How to dry age White Sea Bass for 21 days and make delicious Sashimi from it! 

Stoked I could provide! 🤙🏼

Congratulations!! 💪🏼💪🏼 Glad you’re getting something useful from my channel! 🤙🏼

😁🙏🏼🙏🏼

🙏🏼😁🤙🏼

😁🙏🏼

Thank you! 🙏🏼🤙🏼

Thank you! I know I’m not the only one who spears and is a Stewart of the ocean, I’m just broadcast for those that don’t. Hope to see you in the water too! 😁🙏🏼🙏🏼

It’s always better to hang it as whole as you can so that you protect as much of the meat as possible from exposure. Filleted meat will have more waste due to the drying process and have a greater chance of contamination from exposure. Hope that makes sense. 🤙🏼

@@SpearwithX noted with thanks. Keep on posting ya? Cheers 😊

Yup! You dissolve 5.65 oz of sea salt to 1 gallon of water and you’ve got synthetic sea water which matches the ocean’s salinity, which your fish has lived it’s whole life. Make sure to use sea salt and not table salt which is different chemically. I hope that helps. 🤙🏼

Hi bourbakis, the restaurant doesn’t serve the dry aged WSB. I’m just using my buddy’s restaurant walk-in refrigerator! I’m looking to get a dedicated refrigerator for dry aging fish in the future. 🤙🏼

@@SpearwithX Prob health inspectors wouldn't allow a restaurant to serve. Would a fridge designed for dry aging beef work or you need something more specific like humidity control?

@@bourbakis Hi end Japanese restaurants serve dry aged sashimi/sushi. They may not advertise as such but that’s how some of their fish is premium. Any fridge that you can hang a fish, catch drippings, get humidity around 30% and 35°Fshould work.

@@SpearwithX Did a bit more searching, found a couple of places, Osakana in NYC & Joint Seafood in Sherman Oaks, CA, Erizo in Portland OR. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jRhr44Yoanc.html using beewax is particularly interesting. The technique lets fish's own enzymes do the work w/o losing much moisture.

@@bourbakis very interesting with the bee's wax! Those guys are intense with their fish cooking approach, but i really appreciate their perspectives! I might have to adopt some of that into my simple cooking. Thank you for sharing.