I’m really keen to give it a go. I ate some sashimi in Japan that was so good it was life changing. It must have been aged, it was so creamy and so rich, it is just not possible to make raw fish taste this good without some black magic.
I just did my first dry aging , thank you for your videos that got my attention. I did bought 3 brazinio,,,ate one for a base comparison. Other two were cleaned and aged for 6 days in my refrigerator. Taste and texture change was wonderful. I will never look at fresh fish the ever again.
I finally tried dry aged fish for the first time!! It was mind blowing. It tasted more flavourful and moist than the freshest catch. Thank you Liwei for opening my mind and my palette!
Is there an resources for dry aging fish at home that explain what types of fish this can be done with how long to age different fish and how to store it after aging?
I have blue fish that is going on ten days it’s been at on ice and in fridge. They were in a brine for 48!hrs now and feel soft and slimy and smell fishier. Will it still be edible if I smoke them at this point?
take a normal fridge.. take out all the separations.. put a piece of wood on top .. and just hang your fish.. i am doing for some time with sea bass and rock fish... works perfect.. betwee 2 to 4 celcius degrees is the recomendated temperature..
I think people are obsessed with fish because of concern about safety and spoilage. But if one can come across restaurants with sophisticated dry aging processes, they should go all in. I simply have never come across one in the USA.
Im just about to cook a 9 day old parrotfish in a traditional Indian curry Dry aged fish is the future of seafood. Its honestly next level. Why eat fish if you dont like it "fishy"? To me thats the best flavor
The truth is Steven Hodges started & josh niland took to the next level. All this chefs are inspired by them & doing what they are doing but not even mention single time. There is nothing wrong if you inspired by someone give them a credit. no one was doing commercially dry again fish & it was not even exist.
People ask what's fresh in some cases because they are asking how often do you get fish. When I go to a local place I always ask what's fresh because I want to know what is in season. I also age fish myself at home so agree that fresh doesn't necessarily mean better but it does mean that it has arrived recently.
ever cut the head off tuna so don't have to cut open belly so can make a dry age dog collar cut tuna steak with skin on or ever think about running hickory smoke threw hickory oil and ice coil to cold smoke dry age
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Pls make a how to on dry aging the salmon, it looks so good
I’m really keen to give it a go. I ate some sashimi in Japan that was so good it was life changing. It must have been aged, it was so creamy and so rich, it is just not possible to make raw fish taste this good without some black magic.
This vid deserves waaaaaaay more views. Any other video soon?
This could not have come at a better time I would love to meet you and experience your passion for fish
Just went to The Brothers Sushi and AWESOME... will see you in a few days..............
great video love your work
I can't wait to see more content from you. I hope Covid hasn't slowed things down!
Thank you for the education.
We need more education about fish and aging! Great content!
you need to look more ! , there is :)
more content on this topic please!
this is amazing
I just did my first dry aging , thank you for your videos that got my attention.
I did bought 3 brazinio,,,ate one for a base comparison. Other two were cleaned and aged for
6 days in my refrigerator. Taste and texture change was wonderful. I will never look at fresh fish the
ever again.
I finally tried dry aged fish for the first time!! It was mind blowing. It tasted more flavourful and moist than the freshest catch. Thank you Liwei for opening my mind and my palette!
Wow, this is amazing. Im a sushi chef. How can i buy from you?
Ever think about freeze drying after so came make jelly seafood- space food
Here in the uk I can only buy frozen wild king salmon the question is could I thaw it and then age it ? Thank you gk Uk 🇬🇧
Mainland Americans may know how to catch fish, but most don’t have a clue when it comes to eating it. Fresh fish has a consistency of rubber.
Is there an resources for dry aging fish at home that explain what types of fish this can be done with how long to age different fish and how to store it after aging?
I have blue fish that is going on ten days it’s been at on ice and in fridge. They were in a brine for 48!hrs now and feel soft and slimy and smell fishier. Will it still be edible if I smoke them at this point?
Dry aging stuff needs a very controled temperature and moisture. If done wrong u could actually cause serious food hasard
Just wonderinf, if its feasible to dry age a side of fish, rather than a whole carcas?
What the brand of your dry-age cabinet
What is the condition to aged, the temperature and humidity? How long can the fish aged?
take a normal fridge.. take out all the separations.. put a piece of wood on top .. and just hang your fish.. i am doing for some time with sea bass and rock fish... works perfect.. betwee 2 to 4 celcius degrees is the recomendated temperature..
Im going there after work
I, for one, welcome our dry-aging phenomenon.
I think people are obsessed with fish because of concern about safety and spoilage. But if one can come across restaurants with sophisticated dry aging processes, they should go all in. I simply have never come across one in the USA.
I have some questions about dry aging fish, how can I contact you?
What are the temp and humidity? Will it work with my dry ager cabinet I normally do steak with?
Yes... The Brothers Sushi runs True fridges at fridge temp & 70-80% RH... was just there and killer...
Do you dry age fish that was frozen at sea?
What's the song please?
Respect 🙏
there's a Japanese RUclipsr that dry age fish too but his method is very different. he injects mold in the fish artery. his channel is PAPACHEL.
ever dry age surf clams
Im just about to cook a 9 day old parrotfish in a traditional Indian curry
Dry aged fish is the future of seafood. Its honestly next level. Why eat fish if you dont like it "fishy"? To me thats the best flavor
Theres no tutorial on RUclips about doing this. So far as of 2020.
No new content again?
would recommend checking out josh Niland and his book the whole fish
The truth is Steven Hodges started & josh niland took to the next level. All this chefs are inspired by them & doing what they are doing but not even mention single time. There is nothing wrong if you inspired by someone give them a credit. no one was doing commercially dry again fish & it was not even exist.
People ask what's fresh in some cases because they are asking how often do you get fish. When I go to a local place I always ask what's fresh because I want to know what is in season. I also age fish myself at home so agree that fresh doesn't necessarily mean better but it does mean that it has arrived recently.
Fresh caught fish eaten on the day it’s caught is usually mushy and soft and quite flavorless.
In China it's not uncommon to see a flayed out fish hanging out in the sun to dry.
ever cut the head off tuna so don't have to cut open belly so can make a dry age dog collar cut tuna steak with skin on or ever think about running hickory smoke threw hickory oil and ice coil to cold smoke dry age
His voice tho