[ASMR] How to AGE Fish at Home | SUSHI | SASHIMI | Takoshiho Cooks Japan 

Thank you for giving me a comment! I'll try to upload more about Japanese dishes for you!

Thank you! I’ll make more videos like this!

My pleasure 😊 I'll do my best! Feel fee to give me a comment sometimes if you wanna know some specific techniques;)

I'm gonna try to make more videos for you! Thank you!!

Thanks!!

Thank you!!!!

Thanks!!!!😍😍😍

I'm glad you found this video and wanna try this method! Hope your aging will come out nicer!

Thank you!!

Thank you for the comment! I'm glad you enjoyed it! I wanna upload more video like this! This method works well for sashimi of white fish which needs some aging time for pulling out of the umami, but it would be good to make Tempura with it!

haha! It' the way Japanese people do!

Thank you so much for your comment! I'll do my best for you as much as I can :)

Thank you for the comment. Yeah, I think over their life, too sometimes. Gratitude and mindful eating without any waste is the only way for us to appreciate not only captured fish but also animals and any other lives even plants.

Thank you! Sorry for the late reply! I think you can get the scaler at a Japanese tool store. You can always take scales off with a cap of a plastic bottle, too!

Thank you for watching! I cooked the half as sashimi at that time, but it's totally fine if you age fish without bones!

Thanks for watching!! Under the skin of sea bream has a lot of umami and fat, so pouring the boiling water to maximize them. It also makes the sashimi beautiful. We call this method Yushimo-dukuri. You can also sear the surface using a torch. Actually the skin of sea bream is usually chewy, so if you don't like the texture, you can just remove it.

Thank you for your comment and sorry for the late reply! I don' think mackerel and sprats kind of fish are not good to age in general because they are easy to go bad. Tuna and white fish can be aged in this method to get umami out. I apologize for your confusion!

Thak you very much for your reply! I will follow your advice and try with some white fish instead. Hake fish could do better? You look so pretty so there is no need for apology. Best wishes!

@@radoslavradoslavov3528 Thank you for your reply! There are no Hake fish in Japan, but they would be better, I think. Hope you will enjoy your own fish aging!!!

How could i if it not recommended for sprat? BTW i see some californian guy is agening his mackerel for 90 days.

@@radoslavradoslavov3528 Thanks for the reply! I mean... it’s your choice! From my perspective as a sushi learner, it is very difficult to determine the aging of blue fish like mackerel which goes bad quickly. If the preparation is not treated right, germs will grow on the remaining blood and guts while aging. In the worst case, it can cause Histamine toxicity. From a safety point of view, I just do not recommend to do this aging with sprat at home. And I just like to eat blue fish as fresh as possible. haha But again, it is your choice. You can always try new thing that you wanna do! Let me know if you succeed it!

Sorry for the late reply! It depends on the condition of the fish and the aging environment. So it's difficult to tell you how long it can be in the fridge. 2 or 3 days would be fine for the most of the fish. I don't know any better way to keep the flavor and the freshness of the fish if you use them raw.

I'm really appreciate this, thank you so much ☺️

Sorry for the late reply! I cannot tell the exact time for aging tuna because it depends on the conditions, but I recommend to age it about a week. You don't need to cut it into saku, but I recommend you to cut it up first into smaller pieces like 300 to 400 grams to age nicely. When we age tuna until the color of surface changes, we slice the surface a bit. Let me know how it goes!

@@TakoshihoCooksJapan alright. will give that a try next time I buy some tuna belly. thanks Takoshiho!

Thanks for the comment! Actually, aging days are always depending on the size of the fish, the how fresh and clean the fillet is and the circumstance you put the fish. It totally different if it's summer or winter. I still check the condition every day to see how it goes. Yeah, you can salt the fish to enhance the flavor and texture, but I prefer not to do it because I want to extract the simple and delicate flavor of the fish it self!

Definitely!

I explained all about a short term curing technique in this video, so you can apply this technique to salmon, too:) Or do you wanna know a long term curing method?

@@TakoshihoCooksJapan Yes I think a long term method would be great, I've seen dry aging techinques with tuna and salmon that are stored for weeks or months.

@@Alberto-xw8vx I see. It'll take some time, but I'll try to make one video!

@@TakoshihoCooksJapan Really appreciated. Thanks a lot.

Oh, that's too bad. I usually use the cheapest one in Japan like the link in below. It's made from 100% pulp which is embossed. I think you can try to find the one is embossed for not getting stick. Good luck! www.amazon.co.jp/Elleair-Peach-Paper-Towels-Sheets/dp/B00Z5XALQA/ref=sr_1_1_sspa?crid=1R5QAABIWYBDV&dchild=1&keywords=%E3%82%A8%E3%83%AA%E3%82%A8%E3%83%BC%E3%83%AB+%E3%82%AD%E3%83%83%E3%83%81%E3%83%B3%E3%83%9A%E3%83%BC%E3%83%91%E3%83%BC&qid=1618357992&s=pantry&sprefix=%E3%82%A8%E3%83%AA%E3%82%A8%E3%83%BC%E3%83%AB%E3%80%80%E3%82%AD%E3%83%83%E3%83%81%E3%83%B3%2Caps%2C257&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzUkZBNjA5OTAyTUEmZW5jcnlwdGVkSWQ9QTA0NTc2MDQxQ0JOQjMzUE1ZM1dGJmVuY3J5cHRlZEFkSWQ9QTNSWUs4SEpQUUMxTUQmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl

Thank you for watching! I do Shinkeijime which is a kind of Ikejime when I kill the fish by myself. But I usually buy fish which is already killed, so I often ask to the seller which one is killed by Shinkeijime or at least ikejime. www.q.turi.ne.jp/shinkei_jime/index.html

Sorry for the late replay! It depends on the kind of fish, but 5℃～7℃ would be ideal.

Thank you! You must love fishing as I see your RU-vid account name.

Glad you find this video!

Sorry for the late reply! It depends how much the paper towel is wet, but I usually leave it for a few days not changing it.

@@TakoshihoCooksJapan ok thank you so much! 😁

@@TakoshihoCooksJapan also, do you know if its possible to age freshwater fish? I'm trying to get more information on that but it seems people age only salt water fish. Many thanks! 🙏🏽

@@namochanethomvong9785 I personally never tried aging freshwater fish, but people do it same as salt water fish. You need to remove it’s blood a d excess water carefully and do the same process!

@@TakoshihoCooksJapan ok, I'll try it! Thank you!

It's just for aging, so nothing is needed.

This is how to cure tuna with kombu! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IVhJRl32Wco.html I used tuna, but kombu sured sashimi suit for white fish like snapper! Hope you can try it!

If you put it into freezer, they won't be aged, so you need to use fridge for this method.

@@TakoshihoCooksJapan does it also work the same for silver promfet? isit better to age it or can i just use it for sashimi upon filleting?

It’s better to use salt water if you deal with blue-backed fish like mackerel, sardine, and saucy for sterilizing, but it’s okay to rinse with freshwater for other kinds of fish like this. This is what I learned, but it’s almost always good to use salt water, so please follow the way you think it’s better🙏

Oh! It's for cooling the sashimi down after pouring hot water. The reason why I pour hot water is to soften the skin of sea bream. As you know, there are a lot of umami and fat just under the skin, so I wanted to remain the skin. It's not always right way to do it. It depends on the kind of fish you use. Sea bream is appropriate for this method!

@@TakoshihoCooksJapan i just saw your reply, thanks!!

Hi! Do you wanna know another way to to cure a raw fish?

@@TakoshihoCooksJapan yes please

Sorry for the late reply! I don't think it's a good idea using a frozen one for aging...😫

It's because I wanted to vacuum the inside to get rid of all the air to preserve well.

Sorry for the late reply! It should be 5~7℃.

There are so many ways to cure fishes. This is for sashimi, so I didn't put salt.

Sorry for the late reply! I wrap the fish in paper and then wrap in a plastic bag(not a foil) because I don't want the fish to oxidized.

@@TakoshihoCooksJapan Can I wrap the fish in paper and vacuum pack it? What kind of paper is it supposed to be? can there be kitchen paper towels

@@KoLuX57 kitchen paper towel should be great!

What is spesch?

I definitely wash with salt water when I do it to blue fish like sardines and macherel, but my master who has worked at a seafood wholesale told me it's okay to use fresh water if I use it in a short time and wipe off well. I just want to presice the amount of salt I put when I cook, too. If you want to use salt water, that's of course good too!

haha...! That's so true, but it worths it!

I'm sorry. I'm trying to be better. Thanks!