Does Dry-Aged Tuna Taste Like Steak? — Prime Time

give it a little flick of the wrist boom we're here at O Sakana with our main man Daniel he dry his fish he cures fish we're gonna see today whether or not he can make fish taste like steak you dry aged fish hell yeah we try H fish and makes it more tasty I didn't even know that that was a thing it's commonly practiced in Edo my style sushi they control how the fish is killed more amino acids it develop just like what happens when you guys try H beef the more umami is what kind of gives it that quote-unquote beefy kind of flavor so you have some dried bonito and we have some fresh bonito so we can kind of check out what the differences in those flavors and textures today yes sir hell yeah I got some bonito stir you got I've never broken down a fish before but I'm anxious to embarrass myself how about you today's the day let's do it we are going to do a Japanese style fish breakdown I like to cut all these fins off bring it up here boom I follow the head and the collar or the line I meet the other side as well open the fish good give it a little cut sprinkle a little bit of salt what exactly is the purpose of the salt here killing you some of the harmful parasites from wrap it up all nice ready to be fully I've shown you guys what to do totally totally remember everything seems really easy yeah let's do it up all right look I feels like a fish when we do the Sookie Becky in which is what this technique is called where we use the blade of the knife to remove the Skip we actually wanted to smaller motion we teach our butchers start at the base of the knife and do one long cut all the way down so you have a nice even cut we don't ever want to like go like this so it's a very unnatural thing so now I'm taking the head off this is where I was a little bit if he followed the head and the collet other side oh and give it a little flick of the wrist boom nice now let's get a little bit of salt in there and then brush it yes all right Daniel what do you give me like a B - a C plus B - for first time when we start the filet I follow by those fins that you guys cut pushing up against the bone I could feel it I could hear it check it out boom alright so one motion all do it and straight back confidently you're a confident man turn it to the other side angle down a little bit more we appear to have a clean cut we have a clean cut not bad not good not bad but not bad so I'm going to shame you on how much meat you missed that on Wow good to be that shocked you gotta now do the secretory you want to follow the PIM bone right down the blood line this is not too good this was good oh wait outside I got a b-minus on my test but it brings it here b-minus as well sign up bang out this strife fish doing a definitely a better fillet than Brent this does have a similarity that dried beef were just by seeing the the muscle structure and how firm it is you can kind of get a visual cue of what the texture is gonna be like so this I'm going to keep on boning okay for the experiment let's give us some taste to the fish now you guys want to try the fresh one first great holy [ __ ] that's good the texture is really really light it breaks apart really nicely buttery almost yeah alright let's try the Tri h1 there's a lot more going on there I mean the the bite is like my exponential II better just little umami bump at the at the end there how can we elevate it to make it taste more beefy I think we might want to incorporate a little bit of beef fat so let's do one with adding a little bit of beef fat to it what else can we do soy sauce mushroom and black pepper Bret what's your what's your idea I'm gonna reference an omakase episode from the restaurants us abou name they actually cure their fish in olive oil fresh herbs thyme rosemary garlic see what that turns out like for me like steaks are just like my dad doing like werster's sure and a ton of garlic so how about we do two on there just some like backyard barbecue spice can't go wrong can't go wrong we got our four cures and we have our [ __ ] here our boneless freshy and that's the seven-day cured Benito I now put that dry itch guy in the bottom and I'll probably put my fresh guy on top we just need to hear these for ten minutes let's pull some fish out of some battle [Music] this style grill is called Coral [Music] let's place the fish now garlic thyme rosemary and olive oil well I'm shocked at how much thought like took only ten minutes seven minutes not very BP just tastes like really good fish we'll try the try h1 even a little bit more beefy everything just pops a little bit more really nice but I wouldn't say quite staking rendered beef fat right here we go this is my guy definitely more beefy definitely more beefy actually like complements the fish though right it's not overbearing at all like really nice what are your hopes and dreams for this dried one here Daniel I have a feeling this one's gonna be nice we're going to start seeing a lot more that umami um notes now we're getting somewhere yeah I think the dry aged texture with the bump of beef fat that is really freakin good and I'd say snakey the barbecue the rub over power sufficient yeah let's try the dry-aged for that one so much better with the dry aged one then the fresh one that's the first note where I was like huh that's a little like actually beef fatty yeah the smoky soy with the mushrooms that's definitely the best flavor profile overall everything works really well together before we try the drives do you think is gonna be better I believe that is just going to intensify you feels like a winner I'm thinking I like the fresh one more just on its own right the drive one might actually taste more like beef mmm-hmm I surprisingly think the wisher sheer took the best to the dry aged I thought the soy sauce was gonna make all of it better but I feel like we actually lost some of the like really nice notes of that marinade but do any of them taste like steak not really fish tastes like fish and beef tastes like beef yep land and ocean boom heard it here first well it took us five hours to figure it out you're welcome [Music]

Channel: Eater

Views: 676,117

Keywords: fish, dry-age, dry-age fish, dry-aging, curing fish, osakana, new york city, prime time, ben turley, brent young, ben turkey and brent young, cooking fish, how to cure fish, how to dry-age fish, steak, steak flavor, fish that tastes like steak, eater, eater.com, food, restaurant, dining, dish, foodie, chef, foodshow

Id: OYCehcmgHwU

Length: 7min 44sec (464 seconds)

Published: Tue Sep 17 2019