Great video! just shot my first wsb this afternoon in crystal cove... I know! It was crazy, just sitting there so I took the shot! Getting some ideas before prep it, definitely the biggest fish I've shot so far since I started spearfishing last year! Your videos are very informative!
I love your respect for the ocean. I don't like how spearfishing can sometimes be a egotistical game of size and numbers. "honor the fish" Hope I see you in the water some time.
Thank you! I know I’m not the only one who spears and is a Stewart of the ocean, I’m just broadcast for those that don’t. Hope to see you in the water too! 😁🙏🏼🙏🏼
Yup! You dissolve 5.65 oz of sea salt to 1 gallon of water and you’ve got synthetic sea water which matches the ocean’s salinity, which your fish has lived it’s whole life. Make sure to use sea salt and not table salt which is different chemically. I hope that helps. 🤙🏼
It’s always better to hang it as whole as you can so that you protect as much of the meat as possible from exposure. Filleted meat will have more waste due to the drying process and have a greater chance of contamination from exposure. Hope that makes sense. 🤙🏼
Hi bourbakis, the restaurant doesn’t serve the dry aged WSB. I’m just using my buddy’s restaurant walk-in refrigerator! I’m looking to get a dedicated refrigerator for dry aging fish in the future. 🤙🏼
@@SpearwithX Prob health inspectors wouldn't allow a restaurant to serve. Would a fridge designed for dry aging beef work or you need something more specific like humidity control?
@@bourbakis Hi end Japanese restaurants serve dry aged sashimi/sushi. They may not advertise as such but that’s how some of their fish is premium. Any fridge that you can hang a fish, catch drippings, get humidity around 30% and 35°Fshould work.
@@SpearwithX Did a bit more searching, found a couple of places, Osakana in NYC & Joint Seafood in Sherman Oaks, CA, Erizo in Portland OR. ua-cam.com/video/jRhr44Yoanc/v-deo.html using beewax is particularly interesting. The technique lets fish's own enzymes do the work w/o losing much moisture.
@@bourbakis very interesting with the bee's wax! Those guys are intense with their fish cooking approach, but i really appreciate their perspectives! I might have to adopt some of that into my simple cooking. Thank you for sharing.
man ive been looking for something like this for a while. thanks for sharing
Stoked I could provide! 🤙🏼
Great video! just shot my first wsb this afternoon in crystal cove... I know! It was crazy, just sitting there so I took the shot! Getting some ideas before prep it, definitely the biggest fish I've shot so far since I started spearfishing last year! Your videos are very informative!
Congratulations!! 💪🏼💪🏼 Glad you’re getting something useful from my channel! 🤙🏼
New follower from IG here :)
Great video.
😁🙏🏼
Dude, this is amazing knowledge. You deserve more views
😁🙏🏼🙏🏼
Amazing work 😍
🙏🏼😁🤙🏼
I love your respect for the ocean. I don't like how spearfishing can sometimes be a egotistical game of size and numbers. "honor the fish" Hope I see you in the water some time.
Thank you! I know I’m not the only one who spears and is a Stewart of the ocean, I’m just broadcast for those that don’t. Hope to see you in the water too! 😁🙏🏼🙏🏼
cant wait to try this
amazing bro
Thank you! 🙏🏼🤙🏼
Did you say synthetic sea water? Could you elaborate on that?
Yup! You dissolve 5.65 oz of sea salt to 1 gallon of water and you’ve got synthetic sea water which matches the ocean’s salinity, which your fish has lived it’s whole life. Make sure to use sea salt and not table salt which is different chemically. I hope that helps. 🤙🏼
Amazing!
Would it be better to hang it dry whole (like what you did) or fillet the meat out and then hang?
It’s always better to hang it as whole as you can so that you protect as much of the meat as possible from exposure. Filleted meat will have more waste due to the drying process and have a greater chance of contamination from exposure. Hope that makes sense. 🤙🏼
@@SpearwithX noted with thanks. Keep on posting ya? Cheers 😊
Where is the restaurant? Very much would like to try it.
Hi bourbakis, the restaurant doesn’t serve the dry aged WSB. I’m just using my buddy’s restaurant walk-in refrigerator!
I’m looking to get a dedicated refrigerator for dry aging fish in the future. 🤙🏼
@@SpearwithX Prob health inspectors wouldn't allow a restaurant to serve. Would a fridge designed for dry aging beef work or you need something more specific like humidity control?
@@bourbakis Hi end Japanese restaurants serve dry aged sashimi/sushi. They may not advertise as such but that’s how some of their fish is premium.
Any fridge that you can hang a fish, catch drippings, get humidity around 30% and 35°Fshould work.
@@SpearwithX Did a bit more searching, found a couple of places, Osakana in NYC & Joint Seafood in Sherman Oaks, CA, Erizo in Portland OR. ua-cam.com/video/jRhr44Yoanc/v-deo.html using beewax is particularly interesting. The technique lets fish's own enzymes do the work w/o losing much moisture.
@@bourbakis very interesting with the bee's wax! Those guys are intense with their fish cooking approach, but i really appreciate their perspectives! I might have to adopt some of that into my simple cooking. Thank you for sharing.
Dry aging = nom nom!