We're catching swordfish baby. Let's go!
That was the most epic fishing trip of my life. I'll tell you what it was a lot of fun,
exciting at the same time, all thanks to Rob from Deer Meat for Dinner. Everything is going
to be on his channel, the whole fishing trip and if you guys want to watch that make sure you do
right after this video. Now let me show you how me and other youtubers cook the steak of the sea.
And here we have the two pieces I chose for today's cook. Following my brother rob's advice
the first thing to do is to make sure that I pat it dry. If there's any moisture it's not
going to be as good, so that's the first thing I did. Then I went ahead and started to clean it up
a little bit more, and here you really notice how beautiful this piece of meat actually is,
this is one of the reasons I like to call it the steak of the sea. One other advice I got
from Rob is to put some paper towels right on top of it, this will absorb all of the moisture
because when you let it rest in your refrigerator the meat will actually change. And since it was
nighttime I let it rest in the refrigerator overnight because once I took it out take a
look. See that indentation right there on the edge? As the meat rests in the refrigerator this is very
normal. But now that you know the best methods to take care of the meat it's time to process it. And
the first thing I like to do is to split it in half. Notice right here we have a big bloodline.
Yes you can eat it but it's quite fishy, so I like to remove all of it. Then I like to slice them in
one inches thick steaks and as you can see this is as beautiful as it gets. I mean we call them
steak of the sea for good reason. One last thing I highly recommend is to remove the skin, it is
extremely tough and unless you're gonna deep fry this whole thing I highly recommend taking it out.
Because once I was done take a look. With only that piece I was left with eight beautiful steaks. Now
that is what I'm talking about! As you know I love to experiment, I wanted to go crazy. So I
first started by seasoning with a good amount of salt, because the next thing to do is to rub
this paste right here, and this one is a little crazy and that's because I made it out of this
wagyu beef tallow aka wagyu fat. I know what you're thinking Guga you're crazy and yes
I am. So after putting a good amount on the bowl I added freshly ground black pepper, garlic powder,
korean chili flakes and mixed everything together. And this is what I was left with. My thought is
since the fish is so lean it deserves a little bit of fatness and as you already know wagyu fat
is fantastic. As now we're gonna make sure that the fish is fully covered with it I spared no expense.
Once they were fully coated I transferred them to a cooling rack because the next thing to do is to
smoke it. I'm doing so at the temperature of 350 degrees fahrenheit. I'll be letting it smoke until
I reach an internal temperature of 131 as once the time is up I took it out and look perfectly
smoked swordfish steaks. To finish it off I went ahead and paste it with a little bit of butter,
as we all know butter makes everything better. The only thing left to do now is to give them
a try, and for that I have some very special guests. The only thing left was to plate it up
add a little bit of parsley for looks and have my friends try it out and see what they think. -Cheers!
-Wow. -Wow! That is really really good. I gotta admit that's a good fish. -I did not think that putting in
a smoker like this would make it so melt in your mouth, but it is. -Extremely moist, more moist than
I expected it to be. -Tenderness it's like Nick said it just melts while you're chewing it. It's awesome.
-Not too smoky but you can definitely taste the smoke. Perfect! -Ah damn Nick. -For a next preparation
Nick's gonna take over, and just like me the first thing he did was to butcher it. After removing the
loin and the skin he was left with some beautiful swordfish steaks, take a look. Now that is what I'm
talking about. As you know the first preparation was a complete experiment for all of us and Nick
went ahead and did something crazy as well. And the first thing he did was to dunk a full bottle
of mayo. At first I thought he was joking because come on he was having a real good time with this.
Once he was done you can see that every single edge was fully covered with the mayo. I think
that's a great idea because swordfish does not have a lot of fat and mayo is almost 100 fat. For
the seasoning he went quite simple a very good amount of salt, followed by freshly ground black
pepper and of course a little bit of garlic powder. You're gonna make sure to get your seasoning
properly. He transferred all of the steaks into a carbon steel pan and it was ready to go in the
oven and as you can see he's pretty happy with the results. That's my brother Nick. So into the oven it
went at 450 degrees fahrenheit for 10 minutes. Once the time was up we took it out and look, it's fully
cooked, but at the same time we do not have a crust. But not to worry we can fix that real quick! So I
took out the flamethrower and went to town, because once I was done now take a look. Now that is what
I'm talking about. The only thing left to do is to taste it and see how good it is. Cheers everybody.
-Oh wow. -Crazy. -Salty, creamy, fatty -The flavor is just outstanding, it doesn't taste fishy at all.
-There is zero mayo taste. The combination when you cooked it
did something I can't explain it I just highly recommend. And it's so tender it just wants to
fall apart. -I can't wait to taste Angel once we dry age him too, right. -That's right. -Yeah you promised
me I could be here for that. -Absolutely. -How long should we go for. -I was thinking like 100 days dry age.
-Come over here boy!
For our final cook we cannot forget the good old grill, that is my specialty and
what I really love the most. So I started by coating everything with a good amount of oil,
then followed by the salt. As once that was done I followed it up with freshly ground black
pepper, garlic powder and smoked paprika. I made sure that these steaks were seasoned perfectly
because the only thing left was to go ahead and cook them, and for that I'll be using my grill.
First I'll be putting a nice sear, then cooking them in indirect heat until I reach an internal
temperature of 131 degrees fahrenheit, as now we're gonna be determining which one is actually best.
So now I say it is enough talking and it is time to grill them. So let's do it!
[rock music]
-Bomb! -Oh wow! -I think this is better in every way compared to the smoked one. -Bomb
The flavor is absolutely out of this world. -The smoke one is homogeneous, it's the same
throughout the whole thing. To me it's like eating a bowl of soup everybody's the same thing. This
one has that really nice texture on the outside, which is fantastic, the seasoning's all there you
can see that and then the fish is really flaky. It's delicious! -This is exactly what I think of
when I think of amazing grilled swordfish. It's fresh and you can taste the hard wood.
-I just like the flavor profile of having that charcoal. -Yeah, yeah i think it makes it a lot
better actually. -It's fantastic, this is way better than the other one, maintained a lot more moisture.
-I mean this is the way to go if you're going to cook swordfish of what I've tried today.
-We got more of this? -The flavor like flies around in your mouth. It's just like you're constantly
getting new flavors and it explodes in your mouth. I better stop before I start spitting everywhere.
That's insane, that is amazing! -All right everybody here I have everyone together. Nick thank you so
much for helping me cook, and Rob thank you so much for catching that monster fish man.
-My pleasure. -That was an incredible experience. Now we cooked several different ways,
I want to know what you guys think. Which one was your favorite Nick? -I liked the grilled,
I thought it was fantastic, I thought the crust on there the little bit of texture was delicious,
I thought it was super juicy, I thought it was just as juicy if not more juicy than the other ones and
I think most importantly it was like kind of the texture it was the flakiest I think of all of them.
-What about you Rob? -I second that um, when you bit into it the flavor just jumped out at you. It had a
little bit of a hard wood flavor to it, yet it had that beautiful fresh swordfish and if you've ever
had fresh swordfish versus not fresh swordfish there's a drastic difference. -Right. -And to me the
grilled was absolutely the best. So for me it was the grilled, then baked with with the mayonnaise
and then the smoke. -You know what the smoke was probably the least favorite? Because I put some
wagyu fat in there as a twist. So yeah. -Of course you did. -Exactly right that's what I do Nick.
If you mix up wagyu fat and swordfish might not be the best idea everybody. -But I tell you
what would make it even better, if you were to take that same smoked fish and just break it up
and make it into a dip with a little bit of a sauce, maybe some capers and a nice baguette I
think you'd have something amazing. -That would be delicious. Yea, you mix it all together and you eat
with little crackers. Guys those are the results, I hope you guys enjoyed this video. Make sure you
go check out Rob's video for the full hunt of that amazing swordfish. You guys already know my brother
Nick go check him out, please subscribe to both of these guys they are amazing. I hope you guys
enjoyed this video if you did enjoy it make sure you give it a thumbs up. If you're not a subscriber
be sure to subscribe for future videos. Remember if you are interested in anything I use everything is
always on the description down below. And just in case if you are wondering which one is my favorite,
I have to go at the grill. -There you go.-The grill yeah. The grill. -It was unanimous. -Unanimous,
the grill is better everybody. See you guys on the next one take care everybody bye.