hey guys we are here at the joint fish market and i am so excited because we are about to be trying
some dry age sashimi so i've become a huge fan of dry aged meat over the past few
years we like to dry age our beef and it's incredible changes the texture adds so much
flavor it's mind blowing so i'm super pumped to see what it does to a fish let's go try it out
the joint is the joining of all of the owner leeway's passions a premier fish market a
coffee and tea shop a restaurant and they even sell artesian bread here they're really
barely even a sushi stop they only sell these sushi boxes on saturdays and you have to order
in advance online dry age fish however is one of their biggest specialties in their fish market
the owner's instagram handle is even the dry aged fish guy often stating fresh is boring in
dry aging they remove the moisture blood slime and any of the stuff that sticks around and creates a
fishy odor dry aged fish is actually cleaner fish is more tender to dry age the fish they hang it in
a fridge and monitor the temperature and moisture for four to seven sometimes even 90 days before
they make their first cut so we are really pumped to try this old rotten sushi thank you so much
guys this was so cool we just asked them for some
of the bones to make stock because we're going to make paella soon
and they gave us this whole big bag of bones and fish head hooked us up they really hooked
it up this is the yellowfin one we were looking at look at that wow do you want to smell it yeah
it doesn't smell like fishy fish it has like a sweetness to it yeah ah so excited this is free
it literally smells so good not about that fishy smell not about like the super fishy taste and
this fish smells amazing i'm going to start with the
salmon i'm just intently looking at your reaction
that's really good it's a much better texture
than fish usually is for me when it's raw next we'll do the kampachi or the the yellow tail
let's see right at the tip of it a little redness but one interesting characteristic that
i believe it's because it's dry aged is that it's more translucent like you can see right through it
for me this is the biggest difference from like regular yellowtail to dry aged yellowtail and
i think also like it kind of holds together much better than i would have expected it's
drier that's what it is that makes sense haha dry aged but it's like condensed and like like
a lot denser of flavor so now i'm doing the i believe it's called the ikaru salmon roe these are
roe on the the much larger side ikaru you don't usually get that but it's good
it's like a like a fruit gusher but if it's instead of like fruit juice and the
fruit syrup in the middle it was like a little bit of like sea water correction akura
i don't know i think i went through a couple of different pronunciations
left-handed problems the salmon roe reminds me of omega-3 pills like the burp you have an after you
have too many omega-3 pills which are the the fish oil pills i like it but it's
like that's just what it reminds me of the albacore poke the albacore is long tail tuna
all right so finally is it time? it's time
there were so many different flavors in that did you feel that way
wow that was a that's an adventure in one bite love that one absolutely love that one so soft
so soft just melts in your mouth you're supposed to put if you do put soy sauce less is more
but you want to put it on the fish not the rice it seems odd but it's because it's the the fish that
you're accenting not the rice yellowtail with the yuzu kosho and you can take or leave the
the salmon roe but i really liked it on there because those pop first they kind of like
mix in with the rest oh and i did put some uh ponzu on there as well that was a winning combo
so the dry aging process removes all the blood all the slime all the like parts of the fish that make
it sometimes like questionable like that all comes out drips out the bottom dries out and you're left
with just a concentrated flavor of all of the best parts of a fish a perfectly tender piece of meat
which is to be expected because we've had dry aged meat a lot and that's
exactly what happens with that as well it takes away any sort of like grainy hard to cut-ness and
just makes it a buttery piece of steak it's like the beefiest beef that you can have yeah which is
yeah this is the but this is not the fishiest fish fish-ist yes it is not the fishiest
because that's often used to describe like the the negative smells and stuff sliminess
it's exactly not that it's the least fishiest fish the least fishy it's the fishist it's the pure
fish it's what a fish should be it's like the best parts of a fish concentrated super tender
super buttery amazing flavor it's pretty good i have mama salmon
with the baby salmon awwwwwww
cool and you are cool for joining us and leeway the owner of the joint is cool for
opening up this place that doesn't fit into one category but instead following his many
passions from tea and coffee to fish market to a restaurant to occasionally selling sushi boxes
when he feels like it i find that super inspiring there are so many times where people try to fit
me into a label or a category which i mean isn't out of malice it's just a way of understanding
the world but this is a great reminder to follow your dreams whatever they might be
and just to not get stuck in a box but one box that i do hope that you go ahead and click on
is the subscribe button please like this video and check back every week for a new experience