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How To Fillet A 125 Pound Swordfish & Making A Sweet And Sour Dish ctm magazine

Thank you to Riviera Seafood Club for sponsoring this video. For the absolute best quality fish to make sushi at home with, visit them and use my codes. I actually purchase their fish too, to use in my special catering events. If I use them, you definitely should too.
1. Use code “CHEFHIRO15” to get $15 off orders over $100.
2. Use code “CHEFHIRO35” to get $35 off orders over $200! Enjoy!

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As always, we wish to thank all of our fans for spending time here with us on YouTube. We’re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode…

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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.


Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.

For more information on these knives, contact David Holly at or visit

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126



  • J. Xochimitl on September 19, 2022

    Thank you so much for showing the skills of other people too! It was cool to see different techniques.

  • Hangry Peko on September 19, 2022

    Had to fast forward 3/4 of the video just to get to the cooking part. Saddened

  • Bibash Tamatta on September 19, 2022

    thank you chef and nice one's

  • Victor Bogen on September 19, 2022

    Dam hiro that looks delicious! love the cooking videos always makeing me hungry! 👌

  • ChefGrosLots on September 19, 2022

    Excellent sources of Hg vitamins

  • yopro! on September 19, 2022


  • Stink Finger on September 19, 2022


  • CCR USA on September 19, 2022

    Beautiful swordfish! I'm going to try that recipe this weekend and serve it to my friends for our weekly poker game because we all love seafood and 2/3 of us watch your channel so most of them should recognize the dish when I serve it. I'm also using your dashi recipe to make some miso soup w/mushrooms to serve with the fish so I'm saying thank you from me and all my friends in advance for this recipe! I love Riviera Seafood Club. Everything I've ordered from them from 8 different $200-$300 orders has been super fresh except my last 5lb batch of salmon which was vacuum packed in about 8oz fillet pieces instead of being 1 whole 5lb fillet and all the pieces smelled and tasted very fishy like it was either refrigerated for quite a few days before freezing or not refrigerated at a cold enough temp before freezing. I had to throw all 5 pounds away but I didn't bother asking for a refund because everything else else I've gotten from them has been so far above average that I'm ok taking that $100 loss as long as it doesn't happen again. I still highly recommend all the seafood they sell because I believe that was just a one-time fluke issue.

  • fxbghokie on September 19, 2022

    All billfish are endangered. That's why most billfish tournaments are catch and release. You should not be promoting this.

  • fxbghokie on September 19, 2022

    150 pound swordfish is a juvenile. Not a sustainable fishery. Sad.

  • R O N N I E on September 19, 2022


  • Flyby Airplane on September 19, 2022

    HIRO, hello, this method to cook the SWORDFISH, looks really great, so I’ll try this, rather than the plain steak,, THANKS FOR the concept. ! Stay well, 🇯🇵🇯🇵🇺🇸🇺🇸

  • Jazmin Gonzalez on September 19, 2022

    Very nice!!!! That is a great idea with tofu.

  • Ahnanda68 on September 19, 2022

    Secret spots for nice little fishies. The onboard fishing videos and what it's like to do stuff like that is awesome. Black tip shark steak was fabulous thanks for the reinforcements.

  • Natalia Sánchez on September 19, 2022

    Just 7 minutes of Hiro cooking. It doesn’t feel like Hiro’s channel anymore…

  • Dale Williamson on September 19, 2022

    Looks amazing

  • 17Ngon on September 19, 2022

    Awesome video guys, keep up the great work as always! ✌️ ❤️

  • Major Old Lady aka, Mom on September 19, 2022

    Fast forward to 12:02 for Chef Hiro-San to start the cooking part of the vid.

  • Major Old Lady aka, Mom on September 19, 2022

    11 comments in 7+ hours? Huh? 🤣

  • Apollo on September 19, 2022

    To explain a little further: Ozone is O3. It's frequently used in swimming pools and especially hot tubs to purify the water with a device that leaches it into the water at a constant rate. In water it's basically harmless to humans, in a sealed room like a vehicle you'd be dead soon enough.

  • ThunderPumpkin on September 19, 2022

    wow that looks delicious!!!! where can I get a countertop gas stove like that??

  • Th B on September 19, 2022

    Hiro, my friend, g11d aftern11n!!!
    Great video as always… I'd wish YOU would have dispatched the swordfish because your knife skills are extraordinary!

  • Stacie Tagomori on September 19, 2022

    Another wonder An Kake dish. Your Dikon No Soboro An Kake is one of my favorites that I make often. Saikou Piro Piro 8/8 as always…! All the people at Riveria Seafood Club are so knowledgeable. It's really nice how they explain what they are doing. As always..thank you for a wonderful video.

  • dsmatts on September 19, 2022

    Time to sharpen that knife…

  • yopro! on September 19, 2022

    Cool! Warly btw!

  • Steve Barla on September 19, 2022

    Pesce spada in italian language beautiful

  • sensual chocolate on September 19, 2022

    You need one of them I believe Phillipino knives. That is I believe Phillipine people make these knives, I was not in any way trying to be offensive, my apologies, but they are excellent for seafood butchering. They really seem to be very well suited for fish cutting, I desperately want one but fear I may have to make it.

  • David Matke on September 19, 2022

    Good afternoon!

  • Bärliner Baba on September 19, 2022

    in 2012 i fillet a 400kg Swordfish

  • Robin Canezo on September 19, 2022

    High recommendent chef for all over around the world your totally fully complete my day when i watching to all of your video especially i learn a lot for you..thank master chef hiro.😊😊😊

  • Cool Boy on September 19, 2022

    Awesome Delicious Meal💯