I Dry-Aged a giant SALMON and this happened!

[@GugaFoods]

Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get a special offer for hair loss treatment.

[@DMSProduktions]

WTH did you EXPECT? You CAN'T dry age a fish! (NOT for that long anyway!)

[@boarbot7829]

@@DMSProduktions he literally did?

[@FunLovingCriminal_JB]

Guga please try dry aging a steak in Chinese Glaze Red tub 01... C'mon dude, you just dry aged a salmon, it will also be interesting ❤🙂✌

[@jenjenhocho3188]

Guga, idk if it's available near you but have you tried Maggi Magic Sarap? It's basically MSG on steroids. Just a _couple_ of granules in your mouth and you'll know what I mean.

[@quempire2656]

Can you dry age human meat grown in lab?

[@HereComesThePaine]

Whenever Chef Hiro and Guga collab, it's a good day :) Love them both.

[@luistrejo2160]

TTCfc T Fm4 Cfc

[@jjdogg0]

Same

[@dache.henrylee]

It's a GOOD AFTERNOON

[@todayipaint4667]

Not for Angel, apparently!

[@greyfivenine7005]

'it's a wonderful life'

[@VeryCornyPony]

5:45 Every time Guga does ads about haircare it's something special 😂😂

[@ottorudenskiiver9018]

I used to work at a restaurant that specializes in dry-aging fish. we also dry-aged salmon. First we did it only for about a week in the dry age, brought out the best texture and taste. And to avoid the smell you shouldve cleaned the bloodline and taken out the gills. And against bacterial growth we put the fish in 10% salt 90% water for an hour to kind of sanitize it.

[@boarbot7829]

Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 131st time asking btw.

[@okiepokertraveler1718]

Edible dirt? I mean, for a 3 year old that's pretty much all dirt, but...

[@DMSProduktions]

I can give you FRESHLY extruded brown 'clay' if you like! ;oP

[@hasuo9749]

Cant wait for the description guy and Angel to curse while eating these 💀🤣

[@jirikurto3859]

You should dry-age your butt, first time telling you.

[@rujanbajracharya2222]

​@@AkhierDragonheart MSG of Haiti

[@TheMillennialGardener]

Hiro is a national treasure. His knife work is incredible.

[@psychotogether5114]

Props to Leo for being so descriptive of the taste and textures. Great addition!

[@BallisticBBQ]

Wow! Very interesting video Guga. I am an avid fisherman, and very picky about fresh fish. I'd like to see you do this with a whole yellowfin or bluefin tuna.

[@Imamadenandomo]

not sure of their current state but bluefin tuna were listed as an endangered (atlantic)/ vulnerable (pacific) state just 2 years ago. don't get me wrong i love tuna but if you're paying a premium for your tuna try and make sure it comes from a sustainable source

[@BallisticBBQ]

@@Imamadenandomo I catch my own tuna. Yes, right now here in SoCal is 2 per boat per day. Very restricted compared to the past. Hopefully, they will start making a comeback.

[@minakiel2930]

@@BallisticBBQ highly unlikely according to my professors. most key predatory fish will be struggling with rising ocean temps & decreasing oxygen levels

[@jacobflores8666]

@@Imamadenandomo That's just not true. Atlantic Bluefin Tuna are currently listed as Least Concern globally while Pacific Bluefin Tuna are Near Threatened. It's Southern Bluefin Tuna that are an endangered species..

[@nocount7517]

​@@minakiel2930 Wouldn't rising ocean temperatures lead to an increase in O2 levels, as it encourages the growth of plant life?

[@baustinmcmanus1991]

Love seeing you and Chef Hiro! Such a wonderful gentleman. So glad you guys are collabing. It's a dream come true!

[@puranichu]

Terada collabing with Guga brings me back. I originally met Guga from one of Terada's videos years ago. Now it has attained a full circle

[@Ali4994]

Crazy to think Angel has managed to remain such a chicken nuggets and chips kid despite being around so much amazing food

[@nadinekad]

he’s a meat and potatoes guy😂

[@SammyNail]

@@nadinekad you mean a picky child

[@keima42]

​@@SammyNail so all vegans are picky child too? Because clearly they don't like fish, lol.

[@NikolaiWowe]

Could be ARFID tbh. It's what I have as well, except a different type

[@TheRealOneKVO]

​@@NikolaiWowe what is ARFID

[@thomasdavison8996]

Guga, can you do a time lapse photography on dry aging on some meat? It would be cool to see how it looks when it ages over a week or a month.

[@dbcooper.]

That's a, great idea

[@sophiaisabelle027]

Guga never disappoints. His content has always been the best of quality.

[@Apollo-ok5sq]

Ok bot

[@Marquise2013]

A pairing I didn't expect but as always Guga's collabs are great and chef Hiro is a legend

[@lucas.2.3.9.4]

​@@idanielhan their collabs are the best! first one I saw was the giant lobster roll on hiro's channel

[@antonc81]

Tuna for sushi are often aged for a week or two in ice chests (to prevent the drying that happens in a refrigerator).. it would be an interesting experiment to compare traditionally aged tuna against fresh tuna.

[@cirkleobserver3217]

Some of the farm raised salmon are delicious, depends on where it’s from. I don’t think I’ve ever had a proper wild one though, so idk.

[@jonathancormack]

@@loganliszt4769 wow you have no idea what youre talking about

[@jonathancormack]

@@loganliszt4769 do you usually walk around all day making a fool out of yourself?

[@jonathancormack]

@@loganliszt4769 oh that makes a lot more sense. You have a monetary incentive to spout marketing.

[@jonathancormack]

@@loganliszt4769 "i have absolutely no monetary incentive to spout marketing" Proceeds to provide monetary incentive for spouting marketing. Youre a smart one, eh?

[@LinkCable679]

Chef Hiro's skill with the salmon is amazing. The way the just glides through. That's a true master!

[@HiroyukiTeradaChannel]

Thanks..!

[@eatingonlyapples21]

Angel is a good boy! Respect to him for always trying it even when he's sure he won't like it, I know so many picky eaters (notwithstanding autism) who won't even do that. This looks delicious, I'd love to try it.

[@javaskull88]

While in the US Navy stationed in Keflavik, Iceland, the barracks were downwind of fish drying racks. The smells was indescribably foul. Shoutout to anyone reading this who was also stationed there!

[@Nirotix]

7:15 Professional experienced sushi chef "Safe to eat" 😂❤

[@JacksonWalter735]

Man this was such a great episode. You should try dry aging other fishes too in the future (such as tuna)

[@cornelisgraper8678]

10:19 “les dew it!” 🤣 nice impression

[@Raidn__]

Chef Hiro really just dipped his finger in hot oil and shrugged it off as if he was dipping his toes in a hot bath

[@BigeuleLP]

6:18 the fly landing on the fish lol

[@omulamfibie]

I love how Guga goes "now let's go for the raw one"... as if the one on the nigiri is cooked 😂

[@hardcore_x4757]

5:37 "You brush your hair... oh, right, I don't🥲"

[@nieniski462]

Me: I dont see any difference beetween fresh and dry age Guga: You can clearly see some difference Me: I can clearly see some difference

[@magnus1383]

I respect Angel for still tasting sonething he hates.

[@NerdySatyr]

I'll say this, we've give Angel a hard time for being a little picky, but recently he's tried so much stuff that he hates!! Even if he didn't like it, he still tried it! That takes a lot so well done Angel!

[@skullrevenant9573]

I'm the same as him.I hate the after-taste of fish.I can have if it' deep fried but if not,i'm spitting it out

[@latewizard301]

Maybe 50% of the food i now love, i used to hate, even sushi. And loads of fish, when i grew up i knew that at my moms place i didn't have to eat if i didn't like it. But at my dads place i didn't want to complain because of an episode i had where i got really mad because my step mom made "Blin" and i hated it, pancakes with caviar? Wtf? and at my aunt's place i didn't complain, because my uncle seemed so angry all the time and i didn't dear say i didn't like the food (ofc i learned later that my uncle wasn't angry, he just had a male case of "resting bitch face" and was quite a softie). But i never complain about food now at home, only at resturants😂 if the food in a high end resturant is average i will say so.

[@Yashuop]

Raise your hand if you've been watching Guga Foods for a long time🤚

[@kraemerdustin]

Define long time

[@LemenYeet]

Bot💀

[@kryptc744]

✋

[@beyondwilline3634]

How much should I raise my hands

[@Redhanedsneak]

​@YeetLemon bro he's verified💀

[@undtiny9713]

I'd love to see dry-aged black cod or sablefish. Great content and great videos. Another item to add to the bucket list.

[@noobslayer7564]

I think my favorite collabs are the ones with Jiro. You guys have such a "buddy-buddy" relationship and the videos tend to be a little more calm

[@BijinMCMXC]

Hiro. Short for Hiroyuki.

[@adambarron4015]

I'd love to see Guga's take on my favorite fish: halibut. I'd really love to see Guga try to fit a halibut into his dry aging cabinet.

[@juanalejandrosotto6217]

Good Job Angel!! True professional. Doing what you personally don't like for the good of the show. Kudos!!!!

[@yenquest]

In Vietnam, Fish Sauce is created by fermenting salted fish for around 6 months or more. The strained liquid you get after the fermentation period gets bottled up to be sold as is. Fish Sauce is like the MSG of Vietnam, lol. We use it a lot in our dishes. I forgot to mention, the smell is really really pungent.

[@hugegamer5988]

I have a problem with the smell of rotting animal proteins, it’s not that I smell any better but it instantly makes me nauseous and I start retching uncontrollably. So it did take me awhile to come around on fish sauces of any origin. That said I actually love a small amount in my dishes, it really improves the umami flavor which I love and the end result is nothing like the bare sauce.

[@fredfry5100]

Could you take a look at Max Miller's Tasting History? One of his most popular videos is a roman fermented fish sauce called Garum.

[@yenquest]

I'm not a fan of anchovy on pizza, but I'm sure it's great if done in different way/dishes, haha. Can't stand the smell of shrimp paste. I'll see if I can find Garum. Think a couple international food reviewers mentioned it recently.

[@fredfry5100]

@@yenquest I meant that watch that video in particular. Not try it if you don't like it.

[@deanwinchester6654]

I use fish sauce for a lot of dishes, add some really good flavor. A little stinky but not crazy

[@mzladrj8711]

Chef Guga thank you for the quality content. I love your expirements, they are so fun and interesting. I would be scared to try this one lol but Im sure it was tasty. And I so love your personality! Chef Hiro my fave! ❤. Always good to see him! I have yet to catch the guy on the right's name but he is so detailed when it comes to describing the food. I always look forward to what he has to say. He should do a food review channel or be a judge on a food competition. I would love to see it! Angel cudos to you for being a good sport and trying the fish 👏🏾. Now you gotta make something that you know Guga doesnt like 😄 and make him eat it 😄.

[@kabel9357]

Many sushi lovers may not realize that some of their favorite cuts of fish are actually better after that have been aged, sometimes for up to as many as fifteen or more days.

[@MrHeat48]

KUDOS to Angel, bro. He went through a lot. What a brave man. I could never do things like him.

[@Dr_Dorian]

There is a guy in Germany that has been dry aging fish for a while now. If I recall correctly one of the important steps (next to removing the organs is to not remove the protective slime on the scales of the fish.

[@EinLucas]

Do you know what he's called?

[@EinLucas]

@@Dr_Dorian Thanks a lot!

[@Dr_Dorian]

@@EinLucas sure thing

[@moneyboy503]

i know it's now neccesarily the purpose of the video but would've LOVED to see a bit more of Chef Hiro actually Fileting the Salmon. I watch his live dispatch and prep videos all the time

[@HiroyukiTeradaChannel]

Thank you very much..!

[@johnlord8337]

You did what the Alaskan Aleuts and Inuits (even Canucks and Norse) have done for millennia - with open-air (no enclosed and toxic air) dehydrated and dry aging salmon fillets (like cod fillets). Actually, because you had the enclosed space with dry aging - you increased the gasses and oxidation of the salmon's oils. You had a more-strong oily and gassy flavor re-introduced back into the salmon fillet (like BBQ wood smoking a salmon) you reprocessed the salmon gasses instead. If you open-aired the salmon - that extremely aroma wouldn't be there. So open-air and dry aging -1, enclosed and dry again fridge - 0. If you do this again, with a soy sauce, even a wasabi dip, you would find that this would be an most-excellent tasting fish.

[@naamadossantossilva4736]

The norse also salt their fish.We eat a lot of that in Brazil,maybe he should have tried that.

[@schmidth]

Yep, here in Norway it's been completely normal to dry, smoke or salt fish for preservation purposes. Totally safe and delicious

[@Blackfang_12]

Dry -aged steak in curry powder! I love curry and I love dry aged steaks, this should be a great combo!

[@ShadowbladeV9]

What an unexpected collab. Off to binge watch Hiro again.

[@Waytoochildish]

Hiro: when I removed the skin there’s no more smell and the salmon had a good amount of oil Guga: you know hiro, once you removed the skin the smell went away and it’s also pretty oily

[@senmetwo42]

Guga i love this collab era right now. I want more nate videos. This was a fun video, i hope someone on your team reads comments so you know what we like

[@adamwisz]

Props to Angel for at least trying it. I live in Japan and there's plenty of things I will not even allow in the same room as me lol (hint: it's dried squid)

[@jenjenhocho3188]

Really? But grilled dried squid is amazing. -Chewy- Rubbery yes, but it's an umami bomb. Just don't marinate it in peanut butter like Soma did 😁.

[@hasaniennis442]

For me it’s anything with eyes or some type organ, cooked or raw

[@UnusualPete]

Squid is always good. 😋

[@KainYusanagi]

@@jenjenhocho3188 Grilled squid has a totally different smell profile from just dried, though.

[@jenjenhocho3188]

@@KainYusanagi I said grilled DRIED squid. Fried dried squid is also good, it gets crunchy.... untill it gets cold, then it goes back to being vulcanised rubber. 😋

[@gammaarmy9547]

So now I say, “It is enough talking and it is time to eat” -New quote from Guga

[@wailwong8712]

I love it when Guga has the cross-over chefs joining him

[@MrAnders9000]

Tip: Put the dry aged salmon on some good quality bread with majo and a squeeze of lemon with salt and pepper. 😊

[@jamesevans7388]

The smell is probably from the leftover blood in the fish, was wondering if it wouldve been dangerous.

[@widodoakrom3938]

Probably bcs guga didn't removed the head max removed the head

[@sigmablock]

@@widodoakrom3938 glad I'm not the only one who thought about Max when it comes to this experiment.

[@piotrdziurzynski2756]

I love the way that this video is edited 😆😁 master piece!!!! The advert is also a firecracker - guy who has no hair, recomeds products for hair - right time, right person 😅

[@BijinMCMXC]

I would’ve preferred Chef Hiro giving his opinion on all the dishes than Angel the fish hater. And I too am a fellow fish hater! Ain’t no way I would’ve eaten it 😂

[@GnomesRox]

Yeah, I have no idea what that clapping thing was about either.

[@BijinMCMXC]

@@GnomesRox Because he was “summoned” there with a clap, so he was trying to clap to go back/escape lol. Could’ve been executed better. I was also confused at first.

[@xZiReTaCTiCzZ]

Im from faroe islands. Awesome to see our fish on your channel. And it is indeed the best salmon in the world.

[@DaDire]

Wondered how it would taste pan seared, then made into a full sushi roll 😅Thanks for the upload guga

[@Kelekona_808]

GG to Angel for trying a type of food he knows he doesn't like. Lot's of people in the world would never do it themselves. Maybe one day he'll find something else he would like to eat without hesitation.

[@TheSeriousCat]

Was really waiting for Chef Hiro to try it to be sure the long 21 DAYS wasn't too much. Good video !

[@corkscrewfoley]

I've lost my mind a few times from Angel's pickiness...BUT, he has been trying more things and I'll give him a tonne of respect for that. I love salmon (so much so, I eat the skin too), but sashimi is a no dice for me...I did try it, and it's a texture thing for me.

[@Lynxzit]

Hi, I seen u been using this anti- hairiloss product alot - many years, and i got too say, the results are amazing and soo great that u finally recommend it for us costumers X-D

[@buraastragedija]

At this point, Angel doesn't add any added value. How can you respect opinion from a person who doesn't eat basically anything but meat.

[@Zak-tk8wv]

He adds opinion on meat

[@ElNachoMacho]

Angel's expression at 9:22 perfectly depicts the definition of mistrust

[@SomethingUnique404]

I always saw Guga as a selfish arrogant SOB but to imagine he have the audacity to invite a world famous Japanese chef and kick him out from the table is astonishing.

[@KrookedDoesStuff]

Chef Hiro showing up like Ahhhnold to fix the issue

[@FloWoodEnT123]

I LOVE when you collab with Hiro, especially because I actually was introduced to your channel through Hiro's! When you did the giant lobster videos 🔥🔥🔥

[@sharendonnelly7770]

My father caught an 82 lb chinook salmon in the jetty of Coos Bay, Oregon. It was smoked, canned, and eaten fresh. Love salmon, and especially wild caught as there is so much more flavor. Dry aging wasn't a thing back then in 1985, but think it would have been awesome .

[@jeroenderksen5016]

So much fun to watch! Greetings from Netherlands 🇳🇱

[@MrWolff9963]

Ohmygod Chef Hiro! I've watched his videos for 10 years 😮 you're telling me you guys collaborate no wayyyy

[@nikolaiwirkolamasternes5147]

In Norway we do it very different. We do it with a dry salt bath for 8-12 hours in a cold place. Longer if you like more salt flavor. Then hang it to dry for minimum of 1 day, common rule, if a piece of paper cant stick to the surface, its dry enough, and then smoke it for 2 hours depend on how much smoke flavor you like. Do not exid more then 32°C when you smoke salmon. We use birch tree and a twig of juniper for smoke flavor.

[@Petteriks]

Im proud of Angel 💪🏻🔥

[@kieranmcdonald4376]

The test to see if the oil is hot killed me 😂😂 The sign of a true master - to ignore pain

[@skipsch]

So happy, seeing a new video of Hiro and Guga makes a good morning

[@mrjaratpon]

Lol. It's super funny that guga is promoting keeps....😂😂😂😂

[@Pepe-recha]

Using finger to check oil temp. -Uncle Roger approved! 👍🏿

[@ShawnP]

You should do a comparison of lions mane mushrooms and regular steak

[@ivansmirnoff6987]

I imagine that since the drying took out most of the water, all that was left behind was the oil which is what led to the fish being far more oily than usual since there was nothing to counter it.

[@mentos897]

I have been subscribed to him for years! I can die happy now

[@Drewinvan]

Looked good, but next time you need to have Sockeye salmon from here in the Pacific Northwest Guga! Love your channel..Regards from Vancouver, Canada..

[@fruitylerlups530]

not surprised its good, we have aged fish all the time, smoked salmon/cod, but there's the control of the antibiotic characteristics of the smoke, in this case its a lil more risky but definitely comes off more pure.

[@foreva4eva385]

Angel tryin to unpoof himself 😂😂😂😂😂😂

[@kencoffman7145]

Could we PLEASE, with waygu on top, get a Guga knife tour. Im a huge knife nut so this would be awesome!

[@John-ed2wj]

What skill Hiro has. A pleasure to watch

[@maplesyrup8369]

Cooked something a few weeks ago that kind of blew my mind a little, was Clarias Gariepinus which is a fish of the catfish family. Fried it in a skillet with some butter and... It kind of looked like a steak, served it with Béarnaise sauce, which is common for steak here in Sweden, and some Hasselback potatoes so it was served like steak. And even the taste was a little reminiscent of steak, just the texture was that of a fish which felt strange but ultimately I really liked it.

[@Joshua.M.S.]

this is fantastic. Guga, go to a wholefoods and see if they have Artic Char. Salmon was my favorite fish until i had this in Iceland. its a mix between salmon and trout in texture and flavor. Salmon is now my second favorite.

[@dylanvandenberghe]

The commercial was pretty spot on, lol. "It's 3 in the morning and you're watching Guga" 😂😂😂

[@peetiegonzalez1845]

Angel's Guga impression "Let's dooo it" had me creased.

[@TheSwill8]

My guy Angel straight flaming guga talking bout "let's do it". Tryna clap out of there, pure comedy

[@AngelMannNSI]

The way he slices fish is like a work of art!🤩

[@DGPHolyHandgrenade]

not sold on the dry aging of fish. but curing salmon to a good gravad lox, very very tasty. It's a dry cure of salt and sugar, often flavored with dill. best way to go for me.

[@VERITASnpg]

All these fire collab G is the DJ Khalid of the cooking KZbin game

[@tilersmith-d7o]

the flavor is called umami. the longer you let your fish sit the more it develops its umami but it also looses freshness so its a give and take

[@DarkSitesChannel]

Try Aramat on steak, it's a British/Irish ingredient lots of different aromatics. I accidentally used it instead of Garlic Powder with salt+pepper. I can't identify the taste difference, but it works.

[@eizomonitor6003]

I am brushing thru my hair while I am watching this, I still like Guga's videos :D

[@ohaiClemmy]

"Don't worry about it, it's gonna be great." 😂😂😂 Poor Angel

[@reallokndo6208]

I swear, bro uploads everytime I'm about to eat and its perfect

[@LeIronwood]

Guga and Chef Hiro in one video? Again? Nah man, this is bangers.

[@mikeddh2018]

It's always great seeing Chef Hiroyuki Terada.

[@nikkihayes9236]

Chef Hiro is our Hero!😄💖👏🏻👏🏻👏🏻👏🏻

[@HiroyukiTeradaChannel]

Arigatou Gozaimasu..!

[@nikkihayes9236]

@@HiroyukiTeradaChannel Dou Itashimashite!🙏

[@AaronLing]

Guga promoting hair loss treatment is the funniest thing !!😂😂

[@justinparker428]

Loved the editing on this one

[@sidorakmine]

I had aged 2 salmon for 45 days before (and qutie a few other fish as well) It shouldn't smell anything fishy, for salmon, just very strong salmon smell. You should look for Niland's tutorial on how to butcher fish without any water before dry age a fish

[@jmcr71795]

In the 1990s, while living on an abandoned Hamelco people's reserve on the Canadian Pacific coast (Google Earth "Church House, BC, CND. It was different in the 1990s), when some of my Hamelco friends asked me to smoke some fish, about 40 Chum Salmon. It took me 4 days in the smoker, which was a shack of undetermined age, made of slabs of hand-split Red Cedar wood on the roof and walls but bare dirt floor. The smoke/heat was supplied by a small, smothered fire in the center. I added rocks and a 20-gallon wash tub as a lid. For wood, I used a base of alder, then applewood. As this area of the Canadian coast has no highways or roads, and the place is only accessible by boat or floatplane, there are bears. Lots and lots of bears, with Black bears usually coming from the south, and the Grizzlies from the north, I got zero sleep! With nothing more than a basic soy sauce, brown sugar, garlic, and vinegar marinade, it was THE best served like lox, but also awesome canned.

[@BizBazBoz2007]

Another great video from guga!