Podcast Episode 199: From Anglers to Chefs: Aging Fish for Enhanced Flavor with Liwei Liao
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.
Click to Listen
Apple Podcasts, Amazon, Spotify, YouTube
Buy our Wild Fish and Game Spices
Guest:
Born in Taiwan, Liao grew up in Queens, New York, and refers to himself as a self-taught fishmonger. His family had a boat in Connecticut, and he grew up fishing. From a very young age, his father taught him how to gut and clean fish, which left a lasting impression on him. Liao believes that there’s nothing better than catching a fish yourself and sharing it at the table with friends and family, especially given how integral fish is to Chinese culture. His passion for catching fish, handling it, processing it, cleaning it, and eating it culminated in The Joint—a beautiful, open, sustainable fish shop, coffee shop, and mini cafe on bustling Ventura Boulevard. One thing Liao has noticed on his numerous fishing trips is that fresh isn’t always best. Liao knew that Japanese chefs had been aging fish for centuries, leading him to turn dry aging into an art form. Within Liwei’s custom-built dry-aging cabinet, fish are hung and gently rest like fine wines until Liwei determines that the moisture content, texture, and flavor have reached their optimum—bio from Ōra King.
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.