This is insane, right?
You'll really see how crazy it is when you compare it to me.
This is a styrofoam box used for shipping things like bluefin tuna.
Alright everyone, I'm sure you're curious about what's inside,
so let's open it right up!
The fish here weighs 58.8 kilograms.
With the ice, it easily tops 100 kilograms.
Most people could fit in here, right?
Alright, let's open it up.
There's no staff today, it's just me, so I'm honestly terrified right now.
Do I really have to prep a 58.8-kilogram fish all by myself?
I gathered about 20 friends, planning to share it with everyone once I'm done.
So, I have to fillet the whole thing by the end of today!
Alright, everyone, I'm opening it!
Here we go!
The ice hasn't melted yet!
First, let's take a look at its face.
It was sent from Toyosu Market,
so the fish is wrapped in plastic to keep the ice from touching it.
Its face won't come out!
This styrofoam is incredible!
It's been half a day since it arrived, but the ice hasn't melted at all!
This thing is super high-performance!
Oh, I can see it!
It's a Skilfish!
We don't need the plastic anymore, so I'm just going to peel it off.
So, I've prepared the largest cooler box I have.
It's totally impossible to carry a 100-kilogram styrofoam box,
so I'm transferring it into this.
Can I lift a 58.8-kilogram fish?
My left hand is injured,
so I hope I can manage it with just my right hand.
I'll try lifting it a little first.
Can I do it?
Gotta be careful not to throw out my back.
Can Masaru really lift this thing?
Here I go!
My hands hurt even with gloves on!
Alright, let's do this!
Using a towel to stabilise the part I'm holding.
Can't lift it!
This is impossible!
Alright!
It's so heavy I can't stop laughing!
Come on, cooler box!
This thing's way too big!
I somehow managed to move it to the kitchen.
Alright, the real challenge starts now!
There's no way to lift this with just bicep strength.
It weighs 58 kilograms, after all.
Not many people can curl 58 kilograms, right?
Keep your arms steady and use your legs.
Seriously?
It's not budging at all!
For real?
Don't underestimate human strength!
I lifted it!
I finally finished moving it!
After getting it inside, I had to rest for 30 minutes.
So once again,
today we're checking out this Skilfish.
And yes, it's for lotion!
This time, I got a 58-kilogram Skilfish that's used as raw material for lotion.
Anyway, it's ridiculously huge.
You're probably wondering why it's not tipping over.
It's propped up with rice and oil.
They'll smell later, so I'll wash them afterwards.
So first, let's take a look!
Here's the full view of the Skilfish.
It normally has mottled patterns, but this one's quite old,
so they're not very visible.
This side was facing down during shipping, so the other side might show more.
Let's check it out.
This is a risky move.
Can I do it with one hand?
Alright!
If I can grab its eyes, I might be able to flip it over!
No way...
Too heavy!
Oh well.
I somehow managed to flip it over!
This side still has quite a bit of the mottled pattern.
Fish with patterns like this just look cuter, don't they?
As they age, fish lose their patterns and turn black and dull in colour.
It's nice to see so much pattern left!
This tail is incredibly huge too!
You can tell when you compare it to my hand, right?
Its tail fin is huge and shaped like a boat oar,
so even though it's a big fish, it should be able to swim pretty fast.
You've seen so many giant fish on this channel that it probably seems normal now,
but how big do fish actually get?
The answer's simple: fish just keep growing as long as they're alive.
Of course, if they can't hunt anymore, they'll eventually die.
But as long as they eat well, digest properly, and stay alive,
most fish basically never stop producing growth hormones.
So they can grow as big as they want.
You've probably seen a lot of YouTubers fillet Oilfish
and mention that "wax esters are indigestible."
I studied fat for three hours.
First, before I fillet this, I'm going to try extracting the fat.
I'll just fillet it halfway for now, so please bear with me.
They say about 90% of Oilfish flesh is made up of wax esters.
This Skilfish is said to contain about 30%.
So, it can barely be sold as food.
Oilfish is banned in Japan, but apparently, you can buy it for food in Taiwan!
You need a pretty decent amount to extract the fat.
The back of the fish tastes better because it has fewer tendons.
So I'm going to use about 5 kilograms of tail meat to extract the fat.
Alright, first I'm going to scale the fish.
Skilfish scales come off easily!
The flesh is surprisingly firm!
When I saw one in other YouTube videos, the flesh looked squishy.
So I thought it'd be like pudding, but it's actually firm.
Excuse my pronunciation,
but in America, Skilfish is also called "White Tuna."
In Japanese, it sounds like "Howaito Tsuna."
Basically, they say this fish is even tastier than bluefin tuna.
Can't wait to try it.
By the way, Skilfish has even been sold at a certain sushi chain before.
It looks nothing like bluefin tuna, but they still call it "White Tuna."
I've filleted one before on Okinoerabu Island.
But it was frozen, so I didn't get to experience its true potential.
So I really wanted to try a fresh one with that firm, bouncy texture!
Alright, let's rinse it off.
There are still some scales left, but oh well.
The tail's too big, it won't even fit in the frame!
The tail's sticking out, so let's pull the fish over a bit.
Alright, now I'll cut the part I just scaled.
Wow, that's...
The meat looks super delicious!
Look!
Looks so good!
Looks tasty!
Check this out...
Now that you mention it, it really does feel like pudding.
It's softer than other fish.
Maybe it's because my knife is super sharp,
but even so, the meat is definitely soft and squishy.
Amazing!
Seriously, it looks so good!
Look at the fat under the skin!
You rarely see a fish with this much fat!
I'm running out of space to fillet,
so I'll grab another cutting board and keep going.
Whoa, awesome!
Looks so good!
Seeing a fatty fish like this gets me so hyped!
I want to eat it already!
Is this going to be enough?
I feel like it's not nearly enough, but I can always add more later.
Normally, I'd taste a bit right now, but...
This time, I'm really excited to see what it tastes like,
so I'll wait until the very end!
I'll cut it as small as possible so the fat extracts easily.
By the way, I just looked up the melting point of this fat.
It's a whopping -32 degrees Celsius.
So it's already liquid at room temperature.
Ugh, I want to eat it!
Alright, I'm going to boil these slices now.
Sorry, but the fish is too heavy to move, so I can't change the camera angle.
Alright, I'll put these in the pot.
Then I'll add water and boil them.
Theoretically, the fat should already be floating to the top.
Quite a bit is floating up!
I'll keep boiling from here, I want about 30cc of fat in total.
Alright, fire it up!
Ready!
I was just happily boiling the fish for about 30 minutes to extract the fat.
While I was doing that, I decided to research the fish again.
Turns out, the fat from this fish isn't actually used in lotion.
That's sad...
I checked both the amazing evolving ChatGPT and primary sources.
I was totally convinced Skilfish fat was wax ester.
I messed up!
Even a fish lover like me makes mistakes.
I bet a lot of you guys confuse Escolar, Skilfish, and Oilfish.
So, let me explain a bit.
First off, what exactly is a wax ester?
A wax ester is basically what you get when a fatty acid and an alcohol combine.
It looks like this.
When I say "alcohol," you probably think of booze, right?
But there are much bigger types of alcohol than that.
To get technical,
methanol is when one carbon (C) is attached to an OH group (hydroxyl).
Back in the day, during wartime,
some people went blind from drinking methanol because they didn't have real alcohol.
Add another carbon to that and you get ethanol, the alcohol we drink.
Add one more carbon and it's propanol.
Add another, and it's butanol.
So even though we say "alcohol," there are tons of different kinds.
Escolar fat has 18 carbons.
And fatty acids are pretty similar.
Drawing double bonds is a pain, so I'll just use a star symbol to represent them.
A fatty acid is basically a chain with a bunch of carbons after that.
This combined part is called an ester bond.
That bond is super strong.
Someone knowledgeable in the comments will probably explain stuff like
"water gets removed from here,"
so check that out.
Anyway, humans just can't break down this ester bond.
These things called wax esters, fatty acids and alcohols combined,
are basically almost impossible for humans to digest.
If you eat them, they'll just pass through your oesophagus, stomach, small intestine,
and large intestine.
And that's why you end up leaking poop.
As you can tell from what I just explained,
even though it's called "wax ester," there are a ton of different types.
For example, a fatty acid with 5 carbons could combine with an alcohol with 10 carbons.
Or an alcohol with 5 carbons could combine with a fatty acid with 10 carbons.
Since there are countless ways they can combine, there are tons of different wax esters.
Among them, the wax esters found in Oilfish and Escolar
contain compounds like cetyl oleate and oleyl oleate.
It's not just one type, there are various kinds of wax esters in there.
And what blew my mind is that
these are actually registered as cosmetic ingredients!
Oleyl oleate and cetyl oleate are officially listed as cosmetic ingredients.
So I did a ton of searching to see if they're actually used in any lotions.
You know the brand DECORTE?
I didn't.
DECORTE's "Lift Dimension Replenish Firm Lotion"...
7,700 yen!
It's used in some pretty high-end stuff!
Oleyl oleate seems to be fairly common in Japan.
Its effects include moisturising and softening the skin.
Can I read this for a second?
It's also used in milky lotions, shampoos, conditioners,
and even styling products, apparently.
Since it has such great moisturising effects, I intentionally didn't use any hair oil today.
I was planning to make a video where I boil fish, extract the fat, and try using that instead.
But Skilfish fat wasn't a wax ester.
If I can catch an Oilfish,
I'll extract all its fat, refine it, and turn it into my hair oil.
I'll become a fishy-smelling guy!
I searched a lot for cetyl oleate too, but it's not sold in Japan.
It's sold in India!
The price is 288 rupees for 200 ml!
Converted to yen, that's about 488 yen.
Is that expensive or cheap?
Considering you'd have to extract it from fish, it's a pretty reasonable price.
I've been surfing the net all day, so I have a lot of info I want to talk about.
Folks in Suruga Bay, listen up!
While researching all this, I stumbled upon something incredible.
I found something called ethyl oleate!
Simply put, you can make it by adding ethanol to oleic acid.
Folks in Suruga Bay, isn't this a business opportunity?
This stuff sells for a whopping 27,500 yen for 500 ml!
What is that?
Oilfish and Escolar are usually banned from sale,
but if you team up with Shizuoka University or something and hydrolyze them,
you might be able to create a super high-grade liquid.
I'm looking forward to it!
Sorry, everyone, I talked too much!
So, we understand that wax esters can upset your stomach.
Then why does Skilfish fat also upset your stomach?
Let me explain.
Fats that humans can digest, including Skilfish fat,
have this structure.
Sorry, it's hard to see.
This structure is called a triglyceride.
You had to memorise this in high school chemistry, right?
Because three fatty acids are attached, it's called a "triglyceride."
About 95% of Skilfish fat is made of a substance called triglyceride,
glycerin with three fatty acids attached.
Roughly 5% seems to be fats other than triglycerides.
Humans have enzymes that can break the bond between glycerol and fatty acids here.
So we can digest it.
Here's a more detailed drawing of that fatty acid.
Actually, fatty acids have an H (hydrogen) attached here.
You break it down like this.
And with the broken-down parts, you can make new fat for your body...
or you might use it as energy.
So, why does eating this upset your stomach?
They say Skilfish has about 20 grams of this fat per 100 grams of edible meat.
You break down the fatty acids, but the glycerin part gets left behind, right?
Well, that eventually gets broken down too,
but if you eat a lot at once, glycerin has a laxative effect.
Do you know how eating a ton of greasy ramen or beef all at once can upset your stomach?
Same idea here.
This fish has a crazy amount of fat, so even 100 grams might upset your stomach.
But Skilfish fat won't just leak out on its own.
It only comes out after you actually feel the urge, so I think I'll go ahead and eat a bunch today.
The goal is 1.5 kilos!
Let's eat 1.5 kilos!
Time to eat!
3 days later
I had a bunch of stuff to do, so it's been three days since I filleted the fish.
I'm shocked right now.
Look at this!
As expected, the belly meat has discoloured a bit.
But even though this is fish fat, it's odourless after three days!
It seriously doesn't smell!
Fish fat oxidises super easily.
About seven years ago, I worked part-time at a fishmonger.
There was one day when a ton of grouper sashimi was lined up.
As closing time approached,
they started putting 30% off, then 50% off stickers on them.
When the store closed, about two packs of grouper sashimi were left.
Employees could buy them at 40% off,
so 40% off of 50% off meant I got one for 80% off.
Back then, I had no money,
so I thought, "Yes! I can eat grouper!"
I went home and ate it right away.
It tasted really bad.
At the time, I was a marine university student,
so I looked up papers to figure out why it tasted so bad.
Fish fat is actually made of unsaturated fatty acids.
Simply put, it's a fat that oxidises when exposed to air.
Honestly, grouper fat oxidises easily and gets super stinky
if you leave it out for even two hours.
So it's a fish that only tastes good when it's super fresh.
But this is amazing!
It's on another level!
Most of this fat is triglycerides, the same stuff found in olive oil.
So I knew it was hard to oxidise, but this is incredible!
No smell at all!
This is amazing!
To avoid upsetting your stomach,
they recommend eating no more than 100 grams at a time.
But this time, I'm going to eat 200 grams at a time, once every 20 minutes.
If my stomach gets upset, this video's over.
First, let's go for 200 grams of sashimi!
By the way, my stomach is so sensitive that even gluten from flour upsets it.
If I eat hamburgers, my stomach gets upset.
Eating food full of gluten and fat really messes with my stomach.
If I eat Jiro Ramen, I'll be rushing to the toilet in 30 minutes.
That's how sensitive my stomach is.
I can eat a lot of red meat fish,
but eating 200 grams of sashimi that's mostly fat is pretty tough.
200 grams is fine, but 400, 600, or a kilo? That's hopeless.
All cut up.
So, a sashimi platter for about five people is ready!
200 grams of Skilfish sashimi, done!
I'm excited. What's it going to taste like?
It's my first time eating non-frozen Skilfish.
Let's eat!
The texture is great!
And the fat is delicious!
It's super tasty!
But it feels more like eating wagyu beef than fish.
It even smells like wagyu beef.
It's delicious, but can I really eat this much?
It tastes like some high-end fish.
From here, I'll try speed eating and eating a lot.
I'm eating three slices at once!
If I don't eat it all at once, I probably won't be able to finish it.
This is impossible.
I can feel the fat building up in my stomach.
I understand why they tell you to stop at 100 grams.
Masaru has special training. Good kids, don't try this at home!
The texture is like white fish, and it tastes like extra-fatty tuna.
And the aroma that goes through your nose is like wagyu beef.
This is super delicious!
I have strong swallowing power, so I can swallow this all at once.
Masaru, are you really okay?
It was a piece of cake!
Next, let's try eating it grilled.
I'll wait 20 minutes.
In the meantime, I'll try to talk a bit.
My videos are basically about explaining fish,
explaining what's in the ocean,
What I do underwater,
or when I'm filleting fish,
I just explain what's happening in the moment.
So things like what kind of person I am,
what kind of mindset I have,
I've never really shared any of that until now.
Maybe because you all don't know what kind of guy I am,
I got roasted on social media a while ago.
There are people out there who feel happy when someone says, "You're weird," right?
I've been told "You're crazy" or "You're weird" ever since I was born.
But for someone who becomes a YouTuber, that's pretty normal.
Being a little weird isn't a problem, is it?
Out of all the YouTubers I've met, the only normal, respectable one is "Dareuma."
I've been working out lately, so I try not to go drinking much.
When I'm in Tokyo and an acquaintance invites me out,
sometimes I get introduced to their friends.
And that's when I often hear things like,
"Out of everyone I've met, you're the craziest," or "You're insane."
And it's usually from respectable people in their 40s who I'm meeting for the first time.
If someone in their 20s says it,
I'm like, "Of course, you've never met anyone like me, have you?"
But even solid people in their 40s tell me that regularly.
Apparently, my thought process and other things are pretty out there.
Right now, I'm really torn between keeping all this to myself
or just being open and talking about it.
You probably all think I'm a perfect person because I say intellectual things in my videos
and speak nobly about trying to brighten up the island.
But honestly, my mindset can be pretty extreme sometimes.
20 minutes later
Alright, 20 minutes have passed!
I'm getting unusually sleepy.
I guess a tremendous amount of energy is being used for digestion.
Alright, let's make a steak next.
Here it is.
This is the fattiest part.
The rib membrane has a bad texture, so I'll remove it.
It just hit me.
200 grams of sashimi is kind of insane, isn't it!
This is hard to remove!
Isn't this fat insane?
If I sear it with a blowtorch, it's definitely going to catch fire!
It'll catch fire for sure!
Alright, then let's take the skin off.
Let's leave a lot of fat on it.
So slippery!
Whoa!
This is practically lard!
Seriously greasy!
200g is roughly this much, right?
This is probably 200g.
Let's cut off the oxidised parts.
Let's measure the weight!
324g.
A bit too much.
Look at this!
This fat is insane!
Is this about right?
No, a bit more...
Look at this!
The amount of fat is insane, isn't it!
Almost all of it is fat.
Alright, this is 204g.
There's no doubt this will be the biggest challenge.
Let's eat it with salt.
Into the frying pan!
I wonder if it'll melt like a shark's liver?
Alright, light it up!
Right now, I'm getting indigestion faster than ever in my life.
Next, I'm going to try extracting fat by grilling the rib membrane I just cut off.
Let's put a drop lid on it so it cooks thoroughly.
The amount of fat is insane!
Let's flip it over.
Whoa, careful!
Alright, it's cooked!
The melted fat is probably going to splatter...
Hot!
Alright, here's grilled Skilfish with salt, done!
A huge amount of fat has come out.
Alright, then let's prepare the third dish too.
This is Skilfish tongue.
Will the grill close?
Oh, yes, it closed!
Alright, then, this is the second dish of the course.
This is an incredibly delicious fish,
but right now it feels like being told, "Let's go to another Iekei ramen shop"
right after finishing one.
This is a pure fat dish.
Look at this. It's almost completely submerged in fat.
Unbelievable...
Let's eat!
The fat washed away the saltiness.
It tastes like a fatty bluefin tuna collar.
My head's getting fuzzy.
Since it's so big, it was a bit stringy as sashimi.
But this is delicious. The meat is so plump and juicy.
The texture is amazing too.
It'd be better grilled over charcoal, but that would probably cause a fire.
Look at all that fat!
I finished it!
Meanwhile, something smells good!
Oh, the tongue's grilling!
What part is edible?
I'm not sure what part is edible, but let's taste this!
And everyone, I have some bad news.
After eating 400g, my butt has reached its limit.
Teacher, I'm going to the bathroom!
Please wait a moment.
Everyone, I've returned from the bathroom.
I was super energetic until a minute ago, but now I'm feeling really sick.
I'm sweating too much!
30% of this fish is made of oil similar to olive oil.
So, 30% of 400 grams means it's like chugging 120 ml of olive oil.
No wonder I'm feeling sick!
So, finally, I'll taste the tongue.
This is what it looks like.
There's a bone.
They say the base of beef tongue is tastier.
The tip is said to be tough and not very tasty.
Let's try the base first.
At the base, there's a bone like this.
Let me show you properly.
When you're feeling sick, moving the camera is a pain.
Alright, let's eat!
First, the base of the tongue.
There's a bone here.
And next to it, there's gelatinous tissue.
This part isn't fat.
Basically, it's all gelatinous.
Doesn't seem to have any muscle fibres.
In other words, there's nothing edible.
It's all gelatin.
Only the skin looks edible!
The skin's tough!
Well then, that was a great meal!
I actually intended to eat 1 kilogram.
But after just 400 grams, I'm feeling pretty sick.
If I ate 1 kilogram, I'd probably end up in the hospital.
Still, Skilfish is a really delicious fish.
The bigger the fish, the worse the texture tends to be.
So, it was a bit stringy.
But if you score it to cut the sinews, it won't bother you at all.
It would be amazing as sushi!
However, the belly meat was so greasy I honestly didn't even know how to cook it.
If you have any recommendations
on how to eat Skilfish belly, the extra-fatty part,
please let me know.
I'll freeze the rest and store it, so leave a comment with your ideas.
I don't know when this video will be released.
But the reason I was able to buy such a large and high-grade Skilfish
is thanks to all my fans who bought a lot of my tuna jerky during Golden Week.
Buying tuna jerky also helps support the island's fishing industry.
And it lets me source all kinds of fish.
It even helps fund overseas shoots.
Please consider buying it!
So, thanks for watching to the end!
See ya!
I'm starving.
Oh yeah!
I got this from this crazy fisherman.
Wonder if it's any good.
What's this texture?
Absolutely out of this world!
The more I chew, the more the flavour explodes in my mouth like a flavour bomb!
Wait, it won't make me gain weight?
That's amazing, especially for someone on a diet like me!
Unstoppable!
A little luxury for the day
Masaru's tuna jerky, available now. Check the link in the description!
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