頭髮的問題...

  • 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 iskamatoroit'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 callednakaochi”, 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!

I'm having some kind of hair issue here...

我這裡有一些頭髮的問題...

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B2 中高級 中文 金槍魚 漁民 雕刻 切成 壽司 滅絕

日本金槍魚雕刻展 | ビンチョウマグロの解體ショー (Japanese Tuna Carving Show | ビンチョウマグロの解体ショー)

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    Summer 發佈於 2021 年 07 月 23 日
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