Dry Aging Fish with Liwei Liao | S1E04 | Sourced
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- Опубліковано 21 сер 2024
- Danielle is excited to meet Liwei Liao, the owner of Joint Eatery, the only commercial dry aged fish market in the US. They go offshore fishing around the Catalina Islands so she can learn his process of handling fish from the beginning to the end. This episode provides an inside look at a true ocean to table experience, explains why fresh isn’t always better, and shows how dry aging creates a more sustainable future in commercial seafood markets.
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As someone that frequents this place, I can enthusiastically tell you it is a gem. A true mindblower. Ask them to carve you a nice block of the dry-aged tuna, take it home and serve it sashimi style. Or, have them suggest a dry age fish hanging up in the cooler and have them butcher it for you. Take it home, get a non-stick pan ripping hot, skin side down about three min for most filets, baste, flip and serve. It'll be the best fish you've ever had. Also, try the coffee.
As someone who's been there, maybe you could tell me, what wasn't answered in this video. What's the maximum amount of time they age fish, or at least what is the longest time you've observed. Thank you
@@billwhite7099 I heard nine days mentioned when I was there. I will ask him on Wednesday and let you know. I think it varies based on the fish.
@@bobbykeene12 thanks a lot, I'm very curious about this. I've seen fish done a million ways, and have never heard of this technique.
@@billwhite7099 So, the answer really surprised me; they have tuna that goes as long as 45 days! The stuff I got tonight was at 23 days and it taste phenomenal- like straight up the best tuna I've ever eaten. They said the duration is different for different fish, the Branzino was at 9 days. A lot of prep goes into the butchering before the fish is hung. I also found out they work with smaller fisheries so they can avoid nematodes. I spent about $100 and felt I got more than my money's worth.
@@bobbykeene12 Thanks for following up. That is very interesting, indeed. What a unique opportunity you have there. I'm sure there are not many places in the entire country doing dry fish aging. I'm in Florida, pretty well known for it's seafood and this is the first I've heard of it. Thanks again.
Next gen MeatEater squad is turning out some great stuff.
Seeing Liwei's dedication to his craft is wonderful. What a work ethic!
Watching how he casually reached over, set the hook, and continued his explanation, was one of the smoothest reactions I’ve seen.
Nice!
Always great to see these little episodes at lunch break. Steve was talking in his podcast this week about other series coming down the pipe-can’t wait guys. We appreciate it
Lunch break, that's exactly what I'm doing
Loving this series so much. I genuinely got excited when it popped up in my feed. Keep this one going.
Cool to see you guys in my neck of the woods. You guys made Los Angeles look really nice and clean. That is no easy feat. Not a homeless person in sight.
Well they stayed on 1 street and out on the water.
You thought those were really seals? Naw homie.
@@lnaesll , ua-cam.com/video/6NWIfiV1_XQ/v-deo.html ..
CuIt🔴foIIowing !!!! Pay for others. Proxy🤥killing !!! Twice a Iooooo🖕ser !!!! Over a 5 minute hamburger et cetera !!!!!
You don’t do it with your cute little dog 🤗🐶🤥, a cute little bunny 🤗🐰🤥, or a cute horse 🤗🐴🤥 !!!! But you pay for others to do it !!!!!!
I was a hypocrite. Big time !!!! But I’m normal. I don’t hurt animals. ✅🤷🏼♂️. UA-cam delicious vegan food. Time to change !!!!.
@@VeganV5912 and you smoke vegan meth as well haha
I'm really digging this series! Great job!
Genuine excitement by both before biting into that cooked fish. This series sets the bar.
Se poder me dar uma força eu agradeço paz e bem.
Steven and everyone at meateater know what they're doing. I love every episode and everything that's put on UA-cam. All of y'all are great!!
This might have been the best episode yet! Amazing show! Keep up the great work!!!!
All I can imagine is that centuries ago some Japanese guy was like I don’t care if it’s been outside for over a week and I’m going to eat it because it’s been cold and dry. And then his wife is chewing his ass saying he’s going to die! My wife thinks I’m insane for hanging my deer!
4 days minimum lol
As a SoCal fishermen I loved this episode. So cool to show this process. I’ve seen what he does with local bluefin tuna very interesting!
I love this channel man.. just such great wholesome content.. this series is one of my favorites on the channel. Keep it up
Meat Eater is setting the bar really high. Duck camp dinners, das Boat, cal in the field, and now wild and whole: sourced. Keep it up. Season 10 of meat eater was amazing too.
Huge fan.
Let's go Brandon
Let’s go Brandon!
Love this episode Danielle. As someone who has fished and spearfished my whole life, I am yet to venture down the dry aging fish path. This has piqued my curiosity. Keep the good content coming.
Great episode, what an eye opening technique...dry aging fish! Liwei is a master.
I’m gonna have a hard time explaining to my family why there’s a 10lb channel catfish hanging in my fridge
Lmao. Me to
Its the perfect motivation to set up an old beer fridge in the garage. Off to the craigslist!
@@mascatrails661 haha thats a great way to see it!
Brilliant thank god for you and Josh Niland for promoting this technique at a commercial level. As an ambassador of fresh seafood and in the industry I’m so pleased 10/10
Would love a translator, and by translator I mean a quick video of someone explaining how to do this with a walleye in my fridge please haha
Just gut n gill walleye. Let sit not frozen, under 40degrees. Even after a day or two it is much better than that day fillet.
Even freezing on ice helps with texture and flavor. Let completely thaw.
I wouldn’t necessarily think that these methods have much at all to do with freshwater fish. Of course it might work with your walleye, but everything he is doing is specifically with saltwater fish. The only way to know for sure is to experiment yourself.
Good to see a New Zealand fish put a smile on someone’s face 🤙🇳🇿.
Shot bro
Great episode! The only dry aged fish I have experience with was as a kid in Kyiv, Ukraine, and, well, this looks way more delicious! Loving this series.
Amazing Chanel, love how Daniel ask questions. Now a big fan of Joint Eatery, follower of Liwei ~
DOPE episode. Grew up on those party boats fishing the LA coast. Captain Jacob used to have a mean jumpshot at the 24 hour fitness runs back in our youth too Haha.
Seeing people's passion light up their faces is so wonderful. Find the things you love!
We need more of this type of content. Love it!
What the heck?!? So cool to see my home fishery! The native sun, freedom, all boats I grew up on, love it!!
22nd st landing right?
@@TheGripsession yep! First ever deep sea trip and I used to go out 5 days a week on those boats tracking tagged sandbass when I was going to cal state Long Beach.
Liwei Liao has extra-tuff boots on. You are the man. Alaska local here!
I just discovered this series. EXCELLENT.
NIce to see the care and attention to looking after the fish you catch as most hunters put into the wild game they harvest.
Liwei and Danielle absolutely amazing content...love it
Danielle....Go glad you're part of the meat eater community. I will (and have) watch every "sourced" video
Completely changed how I view handling and preparing fish. I can’t wait to try this technique!
Dude why y’all stop “pardon my plate” that series was dope!
I really enjoyed that series too!
@@alyssahkaythornton same here, the vibe of that show was super chill.
@@skunkycatog ; ua-cam.com/video/6NWIfiV1_XQ/v-deo.html ..
CuIt🔴foIIowing !!!! Pay for others. Proxy🤥killing !!! Twice a Iooooo🖕ser !!!! Or you’re a psychooo🔴 !!! Over a 5 minute hamburger et cetera !!!!!
You don’t do it with your cute little dog 🤗🐶🤥, a cute little bunny 🤗🐰🤥, or a cute horse 🤗🐴🤥 !!!! But you pay for others to do it !!!!!!
I was a hypocrite. Big time !!!! But I’m normal. I don’t hurt animals. ✅🤷🏼♂️. UA-cam delicious vegan food. Time to change !!!!....
@@VeganV5912 The human body needs meat.
@@VeganV5912 bruh rabbit is delicious. And a big ole swamp rabbit makes a good meal
Love this series!!!!
Cool episode, question though. Being that it's called "Dry Aging" I was surprised to hear the reefers had 80% humidity in them. I was expecting 50% of less. For those of us that don't have those kinds of fancy controls on our food storage, is other humidity functional?
SO i use a fridge that i put temp and humidity controls in it... look up inkbird... to keep it at the proper humidity and temp i run 48-50 degrees but with 75-80%-RH. The Challenge is with low humidity below 70% the outside drys fast which then creates an outer layer that sort of blocks the inside from drying properly. This is called case hardening in Salami making. I have never tried fish yet. I have dried whole muscle meat before and salami.
In a pinch you could mount a small one electric humidifier inside the fridge to increase the humidity
Meateater is killing it with content
AMAZING!!! Danielle is so freaking cool
One of the best new series period.
Great show! Learned a lot! :D TY!
This was amazing! Please keep this series going
So glad he talked about spiking and bleeding fish when you catch them. Changes the flavor dramatically. There's a guy named Opaleye who shows the technique here on UA-cam.
Danielle is quickly becoming one of my favorite Meat Eater hosts! And Sourced is a perfect fit for the Brand!!
I agree. Love Danielle. I wish there were more episodes...it feels like there's only 5 or 6 of them. That I've found anyway.
Very intriguing style can't wait to try it.
Farmed fish clearly needs all the help it can get.
Just saying.
Also pro tip: Bleed the fish into water (change the water a few times) then cool them in an ice brine right away, if you just put them on ice they will cool down much much slower. I've had fish on ice for a few hours only cool a few degrees internally, since then I started "floating" my fish in an ice brine then putting them in an ice hold. Makes the fish insanely cold and limits bacteria.
That was pretty cool to see, never heard of dry aging fish. This has been a fun series, keep it up!
Liwei is a bad bad man 🤘🏻. Incredible content!
That is so cool. Why have I never heard of this? Thanks for sharing
I wish I could try this! We have nobody here in South Africa doing this.
I really want to eat some of the awesome meals Danielle cooks up. Looks so good.
Great Series...Keep up the great work
Awesome video
Such a good show, I would assume Tracy Crane this call, you know as the boss lady. Good job girls and guys
Im gonna try this thank you
The charter boat fleet alone is more then few dozen there’s still several landings in la as well as commercial boats for sardines squid lobster urchins cod tuna swordfish etc White Sea bass yellowtail etc etc etc, and tons more just mins away who were priced out due to la dock fees
I really really like this young Lady....!!!!!... I want to try this kind of fish preparation
Absolutely fantastic, so inspiring
8:36 fish on the top right: "I'm still alive!" Liwei Liao: ~you didn't see anything~
Is there a post somewhere about the temps and humidity levels for dry aging fish? Steps I got from the episode, Catch, Bleed out, keep in fresh ice, scale/clean, dry age. Awesome episode
@15:42 He says ideally 33 degrees and 80-85% humidity
His fish still missing the very last step of nerve closing (as part of ikejime) after brain poke and bleeding. The closing can prolong the fish even longer while aging.
Thx for explaining this more, good video
These are really great. This one was especially interesting. And now I’m starving. 😄 🤙
This series really grew on me. Just don't watch it after brushing your teeth, you'll definitely regret that...
Great episode!
Great show!!
Hi!
When is the second season coming out? I look forward! 😁
Learn something new! Nice!
Super interesting. I started this video expecting salt, but I guess dry age does not always equal “cured”. Is there any reason you can’t do this with fresh water fish also?
Just me or does she look like Jayma Mays??
Either way awesome work!
I wait for Tuesday’s. Today’s episode is another reason why.
Love this series. I'd definitely try eating dry aged fish, but I feel like she liked fresh fish more based on her reactions. Lol
I’m confused as a commercial fisherman. How did they get this fish from NZ to this shop in 9 days? That is not how the seafood trade works. I’d love to try his fish but I’d like to know how the fish get to him in that timeframe.
Can this technique be applied to freashwater fish?
I'm sure. I'll be trying it on trout and walleye here soon
@@-a-strikelures1212 That's what I was thinking.
You should do an episode with outdoor chef life, you guys would vibe well.
Why is the focus off in the last few episodes? And the color correction is distracting.
I’m sure I could google it but I’d rather have answers from real people in the community.
Can I dry age trout ? And if so best recommendation for at home ?
Amazing, Asian countries actually have those similar method decades ago. You could find wind drying fish near the ocean. Taste is much more intensified and more fishy. And little bit more chewy like jerky.
So aging your fish makes it more firm and fishy tasting? Lol.
I'll stick to eating them fresh and freezing the rest quickly I spose
Yep, that’s what they said…
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I wanted to trade Crypto but got discouraged by the fluctuations in price
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More please.
Maybe he was just being careful no to upset the bunny huggers, but wouldn't you bleed the fish before you spike it? This is a fun and interesting series.
I know this guys knows what he’s doing and has 1000 times more experience then me but watching him cut towards his hand was unnerving
Yum
Herring and squid. For 2 most popular baits.
I wonder if freshwater fish can be used for this method
I have a question does this only work with salt water fish
Can you do a video on aging whitetail meat?
Great series. Side note, it's great to see real fishermen not using Yetis. If I had a dollar for every dummy using $700 coolers for 4 hour fishing trips...
Muito bom parabéns.
12:05 lol can't believe the 10 billion $ accident was docked there
The video editor did a much better job with this video, but there's still a slight echo in some scenes. But the audio is soooooo much more balanced, with the background music and Danielle's narration is at a higher level and can actually be heard. Kudos to the video editor for fixing almost all of the audio issues that plagued the previous videos! I gave up on this series because of those issues, but I'm glad I came back to it!
Crackn episode. Great job
He said 80-85% humidity. Did Liwei misspeak?? I would think that number would be a lot lower.
If one wanted to replicate this dry aging process in their home, any ideas on how to maintain the humidity level in a small fridge?
I know you can hit 60% humidity by putting a pan of salt water in the fridge, getting higher than that and you'll need equipment.
Is it safe to dry age freshwater fish?
What brand of sake is that?
Isn't 80-85% humidity a wet environment?
Loving the content,but how does it work on freshwater fish??,I'm willing to give it a try!,but I also don't want to kill my grandma!!!
What is the temp and humidity of those coolers where the fish was hung? Did I miss them talking about this? I gotta try this and I want to get it right.
33f and 80% humidity
Damn that fish looked yummy at the end there
Is it farmed salmon? Wouldn't eat it in any condition.
80-85% humidity!? where does the "dry" come into play?
02:42 try it out
07:42 Ikejime