JoeVT fishing did a video on his channel where they did that thing with the spike in tne vertebrae. Back when I was on fishing yachts, we bled our fish out by cutting the artery in the gills and then letting them bleed out overboard, or forcing a saltwater ice slurry into the stomach and packing ice into the gut cavity to cool them down quicker. Even then we still had to cut the blood line out.
Obviously a very knowledgeable businessman. I suspect though that the benefits of sustainability based on ethically killed dry-aged fish will only affect a minuscule portion of the market given the labor and processing costs. In the end, good intentions are always weighed against the ability of the average consumer to pay. The largest countries, including China, seem to have little interest in regulating overfishing to protect fish stocks, so it will be interesting to see how this changes as populations face further depletion.
Good points Chris. Unfortunately I agree with all of them. This way of preserving fish would not be practical at all for the developing world in it's current iteration. However, we can still applaud and support when things start to change course in a better direction then our current death plunge into the oblivion. We need to protect our oceans regardless of the other super powers that ignore the welfare of future generations. Will dry aging help stop this, no. But, there might some sort of technique or technology that gets spawned from the 1% of the population that can afford it. One can hope anyway.
Man that poor guy can't get an interview in without someone repeatedly calling him. I get that. Like my damn kids. Will call me 30 times in a row until I pick up, but I call them one time, 'What? OhmyfriggunGod why are you calling me? Am I on a leash now, what?!' But anyways. This was pretty cool. Always learning something every time I tune in
Hi Cliff! I was talking with Dennis yesterday about what contact details to post and he said, "Post my whatsapp number." I said, "That's not a good idea to post on a public platform." Dennis replied, "I get phone calls from all sorts of prisoners every 20 minutes. It’s like a public toilet". Obviously that was a joke but you have to love the gritty chef take on things.
Imworked with a guy that used to take fresh filets and he would put them in a copper pot. Like 12 hours before he served anything, he kept everything in a chilled copper pot. He swore it enhanced the flavor and tried talking about ions and chemical chains, blah blah but I think he was making stuff up😊
Another great video
Thanks G!
Loved this one! Next time about Garum, ok? 😁🙏🏼
Absolutely! We're planning on it!
JoeVT fishing did a video on his channel where they did that thing with the spike in tne vertebrae. Back when I was on fishing yachts, we bled our fish out by cutting the artery in the gills and then letting them bleed out overboard, or forcing a saltwater ice slurry into the stomach and packing ice into the gut cavity to cool them down quicker. Even then we still had to cut the blood line out.
Ikejime is definitely the best way to kill fish. It's more humane and the end product is way better.
Fascinating. Would you regard this dry-aging process as a form of fermentation?
No, it doesn't ferment. Think more like evaporation.
Obviously a very knowledgeable businessman. I suspect though that the benefits of sustainability based on ethically killed dry-aged fish will only affect a minuscule portion of the market given the labor and processing costs. In the end, good intentions are always weighed against the ability of the average consumer to pay.
The largest countries, including China, seem to have little interest in regulating overfishing to protect fish stocks, so it will be interesting to see how this changes as populations face further depletion.
Good points Chris. Unfortunately I agree with all of them. This way of preserving fish would not be practical at all for the developing world in it's current iteration. However, we can still applaud and support when things start to change course in a better direction then our current death plunge into the oblivion. We need to protect our oceans regardless of the other super powers that ignore the welfare of future generations. Will dry aging help stop this, no. But, there might some sort of technique or technology that gets spawned from the 1% of the population that can afford it. One can hope anyway.
There is that Icelandic delicacy, where fish with salt added, would be buried for 3 months , then served...
It sounds like Swedish surstromming?
Man that poor guy can't get an interview in without someone repeatedly calling him. I get that. Like my damn kids. Will call me 30 times in a row until I pick up, but I call them one time, 'What? OhmyfriggunGod why are you calling me? Am I on a leash now, what?!' But anyways. This was pretty cool. Always learning something every time I tune in
Hi Cliff! I was talking with Dennis yesterday about what contact details to post and he said, "Post my whatsapp number." I said, "That's not a good idea to post on a public platform." Dennis replied, "I get phone calls from all sorts of prisoners every 20 minutes. It’s like a public toilet". Obviously that was a joke but you have to love the gritty chef take on things.
Imworked with a guy that used to take fresh filets and he would put them in a copper pot. Like 12 hours before he served anything, he kept everything in a chilled copper pot. He swore it enhanced the flavor and tried talking about ions and chemical chains, blah blah but I think he was making stuff up😊
I haven't heard of anything like that before! It sounds like witchcraft but you never know!
Interesting shift of carrer… :-)
Definitely. He's killing it and doing interesting things.
cool video guys! keep them coming 🛥👨🏻🍳
Thank you M/Y Loon! Dean is coming up tomorrow.