In this episode, we're going to explore dry aged fish and why this technique makes for the best Chirashi!
There's an art to aging fish for a more intense flavor, so I checked out The Joint Eatery, a seafood restaurant and seafood market in Los Angeles where they say “Fresh is Boring.”
It's one of my favorite places to eat seafood in Los Angeles!
I briefly interviewed Liwei Liao (aka. Dry Aged Fish Guy), and inquired about how he and his fishmonger team go about dry aging their fish. They prepare and serve dry aged fish for some of the tastiest sushi, sashimi, and of course chirashi!
I have fallen in love with every bite of what I think is the Best Chirashi in Los Angeles.
I'll take home a Chirashi Box to taste and have a Sushi Mukbang! This is no home made chirashizushi! It’s a fully-loaded seafood sashimi mukbang which includes Santa Barbara Spot Prawns sprinkled with Smoked Trout Roe, Ebodai, Sliced Hokaido wagyu wrapped around Muki Hotate Scallop, slices of New Zealand Ora King Salmon, Miyagi Suzuki, Baja Kampachi, San Clemente Maguro Akami, San Clemente Maguro Chu Toro, Hokkaido Ikura & Uni, and Astrea Kaluga Hybrid Caviar!
This Fishmonger group at The Joint Seafood Market also took part to create a dancing viral Instagram Reel about their fish market too!
They were absolute fun, and you can see it here: [ Ссылка ]
Check them out!
The Joint Eatery is in Los Angeles at 13718 Ventura Blvd, in Sherman Oaks.
Have you tried Dry Aged Fish? Comment below!
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#chirashi #sashimi #dryagedfish #freshisboring #jessieeats
Dry Aged Fish Guy | The Joint Eatery, Los Angeles
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dry aged fish guydry aged fishsashimiseafoodsushiaged sushican you dry age fishdry age fishdry age fish techniqueaging fishchirashi sushichirashizushimukbangfishaged sashimiLos Angelessushi mukbangthe joint eateryseafood marketbest chirashi in lalos angelessherman oaksjessie eatsdry agingdry aging fishfresh is boringfood vlogfood hostla food reviewla food bloglos angeles food vlogtunaora king salmonLiwei Liao