I tried to DRY-AGE Swordfish and this happened!
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- čas přidán 19. 11. 2021
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#DryAge #Experiment #SousVide - Zábava
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Guga please cook PICANHA I miss is from the first time I tried it and want to see a new and improved picanha because I have more on the way
you should dry age a entire brisket in pinnaple and mango combined into one marinade
Something you guys didn't mention is that the "fresh" swordfish was frozen, of course, it is going to be less juicy. If that is the same fish then that means it's been just over a month since it was caught. Comparing frozen fish & dryaged fish.
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Guga，I would like to see an experiment of making pork-beef.
“Defrosted a fresh one”
Yes Gordon Ramsey, it’s fresh. Fresh frozen.
fresh frozen out of the can
Fresh frozen is a real thing though, it means it was only frozen for transport, and that freezing is usually done right after it's caught. Most fish is previously frozen, you can't reasonably expect it to be transported fresh unless you're very near a body of water that has fishing.
Usually the fresh vs frozen argument is about refrozen fish, not once frozen fish.
lol i thought the same thing!
@@593swheeler I’m just making a joke about this video. I don’t actually expect him to catch a new, fresh sword fish to compare!
But when it is in terms of a restaurant- I disagree with you completely. If they tell me I am being served ‘fresh fish’ or fresh anything! I expect that none of the items have been frozen.
@@593swheeler you can certainly tell the difference between a fish that's been frozen and a fish that's been cut up and cooked immediately I can't stand the taste of frozen fish and only eat fish I catch or at restaurants on water
Angel always gives unique, off the wall criticism and i'm glad he always explains what he means by it afterwards!
lol, I was thinking he meant the dry aged fish is like a pimp with a cane.
Hey Guga, this has been done for ages in the Mediterranean with salt and we eat it dry as it is, without cooking it. Tuna is the most common fish we use and I think you would get wonderful results dry aging this fish and cooking it with Spanish green parsley
Spanish green parsley
@@Feuervix thanks I only know what we call it :)
Isn't that cured?
@@VeryEvilGM it is, technically
What's the name of it: Feseekh?
Frozen thawed fish loses a lot of moisture from the water crystalizing and breaking the cell membranes open. So it's possible that the frozen fish was less juicy because of this- I wonder how it would compare to fresh fish? Who knows! Maybe an experiment for another episode? ;)
Yes I thought of this too. I wonder which would have been better, fresh caught or dry aged. There is a lot of waste in dry aging and just might be an unnecessary step. Eating this fish fresh might have been the top experience. Might be a good excuse to go on two fishing excursions.
Exactly what I was thinking
Depends on how it was frozen. If it was flash frozen, the water crystals would be incredibly tiny and wouldn't case very much damage at all. If he just put it in a freezer and let it freeze gradually, then you're absolutely right.
Ar fresh frozen
This is the reason, and fish with higher fat content freeze easier because it doesn’t expand and contract as much as water
A word of advice from a long time fan and one chef to another, immediately after you add the heavy cream, add a well beaten egg yolk and wisp over medium heat until thickened. The egg yolk will help prevent the sauce from “breaking” or separating. Love your videos man. They keep me trying new things.
Well i needed this advice so thanks
Curious, why the egg yolk? Shouldn't the fat from the cream be enough?
Awesome tip. Thanks!
coconut milk? or starch water?
@@diablohackv10 egg yolk is an emulsifier, which allows oily liquids and watery liquids to mix
I like Leo. You can tell he’s a good dude.
People get annoyed by him but I respect him. He got a golden ticket and he's making it count.
When guga says " dry aged everything " , my mind told me he will make new CZcams channel called "Dry Aged Everything 😂
Wouldn't be a stretch 😂
He should definitely make a dry age everything channel. Different lengths of time, all types of meat, salting before dry ageism and many other dry age experiments
I've had that same thought, surprised he hasn't done it yet
His weight will increase in line with the number of channel that he has.
First thing came in mind was angel 😂
I feel like pan searing with butter would have been better than the grill here, both for getting better and more even color and also for keeping it more moist.
Agreed
angel: the sauce makes the fish feel like it has a walker... it walks like this
Leo and Guga: a walker??
angel: yeah.. it's *mature*
Lol
When Angel said "it's like a walker". I actually understood the compliment immediately. It's like saying "everything they thought you would lose with age... I got you. You're better now. Just show off what your age gave you".
I like the effort guga puts into his banger vids
why is ur name ballz in Jawz?
do you guys know canae?
That thumbnail had me questioning the real content of this video haha
Were you thinking what i was thinking??
Sameee
This looks like something you buy on the dark web 💯
Hear me out
Really cool he caught the swordfish
thought you were just a pokemon guy. Nice to see you like cooking as well.
I love how you're not scared to dry age anything!
Guga: "Lets try these first"
*literally 5 seconds later*
Angel: "pffft don't tell me what to do"
Lol--
Im surprised Gga hasn’t bought a dry ager. He would be able to dry age a-lot more and bigger pieces
Well, he already has a proven method that he knows works really well. Why fix what's not broken?
Those big machines are good if you're in the business of selling dry aged meats, but for your own home they're unnecessary.
@@ordelian7795 nah but guga dry ages alot of meat and maxthemeatguy has one and its the size of a refrigerator so its not that big
@@RiskOfBaer well the dry ager will work just as good if not better and he will be able to dry age very big pieces like a whole fish or beef shanks so its a good upgrade especially since he dry ages alot of stuff
I said the same thing before, but maybe he gets some kind of deal with the Umai bags, since he uses them so much
Swordfish is a perfect grill fish, as soon as you get grill lines take it off, season (lemon juice, salt/pepper) and eat. Looses so much when frozen so sadly we do not get good swordfish in the UK.
Ironically shark steak is the most similiar as that is always freah but only done in places like cornwall.
I am only 9 seconds in to the video and SO GLAD that you are outdoors again doing fishing and showing the whole process to make your food. Thank you Guga!
That does it!! I pulled the trigger and just ordered Umami bags.. keep ‘em coming Guga. We went all in with the sous vide after finding your channel.. we binged for hours and it led to getting all hardware needed.
This is so freaking great. 2 of my favorite channels… now all I need is for them to meet up with Steve Rinella from MeatEater and Matt from Demolition Ranch to shoot at the leftovers!
Or the Robertson’s for fresh ducks
I’m so glad you started hanging out with Deermeatfordinner. You and Robert Arrington are inspirations.
I never would have thought of dry aging fish, but I am sold! I doubt I'll ever catch a fish big enough to try it though! lol
Guga! My wife and I were wondering if you could make a dedicated video of side dishes? I'm sure a lot of folks would love it.
ples guga... ples
That's a great idea!
Hope guga will do it
I love you so much Guga! I spent 10 years behind the line at restaurants but i honestly feel like ive learned more from just watching your videos.
Great video and loved the collaboration on the Gator and Swordfish. Can you do dry age Elk, Buffalo and Deer? Leo's also a great addition to the taste testing.
This is the collaboration I've been waiting for YESSSSS
Can't wait to start cooking thus way. Watch you a lot, thank you, thank you.
Saw yall out there on the water the other day! We fished the sword grounds till 11:30pm. Sunset was insane! Was a pretty cold night. Cheers🍻
You had to go with the most suggestive thumbnail of a swordfish ever
My family uses a similar recipe for our fingerling potatoes. Biggest difference is we brine them instead of directly salting them. Absolutely packed with flavor
I litterally was looking for this after watching a video of yours 2 weeks ago and last week you put this out
Save the pellicle trimmings for your next mystery meat video with Maumau 😂
Nothing makes my mouth water like your videos. Truly a master bro.
Thanks Guga!!!! Ive been waiting on this! Awesome!
Fresh swordfish with the skin left on is absolutely delicious. You don't fillet them, you cut them into loins like tuna.
Great video Guga. I have a suggestion for the Guga foods channel, dry cured fish, with your twists of course. In Spain dry cured tuna is known as mojama and it's like a fish-based Serrano ham
Love all you videos gives me a shock every time keep it up Guga
Hmmm I think it'd be interesting to taste some dry aged fish "fresh/raw" in a sushi
Even tho I'm not sure if it's as safe as eating it completely fresh
Was hoping to see Rob for the taste test! Awesome video!
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Lol Angel has the palette of a 10 year old but it’s great to see him eventually come to appreciate different foods.
If they keep this pace, everyone will become overweight eventually, angel too, guga is basically the seven deadly sin gluttony demon.
@@haze6647 the guy on the left used to be overweight so I don't know
@@haze6647 Angel works out tho that's why he looks buff
@@haze6647 As long as he burns as much calories as the amount of calories that he consumed he is fine
well to be fair.. alot of people do not like having their tongue touch something that smells and tastes fishy
Great video!
You should make a video about rehydrate a steak with collected steak juice
I am an inland fisherman, and I don't know anything I catch would work with dry age because I'd just lose too much meat.
When Gabriel said “I don’t like fish but this is making me start to like fish,” my fisherman heart was warmed a lil bit! Lol
Guga, My brother used to work in a Deli. He would brine and roast a whole beef knuckle (after removing the outer silver skin only)
the deli would sell roast beef s subs and thin sliced roast beef.
This is the way the original Arby's would prepare the original roast beef they sold. I used to go to Arby's in Boardman ,Ohio in the 1960's, they would prepare the sandwich right in front if you. Would you sous vide a whole Beef Knuckle and finish roasting it as a project? Thanks,
Wow they looked amazing through The Whole time
I also always called swordfish the steak of the sea I'm dying to try dry aging.
Agreed, do not want to overcook
that was the first time i ever seen fish dry aged nice job ! wish i could have tasted that lol !
Great video as usual! Off-topic suggestion: Try Italian Osso Buco (braised veal shanks with bone and bone marrow, osso buco literally means "hole bone"), s with parseley and lemon zest on top! It's not your common cut but it's delicious (well, I am Italian so that may vary :D )
I can’t believe this worked. I didn’t think you could dry age fish. Awesome experiment.
Looks amazing. I am totally sold.
The cross-over I have always dreamed of!!! I hope it is the first of many
There is a Japanese style of preserving fish and it's basically dry aging.
There is a guy in LA by the name of liwei liao who is the only person in the US who does it commercially
I've had smoked fish but never dry aged. I would love to try it.
I can only imagine guga at a family funeral. “My father was one of the best men I ever knew... And I know he doesn’t look that good right now, BUT WATCH THIS!” whips out flamethrower
I never thought that his analogy to a walker.. an old persons walker.. I’m never gonna forget that. I will be using that in my everyday explanation of food LOL!
So glad you and deer meat got together
In Turkey we have a specialty called "Lakerda" can you please try to make it. I think its perfect for your channel its a sort or dry aged fish.
Fishing trip with Guga is 100% on the bucket list! he's an expert
@Guga....you should do a cured egg yolk test where you do duck, chicken, emu, maybe ostrich, quail...it'd be interesting to see if there is a difference between them and which is better than the others
He's already done a cured egg yolk experiment, check the old videos.
@@Siang1 not cured egg yolk
Even with japanese dry age fish, they usually do 7-10 days no need for 35 days
Man, i don't like eating fish, but it looks amazing, my mouth is watering...
swordfish is a gateway fish... LOL nicely done!
could u do a video about all of the best steak methods that u have tried on one steak?
add a litlle sugar and some lime to the sidedish and it is magical!
1:06 I would like to light up the runway with something from my personal collection as far as I know it's the only one in existence
I can't taste most things from COVID-19 so I'm here to listen and dream of the flavors lol.
Damn i would love to cook with you guys ^^ You guys are awesome!
Lucky af with that wine!!! Ahhh I could drink alllll of it! I'm a whiskey guy, just finished yesterday a bottle of Elijah Craig and have been diving into wine lately, I love sweet. Can't do dry not too much anyways but sweet. Whole bottle gone.
I always hear Roflgator when that guitar rift hits.
Guga! Try some duck fat on the roasted potatoes, it's soooo good!
Also great work on the swordfish catch, of the 6 Pacific Billfish species it's one of 2 I've got left to see. Very jealous!
11:22 I think he meant like a cane and a top hat (at least sounds classier to me that way)
I’ve had limited success dry brining various fish which are sold at the oriental market here. I haven’t done it often enough to refine my technique.
Guga: "I want to really be able to taste the fish, so I only season with Salt and Black Pepper"
Also Guga: "I made a sauce with strong flavours, to add to the fish" xD
Hello, you might want to check out lakerda. It is dry-aged fish, and it has own unique fish flavor.
So next one is going to be Angel?
100 days dry aged Angel. Can't wait too see it!
It has a walker 😂😂 Everyone was like "What?"
bacon wraped dates is the best side dish ever
Guga, would you ever try Kangaroo? I'd love to see a Kangaroo experiment, one dry aged and one fresh.
Lmao the look on leo’s face @9:30
If I have a restaurant this is going to be top in menu... next dry-age tuna with mushroom sauce....
Oh nice! you should try fermented shark! It's basically the same thing... 😏😁
O M G BEEN WAITING YEARS FOR THIS!
Can freezing it affect the juiciness? We had a fresh up against a frozen
That thumbnail is something else.
Grats on 99 fishing
Great seeing new proteins
I love fish so that looked amazing to me
Guga please make Dry Aged Tuna Sashimi, been asking for ages
Guga, you should do a recipe with seafood mix or medley that you get from Sam's or Costco. The bag that is used for paella or seafood soup.
Now I want see dry aged octopus and eel!
How do you prevent the cream from curdling when you add the lemon juice?
I make potatoes like that aswell
Pro tip, sprinkle some fresh rozemary on them. :)
one sponsorship i'll actually watch
Nice water spout in the beginning
the walker comment was hilarious. caught me by surprise. good call angel
Can't believe it's been about 4 years jammin to this sear song. 5:28
Leo describing food reminds me of how Nick Digiovanni describes food 😅
I roast my potatoes with the same seasoning, and I add parmesan, and parsley for color. Except I cook mine at 350° for 1 hour, flipping at 30 mins.