CURING FISH with SEAWEED - How to cure fish with Kombu

Kombu-jime is a Japanese technique for curing fish. Chef Davin Waite shows you how to cure red snapper using Kombu. He also shows you how to fillet a whole red snapper and how to make kelp noodles from the Kombu. This Kombu cured red snapper was paired with spicy carrots and kelp noodles.
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[@oshaya]

You are a genius. This is much beyond what I expected. You gave us such a new perspective on curing fish. I have to try this.

[@HarryKeightley]

Love the idea of keeping the kombu to use as noodles! Can't wait to try that one out!

[@danjf1]

those are huge pieces of kombu - up here in newengland its expensive and used sparingly, for dashi, etc

[@DieciBoutiqueRestaurant]

Good techniques brother and I am sure the flavors are just an explosion. Cool vids. Happy cooking.

[@jennifernguyen8623]

This is awesome recipe! Thank you for your creativity

[@mt-cd4oy]

Love this! Great job chef

[@Etlv_07]

Wow this is just insane! Looks great, and must taste amazing too. I love how you explain the process with such simplicity and clarity, yet you create something so refined, creative and slick. I love this stuff, golden! Looking forward to seeing more !

[@darylwilliams5770]

Dude this rocks...simply life changing...epic T y for sharing

[@jaishrihall7755]

Great recipee!!!

[@floyd212121]

very easy on the ear, great info

[@johnkauo4430]

Your bad ass chef. I like your appreciation and respect for the ingredients you use.

[@ChefEpic]

Thanks!

[@johnnyc4162]

Awesome video. Thanks for all the pearls

[@santhanaraman76]

Great work Chef...

[@simonetartocchi6968]

WOW... you are a MASTER!

[@tvskat]

Man, what a beautiful unique dish.

[@smatthewyb]

thank you for sharing out the techniques =D

[@nate_wells]

Next level! I look forward to trying some of these techniques myself!

[@ChefEpic]

Nice! Let me know how it turns out.

[@sandratemplar8145]

Cant wait to try this

[@huawaxiong6589]

I enjoyed your video. Thanks!

[@lucaderentiis94]

always nice to see

[@jeromebuthello9318]

Great .California cuisine of the nxt level.

[@gregargo1898]

wtg bruh! elevated technique!

[@gerryrussell5325]

Truly wonderful. Thank you.

[@margaretalvis9824]

Beautiful dish. Love seeing your multiple uses for each ingredient. What could have become waste turned into another component!

[@ChefEpic]

Thanks. It’s all about zero waste

[@ChangLiuPhotography]

Oh man this guy is super cool

[@ROSAequeebom]

Unbelieveble, every time i see a New vídeo it blows My mind!!!

[@ChefEpic]

Thanks! i appreciate the feedback. if you have any culinay techniques or ingredients you want us to make a video about, let me know and we will film it. thanks

[@OwenPereira]

@@ChefEpic Could you do a vid about your favorite ways to prepare root vegetables that make them show stoppers? Also all of your vids are incredible

[@ChefEpic]

Will do. Did you see the beet rueben nigiri video we did? kzbin.info/www/bejne/eX2uc5Sdh9qLqJI or the beet steak? kzbin.info/www/bejne/o5e8c31qnq2Cp9E we also did some cool carrots with Brian Malarkey that are the best carrots i've ever had. kzbin.info/www/bejne/eH6Zk5J3pLqobLM

[@hellenicsocial3659]

Awesome. Definitely going to make a version of this to see how it tastes. Hopefully i'll get to San Diego next year and come try some of your food

[@ChefEpic]

That would be awesome. Let us know how it turns out.

[@Cozinhadiscreta]

what is the knife you are using? i think it is very beautiful

[@juneteng]

Lovely video ! :)

[@garomahseregyan3144]

Looks awesome and delicious! And healthy! Did you know Kombu is a super potent source of iodine?

[@lc9245]

If you want to emulate this but worry about eating it raw, you can use another Japanese technique which is pouring hot water over the fish slowly to cook it just right. Torching the skin to crisp it up or after is up to you. When I torch or try to use a hot pan, I have to dry the skin really well and it will overcook a little. Meanwhile, torch it first will result in soggy skin from hot water. In any case, if you don't have konbu, get some MSG, mix it with salt and sugar, sprinkle on the fish like so, it also draws out the moisture in the fish. You can then do whatever you want with it.

[@IberianCraftsman]

looks so tasty, cheers from Spain!🇪🇸 By the way, can you dry age fish wrapping it on kelp?.

[@jefepaul]

Seen it done but left in the walk-in for 3 days

[@tdagbo]

Are you from California or Mexico? I am so happy that I came across this channel. I love it 🥰

[@ChefEpic]

i'm based in San Diego, CA. thanks for the feedback. if you have any suggestions for content you want us to make, we will film it. thanks

[@francskitchen6877]

Hello chef, for how long you cured the fillets?

[@borderline8039]

Hi Davin, thanks for all. Where do you so huge piece of kombu please ?

[@ChefEpic]

You can find those in any Japanese market or online.

[@adrianrubi5012]

How many days can the fillet stay wrapped in Kombu?

[@md7398]

Noticeable when the guy knows his shit: meaningful technique + no waste + no added unnecessary ingredients or manipulation

[@jamescowan6389]

Frieekin RAD!

[@flergum]

The white powder is actually sodium chloride and mannitol that has crystalized.

[@stephenchua6261]

Hi do you wash the fish ?

[@ChefEpic]

You have to scale the fish before you fillet and rinse it off with water to remove the remaining scales.

[@jackxiao9702]

How about kombu cured steak?

[@ChefEpic]

I gotta do that for the next video. Kombu cured wagyu.

[@JG-gk5yt]

here i am wondering what the secret ingredients were!

[@brandonlasvegas]

😋😎

[@camirekitchen]

##seafoodobsession

[@1lovgren]

Poor Steve

[@ChefEpic]

He lived a long and happy life.

[@PekoXXL]

please dont kill me

[@satanamogila9251]

How is this fish in terms of sex?

[@firefly173]

Well personally i think you shouldn't have sex with a fish

[@satanamogila9251]

@@firefly173 you should try it. Use a fish as a fleshlight