Easy mate - for longer ages you can try dipping the fish in food-grade beeswax for the first week to two, to slow down the drying process, alternatively there's a few videos knocking about on how to hook up an automatic regulator with a humidifyer inside your fridge to maintain a balanced humidity. I'm yet to try the beeswax method, but it looks super interesting.
Damn definitely something to experiment with! This new fridge has actually been really good, for whatever reason humidity stays up there and been getting some real good ages out of fish. Just had a snapper in there for 7 days no smell and very little moisture loss. The bees wax sounds pretty interesting though!
Fellow spearfisherman from France here :) Thanks for the video! Glad to see I'm doing the right things when catching a fish. I also do the SHINKEI-JIME with the metal wire through the spinal cord directly in the water. I try to clean them as much as possible and remove the scales in the water as well. I haven't tried dry aging, I keep them in paper towels and plastic bags with the air removed for up to 9/10 days and they are delicious. I mostly catch mulet, sea bass and gilt-head bream. I'll try the dry aging soon, thanks to you! Keep up the good work! :)
Epic mate! Hello from Aussie. Nice work on the Shinkei how do get it in the spine ? Yeah the paper towel and plastic technique is definitely a good one! Esp if you’ve got a big fish and no space.
@@josh.bollen I get it in the spine through the hole in the head I made with my knife for the ikejime part. I cut the gills and the tail to let out the blood and if the fish is big, I also put the metal wire through the tail. This one is a little bit trickier in the water though because of movements.
Awesome vid mate like the interactive part diving while talking can tell you thought a lot about it. Also one part I also do is shinkei jime stick a wire down the nerves of the backbone that softens the flesh right up and improves post rigur mortis 🤙🤙
@BoshExplores czcams.com/video/ULjfwyXw6h0/video.htmlsi=4jiBmF1_tEnN3deU haha you can do it back on land no worries I prefer to go via the tail eh I find it easier. This is an older tutorial before I was better at editing haha
Nice vid bro. I use my old spears, cut bent and sharpened on the points into hooks, makes use of a bent shaft I wouldn’t usually use again.. and I get indestructible meat hooks out of it
Loving the content! Saw my first goatfish a month back and missed a shot last week! Can't tell you how valuable this A to Z dry aging guide is! With any luck I'll be putting it to work soon Cheers!
Mateee! Love them so much. Take your time and don’t rush them, you’ll be surprised how inquisitive they can be. Glad you enjoyed the video mate, hmu if you got any questions!
I've had good results with storing fillets by keeping then wrapped in paper towel in an open zip lock bag and just changing the paper towel daily. The open bag stops the circulating air from drying too aggressively but still lets moisture escape.
Definitely another good way if you’re short on space! I know some chefs have recommended using paper towel and cling wrap changing every few days. I like the zip lock though better for waste. If you have the space I’d definitely recommend keeping them whole though.
@spearo16 for sure mate, hence why I upgraded to a bigger/taller fridge 😂 if they’re big enough I tend to leave them to hang then butcher/portion them for freezing or eating over the next few days
Hey mate superb video. I am a massive Josh Niland fan so I am already experimenting with this but it’s awesome to see it presented by someone different. What is the brand and model of the glass door fridge you are using?
Mate the fridge just says Quirks fkg 410. Prior to this one I used a regular household fridge for the last few years though. The display fridge holds a higher humidity content which has allowed for slightly longer hanging times. That’s probably the biggest difference I’ve noticed over the last few months using it
Nice mate! Never thought about doing that, might have to give it a try. Would be interested to see how it goes as fish seems to be much more delicate and temperamental than red meat
I actually have never added fans to my fridges this new one actually has a fan going that you can see but my previous fridge didn’t have any visible, I’m sure there was something pushing the air around somewhere tho. Not sure if it would have improved the performance of the old fridge only upgraded because the previous one is older than me and not cooling properly anymore
These videos just keep getting better and better mate!
Legend mate appreciate it 🙏🏼
Easy mate - for longer ages you can try dipping the fish in food-grade beeswax for the first week to two, to slow down the drying process, alternatively there's a few videos knocking about on how to hook up an automatic regulator with a humidifyer inside your fridge to maintain a balanced humidity. I'm yet to try the beeswax method, but it looks super interesting.
Damn definitely something to experiment with! This new fridge has actually been really good, for whatever reason humidity stays up there and been getting some real good ages out of fish. Just had a snapper in there for 7 days no smell and very little moisture loss. The bees wax sounds pretty interesting though!
Really well put together video Josh, I love seeing it when people respect and look after their catch 😀
Cheers mate! Always gotta treat it with respect 🤙🏼
Thanks for sharing mate
Glad you enjoyed mate!
Fellow spearfisherman from France here :) Thanks for the video! Glad to see I'm doing the right things when catching a fish. I also do the SHINKEI-JIME with the metal wire through the spinal cord directly in the water. I try to clean them as much as possible and remove the scales in the water as well. I haven't tried dry aging, I keep them in paper towels and plastic bags with the air removed for up to 9/10 days and they are delicious. I mostly catch mulet, sea bass and gilt-head bream. I'll try the dry aging soon, thanks to you!
Keep up the good work! :)
Epic mate! Hello from Aussie. Nice work on the Shinkei how do get it in the spine ? Yeah the paper towel and plastic technique is definitely a good one! Esp if you’ve got a big fish and no space.
@@josh.bollen I get it in the spine through the hole in the head I made with my knife for the ikejime part.
I cut the gills and the tail to let out the blood and if the fish is big, I also put the metal wire through the tail. This one is a little bit trickier in the water though because of movements.
Awesome vid mate like the interactive part diving while talking can tell you thought a lot about it. Also one part I also do is shinkei jime stick a wire down the nerves of the backbone that softens the flesh right up and improves post rigur mortis 🤙🤙
Cheers mate! Sick may have to find a way to carry a wire with me in the water 😂 do you chop in behind the head for that?
@BoshExplores czcams.com/video/ULjfwyXw6h0/video.htmlsi=4jiBmF1_tEnN3deU
haha you can do it back on land no worries I prefer to go via the tail eh I find it easier. This is an older tutorial before I was better at editing haha
Sick I’ll check it out cheers mate!
Bluebone liver is the best part of the fish imo. Same flavour as the meat, but stronger
Nice vid bro.
I use my old spears, cut bent and sharpened on the points into hooks, makes use of a bent shaft I wouldn’t usually use again.. and I get indestructible meat hooks out of it
Sick!! Might need some bigger fish for some spear hooks 😂 love that idea tho definitely when we go shoot some pigs mate
Loving the content! Saw my first goatfish a month back and missed a shot last week!
Can't tell you how valuable this A to Z dry aging guide is!
With any luck I'll be putting it to work soon
Cheers!
Mateee! Love them so much. Take your time and don’t rush them, you’ll be surprised how inquisitive they can be. Glad you enjoyed the video mate, hmu if you got any questions!
I've had good results with storing fillets by keeping then wrapped in paper towel in an open zip lock bag and just changing the paper towel daily. The open bag stops the circulating air from drying too aggressively but still lets moisture escape.
Definitely another good way if you’re short on space! I know some chefs have recommended using paper towel and cling wrap changing every few days. I like the zip lock though better for waste. If you have the space I’d definitely recommend keeping them whole though.
@@josh.bollen unavoidable with some fish though, too large to store and/or eat in one go.
@spearo16 for sure mate, hence why I upgraded to a bigger/taller fridge 😂 if they’re big enough I tend to leave them to hang then butcher/portion them for freezing or eating over the next few days
Killing it!
Cheers brahh 🙏🏼🙏🏼
Great info mate. Look forward to all the next videos!
Cheers mate plenty coming up!
Solid advices here mate!!! 🤙🏽 keep it up bro!
Glad you enjoyed bro!
Really enjoyed this video,thanks.
Glad you enjoyed mate was fun to make this one lots of old footage to go over
High quality
Cheers glad you enjoyed
Hey mate superb video. I am a massive Josh Niland fan so I am already experimenting with this but it’s awesome to see it presented by someone different. What is the brand and model of the glass door fridge you are using?
Mate the fridge just says Quirks fkg 410. Prior to this one I used a regular household fridge for the last few years though. The display fridge holds a higher humidity content which has allowed for slightly longer hanging times. That’s probably the biggest difference I’ve noticed over the last few months using it
could buy dry age bags and a vacuum sealer online would presume they work for fish too
Nice mate! Never thought about doing that, might have to give it a try. Would be interested to see how it goes as fish seems to be much more delicate and temperamental than red meat
What fridge have you got mate? Hoping to make a DIY setup myself
This one is just a standard commercial display fridge mate nothing too fancy
I used a normal residential fridge for a long time before I had this one
@@josh.bollen ahh okay sweet, so still uses fans then?
I actually have never added fans to my fridges this new one actually has a fan going that you can see but my previous fridge didn’t have any visible, I’m sure there was something pushing the air around somewhere tho. Not sure if it would have improved the performance of the old fridge only upgraded because the previous one is older than me and not cooling properly anymore