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Episode 199: From Anglers to Chefs: Aging Fish for Enhanced Flavor with Liwei Liao
Manage episode 435380788 series 2825010
Summary:
In this episode, Justin and Adam are joined by Liwei Liao, a self-taught fishmonger and owner of The Joint in Los Angeles. They discuss the process of dry aging fish and the importance of proper handling and care to maintain the quality of the fish. Liwei shares his methods and practices, including brain spiking, bleeding, gutting the fish, and letting it rest for a few days before fileting. They emphasize the importance of culinary conservation, only harvesting what is needed and using more of the animal to minimize waste. The conversation explores the importance of properly handling and aging fish to enhance flavor and texture. The hosts discuss the factors contributing to the fishy smell and how to minimize it. They share personal experiences and tips for aging fish, including using dry environments and avoiding excess moisture. The conversation also touches on the benefits of aging fish for recreational anglers and the challenges of scaling up the aging process for commercial production. Overall, the hosts emphasize the importance of proper handling and conditioning to improve the quality of fish for cooking and consumption.
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-
Buy our Wild Fish and Game Spices
Guest:
Takeaways:
Proper handling and care are crucial for maintaining the quality of fish.
Methods such as brain spiking, bleeding, and gutting the fish can improve the taste and texture.
Letting the fish rest for a few days before filleting allows for the draining of blood and impurities.
Culinary conservation involves only harvesting what is needed and using more of the animal to minimize waste. Properly handling and aging fish can enhance its flavor and texture.
Excess moisture contributes to the fishy smell, so keeping fish in a dry environment can minimize it.
Aging fish allows for the development of better flavors and textures.
Recreational anglers have the advantage of being able to control the quality of their catch by properly handling and aging it.
Scaling up the aging process for commercial production presents challenges but can lead to improved fish quality.
Chapters:
00:00 Introduction and Mushroom Foraging
03:06 Upcoming Wild Pig Camp and Culinary Conservation
06:02 Guest Introduction and Background
13:01 Understanding Dry Aging Fish
20:12 Methods for Maintaining Fish Quality
25:07 The Importance of Letting Fish Rest
29:48 Comparing Fish Handling Techniques
31:10 The Fishy Smell and its Impact on Taste
39:07 The Intimidation of Cooking Fish at Home
44:17 The Benefits of Properly Handling and Aging Fish
48:09 Understanding the Aging Process and Moisture Loss
53:24 Proper Techniques for Bleeding Out Fish
57:51 Reducing Waste and Improving Fish Quality
Keywords:
dry aging fish, fish handling, fish quality, culinary conservation, fish harvesting, fish handling, aging fish, fishy smell, dry environment, excess moisture, fish quality
Learn more about your ad choices. Visit megaphone.fm/adchoices
208 эпизодов
Manage episode 435380788 series 2825010
Summary:
In this episode, Justin and Adam are joined by Liwei Liao, a self-taught fishmonger and owner of The Joint in Los Angeles. They discuss the process of dry aging fish and the importance of proper handling and care to maintain the quality of the fish. Liwei shares his methods and practices, including brain spiking, bleeding, gutting the fish, and letting it rest for a few days before fileting. They emphasize the importance of culinary conservation, only harvesting what is needed and using more of the animal to minimize waste. The conversation explores the importance of properly handling and aging fish to enhance flavor and texture. The hosts discuss the factors contributing to the fishy smell and how to minimize it. They share personal experiences and tips for aging fish, including using dry environments and avoiding excess moisture. The conversation also touches on the benefits of aging fish for recreational anglers and the challenges of scaling up the aging process for commercial production. Overall, the hosts emphasize the importance of proper handling and conditioning to improve the quality of fish for cooking and consumption.
-
-
Buy our Wild Fish and Game Spices
Guest:
Takeaways:
Proper handling and care are crucial for maintaining the quality of fish.
Methods such as brain spiking, bleeding, and gutting the fish can improve the taste and texture.
Letting the fish rest for a few days before filleting allows for the draining of blood and impurities.
Culinary conservation involves only harvesting what is needed and using more of the animal to minimize waste. Properly handling and aging fish can enhance its flavor and texture.
Excess moisture contributes to the fishy smell, so keeping fish in a dry environment can minimize it.
Aging fish allows for the development of better flavors and textures.
Recreational anglers have the advantage of being able to control the quality of their catch by properly handling and aging it.
Scaling up the aging process for commercial production presents challenges but can lead to improved fish quality.
Chapters:
00:00 Introduction and Mushroom Foraging
03:06 Upcoming Wild Pig Camp and Culinary Conservation
06:02 Guest Introduction and Background
13:01 Understanding Dry Aging Fish
20:12 Methods for Maintaining Fish Quality
25:07 The Importance of Letting Fish Rest
29:48 Comparing Fish Handling Techniques
31:10 The Fishy Smell and its Impact on Taste
39:07 The Intimidation of Cooking Fish at Home
44:17 The Benefits of Properly Handling and Aging Fish
48:09 Understanding the Aging Process and Moisture Loss
53:24 Proper Techniques for Bleeding Out Fish
57:51 Reducing Waste and Improving Fish Quality
Keywords:
dry aging fish, fish handling, fish quality, culinary conservation, fish harvesting, fish handling, aging fish, fishy smell, dry environment, excess moisture, fish quality
Learn more about your ad choices. Visit megaphone.fm/adchoices
208 эпизодов
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