Claire Corlett

Fish Food, Fish Tanks, and More
Does Dry-Aged Tuna Taste Like Steak? — Prime Time

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


– Give it a little flick of the wrist. – Boom, nice. We’re here at Osakana,
with our main man Daniel. He dry-ages fish, he cures fish. We’re gonna see today whether or not he can make fish taste like steak. You dry-age fish. – Hell yeah, we dry-age fish. It makes it more tasty. – I didn’t even know
that that was a thing. – It’s commonly practiced
in Edomae-style sushi. They control how the fish is killed, the more amino acids are developed. Just like what happens
when you guys dry-age beef. The more umami is what
kinda gives it that, quote-unquote “beefy” kind of flavor. – So you have some dry-aged bonito, and we have some fresh bonito, so we can kind of check
out what the difference is, in those flavors and textures today? – Yes sir, hell yeah, I got
some bonitos for you guys. (jazzy music) – I’ve never broken down a fish before, but I am anxious to embarrass
myself, how about you? – Today’s the day. – [Ben] 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, and I follow the head and the collar on the line, and meet the other side as well. Open the fish up.
– Guts! – Give it a little cut,
sprinkle a little bit of salt. – What exactly is the
purpose of the salt here? – Killing some of the harmful parasites. Wrap it up all nice, ready to be fileted. I’ve shown you guys what to do. – Totally, totally remember everything. – Seems really easy, yeah. – [Daniel] Let’s do it up.
– All right. – Ewww.
It feels like a fish! (jazzy music) – When we do the sukibiki, which is what this technique is called, where we use the blade of the knife
to remove the scale, we actually want to do 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 wanna 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 iffy. – Follow the head and
the collar, other side. All the way back, and give it
a little flick of the wrist. – Boom, nice! – [Daniel] Now let’s get a
little bit of salt in there. – [Ben] And then brush it? – [Daniel] Yes. – All right Daniel, what do
you give me, like a B-, a C+? – B- for a first time. When we start the filet,
I follow by those fins that you guys cut. – Pushing up against the bone? – I can feel it and I can
hear it, check it out. Boom. – All right, so one motion.
– All the way. 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. – [Daniel] Not bad. – Not good…
– Not bad. – But not bad. – So I’m going to shame
you on how much meat you missed out on, wow! – You don’t have to be that shocked. – You gotta now do the sakudori. You wanna follow the pin bone
right down the blood line. This is not too good, this was good. – I’ll wait outside. – I got a B- on my test,
what did Brent get here? – B- as well. – Wow, you are very kind. – That seemed a little forgiving. – Very kind. – So I’m gonna bang
out this dry-aged fish, doing definitely a
better filet than Brent. – This does have a
similarity to dry-aged beef, where just by seeing the muscle structure, and how firm it is, you can kind of get a visual cue of what the
texture’s gonna be like. – So this, I’m going to keep
the bone in for the experiment. Let’s give it some taste to the fish now. You guys want to try the fresh one first? Holy shit, that’s good! – The texture’s really, really light, it breaks apart really nicely. – Buttery almost.
– Yeah. – All right, let’s try the dry-aged one. – There’s a lot more going on there, I mean, the bite is like,
exponentially better. – Just a little umami
bump 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. And so let’s do one with adding a little bit of beef fat to it. What else can we do? – [Daniel] Soy sauce,
mushroom and black pepper. – Brent, what’s your, what’s your idea? – I’m gonna reference an Omakase episode, from the restaurant
Sasabune, 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 Worcestershire
and a ton of garlic, so how about we do one
that’s just something like backyard barbecue spice? – Can’t go wrong.
– Can’t go wrong. We got our four cures,
and we have our fish here, our boneless freshy, and that’s
the seven-day cured bonito. – I’m gonna put the
dry-aged guy in the bottom, and I’ll probably put my fresh guy on top. (jazzy music) – We just need to cure
these for ten minutes. Now let’s pull some
fish out of some baths. (jazzy music) – [Daniel] This style of
grill is called konro. (jazzy music) Let’s taste the fish now. – Garlic, thyme, rosemary and olive oil. Well I’m shocked at how much that took, with only ten minutes.
– Ten minutes. – Not very beefy, just
tastes like really good fish. – We’ll try the dry aged one,
even little bit more beefy. – Everything just pops a little bit more. Really nice, but I
wouldn’t say quite steaky. Rendered beef fat. – All right, here we go, this is my guy. – Definitely more beefy. – Definitely more beefy. – Actually, like complements
the fish, though. It’s not overbearing at all, really nice. What are your hopes and dreams for this dry-aged one here Daniel? – I have a feeling this
one’s gonna be nice. We’re going to start seeing a lot more of that umami note. – Now we’re getting somewhere. I think the dry-aged texture,
with the bump of beef fat, that is really freaking
good, and I’d say steaky. – The barbecue. The rub overpowers the fish. – Yeah, let’s try the
dry-aged for that one. – So much better with the
dry-aged one than the fresh one. – That’s the first note where I was like, huh, that’s a little
like, actually beef-fatty. – [Daniel] The smoky
soy with the mushrooms. – That’s definitely the
best flavor profile overall. Everything works really well together. – Before we try the dry-aged, do you think it’s gonna be better? – I believe that it’s
just going to intensify. – Even feels like a winner. I’m thinking I like the fresh
one more, just on it’s own. The dry-aged one might actually
taste more like beef though. – Mmm-hmm. – I surprisingly think the Worcestershire 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. – Only took us five
hours to figure it out. – You’re welcome.

100 comments on “Does Dry-Aged Tuna Taste Like Steak? — Prime Time

  1. I found your videos and fell in love. I enjoy how you two get along. The humor is wonderful. I also enjoy when you do your contests. The mozzarella ball was my favorite. Please keep them coming.

  2. To me there is a huge difference between curing and marinating and the so-called 'cures' in this video seem to all be marinades, or am I missing something?

  3. If dry aged fish is used for sushi, and you guys were eating it raw, I wonder what method they are using to control the growth of lysteria in the fish?

  4. These guys are at their manliest when they handle beef,pork,or any large land animal but they instantly turn into pansy hands when they touch fish. What's going on here?

  5. I want these videos to be 2min long. It would be just the chef doing his craft with subtitles for context then the answer to the question in the title in big letters.

  6. This chef reminds me of that character Jason Mendoza on The Good Place. Kept expecting him to say "Bortles!" out of nowhere

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