DRY AGE FISH at Home Part 1

Video Description

Lately I’ve had a tonne of questions about why I hang my fish, how long I hang my fish and what the whole dry ageing thing is about. Well finally here is a video to answer all your questions and to run you through how you can do it at home. I’ll also go over the process of, sourcing storing and preparing your catch, explaining the need for braining (Ikejime), bleeding and cleaning your fish. It is definitely something that can be done at home however without expensive equipment we have to do a few things a little different. If you’ve got any more questions feel free to leave them in the comments. Now you know the basics, experiment and record your results. I’m keen to hear what you reckon! For plenty more cooking and diving content you can check out my Instagram https://www.instagram.com/bosh.jollen/ 99 Spearo recipes Cookbook where you can find many of my recipes https://amzn.to/3NQTN8Y Yes these are affiliate links, No the products do not cost you any extra BUT they allow me to make a small percentage when you purchase them or any other items on Amazon when you use the links. Helping me to continue making videos like this for you guys. The Gear I Use Diving: My Dive Watch: https://amzn.to/4bqdsGj Mask: https://amzn.to/42teFZs Kitchen Victorinox 6inch boning/filleting knife: https://amzn.to/4bsNja3 Knife Sharpening block: https://amzn.to/4bm6y51 Fish Tweezers: https://amzn.to/3SJSta2 My Gloves: https://amzn.to/3SLlkLd My general knife: https://amzn.to/3OSWl6D Microplane: https://amzn.to/3SIToI2 Immersion Blender: https://amzn.to/3udjERs Sauce Bottle: https://amzn.to/3Ut3vBT Oil thermometer: https://amzn.to/3SNiGEZ My Takoyaki Pan: https://amzn.to/3Ow7kCq Pasta Machine: https://amzn.to/3UnwJSM Sous Vide: https://amzn.to/48bT7lu Vacuum Sealer: https://amzn.to/3UsM7x3 Food Processor: https://amzn.to/3OxpWlM Stainless meat hook: https://amzn.to/4bmyQfD My underwater camera: https://amzn.to/4bmy4PL My GoPro head strap: https://amzn.to/4856JyO The smoker box I use: https://amzn.to/492ik2N Kitchen Aid Sausage stuffer: https://amzn.to/4bpXXhv Camera, Editing and Studio Gear My Wireless Microphone: https://amzn.to/49nKpRQ Voice over microphone: https://amzn.to/49lz4BR My LED Video light: https://amzn.to/3SutPZM My LED Studio light: https://amzn.to/3HKi2BG The iPad I Edit on: https://amzn.to/3urrCpW My SSDs: https://amzn.to/3ul27Xk Smartphone Tripod: https://amzn.to/3StKFrG USB-C hub for iPad: https://amzn.to/3StKFrG Cookbooks I recommend First Nations Food Companion https://amzn.to/3HOZT5P The whole fish cookbook https://amzn.to/3Sjj6RK Take one fish https://amzn.to/3HNmv6Q Fish butchery https://amzn.to/3HP09BP Noob Spearo 99 Spearo Recipes https://amzn.to/3ujRO60mzn.to/3SutPZM 00:00 Christening the new fridge 00:23 Store bought fish 00:39 What is Dry Ageing? 01:42 What fish work best? 02:27 Ikejime 02:53 Bleed your fish 03:18 Gut and Gill your fish 03:30 Storing your fish 04:23 Prepare your fish 04:51 Sukibiki 06:10 Ageing when you’re tight on space 06:43 Hanging Fish in fridge to age 07:29 Temps, Humidity etc. #spearfishing #dryaged #fishingaustralia