I Dry-Aged a giant SALMON and this happened!
1,260,299
Published 2023-06-04
Salmon has always been my favorite fish. Today I did the unthinkable and went ahead and dry-aged a giant salmon, but I did not expect this to happen.
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All Comments (21)
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Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get a special offer for hair loss treatment.
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Whenever Chef Hiro and Guga collab, it's a good day :) Love them both.
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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.
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5:45 Every time Guga does ads about haircare it's something special 😂
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Crazy to think Angel has managed to remain such a chicken nuggets and chips kid despite being around so much amazing food
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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.
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Hiro is a national treasure. His knife work is incredible.
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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.
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Love seeing you and Chef Hiro! Such a wonderful gentleman. So glad you guys are collabing. It's a dream come true!
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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.
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Props to Leo for being so descriptive of the taste and textures. Great addition!
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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
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Guga never disappoints. His content has always been the best of quality.
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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.
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A pairing I didn't expect but as always Guga's collabs are great and chef Hiro is a legend
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I love how Guga goes "now let's go for the raw one"... as if the one on the nigiri is cooked 😂
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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!
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Raise your hand if you've been watching Guga Foods for a long time🤚
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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!
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Man this was such a great episode. You should try dry aging other fishes too in the future (such as tuna)
