Summary:

In this episode, Justin and Adam are joined by Liwei Liao, a self-taught fishmonger and owner of The Joint in Los Angeles. They discuss the process of dry aging fish and the importance of proper handling and care to maintain the quality of the fish. Liwei shares his methods and practices, including brain spiking, bleeding, gutting the fish, and letting it rest for a few days before fileting. They emphasize the importance of culinary conservation, only harvesting what is needed and using more of the animal to minimize waste. The conversation explores the importance of properly handling and aging fish to enhance flavor and texture. The hosts discuss the factors contributing to the fishy smell and how to minimize it. They share personal experiences and tips for aging fish, including using dry environments and avoiding excess moisture. The conversation also touches on the benefits of aging fish for recreational anglers and the challenges of scaling up the aging process for commercial production. Overall, the hosts emphasize the importance of proper handling and conditioning to improve the quality of fish for cooking and consumption.

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Guest:

Liwei Liao Instagram

Ōra King

Joint Seafood

Takeaways:

Proper handling and care are crucial for maintaining the quality of fish.

Methods such as brain spiking, bleeding, and gutting the fish can improve the taste and texture.

Letting the fish rest for a few days before filleting allows for the draining of blood and impurities.

Culinary conservation involves only harvesting what is needed and using more of the animal to minimize waste. Properly handling and aging fish can enhance its flavor and texture.

Excess moisture contributes to the fishy smell, so keeping fish in a dry environment can minimize it.

Aging fish allows for the development of better flavors and textures.

Recreational anglers have the advantage of being able to control the quality of their catch by properly handling and aging it.

Scaling up the aging process for commercial production presents challenges but can lead to improved fish quality.

Chapters:

00:00 Introduction and Mushroom Foraging

03:06 Upcoming Wild Pig Camp and Culinary Conservation

06:02 Guest Introduction and Background

13:01 Understanding Dry Aging Fish

20:12 Methods for Maintaining Fish Quality

25:07 The Importance of Letting Fish Rest

29:48 Comparing Fish Handling Techniques

31:10 The Fishy Smell and its Impact on Taste

39:07 The Intimidation of Cooking Fish at Home

44:17 The Benefits of Properly Handling and Aging Fish

48:09 Understanding the Aging Process and Moisture Loss

53:24 Proper Techniques for Bleeding Out Fish

57:51 Reducing Waste and Improving Fish Quality

Keywords:

dry aging fish, fish handling, fish quality, culinary conservation, fish harvesting, fish handling, aging fish, fishy smell, dry environment, excess moisture, fish quality

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