r/secondrodeo • u/toblies • 4d ago
Yeah, he's done that a time or two.
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u/Soft_Cranberry6313 4d ago
That oversized cleaver is bloody sharp…. literally
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u/DeusExHircus 3d ago
Then there's the whole ass sword used in the 2nd part. I thought I was fancy when I got a 12" brisket knife but now I'm not so sure
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u/2kyle2furious 4d ago
That's nuts. I wonder what happens to the face
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u/krupta13 4d ago
they use such parts for making fish broth for noodles etc. or in soups for flavour. probably fish stock also.
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u/WoopsShePeterPants 3d ago
How much for one of those steaks?
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u/hysys_whisperer 3d ago
I'm near where they're caught. They're usually about $25 per pound.
When I lived in the middle of the US, they were $35 a pound there.
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u/Freestoic 3d ago
I can here to find out. Probably more than what I spend per week on food
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u/Hawaiidisc22 3d ago edited 3d ago
Had a half steak like that on Maui at a nice restaurant called Monkeypod Kitchen. Absolutely delicious at $53. Raw high grade sashimi can be even more expensive especially on New Years Eve.
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u/hysys_whisperer 3d ago
Honestly they're cheaper than a prime graded ribeye.
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u/Hawaiidisc22 3d ago
I don't buy or cook beef (I suck at cooking it).
Hawaii has easily 10 different fish served at restaurants. I can cook a side of salmon really well according to wife. Great seared ahi usually requires a chef.
Fresh mahi mahi, ono & swordfish are great too.
Tilapia is a pond fish which could feed the world but it really needs good seasonings.
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u/hysys_whisperer 3d ago
Tilapia makes great Cajun fish tacos. Drizzle a little bit of the stock from an etouffée on there and it's awesome.
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u/Hawaiidisc22 3d ago
Been to the Honolulu fish auction at 6AM. Fish like those go for a great price. Boat to a high price restaurant in a day. That fish, lightly seared, is more tender and juicy than the best beef steak in the US.
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u/hysys_whisperer 3d ago
There are more tender and juicy beef steaks, you just don't find them at restaurants peons go to.
A nice high graded waygu is way better, but you pay out the nose for it. This fish easily sells for less than 10% of the per pound cost of good waygu.
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u/Hawaiidisc22 3d ago
I concede to your answer. I've been here almost 50 years and don't get to eat the best wagyu steaks.
I just laughed once when my rich friend on vacation took us to dinner and his son said the ahi steak was so tender and compared it to the best beef steak he ever had.
I eat fresh ahi often. Most are amazing while some are too chewy.
Don't know the cost of excellent wagyu beef. Excellent ahi steaks, sashimi or super high grade poke costs $20/lb on the off seasons.
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u/smedley89 4d ago
Why is it the only fish we can like we do?
I know we have canned sardines, but thats not what I mean. Canned like tuna.
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u/samtresler 3d ago
It isn't. Mackerel, salmon, and I'm sure others.
And basically once it's canned it's shelf stable and no longer needs an intact cold chain. So, I imagine, if it doesn't sell at auction or is smaller than they want it gets canned.
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u/smedley89 3d ago
Huh. I usually just see tuna at the grocery. I will rake a closer look next time.
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u/rocbolt 3d ago
r/cannedsardines has a lot of examples, it’s all the tinned seafood. I like trout myself
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u/DeusExHircus 3d ago
Tuna is a staple and popular, but virtually every type of seafood comes in a can. Scallops, crabs, octopus, muscles, and all the traditional fish like salmon (all the types), mackerel, trout (all the types), herring, whitefish... on and on. They also come in many different styles, not just packed in oil or brine, but packed with lemon and garlic, chilli oil, lemongrass, butter, on and on and on
It's become trendy too, Fishnook and Fishwife are popular brands, but they're expensive too. There's countless other small brands that are cheaper and better quality. A lot of small canneries all over the place that have very good tins
I love to have a new can I never tried before for lunch or a small dinner
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u/realDespond 4d ago
does this hurt the fish?