| 0:00 | Slow roasted watermelon makes the best |
| 0:02 | mock fish. |
| 0:03 | >> Really? |
| 0:04 | >> I baked it for 3 hours. |
| 0:07 | >> She don't say what temperature, so it |
| 0:09 | put 350. |
| 0:10 | >> It makes for really good tuna. |
| 0:13 | >> This don't look like tuna to me. |
| 0:18 | Look kind of similar. Hot, hot, hot, |
| 0:20 | hot. |
| 0:21 | >> I'm going to remove all this skin. |
| 0:23 | >> Cut off the skin. |
| 0:24 | >> I put this in a bowl. I'm going to |
| 0:26 | marinate it. |
| 0:28 | >> Put this in bowl. She don't say marinate |
| 0:30 | with what? So, we're just going to use |
| 0:31 | soy sauce and sesame oil. |
| 0:33 | >> It's been 30 minutes. |
| 0:35 | >> It been 30 minutes. If you squint really |
| 0:37 | hard, it kind of look like tuna. |
| 0:41 | Texture almost like tuna but just tastes |
| 0:43 | a little bit sweeter. If you're vegan or |
| 0:45 | you broke, this okay substitute for |
| 0:47 | tuna. 6 out of 10. |
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