As someone that frequents this place, I can enthusiastically tell you it is a gem. A true mindblower. Ask them to carve you a nice block of the dry-aged tuna, take it home and serve it sashimi style. Or, have them suggest a dry age fish hanging up in the cooler and have them butcher it for you. Take it home, get a non-stick pan ripping hot, skin side down about three min for most filets, baste, flip and serve. It'll be the best fish you've ever had. Also, try the coffee.
@billwhite70993 жыл бұрын
As someone who's been there, maybe you could tell me, what wasn't answered in this video. What's the maximum amount of time they age fish, or at least what is the longest time you've observed. Thank you
@bobbykeene123 жыл бұрын
@@billwhite7099 I heard nine days mentioned when I was there. I will ask him on Wednesday and let you know. I think it varies based on the fish.
@billwhite70993 жыл бұрын
@@bobbykeene12 thanks a lot, I'm very curious about this. I've seen fish done a million ways, and have never heard of this technique.
@bobbykeene123 жыл бұрын
@@billwhite7099 So, the answer really surprised me; they have tuna that goes as long as 45 days! The stuff I got tonight was at 23 days and it taste phenomenal- like straight up the best tuna I've ever eaten. They said the duration is different for different fish, the Branzino was at 9 days. A lot of prep goes into the butchering before the fish is hung. I also found out they work with smaller fisheries so they can avoid nematodes. I spent about $100 and felt I got more than my money's worth.
@billwhite70993 жыл бұрын
@@bobbykeene12 Thanks for following up. That is very interesting, indeed. What a unique opportunity you have there. I'm sure there are not many places in the entire country doing dry fish aging. I'm in Florida, pretty well known for it's seafood and this is the first I've heard of it. Thanks again.
@slowburner13 жыл бұрын
Next gen MeatEater squad is turning out some great stuff.
@skune83173 жыл бұрын
Seeing Liwei's dedication to his craft is wonderful. What a work ethic!
@farmingfishingfamilyontari28143 жыл бұрын
Always great to see these little episodes at lunch break. Steve was talking in his podcast this week about other series coming down the pipe-can’t wait guys. We appreciate it
@kyllo84973 жыл бұрын
Lunch break, that's exactly what I'm doing
@davidwiltfong13 жыл бұрын
Cool to see you guys in my neck of the woods. You guys made Los Angeles look really nice and clean. That is no easy feat. Not a homeless person in sight.
@lnaesll3 жыл бұрын
Well they stayed on 1 street and out on the water.
@Redbird15043 жыл бұрын
You thought those were really seals? Naw homie.
@VeganV59123 жыл бұрын
@@lnaesll , kzbin.info/www/bejne/bH-6epmfi5aSjrM .. CuIt🔴foIIowing !!!! Pay for others. Proxy🤥killing !!! Twice a Iooooo🖕ser !!!! Over a 5 minute hamburger et cetera !!!!! You don’t do it with your cute little dog 🤗🐶🤥, a cute little bunny 🤗🐰🤥, or a cute horse 🤗🐴🤥 !!!! But you pay for others to do it !!!!!! I was a hypocrite. Big time !!!! But I’m normal. I don’t hurt animals. ✅🤷🏼♂️. KZbin delicious vegan food. Time to change !!!!.
@HomeSkillit3 жыл бұрын
@@VeganV5912 and you smoke vegan meth as well haha
@user-dg7sy8cz3b3 жыл бұрын
Watching how he casually reached over, set the hook, and continued his explanation, was one of the smoothest reactions I’ve seen. Nice!
@devinpenfold22743 жыл бұрын
Meat Eater is setting the bar really high. Duck camp dinners, das Boat, cal in the field, and now wild and whole: sourced. Keep it up. Season 10 of meat eater was amazing too. Huge fan. Let's go Brandon
@donkeysaurusrex78813 жыл бұрын
Let’s go Brandon!
@joshuagarner69813 жыл бұрын
Loving this series so much. I genuinely got excited when it popped up in my feed. Keep this one going.
@whompthereiti53 жыл бұрын
Genuine excitement by both before biting into that cooked fish. This series sets the bar.
3 жыл бұрын
Se poder me dar uma força eu agradeço paz e bem.
@grantmcmullen36773 жыл бұрын
This might have been the best episode yet! Amazing show! Keep up the great work!!!!
@ADL3043 жыл бұрын
Steven and everyone at meateater know what they're doing. I love every episode and everything that's put on KZbin. All of y'all are great!!
@enriquetabarez69903 жыл бұрын
As a SoCal fishermen I loved this episode. So cool to show this process. I’ve seen what he does with local bluefin tuna very interesting!
@RockinRedneck093 жыл бұрын
I'm really digging this series! Great job!
@Hollow59993 жыл бұрын
I love this channel man.. just such great wholesome content.. this series is one of my favorites on the channel. Keep it up
@OliverNgy3 жыл бұрын
DOPE episode. Grew up on those party boats fishing the LA coast. Captain Jacob used to have a mean jumpshot at the 24 hour fitness runs back in our youth too Haha.
@lawrencewon38053 жыл бұрын
Great episode, what an eye opening technique...dry aging fish! Liwei is a master.
@lewismooney39413 жыл бұрын
All I can imagine is that centuries ago some Japanese guy was like I don’t care if it’s been outside for over a week and I’m going to eat it because it’s been cold and dry. And then his wife is chewing his ass saying he’s going to die! My wife thinks I’m insane for hanging my deer!
@jamesburke86813 жыл бұрын
4 days minimum lol
@WillsGoneWalkabout3 жыл бұрын
Love this episode Danielle. As someone who has fished and spearfished my whole life, I am yet to venture down the dry aging fish path. This has piqued my curiosity. Keep the good content coming.
@fishfinderchartersdavis95562 жыл бұрын
Brilliant thank god for you and Josh Niland for promoting this technique at a commercial level. As an ambassador of fresh seafood and in the industry I’m so pleased 10/10
@rebeccachou442 жыл бұрын
Amazing Chanel, love how Daniel ask questions. Now a big fan of Joint Eatery, follower of Liwei ~
@pinhighdiscdyes3 жыл бұрын
What the heck?!? So cool to see my home fishery! The native sun, freedom, all boats I grew up on, love it!!
@TheGripsession3 жыл бұрын
22nd st landing right?
@pinhighdiscdyes3 жыл бұрын
@@TheGripsession yep! First ever deep sea trip and I used to go out 5 days a week on those boats tracking tagged sandbass when I was going to cal state Long Beach.
@philiparmstead17643 жыл бұрын
Good to see a New Zealand fish put a smile on someone’s face 🤙🇳🇿.
@jock4653 жыл бұрын
Shot bro
@isaacjamesbaker3 жыл бұрын
Great episode! The only dry aged fish I have experience with was as a kid in Kyiv, Ukraine, and, well, this looks way more delicious! Loving this series.
@brendonesia20003 жыл бұрын
Liwei and Danielle absolutely amazing content...love it Danielle....Go glad you're part of the meat eater community. I will (and have) watch every "sourced" video
@NBoutdoors183 жыл бұрын
NIce to see the care and attention to looking after the fish you catch as most hunters put into the wild game they harvest.
@mitchdroese843 жыл бұрын
Seeing people's passion light up their faces is so wonderful. Find the things you love!
@The_Patron_Saint3 жыл бұрын
We need more of this type of content. Love it!
@DestroBB3 жыл бұрын
I just discovered this series. EXCELLENT.
@jacobearl33503 жыл бұрын
I’m gonna have a hard time explaining to my family why there’s a 10lb channel catfish hanging in my fridge
@-a-strikelures12123 жыл бұрын
Lmao. Me to
@mascatrails6613 жыл бұрын
Its the perfect motivation to set up an old beer fridge in the garage. Off to the craigslist!
@jannogelking9523 жыл бұрын
@@mascatrails661 haha thats a great way to see it!
@lucasbacher59023 жыл бұрын
Liwei Liao has extra-tuff boots on. You are the man. Alaska local here!
@JeremyReger3 жыл бұрын
Meateater is killing it with content AMAZING!!! Danielle is so freaking cool
@DistractedPlatypus3 жыл бұрын
Completely changed how I view handling and preparing fish. I can’t wait to try this technique!
@Redbird15043 жыл бұрын
One of the best new series period.
@dallonperry36393 жыл бұрын
Would love a translator, and by translator I mean a quick video of someone explaining how to do this with a walleye in my fridge please haha
@buddypuddy8373 жыл бұрын
Just gut n gill walleye. Let sit not frozen, under 40degrees. Even after a day or two it is much better than that day fillet.
@buddypuddy8373 жыл бұрын
Even freezing on ice helps with texture and flavor. Let completely thaw.
@arthritisankle3 жыл бұрын
I wouldn’t necessarily think that these methods have much at all to do with freshwater fish. Of course it might work with your walleye, but everything he is doing is specifically with saltwater fish. The only way to know for sure is to experiment yourself.
@johnnyrc93043 жыл бұрын
Cool episode, question though. Being that it's called "Dry Aging" I was surprised to hear the reefers had 80% humidity in them. I was expecting 50% of less. For those of us that don't have those kinds of fancy controls on our food storage, is other humidity functional?
@jonathanbraswell7673 жыл бұрын
SO i use a fridge that i put temp and humidity controls in it... look up inkbird... to keep it at the proper humidity and temp i run 48-50 degrees but with 75-80%-RH. The Challenge is with low humidity below 70% the outside drys fast which then creates an outer layer that sort of blocks the inside from drying properly. This is called case hardening in Salami making. I have never tried fish yet. I have dried whole muscle meat before and salami.
@olliecarratu2932 жыл бұрын
In a pinch you could mount a small one electric humidifier inside the fridge to increase the humidity
@samsonsimpson12013 жыл бұрын
Love this series!!!!
@dempses3 жыл бұрын
This was amazing! Please keep this series going
@macsmith20923 жыл бұрын
That is so cool. Why have I never heard of this? Thanks for sharing
@AfricanSunProductions3 жыл бұрын
I wish I could try this! We have nobody here in South Africa doing this.
@Ab0710863 жыл бұрын
Very intriguing style can't wait to try it.
@111JZilla3 жыл бұрын
Liwei is a bad bad man 🤘🏻. Incredible content!
@michaelwahl55873 жыл бұрын
That was pretty cool to see, never heard of dry aging fish. This has been a fun series, keep it up!
@jonnygranville2813 жыл бұрын
I really want to eat some of the awesome meals Danielle cooks up. Looks so good.
@dselfridge_adventures3 жыл бұрын
Great Series...Keep up the great work
@jeremyk54143 жыл бұрын
Danielle is quickly becoming one of my favorite Meat Eater hosts! And Sourced is a perfect fit for the Brand!!
@nickreynolds8391 Жыл бұрын
I agree. Love Danielle. I wish there were more episodes...it feels like there's only 5 or 6 of them. That I've found anyway.
@rabbithomesteading37975 ай бұрын
Great show! Learned a lot! :D TY!
@skunkycatog3 жыл бұрын
Dude why y’all stop “pardon my plate” that series was dope!
@alyssahkaythornton3 жыл бұрын
I really enjoyed that series too!
@skunkycatog3 жыл бұрын
@@alyssahkaythornton same here, the vibe of that show was super chill.
@VeganV59123 жыл бұрын
@@skunkycatog ; kzbin.info/www/bejne/bH-6epmfi5aSjrM .. CuIt🔴foIIowing !!!! Pay for others. Proxy🤥killing !!! Twice a Iooooo🖕ser !!!! Or you’re a psychooo🔴 !!! Over a 5 minute hamburger et cetera !!!!! You don’t do it with your cute little dog 🤗🐶🤥, a cute little bunny 🤗🐰🤥, or a cute horse 🤗🐴🤥 !!!! But you pay for others to do it !!!!!! I was a hypocrite. Big time !!!! But I’m normal. I don’t hurt animals. ✅🤷🏼♂️. KZbin delicious vegan food. Time to change !!!!....
@jonnygranville2813 жыл бұрын
@@VeganV5912 The human body needs meat.
@N2theBlue13 жыл бұрын
@@VeganV5912 bruh rabbit is delicious. And a big ole swamp rabbit makes a good meal
@fishncapt263 жыл бұрын
The charter boat fleet alone is more then few dozen there’s still several landings in la as well as commercial boats for sardines squid lobster urchins cod tuna swordfish etc White Sea bass yellowtail etc etc etc, and tons more just mins away who were priced out due to la dock fees
@chillfish7023 жыл бұрын
These are really great. This one was especially interesting. And now I’m starving. 😄 🤙
@wesleybullock8143 жыл бұрын
I really really like this young Lady....!!!!!... I want to try this kind of fish preparation
@williamclinton22893 жыл бұрын
Such a good show, I would assume Tracy Crane this call, you know as the boss lady. Good job girls and guys
@iluvbbq843 жыл бұрын
Absolutely fantastic, so inspiring
@Redbird15043 жыл бұрын
So glad he talked about spiking and bleeding fish when you catch them. Changes the flavor dramatically. There's a guy named Opaleye who shows the technique here on KZbin.
@davesmith79063 жыл бұрын
Thx for explaining this more, good video
@NickFish0073 жыл бұрын
Great episode!
@mikezhao84893 жыл бұрын
8:36 fish on the top right: "I'm still alive!" Liwei Liao: ~you didn't see anything~
@efdzsiesz2 жыл бұрын
Hi! When is the second season coming out? I look forward! 😁
@brand0nmiller213 жыл бұрын
Is there a post somewhere about the temps and humidity levels for dry aging fish? Steps I got from the episode, Catch, Bleed out, keep in fresh ice, scale/clean, dry age. Awesome episode
@mascatrails6613 жыл бұрын
@15:42 He says ideally 33 degrees and 80-85% humidity
@AK-ms5zk Жыл бұрын
Im gonna try this thank you
@gregbuss403 жыл бұрын
Great show!!
@rexhua48333 жыл бұрын
Learn something new! Nice!
@COOPERSCICHILDS3 жыл бұрын
Awesome video
@noahholland98133 жыл бұрын
Can this technique be applied to freashwater fish?
@-a-strikelures12123 жыл бұрын
I'm sure. I'll be trying it on trout and walleye here soon
@noahholland98133 жыл бұрын
@@-a-strikelures1212 That's what I was thinking.
@jhosford43 жыл бұрын
Super interesting. I started this video expecting salt, but I guess dry age does not always equal “cured”. Is there any reason you can’t do this with fresh water fish also?
@akpowdermonkey3 жыл бұрын
Farmed fish clearly needs all the help it can get. Just saying. Also pro tip: Bleed the fish into water (change the water a few times) then cool them in an ice brine right away, if you just put them on ice they will cool down much much slower. I've had fish on ice for a few hours only cool a few degrees internally, since then I started "floating" my fish in an ice brine then putting them in an ice hold. Makes the fish insanely cold and limits bacteria.
@DrTylerBaker3 жыл бұрын
Love this series. I'd definitely try eating dry aged fish, but I feel like she liked fresh fish more based on her reactions. Lol
@marktracy25773 жыл бұрын
What is the temp and humidity of those coolers where the fish was hung? Did I miss them talking about this? I gotta try this and I want to get it right.
@ESRASK3 жыл бұрын
33f and 80% humidity
@madengineer2703 жыл бұрын
More please.
@foxrace09853 жыл бұрын
Can you do a video on aging whitetail meat?
@levikender48202 жыл бұрын
I’m confused as a commercial fisherman. How did they get this fish from NZ to this shop in 9 days? That is not how the seafood trade works. I’d love to try his fish but I’d like to know how the fish get to him in that timeframe.
@keithpayne97763 жыл бұрын
I wonder if freshwater fish can be used for this method
@johnpendleton58873 жыл бұрын
Can you use that method with freshwater rainbow trout? Or does it have to be salt water fish?
@Paulpoission3 жыл бұрын
Freshwater fish contain way more bacteria, and should not be eaten raw
@mellowtonin41663 жыл бұрын
Amazing, Asian countries actually have those similar method decades ago. You could find wind drying fish near the ocean. Taste is much more intensified and more fishy. And little bit more chewy like jerky.
@-a-strikelures12123 жыл бұрын
So aging your fish makes it more firm and fishy tasting? Lol. I'll stick to eating them fresh and freezing the rest quickly I spose
@skasev3 жыл бұрын
Yep, that’s what they said…
@valleyrootsrecordings5763 жыл бұрын
Just me or does she look like Jayma Mays?? Either way awesome work!
@damiansilva69543 жыл бұрын
I wait for Tuesday’s. Today’s episode is another reason why.
@davidgregory46513 жыл бұрын
Loving the content,but how does it work on freshwater fish??,I'm willing to give it a try!,but I also don't want to kill my grandma!!!
@hanswurst54333 жыл бұрын
This series really grew on me. Just don't watch it after brushing your teeth, you'll definitely regret that...
@jacobbertoldi40083 жыл бұрын
I have a question does this only work with salt water fish
@none411110 ай бұрын
His fish still missing the very last step of nerve closing (as part of ikejime) after brain poke and bleeding. The closing can prolong the fish even longer while aging.
@roberttanner74863 жыл бұрын
Amazing stuff. I love your content but the information,,, Woohoo
@TedsWorld7823 жыл бұрын
Is it safe to dry age freshwater fish?
@xaviermcgann67853 жыл бұрын
Crackn episode. Great job
@clintoncampbell2362 жыл бұрын
I’m sure I could google it but I’d rather have answers from real people in the community. Can I dry age trout ? And if so best recommendation for at home ?
@ESRASK3 жыл бұрын
What brand of sake is that?
3 жыл бұрын
Muito bom parabéns.
@marktate44663 жыл бұрын
Maybe he was just being careful no to upset the bunny huggers, but wouldn't you bleed the fish before you spike it? This is a fun and interesting series.
@jhlewis103 жыл бұрын
Why is the focus off in the last few episodes? And the color correction is distracting.
@RockMonger3 жыл бұрын
Herring and squid. For 2 most popular baits.
@frankstan39263 жыл бұрын
despite the economic crisis i still think this is a right time to start up an investment
@evelynbaldwin75923 жыл бұрын
Most intelligent words I've heard. Crypto is the new gold
@susankane6563 жыл бұрын
I wanted to trade Crypto but got discouraged by the fluctuations in price
@samanthamendoza99553 жыл бұрын
@@susankane656 That won't bother you if you trade with a professional like Mr Steven Hatzakis
@samanthamendoza99553 жыл бұрын
Yeah, My first investment with Mr Steven Hatzakis earned me profit of over $25,530 US dollars, and ever since then he has been delivering
@americaambassador77743 жыл бұрын
He has really made a good name for himself
@chriswunsch983 жыл бұрын
Isn't 80-85% humidity a wet environment?
@Lost_Hwasal3 жыл бұрын
You should do an episode with outdoor chef life, you guys would vibe well.
@saratornsawetsuttisirikoon2344 Жыл бұрын
02:42 try it out 07:42 Ikejime
@nmoran20463 жыл бұрын
Sweet now I can have something other than salt fish not that I don’t like it because I eat a lot of it but now I need to figure out what the hell that cooler was that he’s using build my own or buy one
@robertpihl93473 жыл бұрын
If one wanted to replicate this dry aging process in their home, any ideas on how to maintain the humidity level in a small fridge?
@andrewmetzger41673 жыл бұрын
I know you can hit 60% humidity by putting a pan of salt water in the fridge, getting higher than that and you'll need equipment.
@raymondullrich8943 жыл бұрын
Yum
@fr21_org3 жыл бұрын
12:05 lol can't believe the 10 billion $ accident was docked there
@joanneganon71573 жыл бұрын
Great experience learning this 🙌💥. JO JO IN VT 💕😄
@nursultantulyakbaycats3 жыл бұрын
Damn that fish looked yummy at the end there
@77justinwilliams3 жыл бұрын
He said 80-85% humidity. Did Liwei misspeak?? I would think that number would be a lot lower.
@danagboi3 жыл бұрын
No-one is mentioning Josh Niland??? Or Moreno Cedroni???
@00Julian003 жыл бұрын
Japanese have been aging fish for longer. Check out kimura as one example. Since 2008. There are even special papers for it. But the content in english about their technique is crap.. I