Hi Daniel. In short- Air-drying fish, or dry-aging, enhances flavour by reducing excess moisture, concentrates umami taste and improves texture. During this process, enzymes break down connective tissue and intramuscular fat, tenderising the fish and bringing out a richer, more buttery mouthfeel. The breakdown of these fatty tissues also helps deepen the flavour, resulting in a beautifully complex and refined taste perfect for sashimi, ceviche, and other raw preparations. Octopus, very simply, the ice crystals that form break the cells down and make it more tender, and I am too lazy to bash it on a rock :P
Gold.
@@Trace88jk thank you! ☺️
Nailed the vid! Really engaging content, easy listening thank you!👌
Thanks for the kind words man, i better hurry up and get the next 2 out I'm working on.....
sick vid, great narration, keep it coming
Thanks mate, appreciate the kind words, I will do my best to get an even better one up next time :)
yeww can't beat a goatie
@@josh.bollen for sure, they don’t call it the GOAT for nothing 😉😉
Noice bro! Moist.
Haha, cheers mate! :)
Why do you air dry fish? And freeze octopus? Thanks
Hi Daniel. In short-
Air-drying fish, or dry-aging, enhances flavour by reducing excess moisture, concentrates umami taste and improves texture. During this process, enzymes break down connective tissue and intramuscular fat, tenderising the fish and bringing out a richer, more buttery mouthfeel. The breakdown of these fatty tissues also helps deepen the flavour, resulting in a beautifully complex and refined taste perfect for sashimi, ceviche, and other raw preparations.
Octopus, very simply, the ice crystals that form break the cells down and make it more tender, and I am too lazy to bash it on a rock :P
@ wow! Thanks for the explanation. I will try it too.
@ you’re welcome
Good luck