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I Dry-Aged a giant SALMON and this happened! 

Guga Foods
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Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get a special offer for hair loss treatment.
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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#food #challenge #funny

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3 июн 2023

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Комментарии : 1,2 тыс.   
@GugaFoods
@GugaFoods Год назад
Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get a special offer for hair loss treatment.
@DMSProduktions
@DMSProduktions Год назад
WTH did you EXPECT? You CAN'T dry age a fish! (NOT for that long anyway!)
@boarbot7829
@boarbot7829 Год назад
@@DMSProduktions he literally did?
@MrJamesBrown70sChild
@MrJamesBrown70sChild Год назад
Guga please try dry aging a steak in Chinese Glaze Red tub 01... C'mon dude, you just dry aged a salmon, it will also be interesting ❤🙂✌
@jenjenhocho3188
@jenjenhocho3188 Год назад
Guga, idk if it's available near you but have you tried Maggi Magic Sarap? It's basically MSG on steroids. Just a _couple_ of granules in your mouth and you'll know what I mean.
@quempire2656
@quempire2656 Год назад
Can you dry age human meat grown in lab?
@arturbaghdasaryan1108
@arturbaghdasaryan1108 Год назад
5:45 Every time Guga does ads about haircare it's something special 😂😂
@HereComesThePaine
@HereComesThePaine Год назад
Whenever Chef Hiro and Guga collab, it's a good day :) Love them both.
@luistrejo2160
@luistrejo2160 Год назад
TTCfc T Fm4 Cfc
@jjdogg0
@jjdogg0 Год назад
Same
@dache.henrylee
@dache.henrylee Год назад
It's a GOOD AFTERNOON
@todayipaint4667
@todayipaint4667 Год назад
Not for Angel, apparently!
@greyfivenine7005
@greyfivenine7005 11 месяцев назад
'it's a wonderful life'
@ottorudenskiiver9018
@ottorudenskiiver9018 7 месяцев назад
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.
@boarbot7829
@boarbot7829 Год назад
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.
@okiepokertraveler1718
@okiepokertraveler1718 Год назад
Edible dirt? I mean, for a 3 year old that's pretty much all dirt, but...
@DMSProduktions
@DMSProduktions Год назад
I can give you FRESHLY extruded brown 'clay' if you like! ;oP
@hasuo9749
@hasuo9749 Год назад
Cant wait for the description guy and Angel to curse while eating these 💀🤣
@jirikurto3859
@jirikurto3859 Год назад
You should dry-age your butt, first time telling you.
@rujanbajracharya2222
@rujanbajracharya2222 Год назад
​@@AkhierDragonheart MSG of Haiti
@Ali4994
@Ali4994 Год назад
Crazy to think Angel has managed to remain such a chicken nuggets and chips kid despite being around so much amazing food
@NadineTheQueen765
@NadineTheQueen765 Год назад
he’s a meat and potatoes guy😂
@SammyNail
@SammyNail Год назад
@@NadineTheQueen765 you mean a picky child
@keima42
@keima42 Год назад
​@@SammyNail so all vegans are picky child too? Because clearly they don't like fish, lol.
@NikolaiWowe
@NikolaiWowe 11 месяцев назад
Could be ARFID tbh. It's what I have as well, except a different type
@TheRealOneKVO
@TheRealOneKVO 11 месяцев назад
​@@NikolaiWowe what is ARFID
@thomasdavison8996
@thomasdavison8996 Год назад
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.
@dbcooper.
@dbcooper. 11 месяцев назад
That's a, great idea
@TheMillennialGardener
@TheMillennialGardener Год назад
Hiro is a national treasure. His knife work is incredible.
@psychotogether5114
@psychotogether5114 11 месяцев назад
Props to Leo for being so descriptive of the taste and textures. Great addition!
@antonc81
@antonc81 Год назад
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.
@cirkleobserver3217
@cirkleobserver3217 11 месяцев назад
Some of the farm raised salmon are delicious, depends on where it’s from. I don’t think I’ve ever had a proper wild one though, so idk.
@jonathancormack
@jonathancormack 11 месяцев назад
@@loganliszt4769 wow you have no idea what youre talking about
@jonathancormack
@jonathancormack 11 месяцев назад
@@loganliszt4769 do you usually walk around all day making a fool out of yourself?
@jonathancormack
@jonathancormack 11 месяцев назад
@@loganliszt4769 oh that makes a lot more sense. You have a monetary incentive to spout marketing.
@jonathancormack
@jonathancormack 11 месяцев назад
@@loganliszt4769 "i have absolutely no monetary incentive to spout marketing" Proceeds to provide monetary incentive for spouting marketing. Youre a smart one, eh?
@BallisticBBQ
@BallisticBBQ Год назад
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.
@Imamadenandomo
@Imamadenandomo Год назад
not sure of their current state but bluefin tuna were listed as an endangered (atlantic)/ vulnerable (pacific) state just 2 years ago. don't get me wrong i love tuna but if you're paying a premium for your tuna try and make sure it comes from a sustainable source
@BallisticBBQ
@BallisticBBQ Год назад
@@Imamadenandomo I catch my own tuna. Yes, right now here in SoCal is 2 per boat per day. Very restricted compared to the past. Hopefully, they will start making a comeback.
@minakiel2930
@minakiel2930 Год назад
@@BallisticBBQ highly unlikely according to my professors. most key predatory fish will be struggling with rising ocean temps & decreasing oxygen levels
@jacobflores8666
@jacobflores8666 Год назад
@@Imamadenandomo That's just not true. Atlantic Bluefin Tuna are currently listed as Least Concern globally while Pacific Bluefin Tuna are Near Threatened. It's Southern Bluefin Tuna that are an endangered species..
@nocount7517
@nocount7517 Год назад
​@@minakiel2930 Wouldn't rising ocean temperatures lead to an increase in O2 levels, as it encourages the growth of plant life?
@nerd26373
@nerd26373 Год назад
Guga never disappoints. His content has always been the best of quality.
@Apollo-ok5sq
@Apollo-ok5sq Год назад
Ok bot
@baustinmcmanus1991
@baustinmcmanus1991 Год назад
Love seeing you and Chef Hiro! Such a wonderful gentleman. So glad you guys are collabing. It's a dream come true!
@omulamfibie
@omulamfibie 11 месяцев назад
I love how Guga goes "now let's go for the raw one"... as if the one on the nigiri is cooked 😂
@Marquise2013
@Marquise2013 Год назад
A pairing I didn't expect but as always Guga's collabs are great and chef Hiro is a legend
@lucas.2.3.9.4
@lucas.2.3.9.4 Год назад
​@@idanielhan their collabs are the best! first one I saw was the giant lobster roll on hiro's channel
@puranichu
@puranichu Год назад
Terada collabing with Guga brings me back. I originally met Guga from one of Terada's videos years ago. Now it has attained a full circle
@javaskull88
@javaskull88 11 месяцев назад
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!
@Raidn__
@Raidn__ Год назад
Chef Hiro really just dipped his finger in hot oil and shrugged it off as if he was dipping his toes in a hot bath
@NerdySatyr
@NerdySatyr Год назад
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!
@skullrevenant9573
@skullrevenant9573 Год назад
I'm the same as him.I hate the after-taste of fish.I can have if it' deep fried but if not,i'm spitting it out
@latewizard301
@latewizard301 Год назад
Maybe 50% of the food i now love, i used to hate, even sushi. And loads of fish, when i grew up i knew that at my moms place i didn't have to eat if i didn't like it. But at my dads place i didn't want to complain because of an episode i had where i got really mad because my step mom made "Blin" and i hated it, pancakes with caviar? Wtf? and at my aunt's place i didn't complain, because my uncle seemed so angry all the time and i didn't dear say i didn't like the food (ofc i learned later that my uncle wasn't angry, he just had a male case of "resting bitch face" and was quite a softie). But i never complain about food now at home, only at resturants😂 if the food in a high end resturant is average i will say so.
@nieniski462
@nieniski462 Год назад
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
@LinkCable679
@LinkCable679 11 месяцев назад
Chef Hiro's skill with the salmon is amazing. The way the just glides through. That's a true master!
@HiroyukiTeradaChannel
@HiroyukiTeradaChannel 11 месяцев назад
Thanks..!
@JacksonWalter735
@JacksonWalter735 Год назад
Man this was such a great episode. You should try dry aging other fishes too in the future (such as tuna)
@undtiny9713
@undtiny9713 Год назад
I'd love to see dry-aged black cod or sablefish. Great content and great videos. Another item to add to the bucket list.
@Waytoochildish
@Waytoochildish Год назад
Hiro: when I removed the skin there’s no more smell and the salmon had a good amount of oil Guga: you know hiro, once you removed the skin the smell went away and it’s also pretty oily
@juanalejandrosotto6217
@juanalejandrosotto6217 Год назад
Good Job Angel!! True professional. Doing what you personally don't like for the good of the show. Kudos!!!!
@Dr_Dorian
@Dr_Dorian Год назад
There is a guy in Germany that has been dry aging fish for a while now. If I recall correctly one of the important steps (next to removing the organs is to not remove the protective slime on the scales of the fish.
@EinLucas
@EinLucas Год назад
Do you know what he's called?
@EinLucas
@EinLucas Год назад
@@Dr_Dorian Thanks a lot!
@Dr_Dorian
@Dr_Dorian Год назад
@@EinLucas sure thing
@adambarron4015
@adambarron4015 Год назад
I'd love to see Guga's take on my favorite fish: halibut. I'd really love to see Guga try to fit a halibut into his dry aging cabinet.
@mzladrj8711
@mzladrj8711 Год назад
Chef Guga thank you for the quality content. I love your expirements, they are so fun and interesting. I would be scared to try this one lol but Im sure it was tasty. And I so love your personality! Chef Hiro my fave! ❤. Always good to see him! I have yet to catch the guy on the right's name but he is so detailed when it comes to describing the food. I always look forward to what he has to say. He should do a food review channel or be a judge on a food competition. I would love to see it! Angel cudos to you for being a good sport and trying the fish 👏🏾. Now you gotta make something that you know Guga doesnt like 😄 and make him eat it 😄.
@GinsuSher
@GinsuSher 11 месяцев назад
I love these collabs !
@yenquest
@yenquest Год назад
In Vietnam, Fish Sauce is created by fermenting salted fish for around 6 months or more. The strained liquid you get after the fermentation period gets bottled up to be sold as is. Fish Sauce is like the MSG of Vietnam, lol. We use it a lot in our dishes. I forgot to mention, the smell is really really pungent.
@hugegamer5988
@hugegamer5988 Год назад
I have a problem with the smell of rotting animal proteins, it’s not that I smell any better but it instantly makes me nauseous and I start retching uncontrollably. So it did take me awhile to come around on fish sauces of any origin. That said I actually love a small amount in my dishes, it really improves the umami flavor which I love and the end result is nothing like the bare sauce.
@fredfry5100
@fredfry5100 Год назад
Could you take a look at Max Miller's Tasting History? One of his most popular videos is a roman fermented fish sauce called Garum.
@yenquest
@yenquest Год назад
I'm not a fan of anchovy on pizza, but I'm sure it's great if done in different way/dishes, haha. Can't stand the smell of shrimp paste. I'll see if I can find Garum. Think a couple international food reviewers mentioned it recently.
@fredfry5100
@fredfry5100 Год назад
@@yenquest I meant that watch that video in particular. Not try it if you don't like it.
@deanwinchester6654
@deanwinchester6654 11 месяцев назад
I use fish sauce for a lot of dishes, add some really good flavor. A little stinky but not crazy
@kabel9357
@kabel9357 Год назад
Many sushi lovers may not realize that some of their favorite cuts of fish are actually better after that have been aged, sometimes for up to as many as fifteen or more days.
@chuggyhuggy8783
@chuggyhuggy8783 Год назад
Love ya guga, keep doing all you do.
@moneyboy503
@moneyboy503 11 месяцев назад
i know it's now neccesarily the purpose of the video but would've LOVED to see a bit more of Chef Hiro actually Fileting the Salmon. I watch his live dispatch and prep videos all the time
@HiroyukiTeradaChannel
@HiroyukiTeradaChannel 11 месяцев назад
Thank you very much..!
@noobslayer7564
@noobslayer7564 Год назад
I think my favorite collabs are the ones with Jiro. You guys have such a "buddy-buddy" relationship and the videos tend to be a little more calm
@BijinMCMXC
@BijinMCMXC Год назад
Hiro. Short for Hiroyuki.
@ShadowbladeV9
@ShadowbladeV9 Год назад
What an unexpected collab. Off to binge watch Hiro again.
@jim3578
@jim3578 Год назад
Love your channel - gives me all kind of ideas
@BizBazBoz2007
@BizBazBoz2007 Год назад
Another great video from guga!
@Yashuop
@Yashuop Год назад
Raise your hand if you've been watching Guga Foods for a long time🤚
@kraemerdustin
@kraemerdustin Год назад
Define long time
@YeetLemon
@YeetLemon Год назад
Bot💀
@kryptc744
@kryptc744 Год назад
@beyondwilline3634
@beyondwilline3634 Год назад
How much should I raise my hands
@Redhaned
@Redhaned Месяц назад
​@YeetLemon bro he's verified💀
@adamwisz
@adamwisz Год назад
Props to Angel for at least trying it. I live in Japan and there's plenty of things I will not even allow in the same room as me lol (hint: it's dried squid)
@jenjenhocho3188
@jenjenhocho3188 Год назад
Really? But grilled dried squid is amazing. -Chewy- Rubbery yes, but it's an umami bomb. Just don't marinate it in peanut butter like Soma did 😁.
@hasaniennis442
@hasaniennis442 Год назад
For me it’s anything with eyes or some type organ, cooked or raw
@UnusualPete
@UnusualPete Год назад
Squid is always good. 😋
@KainYusanagi
@KainYusanagi Год назад
@@jenjenhocho3188 Grilled squid has a totally different smell profile from just dried, though.
@jenjenhocho3188
@jenjenhocho3188 Год назад
@@KainYusanagi I said grilled DRIED squid. Fried dried squid is also good, it gets crunchy.... untill it gets cold, then it goes back to being vulcanised rubber. 😋
@TheSeriousCat
@TheSeriousCat Год назад
Was really waiting for Chef Hiro to try it to be sure the long 21 DAYS wasn't too much. Good video !
@johnlord8337
@johnlord8337 Год назад
You did what the Alaskan Aleuts and Inuits (even Canucks and Norse) have done for millennia - with open-air (no enclosed and toxic air) dehydrated and dry aging salmon fillets (like cod fillets). Actually, because you had the enclosed space with dry aging - you increased the gasses and oxidation of the salmon's oils. You had a more-strong oily and gassy flavor re-introduced back into the salmon fillet (like BBQ wood smoking a salmon) you reprocessed the salmon gasses instead. If you open-aired the salmon - that extremely aroma wouldn't be there. So open-air and dry aging -1, enclosed and dry again fridge - 0. If you do this again, with a soy sauce, even a wasabi dip, you would find that this would be an most-excellent tasting fish.
@naamadossantossilva4736
@naamadossantossilva4736 Год назад
The norse also salt their fish.We eat a lot of that in Brazil,maybe he should have tried that.
@schmidth
@schmidth Год назад
Yep, here in Norway it's been completely normal to dry, smoke or salt fish for preservation purposes. Totally safe and delicious
@wailwong8712
@wailwong8712 Год назад
I love it when Guga has the cross-over chefs joining him
@skipsch
@skipsch Год назад
So happy, seeing a new video of Hiro and Guga makes a good morning
@hardcore_x4757
@hardcore_x4757 11 месяцев назад
5:37 "You brush your hair... oh, right, I don't🥲"
@jamesevans7388
@jamesevans7388 Год назад
The smell is probably from the leftover blood in the fish, was wondering if it wouldve been dangerous.
@widodoakrom3938
@widodoakrom3938 Год назад
Probably bcs guga didn't removed the head max removed the head
@sigmablock
@sigmablock Год назад
@@widodoakrom3938 glad I'm not the only one who thought about Max when it comes to this experiment.
@BijinMCMXC
@BijinMCMXC Год назад
I would’ve preferred Chef Hiro giving his opinion on all the dishes than Angel the fish hater. And I too am a fellow fish hater! Ain’t no way I would’ve eaten it 😂
@GnomesRox
@GnomesRox Год назад
Yeah, I have no idea what that clapping thing was about either.
@BijinMCMXC
@BijinMCMXC Год назад
@@GnomesRox Because he was “summoned” there with a clap, so he was trying to clap to go back/escape lol. Could’ve been executed better. I was also confused at first.
@Chesterthemarvelous
@Chesterthemarvelous 11 месяцев назад
That Salmon chef built like a blacksmith from 15th century bro
@justinparker428
@justinparker428 Год назад
Loved the editing on this one
@DaDire
@DaDire Год назад
Wondered how it would taste pan seared, then made into a full sushi roll 😅Thanks for the upload guga
@corkscrewfoley
@corkscrewfoley Год назад
I've lost my mind a few times from Angel's pickiness...BUT, he has been trying more things and I'll give him a tonne of respect for that. I love salmon (so much so, I eat the skin too), but sashimi is a no dice for me...I did try it, and it's a texture thing for me.
@gammaarmy9547
@gammaarmy9547 9 месяцев назад
So now I say, “It is enough talking and it is time to eat” -New quote from Guga
@verrocay
@verrocay Год назад
awesome as always
@Kelekona_808
@Kelekona_808 Год назад
GG to Angel for trying a type of food he knows he doesn't like. Lot's of people in the world would never do it themselves. Maybe one day he'll find something else he would like to eat without hesitation.
@MrHeat48
@MrHeat48 Год назад
KUDOS to Angel, bro. He went through a lot. What a brave man. I could never do things like him.
@FloWoodEnT123
@FloWoodEnT123 Год назад
I LOVE when you collab with Hiro, especially because I actually was introduced to your channel through Hiro's! When you did the giant lobster videos 🔥🔥🔥
@SomethingUnique404
@SomethingUnique404 Год назад
I always saw Guga as a selfish arrogant SOB but to imagine he have the audacity to invite a world famous Japanese chef and kick him out from the table is astonishing.
@maplesyrup8369
@maplesyrup8369 11 месяцев назад
Cooked something a few weeks ago that kind of blew my mind a little, was Clarias Gariepinus which is a fish of the catfish family. Fried it in a skillet with some butter and... It kind of looked like a steak, served it with Béarnaise sauce, which is common for steak here in Sweden, and some Hasselback potatoes so it was served like steak. And even the taste was a little reminiscent of steak, just the texture was that of a fish which felt strange but ultimately I really liked it.
@josephborg6958
@josephborg6958 11 месяцев назад
Fun to see you guys experiment with something different
@Blackfang_12
@Blackfang_12 11 месяцев назад
Dry -aged steak in curry powder! I love curry and I love dry aged steaks, this should be a great combo!
@MrAnders9000
@MrAnders9000 7 месяцев назад
Tip: Put the dry aged salmon on some good quality bread with majo and a squeeze of lemon with salt and pepper. 😊
@piotrdziurzynski2756
@piotrdziurzynski2756 Год назад
I love the way that this video is edited 😆😁 master piece!!!! The advert is also a firecracker - guy who has no hair, recomeds products for hair - right time, right person 😅
@Kenneon495
@Kenneon495 Год назад
Hi, I seen u been using this anti- hairiloss product alot - many years, and i got too say, the results are amazing and soo great that u finally recommend it for us costumers X-D
@kennethbrianarquines4684
@kennethbrianarquines4684 Год назад
More power Guga! From Philippines 🇵🇭
@peetiegonzalez1845
@peetiegonzalez1845 Год назад
Angel's Guga impression "Let's dooo it" had me creased.
@AngelMannNSI
@AngelMannNSI Год назад
The way he slices fish is like a work of art!🤩
@xZiReTaCTiCzZ
@xZiReTaCTiCzZ Год назад
Im from faroe islands. Awesome to see our fish on your channel. And it is indeed the best salmon in the world.
@DanMyth1206
@DanMyth1206 Год назад
Hey guga, I wish I could have the steaks that you have ever had and love all your videos on both channels. I would love to see an experiment with different brines with 3 different oranges > blood orange, cara cara navel, and regular. Can't wait for a video with this experiment
@Joshua.M.S.
@Joshua.M.S. Год назад
this is fantastic. Guga, go to a wholefoods and see if they have Artic Char. Salmon was my favorite fish until i had this in Iceland. its a mix between salmon and trout in texture and flavor. Salmon is now my second favorite.
@jeroenderksen5016
@jeroenderksen5016 10 месяцев назад
So much fun to watch! Greetings from Netherlands 🇳🇱
@icysparks7
@icysparks7 Год назад
I would love to see other fish dry aged. I never thought you could dry age fish. Smoke yes, but dry age 🤯 Guga is an inspiration. ❤
@fruitylerlups530
@fruitylerlups530 8 месяцев назад
not surprised its good, we have aged fish all the time, smoked salmon/cod, but there's the control of the antibiotic characteristics of the smoke, in this case its a lil more risky but definitely comes off more pure.
@John-ed2wj
@John-ed2wj Год назад
What skill Hiro has. A pleasure to watch
@TheSwill8
@TheSwill8 Год назад
My guy Angel straight flaming guga talking bout "let's do it". Tryna clap out of there, pure comedy
@sharendonnelly7770
@sharendonnelly7770 5 месяцев назад
My father caught an 82 lb chinook salmon in the jetty of Coos Bay, Oregon. It was smoked, canned, and eaten fresh. Love salmon, and especially wild caught as there is so much more flavor. Dry aging wasn't a thing back then in 1985, but think it would have been awesome .
@andytran8466
@andytran8466 Год назад
Good afternoon Hiro! Awesome colab!
@MajWinters100
@MajWinters100 Год назад
I love guga and i love Chef Hiro, so this is double golden to me.
@senmetwo42
@senmetwo42 Год назад
Guga i love this collab era right now. I want more nate videos. This was a fun video, i hope someone on your team reads comments so you know what we like
@eatingonlyapples21
@eatingonlyapples21 Год назад
Angel is a good boy! Respect to him for always trying it even when he's sure he won't like it, I know so many picky eaters (notwithstanding autism) who won't even do that. This looks delicious, I'd love to try it.
@TARAROAD
@TARAROAD Год назад
Fantastic video thanks 🙏
@ivansmirnoff6987
@ivansmirnoff6987 11 месяцев назад
I imagine that since the drying took out most of the water, all that was left behind was the oil which is what led to the fish being far more oily than usual since there was nothing to counter it.
@foreva4eva385
@foreva4eva385 Год назад
Angel tryin to unpoof himself 😂😂😂😂😂😂
@SpicySpleen
@SpicySpleen Год назад
more fish shows with these Guys Please! :D
@kieranmcdonald4376
@kieranmcdonald4376 7 месяцев назад
The test to see if the oil is hot killed me 😂😂 The sign of a true master - to ignore pain
@mentos897
@mentos897 10 месяцев назад
I have been subscribed to him for years! I can die happy now
@dylanvandenberghe
@dylanvandenberghe 11 месяцев назад
The commercial was pretty spot on, lol. "It's 3 in the morning and you're watching Guga" 😂😂😂
@brandonfaulk3787
@brandonfaulk3787 11 месяцев назад
Love it guga
@Drewinvan
@Drewinvan Год назад
Looked good, but next time you need to have Sockeye salmon from here in the Pacific Northwest Guga! Love your channel..Regards from Vancouver, Canada..
@aradaskarian
@aradaskarian Год назад
Amazing video ❤😊
@mrjaratpon
@mrjaratpon 11 месяцев назад
Lol. It's super funny that guga is promoting keeps....😂😂😂😂
@brandisdreamland
@brandisdreamland Год назад
i love seeing yall together lol
@KrookedDoesStuff
@KrookedDoesStuff Год назад
Chef Hiro showing up like Ahhhnold to fix the issue
@24decay
@24decay Год назад
I love it when Guga makes sushi dishes
@DarkSitesChannel
@DarkSitesChannel 11 месяцев назад
Try Aramat on steak, it's a British/Irish ingredient lots of different aromatics. I accidentally used it instead of Garlic Powder with salt+pepper. I can't identify the taste difference, but it works.
@kencoffman7145
@kencoffman7145 Год назад
Could we PLEASE, with waygu on top, get a Guga knife tour. Im a huge knife nut so this would be awesome!
@WeItenspinner
@WeItenspinner 7 месяцев назад
Pretty sure I would create a bio weapon trying to dry age fish.
@JaveyCyber
@JaveyCyber Год назад
Always great to see Hiro
@Nirotix
@Nirotix Год назад
7:15 Professional experienced sushi chef "Safe to eat" 😂❤
@BigeuleLP
@BigeuleLP 11 месяцев назад
6:18 the fly landing on the fish lol
@nikolaiwirkolamasternes5147
In Norway we do it very different. We do it with a dry salt bath for 8-12 hours in a cold place. Longer if you like more salt flavor. Then hang it to dry for minimum of 1 day, common rule, if a piece of paper cant stick to the surface, its dry enough, and then smoke it for 2 hours depend on how much smoke flavor you like. Do not exid more then 32°C when you smoke salmon. We use birch tree and a twig of juniper for smoke flavor.
@MrWolff9963
@MrWolff9963 4 месяца назад
Ohmygod Chef Hiro! I've watched his videos for 10 years 😮 you're telling me you guys collaborate no wayyyy
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