Відео

there's a Japanese UA-camr that dry age fish too but his method is very different. he injects mold in the fish artery. his channel is PAPACHEL.

Fresh caught fish eaten on the day it’s caught is usually mushy and soft and quite flavorless.

Ever think about freeze drying after so came make jelly seafood- space food

great video love your work

Here in the uk I can only buy frozen wild king salmon the question is could I thaw it and then age it ? Thank you gk Uk 🇬🇧

Is there an resources for dry aging fish at home that explain what types of fish this can be done with how long to age different fish and how to store it after aging?

I finally tried dry aged fish for the first time!! It was mind blowing. It tasted more flavourful and moist than the freshest catch. Thank you Liwei for opening my mind and my palette!

Im going there after work

Just wonderinf, if its feasible to dry age a side of fish, rather than a whole carcas?

I have blue fish that is going on ten days it’s been at on ice and in fridge. They were in a brine for 48!hrs now and feel soft and slimy and smell fishier. Will it still be edible if I smoke them at this point?

What the brand of your dry-age cabinet

Just went to The Brothers Sushi and AWESOME... will see you in a few days..............

I have some questions about dry aging fish, how can I contact you?

I can’t wait to visit next time I’m there

ever cut the head off tuna so don't have to cut open belly so can make a dry age dog collar cut tuna steak with skin on or ever think about running hickory smoke threw hickory oil and ice coil to cold smoke dry age

ever dry age surf clams

In China it's not uncommon to see a flayed out fish hanging out in the sun to dry.

What are the temp and humidity? Will it work with my dry ager cabinet I normally do steak with?

Do you dry age fish that was frozen at sea?

I just did my first dry aging , thank you for your videos that got my attention. I did bought 3 brazinio,,,ate one for a base comparison. Other two were cleaned and aged for 6 days in my refrigerator. Taste and texture change was wonderful. I will never look at fresh fish the ever again.

I think people are obsessed with fish because of concern about safety and spoilage. But if one can come across restaurants with sophisticated dry aging processes, they should go all in. I simply have never come across one in the USA.

This could not have come at a better time I would love to meet you and experience your passion for fish

I’m really keen to give it a go. I ate some sashimi in Japan that was so good it was life changing. It must have been aged, it was so creamy and so rich, it is just not possible to make raw fish taste this good without some black magic.

Dry aging stuff needs a very controled temperature and moisture. If done wrong u could actually cause serious food hasard

Mainland Americans may know how to catch fish, but most don’t have a clue when it comes to eating it. Fresh fish has a consistency of rubber.

Respect 🙏

Wow, this is amazing. Im a sushi chef. How can i buy from you?

What's the song please?

People ask what's fresh in some cases because they are asking how often do you get fish. When I go to a local place I always ask what's fresh because I want to know what is in season. I also age fish myself at home so agree that fresh doesn't necessarily mean better but it does mean that it has arrived recently.

I, for one, welcome our dry-aging phenomenon.

What is the condition to aged, the temperature and humidity? How long can the fish aged?

No new content again?

I can't wait to see more content from you. I hope Covid hasn't slowed things down!

would recommend checking out josh Niland and his book the whole fish

His voice tho

Do you use the technique of ikejime?

more content on this topic please!

Im just about to cook a 9 day old parrotfish in a traditional Indian curry Dry aged fish is the future of seafood. Its honestly next level. Why eat fish if you dont like it "fishy"? To me thats the best flavor

We need more education about fish and aging! Great content!

Theres no tutorial on UA-cam about doing this. So far as of 2020.

This vid deserves waaaaaaay more views. Any other video soon?

this is amazing

Thank you for the education.

Pls make a how to on dry aging the salmon, it looks so good