Nick DiGiovanni - I Turned A $3,000 Tuna Into Sushi

Episode Date: August 18, 2026

The wagyu of the sea! Watch to the end to see some of the freshest and most delicious sushi in the entire world!

Today we're going to be making sushi, but it's not just any sushi. We're going to get a bluefin tuna, which is what most people would call the wagg you of the sea. I'm not going to keep you waiting, though. Let's go grab a small tuna. All right, so we are headed to the seafood market. You know, I love visiting this place whenever we get fish because it's kind of fun to just walk in there and not know exactly what you're going to get. But obviously today, we know we're looking for a tuna. So let's first cross our fingers that there's actually even a tuna in there. I don't see why there wouldn't be.

And we'll be there in a few minutes. All right, we're pulling up to the fish market and we are finally here. I always love visiting this place. Wait a second. Wait a second. Is that Google? Who is that? Google? What are you doing? What are you doing?

What are you doing here? Well, you know, I used to be a fisherman and I want to check out the spot. This is, I come here all the time for fish. Really? Yeah. What the hell? You gotta show me around me. Are you from Florida though?

Yeah. So what the hell you don't watch your YouTube videos? Are you like master chef, Nick? I'm coming to grab a fat tuna today. No way. Yeah, yeah, yeah. I'm grabbing a tuna. Can I hop in? Get in the car. Get in the car.

Let's do this, bro. So Nick, he brought flip flops back and wearing boots on. How do I look, man? It's great. Google, what's the hairnet protecting? I don't know, bro. That's the big part, right? Yeah, look at that.

That's going to be your fish. Damn, nice, Nick. Look that. Oh, that's awesome. Ah ha ha ha. Very cool, man. Unbelievable. Joe, you're good with this thing.

You're good with this thing. No practice. Look at this. And we go back this way to get a little space. Feel the skin. I was to say, you better have a sharp knife. Oh yeah, look at that. Better have a sharp knife.

This thing is absolutely... It's crazy. It's almost as thick as many. Huh. That's awesome. Look at how it just breaks apart the fat. That's how fatty and delicious. It's like the waggew of the sea.

I mean, look how fatty does. The fat you see it, this. You see this? Yeah. Yeah. Yeah, and when you see, this is yellowfin, no fat. No fat, yeah. No fat, yeah. So yellowfin has a lot less bad, it's leaner.

Yeah, yellowfin is not much fat. And bluefin's got a tough. Wow. So Nick would be more like a yellowfin. He's a yellowfin. Yeah. I am a bluefin, baby. Let's go, let's go.

Why you bluefin, that's what I am. Let's get the head out of me. Look at me. Oh, man, it's funny. I'm not gonna go to the gym today. Oh my god. Oh my god. We're professional lupers, so. See?

All right. This is the first instance. Cool-low, you want to put the seatbelt on? Yeah, let's put the seatbelt on. That's awesome. Wow, look at that. Nice to be here. Absolutely. You're gonna miss the boots.

Nice to meet you too, good much. I don't think anyone's ever fit a, a, a, a, a good one. fit a bluefin tuna in a Tesla. So I think he did it before Soldier Boy. This is crazy. Keep that seatbelt on though, buddy. So we're finally on the way back. We got the bluefin tuna in the car. I don't actually know how we fit in here, guys. I really have no idea, right? This thing is a better navigator than my girlfriend who always takes us the wrong way. That's pretty safe, man. That's going to get you some trouble, man. Nick, thank you for inviting us, my brother. I appreciate it. This is a wonderful lifetime opportunity right here. I was going there with the intention of getting a small fish. You know what I mean?

I don't know I don't boy you can't get a small fish for me no I need I need you guys let's go back and make some sushi all right and buckle the seat down first you see like a hook oh my god oh I mean bro I'm sorry it's a bluefin tuna that's sketchy dude thanks Vinny you're welcome good luck with that my favorite Vinny half a body before we get started I know you really want to see us break down this whole tuna but google what do we got to do first hit that like button come on it's right there it's so quick We'll give you just a second to do it and let's get cooking. Let's do it.

Alright, this is the kitchen. This is where we cook. Let's do this man. I'm so excited. This is a big boy. I know. I know, yeah, let's try to get it. All right.

Oh, Mick. Oh, man. That took my breath away, boy. That's heavy. Let's open this up, mate. Let's see. Here, you want a knife? Yep.

Holy moly. Oh man, that's not a knife. That's a summer. right so this is probably the biggest fish I've ever seen and used to be a fisherman yeah yeah what about this is definitely not the biggest yeah I used to catch yellow uh tell you know they're like this big yeah it's a sick holy moly it looks even bigger once it's touched down in the kitchen I almost feel it right like wow look at that we got the sign we got Nick and Google on there huh that's pretty sit I like this sign I almost need to

save this but I don't think we can save this no no no All right. So first things first, we're going to slide this thing off of all the plastic. Oh my God. All right, perfect. Now that is the beast. That's what I'm talking about. It's absolutely beautiful, isn't it?

Yeah, and the skin is so thick. It's so thick. I mean, you can hear it, right? It's like a door. I mean, it's really strong. Yep. Right? It's thick.

And then right here we have the cork that has come out of the fish. So basically this would be used to show the quality, right? Exactly. How much fatten as he has. The color is very important as well. And we can tell that this one is going to be a perfect fish. Oh, it's going to be tasty. Yeah.

So first things first, we're going to break this entire fish down. Since Guga is, you're, I mean, you're a fish butchering expert, you're pro, fisherman for a long time. I do okay. I'm gonna let you guide me through this thing. I personally, honestly, never touched a fish this bait, so. Wow, me neither. That's a little bit over my size.

Okay. But we're gonna try and we're gonna do our best. All right. So the first thing we gotta do is stick out this loin right here. And I like to start on the back right here. Perfect. really thick and we need super sharp knives we're using brand new sharp knives absolutely right yeah yeah if not we're not going to be able to cut it through so right

right here there is the spine and we just basically want to follow that and I can see it is going like butter and I'm tilting my knife down so against the spine exactly get every last bit of meat right exactly and so already you're getting super nice separations all the way up through right yeah it's amazing perfect this is awesome this is seriously crazy bro what are you doing Go, go, come on, man. Let me do my job here, man. All right, so at this point, Google's getting pretty far back into the fish. And you're going kind of bit by bit, right?

Yeah, I'm basically trying to follow the bones right here that is on the bottom because this thing is huge. It's massive. The knife isn't going to even fit all the way back in. I don't think so. I don't think it is. I can look. The knife is all the way through and I cannot feel. They have another bones right here, and I cannot even feel the bones.

Yeah, you're not there yet. We're going to need a bigger knife. Oh, yes. You're ready, Nick. Yeah, I think this is going to be. to probably fit. I can feel the spine with this knife. You can? Yeah, I can feel the spine. I think we open it perfectly here. Wow. You hear that crunching sound too. That's how thick this this skin really is, right? All right Nick, so now we just heck off the collar and then use

the knife and just check it down right there. There you go. Just come right through Oh my god, look at this thing. And you're saying right here. That's the best part of there. Right here guys, it is the best part right there. Absolutely delicious. And Gouguu is saying it looks very similar to Wagyu. Yeah, same thing. Totally agree with. I mean that's crazy. So right there's all the Toro. That's the belly. Yep, exactly. Here maybe we're show. Wow. So really quickly now we're gonna taste a little bit of each thing. Just because I want it. We gotta get it. Of course. Scraper right off there. Look at that. It comes off like fat. It's like, is it awesome?

Look at that. It just comes off like no problem. Are you hyperventiline? Yes, I am. That is sick, everybody. Absolutely delicious. Wow, so fatty. A little bit of a soy sauce on this. That's it. It's like slightly fishy flavor of butter essentially. It just melted your own. Perfect description. Whoa, you want to try this one? Yeah, I tried a teeny bit. See how different?

Just to try that lean fish versus the really fatty fish. Just to get it. So here's a little bit of the bloodline. So this one is going to be a little bit more fishy. Okay, I'm going to go a little bit higher so I don't get so much bloodline like that. Oh, that's still so good man. Looks fantastic. Mmm.

Right out of the ocean. I don't even want to butcher anymore. I just want to eat it. Let's keep busher and dumb. Let's go. Let's go. We got work to do. So one big machete all the way down right through this spine, right?

Yes, there is some bones right here. trying to avoid it because we're going to leave the bones there and then we're just going to go straight down all the way down the spine with this big giant machete. Wow, that's perfect. And I can feel the bone as I'm going to go. Goo, you killed it. So after we've gone all the way through the fish, right? We're good? We get this whole piece off. Look at that. It's a tuna one, yeah? Wow, this is beautiful. And it's clean too. Absolutely. It's in that perfect shape, right? Yep, exactly. Look at that. And also, you can tell Google knows what he's doing because you look here and there's really not much of that fish left and what you're gonna do is we're just gonna scrape these last little parts off

that's what we used to make a spicy tuna roll you'd have all that extra tuna nothing goes to waste you might have known how to break down a fish look at that that's gonna be that's all that's left huh yeah absolutely eat it eat it or you're fire so at this point we're gonna use this flayette right yeah we're gonna just take out this bloodline this is what goes right through the middle of the entire fish if you've ever tasted blood it tastes bad right yeah it tastes like strong you don't want it just like heavy metal so gooo's gonna very gently cut out the bloodline Because that is not something that we want in our sushi. And I'm trying to go nice and slow so that I can minimize waste.

Bro, you're touching my fish again? He's, I'm sorry. Like, I really am sorry about him. Easy. We're gonna give it to you. Just be patient. Stop touching the fish. Now that we got it off, we just wanna go straight down and off the skin.

Flip 90 degrees here, right? Yep. And we wanna go nice and close to the skin. Yep. Back and forth. Right? Come all the way out. We got that beautiful piece of fish.

Look at that. Great job, Nicole. Beautiful that is that is crazy huh. Oh, so that's where we got the good stuff some of the good stuff down yeah I'm so excited for this sushi Now we're gonna cut a bunch of really nice tuna steaks here because we finally got this nice loin that's ready to slice of look at these and you can see all those patterns on the fish there You can tell this is just really really perfect tuna. It's almost like the marble in the CNY right so once we've broken down this whole tuna we've now taken that loin we've cut it into these beautiful steaks and this is a tuna steak that you'd go and cook on a girl right? Absolutely, but now We're going to take this a step further and cut these into nice strips where we're then going to make some beautiful sushi

Oh man, let's do it Nick. Let's go. So now we're just going to cut some really nice strips of this tuna so that we can easily lay these into our sushi roll. As you can see, that right there is a perfect piece of tuna. Wouldn't you say, Guga? Absolutely beautiful. So now I say enough talking and let's do it, Nick. I don't know what to say. Because we're already working with the Waggie of the Sea, I want to use something special, especially because Gougu's in town. So we're going to pair this tuna sushi with a bit of foie gras, which we're going to very quickly sear off here. It's essentially like cooking butter, right? You have to cook this really really fat or we're gonna lose all of it. Exactly. And while Guga does that, I'm gonna hit it with just teeny teeny bit of salt so we get some of that seasoning on there, right? That's it, we're pretty much done. Immediately we'll take these off the heat so they don't overcrow it. All right, so to start we're gonna get our hands just a little bit wet. It helps a lot with the sushi rice.

And we already have our sushi rice here. It's really well seasoned. It's all ready to go. It's nice and sticky. So right now I'm just gonna press it out all the way across this nori. And I actually like building it where the nori is on the outside. It's just so much easier and cleaner you can keep it all tight in there you know what I mean we don't want to overwhelm it with rice and then we're gonna go over with a little bit of the seasoning it has some seaweed and sesame seeds and now Google is where we're gonna get to the fun part so let's first put this avocado down but I have a quick little surprise I want to show you okay you ready yes I'm ready okay so Google this

here is how I torch my certain things in the kitchen okay this is no ordinary torch hold on yeah I go go take it is bro torch avocado to me is the best way to have avocado most of the time if you're using it on some of this The flavor, you've had a torched avocado. Yes, yes. The flavor is unbelievable. This is big old torch. And once it's been all nicely torched like this, we're good.

So we're going to have that flavor. Little bit of frog rye. That's going to give that really nice fatty flavor, right? And then I'm going to go on with a little bit of Japanese mayonnaise because you all know how much I love that. And of course, we can't forget. Oof. The tuna.

This is going to be a big sushi roll. All right. So to roll it up, we're just going to pretty simply come all the way over the top. We're just gonna make sure it really nicely seals at the bottom there. And we're gonna give it a nice tight squeeze so that it's fully sealed. And that right there should be a beautiful sushi roll. Oh, that's perfect. What do you think? Yeah.

Good, right? And it's so much easier to do inside the nori like that, you know? I say we cut it. So now we're gonna slice this into beautiful pieces. I like to start in the middle first. Of course. Wow. That is a full beautiful sushi roll. Wow.

You excited about it? Oh my god, I can't wait to eat this thing. So Guggen and I started fighting and we had to make a section of sushi roll because we didn't want to share the first one. He was definitely not going to be enough. And you were going to beat me in the fight, I think. That's right. I was not about to go into that fight. So these look amazing.

Absolutely. Yeah. They look absolutely delicious. I love the colors that are in there too. I always talk about color of food, you know? Yeah. They have so many different colors here. Beautiful presentation.

I cannot wait to see how the tuna and the frog rye is going to taste together. Yeah. Never had that before. So we took the leaner part of the bluefin tuna and we paired it up with foie and avocado, both of which are very fatty. And so that's a really cool way of kind of putting everything back together, getting that perfect fat. to meat mixture right should we just try I say enough talking let's go for it

Nick you ready cheers cheers buddy oh what you know bro that's enough Nick bro you got to fire this guy man are you did you really just eat one of his you ate one of his too he's their guess what's so good go handle this go handle this go come on let's let him stay for the rest of the video okay cool all right so Back to the sushi, really honestly that's some of the, you know, one of the best, craziest best place of sushi. The combination of the tuna and the frog rat is insane, everybody. I know it can be controversial, but I'll tell you one thing, that is a wonderful combination. Good job on that one.

And the torched avocado is also fantastic. Seriously, you have all those different textures, right? Yeah. The thing that honestly we're missing, we could put cucumber, we could put crispy onions in here, something to get a little bit of crunch and crispiness, but it doesn't even need it. I don't think it's necessary at all. It's amazing, right? We're going for like a soft, delicious bite. It's creamy, it's fatty. The fish is amazing. You can taste each individual thing, which is also very important, right? The creaminess, guys.

It's unbelievable. It is incredible. Great job. Thank you for inviting me, Nick. I appreciate it, man. Thanks for being here today, Google. I appreciate it. Google came all the way from Florida.

He is the absolute king of steaks, but he also was a heck of a good fishmonger, however you'd call it. You were amazing with that. I love fish. Thank you for teaching me how to break that big thing now, because honestly, I've broken out a lot of fish in my life. I've not done anything close to that. Yeah, it was pretty big.

big guys and not gonna like thank you everyone so much for watching this was a really fun one and honestly these are some combinations that you should try out if you ever get the chance agree 100% it is fantastic thanks for the invite me now I want to see you in Miami so that I can cook you some mad steaks next video is going to be a little bit warmer outside yeah absolutely who can I have quite a lot of work now we're gonna sit down and probably try to eat as much of this tuna as we can debt and we'll see how much of a dent we can take out this thing I think we're gonna be doing good I think we're gonna do great so we're gonna get to work on that and we'll see you next time