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@smoketherapper829

2 жыл бұрын

Guga please cook PICANHA I miss is from the first time I tried it and want to see a new and improved picanha because I have more on the way

@MrTreeGuy

2 жыл бұрын

you should dry age a entire brisket in pinnaple and mango combined into one marinade

@rankgum1713

2 жыл бұрын

Something you guys didn't mention is that the "fresh" swordfish was frozen, of course, it is going to be less juicy. If that is the same fish then that means it's been just over a month since it was caught. Comparing frozen fish & dryaged fish.

@Zagy21

2 жыл бұрын

Pool k Lkkjn Lk

@leekaming1783

2 жыл бұрын

Guga，I would like to see an experiment of making pork-beef.

When guga says " dry aged everything " , my mind told me he will make new KZread channel called "Dry Aged Everything 😂

@johng.pitsakis5626

2 жыл бұрын

Wouldn't be a stretch 😂

@tkc2406

2 жыл бұрын

He should definitely make a dry age everything channel. Different lengths of time, all types of meat, salting before dry ageism and many other dry age experiments

@deminybs

2 жыл бұрын

I've had that same thought, surprised he hasn't done it yet

@haze6647

2 жыл бұрын

His weight will increase in line with the number of channel that he has.

@khaledmustapha6274

2 жыл бұрын

First thing came in mind was angel 😂

Hey Guga, this has been done for ages in the Mediterranean with salt and we eat it dry as it is, without cooking it. Tuna is the most common fish we use and I think you would get wonderful results dry aging this fish and cooking it with Spanish green parsley

@Feuervix

2 жыл бұрын

Spanish green parsley

@arturoone77

2 жыл бұрын

@@Feuervix thanks I only know what we call it :)

@VeryEvilGM

2 жыл бұрын

Isn't that cured?

@arturoone77

2 жыл бұрын

@@VeryEvilGM it is, technically

@osamsal

2 жыл бұрын

What's the name of it: Feseekh?

“Defrosted a fresh one” Yes Gordon Ramsey, it’s fresh. Fresh frozen.

@wyatteells9033

2 жыл бұрын

fresh frozen out of the can

@593swheeler

2 жыл бұрын

Fresh frozen is a real thing though, it means it was only frozen for transport, and that freezing is usually done right after it's caught. Most fish is previously frozen, you can't reasonably expect it to be transported fresh unless you're very near a body of water that has fishing. Usually the fresh vs frozen argument is about refrozen fish, not once frozen fish.

@dbpsons5201

2 жыл бұрын

lol i thought the same thing!

@The063091

2 жыл бұрын

@@593swheeler I’m just making a joke about this video. I don’t actually expect him to catch a new, fresh sword fish to compare! But when it is in terms of a restaurant- I disagree with you completely. If they tell me I am being served ‘fresh fish’ or fresh anything! I expect that none of the items have been frozen.

@iwonderwhatwouldhappen

2 жыл бұрын

@@593swheeler you can certainly tell the difference between a fish that's been frozen and a fish that's been cut up and cooked immediately I can't stand the taste of frozen fish and only eat fish I catch or at restaurants on water

Frozen thawed fish loses a lot of moisture from the water crystalizing and breaking the cell membranes open. So it's possible that the frozen fish was less juicy because of this- I wonder how it would compare to fresh fish? Who knows! Maybe an experiment for another episode? ;)

@TheRattleShark

2 жыл бұрын

Yes I thought of this too. I wonder which would have been better, fresh caught or dry aged. There is a lot of waste in dry aging and just might be an unnecessary step. Eating this fish fresh might have been the top experience. Might be a good excuse to go on two fishing excursions.

@benjaminmorse114

2 жыл бұрын

Exactly what I was thinking

@absentmindedjwc

2 жыл бұрын

Depends on how it was frozen. If it was flash frozen, the water crystals would be incredibly tiny and wouldn't case very much damage at all. If he just put it in a freezer and let it freeze gradually, then you're absolutely right.

@pollumG

2 жыл бұрын

Ar fresh frozen

@matthewfontaine4928

2 жыл бұрын

This is the reason, and fish with higher fat content freeze easier because it doesn’t expand and contract as much as water

Angel always gives unique, off the wall criticism and i'm glad he always explains what he means by it afterwards!

@llieske

2 жыл бұрын

lol, I was thinking he meant the dry aged fish is like a pimp with a cane.

I like Leo. You can tell he’s a good dude.

@sidsrivastava6987

Жыл бұрын

People get annoyed by him but I respect him. He got a golden ticket and he's making it count.

A word of advice from a long time fan and one chef to another, immediately after you add the heavy cream, add a well beaten egg yolk and wisp over medium heat until thickened. The egg yolk will help prevent the sauce from “breaking” or separating. Love your videos man. They keep me trying new things.

@pittsmaster1064

2 жыл бұрын

Well i needed this advice so thanks

@diablohackv10

2 жыл бұрын

Curious, why the egg yolk? Shouldn't the fat from the cream be enough?

@taliesinbreen

2 жыл бұрын

Awesome tip. Thanks!

@bzzvlog5879

2 жыл бұрын

coconut milk? or starch water?

@Grizzlox

2 жыл бұрын

@@diablohackv10 egg yolk is an emulsifier, which allows oily liquids and watery liquids to mix

That thumbnail had me questioning the real content of this video haha

@coneheadjason8100

2 жыл бұрын

Were you thinking what i was thinking??

@andrewspringer8852

2 жыл бұрын

Sameee

@granddaddy_funk

2 жыл бұрын

This looks like something you buy on the dark web 💯

@timwilliams2887

Жыл бұрын

Hear me out

angel: the sauce makes the fish feel like it has a walker... it walks like this Leo and Guga: a walker?? angel: yeah.. it's *mature*

@eynourya700

2 жыл бұрын

Lol

I feel like pan searing with butter would have been better than the grill here, both for getting better and more even color and also for keeping it more moist.

@jonathonwessling541

2 жыл бұрын

Agreed

When Angel said "it's like a walker". I actually understood the compliment immediately. It's like saying "everything they thought you would lose with age... I got you. You're better now. Just show off what your age gave you".

I like the effort guga puts into his banger vids

@joshuavasquez3003

2 жыл бұрын

why is ur name ballz in Jawz?

@clara4738

2 жыл бұрын

do you guys know canae?

Im surprised Gga hasn’t bought a dry ager. He would be able to dry age a-lot more and bigger pieces

@RiskOfBaer

2 жыл бұрын

Well, he already has a proven method that he knows works really well. Why fix what's not broken?

@ordelian7795

2 жыл бұрын

Those big machines are good if you're in the business of selling dry aged meats, but for your own home they're unnecessary.

@mohammedalbahlani716

2 жыл бұрын

@@ordelian7795 nah but guga dry ages alot of meat and maxthemeatguy has one and its the size of a refrigerator so its not that big

@mohammedalbahlani716

2 жыл бұрын

@@RiskOfBaer well the dry ager will work just as good if not better and he will be able to dry age very big pieces like a whole fish or beef shanks so its a good upgrade especially since he dry ages alot of stuff

@prodigypenn

2 жыл бұрын

I said the same thing before, but maybe he gets some kind of deal with the Umai bags, since he uses them so much

Guga! My wife and I were wondering if you could make a dedicated video of side dishes? I'm sure a lot of folks would love it.

@christopherdeoliveira714

2 жыл бұрын

ples guga... ples

@eynourya700

2 жыл бұрын

That's a great idea! Hope guga will do it

Guga: "Lets try these first" *literally 5 seconds later* Angel: "pffft don't tell me what to do"

@eynourya700

2 жыл бұрын

Lol--

I love how you're not scared to dry age anything!

Really cool he caught the swordfish

@jarjarnitro58

2 жыл бұрын

thought you were just a pokemon guy. Nice to see you like cooking as well.

Swordfish is a perfect grill fish, as soon as you get grill lines take it off, season (lemon juice, salt/pepper) and eat. Looses so much when frozen so sadly we do not get good swordfish in the UK. Ironically shark steak is the most similiar as that is always freah but only done in places like cornwall.

I am only 9 seconds in to the video and SO GLAD that you are outdoors again doing fishing and showing the whole process to make your food. Thank you Guga!

This is so freaking great. 2 of my favorite channels… now all I need is for them to meet up with Steve Rinella from MeatEater and Matt from Demolition Ranch to shoot at the leftovers!

@theartistbonez1930

2 жыл бұрын

Or the Robertson’s for fresh ducks

That does it!! I pulled the trigger and just ordered Umami bags.. keep ‘em coming Guga. We went all in with the sous vide after finding your channel.. we binged for hours and it led to getting all hardware needed.

You had to go with the most suggestive thumbnail of a swordfish ever

I’m so glad you started hanging out with Deermeatfordinner. You and Robert Arrington are inspirations.

This is the collaboration I've been waiting for YESSSSS

I love you so much Guga! I spent 10 years behind the line at restaurants but i honestly feel like ive learned more from just watching your videos.

Great video and loved the collaboration on the Gator and Swordfish. Can you do dry age Elk, Buffalo and Deer? Leo's also a great addition to the taste testing.

Saw yall out there on the water the other day! We fished the sword grounds till 11:30pm. Sunset was insane! Was a pretty cold night. Cheers🍻

I never would have thought of dry aging fish, but I am sold! I doubt I'll ever catch a fish big enough to try it though! lol

Hmmm I think it'd be interesting to taste some dry aged fish "fresh/raw" in a sushi Even tho I'm not sure if it's as safe as eating it completely fresh

Can't wait to start cooking thus way. Watch you a lot, thank you, thank you.

Was hoping to see Rob for the taste test! Awesome video!

Thanks Guga!!!! Ive been waiting on this! Awesome!

I litterally was looking for this after watching a video of yours 2 weeks ago and last week you put this out

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

Fresh swordfish with the skin left on is absolutely delicious. You don't fillet them, you cut them into loins like tuna.

Lol Angel has the palette of a 10 year old but it’s great to see him eventually come to appreciate different foods.

@haze6647

2 жыл бұрын

If they keep this pace, everyone will become overweight eventually, angel too, guga is basically the seven deadly sin gluttony demon.

@ennisdelmar807

2 жыл бұрын

@@haze6647 the guy on the left used to be overweight so I don't know

@walrusbig1441

2 жыл бұрын

@@haze6647 Angel works out tho that's why he looks buff

@walrusbig1441

2 жыл бұрын

@@haze6647 As long as he burns as much calories as the amount of calories that he consumed he is fine

@avlinrbdig5715

2 жыл бұрын

well to be fair.. alot of people do not like having their tongue touch something that smells and tastes fishy

Nothing makes my mouth water like your videos. Truly a master bro.

Great video Guga. I have a suggestion for the Guga foods channel, dry cured fish, with your twists of course. In Spain dry cured tuna is known as mojama and it's like a fish-based Serrano ham

My family uses a similar recipe for our fingerling potatoes. Biggest difference is we brine them instead of directly salting them. Absolutely packed with flavor

Save the pellicle trimmings for your next mystery meat video with Maumau 😂

When Gabriel said “I don’t like fish but this is making me start to like fish,” my fisherman heart was warmed a lil bit! Lol

Love all you videos gives me a shock every time keep it up Guga

The cross-over I have always dreamed of!!! I hope it is the first of many

@Guga....you should do a cured egg yolk test where you do duck, chicken, emu, maybe ostrich, quail...it'd be interesting to see if there is a difference between them and which is better than the others

@Siang1

2 жыл бұрын

He's already done a cured egg yolk experiment, check the old videos.

@mouse2689

2 жыл бұрын

@@Siang1 not cured egg yolk

I am an inland fisherman, and I don't know anything I catch would work with dry age because I'd just lose too much meat.

Guga, My brother used to work in a Deli. He would brine and roast a whole beef knuckle (after removing the outer silver skin only) the deli would sell roast beef s subs and thin sliced roast beef. This is the way the original Arby's would prepare the original roast beef they sold. I used to go to Arby's in Boardman ,Ohio in the 1960's, they would prepare the sandwich right in front if you. Would you sous vide a whole Beef Knuckle and finish roasting it as a project? Thanks,

Great video as usual! Off-topic suggestion: Try Italian Osso Buco (braised veal shanks with bone and bone marrow, osso buco literally means "hole bone"), s with parseley and lemon zest on top! It's not your common cut but it's delicious (well, I am Italian so that may vary :D )

Great video! You should make a video about rehydrate a steak with collected steak juice

I can’t believe this worked. I didn’t think you could dry age fish. Awesome experiment.

Wow they looked amazing through The Whole time

Looks amazing. I am totally sold.

I can only imagine guga at a family funeral. “My father was one of the best men I ever knew... And I know he doesn’t look that good right now, BUT WATCH THIS!” whips out flamethrower

There is a Japanese style of preserving fish and it's basically dry aging. There is a guy in LA by the name of liwei liao who is the only person in the US who does it commercially

that was the first time i ever seen fish dry aged nice job ! wish i could have tasted that lol !

So glad you and deer meat got together

In Turkey we have a specialty called "Lakerda" can you please try to make it. I think its perfect for your channel its a sort or dry aged fish.

I also always called swordfish the steak of the sea I'm dying to try dry aging.

@jonathonwessling541

2 жыл бұрын

Agreed, do not want to overcook

Fishing trip with Guga is 100% on the bucket list! he's an expert

I've had smoked fish but never dry aged. I would love to try it.

Man, i don't like eating fish, but it looks amazing, my mouth is watering...

Guga, would you ever try Kangaroo? I'd love to see a Kangaroo experiment, one dry aged and one fresh.

Even with japanese dry age fish, they usually do 7-10 days no need for 35 days

could u do a video about all of the best steak methods that u have tried on one steak?

I can't taste most things from COVID-19 so I'm here to listen and dream of the flavors lol.

Lucky af with that wine!!! Ahhh I could drink alllll of it! I'm a whiskey guy, just finished yesterday a bottle of Elijah Craig and have been diving into wine lately, I love sweet. Can't do dry not too much anyways but sweet. Whole bottle gone.

I never thought that his analogy to a walker.. an old persons walker.. I’m never gonna forget that. I will be using that in my everyday explanation of food LOL!

Guga! Try some duck fat on the roasted potatoes, it's soooo good! Also great work on the swordfish catch, of the 6 Pacific Billfish species it's one of 2 I've got left to see. Very jealous!

Hello, you might want to check out lakerda. It is dry-aged fish, and it has own unique fish flavor.

Damn i would love to cook with you guys ^^ You guys are awesome!

add a litlle sugar and some lime to the sidedish and it is magical!

Guga: "I want to really be able to taste the fish, so I only season with Salt and Black Pepper" Also Guga: "I made a sauce with strong flavours, to add to the fish" xD

1:06 I would like to light up the runway with something from my personal collection as far as I know it's the only one in existence

So next one is going to be Angel? 100 days dry aged Angel. Can't wait too see it!

Guga, you should do a recipe with seafood mix or medley that you get from Sam's or Costco. The bag that is used for paella or seafood soup.

Oh nice! you should try fermented shark! It's basically the same thing... 😏😁

O M G BEEN WAITING YEARS FOR THIS!

That thumbnail is something else.

I always hear Roflgator when that guitar rift hits.

If I have a restaurant this is going to be top in menu... next dry-age tuna with mushroom sauce....

Great seeing new proteins

Grats on 99 fishing

11:22 I think he meant like a cane and a top hat (at least sounds classier to me that way)

swordfish is a gateway fish... LOL nicely done!

I make potatoes like that aswell Pro tip, sprinkle some fresh rozemary on them. :)

idea: how about dry aging fish with sea weed (maybr inside the dry aging bag) like they do in japan 😆

one sponsorship i'll actually watch

Guga please make Dry Aged Tuna Sashimi, been asking for ages

Try ikijime it and dry age it again, guga. It will taste extremely mind-blowing 😁

"That's not mature it's a senior citizen" ... hahahahahaha 10/10

bacon wraped dates is the best side dish ever

I’ve had limited success dry brining various fish which are sold at the oriental market here. I haven’t done it often enough to refine my technique.

the walker comment was hilarious. caught me by surprise. good call angel

nice vid as always

You should check out the asian super markets, dried fish, chicken, duck, shellfish etc.

I roast my potatoes with the same seasoning, and I add parmesan, and parsley for color. Except I cook mine at 350° for 1 hour, flipping at 30 mins.

I love fish so that looked amazing to me

Hey Guga, my girlfriend was making fun of me but I think this would be a great idea. Make a McDonalds Filet O Fish with the Swordfish!

I literally just bought a sword steak 1 hour ago came home and this is the first vid that pops up

I absolutely love Angel and Leo’s exchange in every video. Lol keep it going.