How to Dry-Age Fish in Beeswax - Deep Dive
Вставка
- Опубліковано 2 чер 2020
- Chef Jacob Harth, owner of the fish-based restaurant Erizo in Portland, Oregon, knows it’s a common misconception that the freshest fish is best. That’s why he uses the ancient technique of dry-aging his fish in beeswax. Not only does it preserve different fishes that are caught throughout different seasons of the year, but it adds aroma and texture.
Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Host: Jacob Harth
Director/Producers: McGraw Wolfman
Camera: Carla Francescutti, Murilo Ferreira
Editor: Scott Kan
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of ‘Deep Dive,’ click here: trib.al/tbOFUsy
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our UA-cam Channel now! goo.gl/hGwtF0 - Навчання та стиль
As a Japanese person I'm very curious about their technique! I see a lot of comments disparaging these methods, but it actually reminds me of something we have called "himono." You basically butterfly a fish, soak it in salty water briefly, then pat it down try and let it sit in the sun for a few hours or so. The dehydration and breaking down of the proteins creates a wonderful and unique depth of flavor when you grill it that is COMPLETELY different from ordinary grilled fish: you get a scent we describe as "koobashi." Smoky, dank, good (like bonito flakes).
Based on the extremely crispy skin they got from their tataki, I imagine that they've created something similar... but that they've managed to extend the period of breakdown and dehydration to even longer maybe concentrates the flavors even more?! Again, it looks good to me, and I'd be curious to try :)!
I needed to see someone eat the damn fish with the crispy skin!!!!!
Thanks for sharing those techniques, chaps. As a foodie you rarely hear about a new (or is it an old-revived) technique for prepping fish, and this is fantatsic. Especially as a beekeeper, wink, wink, nod nod.
Love this process. Never knew beeswax could be used to preserve fish.
Love these chefs style! One of the best series no doubt
Why do I hear the two dudes pretending to be white girls from the movie white chicks evey time they talk?
I didn't hear it the first time around and now I can't stop, I hate you lmao
All I hear are your average dudes from CA 🤷🏻♀️
@@lany3570 So white chicks, got it.
You guys are pure legends !!
a question for the fish focused restaurants: Just how influential is the Whole Fish Cookbook? I have a vague idea since every chef talked about it at one point, but hearing first hand from a fish restaurant would be great.
Really cool video! Love it, this is exactly what we were looking for to get inspiration for our channel! Can't wait to try to make original recipes as well to our video collection! Thank you for this awesome content! 😊
I bet you copy and paste this comment on every cooking channel you can find 👌😏
Considering your whole channel consists of baking, I sincerely doubt that
This is uniquely excellent! Makes me want to visit the restaurant.
Why are they speaking with constant upward inflections. I can't unhear it.
haha, same!
When they decided to film this video they said “there’s one or two people out there, who’s buttholes are clenched so tight that only dogs can hear them fart. What can we do to irritate them?”
I can't un-hear it either now that you mentioned it 🤦♂️
Hahahahahahaha I was thinking that the whole way through this video. Ugh...
Joe Rogan recently had a neuro-scientist on his podcast and they spoke about "upspeak" and the scientist attributed it to be a mental disorder.
Amazing love the technique
Wow
These guys are Masters💯
Where is @chefstable when you need them these chefs are awesome! I want to see more from these chefs.
That was great!
Coming up with new cooking ideas? Btw love your channel
hey Eater, thanks for the video
Do you know which fridge does he use to dry age the fishes? I dont see you mention it in the video
Thanks
Anyone notice the audio near the end was going down a bit? It's like to voice volume was going lower and lower slowly
Mouth-watering!
So many questions. What are the atmospheric conditions of your dry aging chambers? Can fish that has been skinned be dry aged if wrapped in cheese cloth? How does white fleshed fish respond to this process?
ceck the whole fish cookbook.
@@lucamazzini1940 josh niland is god
@@lucamazzini1940 got a link? I'm interwebs dumb., lol
dish made with love
I eat mackerel all the time because its dirt cheap. Will definitely try that butterflying out.
I love mackerel too until I found out it’s high in mercury
Amazing.
This music makes me think I'm building a house on sims.
The music when he first dipped the fish sounds like it's from the Sims
Did I miss something, what about the wax on the flesh side of the fish. How can some dry each if the moisture can't expell itself due to the wax?
The gutted fish was dipped in liquid wax.
Can't speak to the first question, can answer the second. Wax isn't perfectly impermeable to air or water. The reason it's traditionally used in so many aged foods like cheese is that it slows and regulates but doesn't completely stop the loss of water. It's a great way to naturally regulate the process of aging a product
meat has a high moisture content. The natural tendency is for the meat to reach the same moiture as the air which is significantly less moist, but if you allow the meat to sit, it's going to lose too much moisture and that moisture will precipitate around and under the meat long enough to cause it to go bad.
The trick with aging proteins, be it cheese, meats or even vegetables(such as tofu) is to control the moisture loss for the entire process.
That fish looks incredible
Mackerel is one of the fish species that are very susceptible to parasites and worms. My question, is how do they treat the fish to kill the parasites? Does the dry aging process do this? Do they deep freeze the fish before coating in the beeswax and aging them?
This is a neat process of aging fish that I would like to try, but I'm worried about how to solve the parasite problem.
A great and interesting video!
freezing kills parasites, its how they make sushi safe to eat
Watched a good video 😊 Spend a good day
I really want to try this beeswax fish
I don’t even like fish much, but that looks amazing
Don't they dip the tail? I'd imagine that going funky far before the rest.
How long can the fish be stored like this?
This is neither the best brisket ive ever had nor the best Neapolitan style pizza ive ever had, it's fish. The up-speak is very unusual. If I ever spoke like that my dad would smack me across the room. How does someone end up speaking like that?
nothing wrong with what he said. it's his own opinion. i suppose he is expressing his partiality for fish.
What is the benefit of a vegetarian diet for the fish? Most fish are not vegetarians.
Exactly, they should go paleo.
It's probably a lot cheaper and a lot better for the environment
@@geurgeury its very likely not cheaper, but thought to be more sustainable.
@@geurgeury I would not pay top dollar for fish that is eco efficient lol
It's a major sustainability issue in the farm fishing industry. Most normal feed is actually dried ground up smaller fish species which is ironically still contributing to the depletion of wild fish stocks…
He lost me at "better than any brisket I've ever had"
Another great video my friend.
Delicious food.
amen
Imma make sure guga tries this
Vegetarian fish!? He's gonna calmly talk about that?
an animal's diet directly influences its flavor. For instance, if you feed chickens too much fish, even the eggs are going to taste 'fishy' in a bad way.
There is a reason we don't eat carnivore animals
@@bardcore7660 most fish eat other fish... as well as insects etc...
If I was a chef in charge I would get people to eat goldfish sushi .
I was expecting to see something done with the flounder :(
How is it dry aging if its covered in wax and not exposed to oxygen
As a fisherman I’ve caught and eaten many wild trout. Trout are carnivores. And they are better than any farmed fish. The only fish that eats plants are carp and they are by far the most disgusting fish to eat, they’re super fishy, rubbery in texture and just flat out nasty. So I’d be very skeptical about eating a fish that had a plant based diet.
I think it depends how you prepare it. With the cooking techniques in the West, I would not eat carp very often if that was the only way to eat carp, but in Asia where they use strong spices and sauces, the carp tastes quite heavenly.
Carp is a very popular game fish in Europe. And I can assure you it tastes great
Carp tastes muddy if they are only eating algae and such. That's also water that isn't flowing much.
Carp can have a real variable taste, depending on the environment they are in.
Well you know what they say, wax on wax off! 😋
any of these fish coming in to the restaurant frozen or all fresh?
Im landlocked 😅
finally a CHEF admits garum is FISH SAUCE....there goes the $4.50 additional fee
Could be me but I didn't hear him say it...
It is a sort of fish sauce made of dry aged beef renderings; sounds different
@@jeroen1989 they might have added beef rendering, like how some vietnamese adds pork rendering..but it is still fish sauce...
It's actually made from beef scraps, Koji, and salt. You should do a little research before making a stupid comment.
@@gabriellindsey2877 you do know what Garum is right? Its italian fish sauce. you need to do research.
Tasty
😋
Trouts usually eat other fish and insects why would you feed it a vegetarian diet.....
The company (twoXsea) says for sustainability reasons. ive seen elsewhere that current production of feed products containing wild fish currently is done at a non-sustainable level. about 20 million metric tons of fish are used to generate animal feed per year. for a comparison, the weight of all humans on earth is about 300 million metric tons. i dont think anyone truly knows whether or not that is sustainable or what effects it has, but its hard to imagine the effects are small.
if it generates a tasty product, i dont see any issues. one of the primary reasons fish like trout need to eat other fish is to get more omega 3 fatty acids. twoXsea satisfies this need by feeding them algae that are high in omega 3s.
Gastropod did a podcast on omega 3 fatty acids where they touch on some of these topics
soundcloud.com/gastropodcast/omega-1-2-3
@@anon4096 that was not the question. wild trout is carnivorous not vegetarian and the diet is what affects the taste most
@@RedboRF My response answers the question "why would you feed [trouts] a vegetarian diet" directly: because it is thought to be more sustainable. And evidently, generates a tasty product based on the person in the video.
@@anon4096 we all were talking about the taste, not about digestibility or sustainability, or whatever, but the taste. he said on the video the taste is 100% similar, and some people (including me) referred that it can not be similar due to absolutely different diet. in fact it's 100% vice versa in this case.
@@RedboRF im responding to a question that makes no mention of taste.
Yes, you called the sauce shoyu not soy sauce!!!
i know they try to make the fish sounds good which it probably is. but saying that a grill fish is like a brisket and is better than any brisket he ever had. well then he must've had some horrible brisket... 😂
There is something so scathingly pretentious about these two, but the technique is pretty awesome.
better than any brisket you've ever had? have you been living under a rock?
It truly depends on the fish whether straight out of the water is the best. The second component is how you handle the fish. This is so important. In my world, where I live, we do not eat fish because of the taste. And when you buy fish and a restaurant, they do everything they can to destroy the natural flavors of the fish, satisfy a Fish, hating clientele. I love fish…. But it needs to be fixed, right.
A year ago I was at a restaurant that specializes with fish, but fish is not with us sold the most. When I got my fish, I told the waitress that this was not acceptable. Wonderful flavor of the fish was not there, she told me that no one likes fish really. The chef knows that so he does everything he can’t to make it likable to people that do not like fish. She also told me that she never eats fish there, because of the disrespect the chef has for the fish. (She was also someone who loves fish.)
Doing it the right way, but can't release to the wild because their diet?
Wow so interesting with the bees wax! We recently dry aged fish for 75 days and will be posting it to our food channel soon!
If you fast-forward everytime the grill guy comes on, you will enjoy this video much more
Yeah, he sounded so stupid. Comparing any kind of mackerel to pizza and brisket is just such a.... stupid statement
They sound like Valley girls for some reason
Is it me, or does anyone else wish someone would actually take a bite of the food on camera rather than just talk about for 10 minutes?
You're mistake is in thinking that hipster cuisine is about food. It's about peacocking about being really into food.
So nobody's going to talk about how they are exaggerating everything? 😃
"Better than any brisket I've ever had" not that it doesn't look good, but better than any brisket my ass 😂
01:50 - fish that is fed 100% VEGETARIAN diet? Shouldn't PETA be all up in arms about this terrible animal abuse? >_
Why do i feel that this is bs?
its not pizza its a fish
This gotta be the most gentrified restaurant in the area. Vegetarian fish..tf is that? And you don’t need bees wax to dry age...
Expressive oil and crispy skin
>trout
>vegetarian diet
>superior
lol...
Being a great Chef and suffering from OCD go hand in hand. Hence the entire country of Japan.
So basically they are trying make salmon that taste like trout, and mackerel that taste like brisket. You're welcome.
"The fresher the fish the better is completely false"?????
Why does he look bored and annoyed
Vegetarian trout?? Cali yall have gone too far.
amayzing job, well done bois, but wild trout is 100% not vegetarian but carnivorous fish and it differs the taste dramatically
The pellets they usually feed trout are like dog food and they taste like crap
I've eaten wax. I didn't think it tasted that great. I enjoyed paste more. Mackerel is full of flavor. Very very oily and strong fish flavor. Also a very cheap and plentiful fish. Waxy oily fish has to be an acquired taste. It's not for me... Great video. These boys are trying. Hope they don't get looted.
They literally said they remove the wax
@@stikk3943 they also said it gives the fish a flavor. These are gourmet chef's. They are craftsmen. I would absolutely sample it. People dry age fish everyday all over the world. Usually it involves salt. Then they reconstitute it. They are saying they don't have to do that with wax, and it adds flavor. Bee's wax flavor. Yum I'll stick with my whopper with extra pickles and onions. To each their own. I can still enjoy the channel.
thereissomecoolstuff yeah.. it seems kind of odd.. I can’t imagine that the wax could possibly add any good taste..
@@Rustyybucket I bet it tastes very good if you have a palate for that. I enjoy wax encased perserves very much. Lol these guys have had several videos recently that deal with various seafood. They look fantastic. I am saving my pennies to come and see them.
I WILL PROVIDE SPECIAL FOOD TO ANYONE WHO,
LIKE AND COMMENTS WITH ME.
SEE YOU IN MY HOUSE.
Ya know, do what you want to and what works for you but to feed a carnivorous animal a vegetarian diet is unethical and I cannot see it making the fish better, only worse I'm going to try the beeswax and think the rest of this video is great
Same fish, just another way to squeeze more money out of the customers
Eater...umm.seriously..
Wow they sure talk a lot. I find myself skipping to the action part 🤣
😅😅🤣🤣😂😂
Vegetarian fish?????!!!!!!!🤦🏽♂️🤦🏽♂️🤦🏽♂️🤦🏽♂️🤦🏽♂️
If this guy thinks that's a high-quality trout I wouldn't trust his opinions on fish.
Well when you get your own episode, maybe your opinion might mean something
Am i the only one but they didnt say anything special exept flavourfull, crispy skin and beeswax. This isnt really special to be hones
This seems like a Parody. Vegetarian fed fish? Last time I checked fish aren't vegetarian. So you going to sell me on an unhealthy wax dipped trout?
Many fish are fed with fishmeal, which I guess could affect the flavor of the fish.
Do these look like Herbivores fish? They look like Trout....Trout eat bugs.
This guy is Insufferable.
Asian inspired dish. Hmm...
When a white guy do Asian food they call it trendy. When a Asian guy does it, its cheap food.
@@ruthtroutpout4596 Indeed. To be honest, I'm kinda hurt when some individual think of us like that.
@@naas_yohan White privileges.
I hate um..every one...umm in this..um
So much b.s it gave me a headache.
This was pretentious and not as interesting as they think.
He's stupid cause the fresher the fish the better taste and texture. From the sea to ur table
That would be the case if they froze the fish to preserve it. However dry aging enhances the flavor and does not damage the texture the same way freezing does. I personally still prefer to eat the fish right off the boat but dry aging would be the best method of preservation if required
@@alexfarrell3250 well where I'm from we prefer to eat the fish straight from the sea. We don't dry age meat
@@tiganabarnett3852 there's nothing wrong with that I was just noting that there's nothing wrong with what they're doing as well
In most seafood eating cultures, places near water, people prefer the freshest possible.
However there are some Japanese chefs that purposefully age their fish.
I WILL PROVIDE SPECIAL FOOD TO ANYONE WHO,
LIKE AND COMMENTS WITH ME.
SEE YOU IN MY HOUSE.
Way to pretentions.
Did I miss something, what about the wax on the flesh side of the fish. How can some dry each if the moisture can't expell itself due to the wax?
The wax isn't completely impermeable to water.
It dries, just a lot slower so that they can age it longer and not lose so much moisture that it would be like dried fish or jerky.
This is dry-aging that is more about the aging and less about the dry.
this is wet aging, not as much moisture loss, there is no wax on the flesh side of the fish because they dipped the entire fish in wax and filleted it after, only the skin and belly had wax