I Dry-Aged a giant SALMON and this happened!
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- Опубліковано 3 чер 2023
- Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get a special offer for hair loss treatment.
Salmon has always been my favorite fish. Today I did the unthinkable and went ahead and dry-aged a giant salmon, but I did not expect this to happen.
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#food #challenge #funny - Розваги
Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get a special offer for hair loss treatment.
WTH did you EXPECT? You CAN'T dry age a fish! (NOT for that long anyway!)
@@DMSProduktions he literally did?
Guga please try dry aging a steak in Chinese Glaze Red tub 01... C'mon dude, you just dry aged a salmon, it will also be interesting ❤🙂✌
Guga, idk if it's available near you but have you tried Maggi Magic Sarap? It's basically MSG on steroids. Just a _couple_ of granules in your mouth and you'll know what I mean.
Can you dry age human meat grown in lab?
5:45 Every time Guga does ads about haircare it's something special 😂😂
Whenever Chef Hiro and Guga collab, it's a good day :)
Love them both.
TTCfc
T
Fm4
Cfc
Same
It's a GOOD AFTERNOON
Not for Angel, apparently!
'it's a wonderful life'
I used to work at a restaurant that specializes in dry-aging fish. we also dry-aged salmon. First we did it only for about a week in the dry age, brought out the best texture and taste. And to avoid the smell you shouldve cleaned the bloodline and taken out the gills. And against bacterial growth we put the fish in 10% salt 90% water for an hour to kind of sanitize it.
Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 131st time asking btw.
Edible dirt? I mean, for a 3 year old that's pretty much all dirt, but...
I can give you FRESHLY extruded brown 'clay' if you like! ;oP
Cant wait for the description guy and Angel to curse while eating these 💀🤣
You should dry-age your butt, first time telling you.
@@AkhierDragonheart MSG of Haiti
Crazy to think Angel has managed to remain such a chicken nuggets and chips kid despite being around so much amazing food
he’s a meat and potatoes guy😂
@@NadineTheQueen765 you mean a picky child
@@SammyNail so all vegans are picky child too? Because clearly they don't like fish, lol.
Could be ARFID tbh. It's what I have as well, except a different type
@@NikolaiWowe what is ARFID
Hiro is a national treasure. His knife work is incredible.
Guga, can you do a time lapse photography on dry aging on some meat? It would be cool to see how it looks when it ages over a week or a month.
That's a, great idea
Props to Leo for being so descriptive of the taste and textures. Great addition!
Love seeing you and Chef Hiro! Such a wonderful gentleman. So glad you guys are collabing. It's a dream come true!
Wow! Very interesting video Guga. I am an avid fisherman, and very picky about fresh fish. I'd like to see you do this with a whole yellowfin or bluefin tuna.
not sure of their current state but bluefin tuna were listed as an endangered (atlantic)/ vulnerable (pacific) state just 2 years ago. don't get me wrong i love tuna but if you're paying a premium for your tuna try and make sure it comes from a sustainable source
@@Imamadenandomo I catch my own tuna. Yes, right now here in SoCal is 2 per boat per day. Very restricted compared to the past. Hopefully, they will start making a comeback.
@@BallisticBBQ highly unlikely according to my professors. most key predatory fish will be struggling with rising ocean temps & decreasing oxygen levels
@@Imamadenandomo That's just not true. Atlantic Bluefin Tuna are currently listed as Least Concern globally while Pacific Bluefin Tuna are Near Threatened. It's Southern Bluefin Tuna that are an endangered species..
@@minakiel2930 Wouldn't rising ocean temperatures lead to an increase in O2 levels, as it encourages the growth of plant life?
A pairing I didn't expect but as always Guga's collabs are great and chef Hiro is a legend
@@idanielhan their collabs are the best! first one I saw was the giant lobster roll on hiro's channel
While in the US Navy stationed in Keflavik, Iceland, the barracks were downwind of fish drying racks. The smells was indescribably foul. Shoutout to anyone reading this who was also stationed there!
Tuna for sushi are often aged for a week or two in ice chests (to prevent the drying that happens in a refrigerator).. it would be an interesting experiment to compare traditionally aged tuna against fresh tuna.
Some of the farm raised salmon are delicious, depends on where it’s from. I don’t think I’ve ever had a proper wild one though, so idk.
@@loganliszt4769 wow you have no idea what youre talking about
@@loganliszt4769 do you usually walk around all day making a fool out of yourself?
@@loganliszt4769 oh that makes a lot more sense. You have a monetary incentive to spout marketing.
@@loganliszt4769 "i have absolutely no monetary incentive to spout marketing"
Proceeds to provide monetary incentive for spouting marketing.
Youre a smart one, eh?
Guga never disappoints. His content has always been the best of quality.
Ok bot
Chef Hiro's skill with the salmon is amazing. The way the just glides through. That's a true master!
Thanks..!
Man this was such a great episode. You should try dry aging other fishes too in the future (such as tuna)
I love how Guga goes "now let's go for the raw one"... as if the one on the nigiri is cooked 😂
Terada collabing with Guga brings me back. I originally met Guga from one of Terada's videos years ago. Now it has attained a full circle
I love these collabs !
I'll say this, we've give Angel a hard time for being a little picky, but recently he's tried so much stuff that he hates!!
Even if he didn't like it, he still tried it! That takes a lot so well done Angel!
I'm the same as him.I hate the after-taste of fish.I can have if it' deep fried but if not,i'm spitting it out
Maybe 50% of the food i now love, i used to hate, even sushi. And loads of fish, when i grew up i knew that at my moms place i didn't have to eat if i didn't like it. But at my dads place i didn't want to complain because of an episode i had where i got really mad because my step mom made "Blin" and i hated it, pancakes with caviar? Wtf? and at my aunt's place i didn't complain, because my uncle seemed so angry all the time and i didn't dear say i didn't like the food (ofc i learned later that my uncle wasn't angry, he just had a male case of "resting bitch face" and was quite a softie). But i never complain about food now at home, only at resturants😂 if the food in a high end resturant is average i will say so.
Me: I dont see any difference beetween fresh and dry age
Guga: You can clearly see some difference
Me: I can clearly see some difference
Good Job Angel!! True professional. Doing what you personally don't like for the good of the show. Kudos!!!!
Chef Guga thank you for the quality content. I love your expirements, they are so fun and interesting. I would be scared to try this one lol but Im sure it was tasty. And I so love your personality! Chef Hiro my fave! ❤. Always good to see him!
I have yet to catch the guy on the right's name but he is so detailed when it comes to describing the food. I always look forward to what he has to say. He should do a food review channel or be a judge on a food competition. I would love to see it!
Angel cudos to you for being a good sport and trying the fish 👏🏾. Now you gotta make something that you know Guga doesnt like 😄 and make him eat it 😄.
I'd love to see dry-aged black cod or sablefish. Great content and great videos. Another item to add to the bucket list.
I'd love to see Guga's take on my favorite fish: halibut.
I'd really love to see Guga try to fit a halibut into his dry aging cabinet.
Love your channel - gives me all kind of ideas
Love ya guga, keep doing all you do.
Raise your hand if you've been watching Guga Foods for a long time🤚
Define long time
Bot💀
✋
How much should I raise my hands
@YeetLemon bro he's verified💀
Chef Hiro really just dipped his finger in hot oil and shrugged it off as if he was dipping his toes in a hot bath
So happy, seeing a new video of Hiro and Guga makes a good morning
Was really waiting for Chef Hiro to try it to be sure the long 21 DAYS wasn't too much. Good video !
You did what the Alaskan Aleuts and Inuits (even Canucks and Norse) have done for millennia - with open-air (no enclosed and toxic air) dehydrated and dry aging salmon fillets (like cod fillets). Actually, because you had the enclosed space with dry aging - you increased the gasses and oxidation of the salmon's oils. You had a more-strong oily and gassy flavor re-introduced back into the salmon fillet (like BBQ wood smoking a salmon) you reprocessed the salmon gasses instead. If you open-aired the salmon - that extremely aroma wouldn't be there. So open-air and dry aging -1, enclosed and dry again fridge - 0. If you do this again, with a soy sauce, even a wasabi dip, you would find that this would be an most-excellent tasting fish.
The norse also salt their fish.We eat a lot of that in Brazil,maybe he should have tried that.
Yep, here in Norway it's been completely normal to dry, smoke or salt fish for preservation purposes. Totally safe and delicious
What an unexpected collab. Off to binge watch Hiro again.
Another great video from guga!
awesome as always
I think my favorite collabs are the ones with Jiro. You guys have such a "buddy-buddy" relationship and the videos tend to be a little more calm
Hiro. Short for Hiroyuki.
In Vietnam, Fish Sauce is created by fermenting salted fish for around 6 months or more. The strained liquid you get after the fermentation period gets bottled up to be sold as is. Fish Sauce is like the MSG of Vietnam, lol. We use it a lot in our dishes.
I forgot to mention, the smell is really really pungent.
I have a problem with the smell of rotting animal proteins, it’s not that I smell any better but it instantly makes me nauseous and I start retching uncontrollably. So it did take me awhile to come around on fish sauces of any origin. That said I actually love a small amount in my dishes, it really improves the umami flavor which I love and the end result is nothing like the bare sauce.
Could you take a look at Max Miller's Tasting History? One of his most popular videos is a roman fermented fish sauce called Garum.
I'm not a fan of anchovy on pizza, but I'm sure it's great if done in different way/dishes, haha. Can't stand the smell of shrimp paste.
I'll see if I can find Garum. Think a couple international food reviewers mentioned it recently.
@@yenquest I meant that watch that video in particular. Not try it if you don't like it.
I use fish sauce for a lot of dishes, add some really good flavor. A little stinky but not crazy
Loved the editing on this one
Many sushi lovers may not realize that some of their favorite cuts of fish are actually better after that have been aged, sometimes for up to as many as fifteen or more days.
There is a guy in Germany that has been dry aging fish for a while now. If I recall correctly one of the important steps (next to removing the organs is to not remove the protective slime on the scales of the fish.
Do you know what he's called?
@@Dr_Dorian Thanks a lot!
@@EinLucas sure thing
KUDOS to Angel, bro. He went through a lot. What a brave man. I could never do things like him.
I have been subscribed to him for years! I can die happy now
I love it when Guga has the cross-over chefs joining him
Props to Angel for at least trying it. I live in Japan and there's plenty of things I will not even allow in the same room as me lol (hint: it's dried squid)
Really? But grilled dried squid is amazing. -Chewy- Rubbery yes, but it's an umami bomb. Just don't marinate it in peanut butter like Soma did 😁.
For me it’s anything with eyes or some type organ, cooked or raw
Squid is always good. 😋
@@jenjenhocho3188 Grilled squid has a totally different smell profile from just dried, though.
@@KainYusanagi I said grilled DRIED squid. Fried dried squid is also good, it gets crunchy.... untill it gets cold, then it goes back to being vulcanised rubber. 😋
Guga i love this collab era right now. I want more nate videos. This was a fun video, i hope someone on your team reads comments so you know what we like
I love the way that this video is edited 😆😁 master piece!!!! The advert is also a firecracker - guy who has no hair, recomeds products for hair - right time, right person 😅
The smell is probably from the leftover blood in the fish, was wondering if it wouldve been dangerous.
Probably bcs guga didn't removed the head max removed the head
@@widodoakrom3938 glad I'm not the only one who thought about Max when it comes to this experiment.
Wondered how it would taste pan seared, then made into a full sushi roll 😅Thanks for the upload guga
Fun to see you guys experiment with something different
I would’ve preferred Chef Hiro giving his opinion on all the dishes than Angel the fish hater. And I too am a fellow fish hater! Ain’t no way I would’ve eaten it 😂
Yeah, I have no idea what that clapping thing was about either.
@@GnomesRox Because he was “summoned” there with a clap, so he was trying to clap to go back/escape lol. Could’ve been executed better. I was also confused at first.
GG to Angel for trying a type of food he knows he doesn't like. Lot's of people in the world would never do it themselves. Maybe one day he'll find something else he would like to eat without hesitation.
I LOVE when you collab with Hiro, especially because I actually was introduced to your channel through Hiro's! When you did the giant lobster videos 🔥🔥🔥
I would love to see other fish dry aged. I never thought you could dry age fish. Smoke yes, but dry age 🤯 Guga is an inspiration. ❤
I've lost my mind a few times from Angel's pickiness...BUT, he has been trying more things and I'll give him a tonne of respect for that.
I love salmon (so much so, I eat the skin too), but sashimi is a no dice for me...I did try it, and it's a texture thing for me.
I always saw Guga as a selfish arrogant SOB but to imagine he have the audacity to invite a world famous Japanese chef and kick him out from the table is astonishing.
So much fun to watch!
Greetings from Netherlands 🇳🇱
Lol. It's super funny that guga is promoting keeps....😂😂😂😂
Im from faroe islands. Awesome to see our fish on your channel. And it is indeed the best salmon in the world.
What skill Hiro has. A pleasure to watch
Good afternoon Hiro! Awesome colab!
The way he slices fish is like a work of art!🤩
i love seeing yall together lol
Hey guga, I wish I could have the steaks that you have ever had and love all your videos on both channels. I would love to see an experiment with different brines with 3 different oranges > blood orange, cara cara navel, and regular. Can't wait for a video with this experiment
I love guga and i love Chef Hiro, so this is double golden to me.
More power Guga! From Philippines 🇵🇭
I am brushing thru my hair while I am watching this, I still like Guga's videos :D
Love it guga
Fantastic video thanks 🙏
Cooked something a few weeks ago that kind of blew my mind a little, was Clarias Gariepinus which is a fish of the catfish family. Fried it in a skillet with some butter and... It kind of looked like a steak, served it with Béarnaise sauce, which is common for steak here in Sweden, and some Hasselback potatoes so it was served like steak. And even the taste was a little reminiscent of steak, just the texture was that of a fish which felt strange but ultimately I really liked it.
Hiro: when I removed the skin there’s no more smell and the salmon had a good amount of oil
Guga: you know hiro, once you removed the skin the smell went away and it’s also pretty oily
Ohmygod Chef Hiro! I've watched his videos for 10 years 😮 you're telling me you guys collaborate no wayyyy
more fish shows with these Guys Please! :D
Looked good, but next time you need to have Sockeye salmon from here in the Pacific Northwest Guga! Love your channel..Regards from Vancouver, Canada..
That was a scary start! Awesome that it turned out great ^^
Hi, I seen u been using this anti- hairiloss product alot - many years, and i got too say, the results are amazing and soo great that u finally recommend it for us costumers X-D
Always great to see Hiro
All these fire collab G is the DJ Khalid of the cooking UA-cam game
i know it's now neccesarily the purpose of the video but would've LOVED to see a bit more of Chef Hiro actually Fileting the Salmon. I watch his live dispatch and prep videos all the time
Thank you very much..!
Angel is a good boy! Respect to him for always trying it even when he's sure he won't like it, I know so many picky eaters (notwithstanding autism) who won't even do that. This looks delicious, I'd love to try it.
Thumps up every time angel try new things
I love it when Guga makes sushi dishes
It’s just before the tasting and I am sooo curious what will be the results!
Loved the chef appearance! I love seafood.
Amazing video ❤😊
this is fantastic.
Guga, go to a wholefoods and see if they have Artic Char.
Salmon was my favorite fish until i had this in Iceland. its a mix between salmon and trout in texture and flavor. Salmon is now my second favorite.
hey guga!! lmao im going toward the gugga special now
I love it when you bring in chef hiro
It's always great seeing Chef Hiroyuki Terada.
Thanks for a super video!
I swear, bro uploads everytime I'm about to eat and its perfect
My father caught an 82 lb chinook salmon in the jetty of Coos Bay, Oregon. It was smoked, canned, and eaten fresh. Love salmon, and especially wild caught as there is so much more flavor. Dry aging wasn't a thing back then in 1985, but think it would have been awesome .
I think you should definitly try mero fish its really good when prepared the correct way
I love all videos looks so nice 🤤
you should try doing a time lapse on one of your dry aging experiments
not surprised its good, we have aged fish all the time, smoked salmon/cod, but there's the control of the antibiotic characteristics of the smoke, in this case its a lil more risky but definitely comes off more pure.
Dry -aged steak in curry powder! I love curry and I love dry aged steaks, this should be a great combo!
Cuando Guga pruebe el salmón ahumado chileno va a quedar loco!
Angel's Guga impression "Let's dooo it" had me creased.
Im proud of Angel 💪🏻🔥