DRY AGE FISH at Home Part 1

Lately I’ve had a tonne of questions about why I hang my fish, how long I hang my fish and what the whole dry ageing thing is about. Well finally here is a video to answer all your questions and to run you through how you can do it at home. I’ll also go over the process of, sourcing storing and preparing your catch, explaining the need for braining (Ikejime), bleeding and cleaning your fish. It is definitely something that can be done at home however without expensive equipment we have to do a few things a little different. If you’ve got any more questions feel free to leave them in the comments.

Now you know the basics, experiment and record your results. I’m keen to hear what you reckon!


For plenty more cooking and diving content you can check out my Instagram   / bosh.jollen  

99 Spearo recipes Cookbook where you can find many of my recipes
https://amzn.to/3NQTN8Y

Yes these are affiliate links, No the products do not cost you any extra BUT they allow me to make a small percentage when you purchase them or any other items on Amazon when you use the links. Helping me to continue making videos like this for you guys.

The Gear I Use

Diving:
My Dive Watch: https://amzn.to/4bqdsGj
Mask: https://amzn.to/42teFZs

Kitchen
Victorinox 6inch boning/filleting knife: https://amzn.to/4bsNja3
Knife Sharpening block: https://amzn.to/4bm6y51
Fish Tweezers: https://amzn.to/3SJSta2
My Gloves: https://amzn.to/3SLlkLd
My general knife: https://amzn.to/3OSWl6D
Microplane: https://amzn.to/3SIToI2
Immersion Blender: https://amzn.to/3udjERs
Sauce Bottle: https://amzn.to/3Ut3vBT
Oil thermometer: https://amzn.to/3SNiGEZ
My Takoyaki Pan: https://amzn.to/3Ow7kCq
Pasta Machine: https://amzn.to/3UnwJSM
Sous Vide: https://amzn.to/48bT7lu
Vacuum Sealer: https://amzn.to/3UsM7x3
Food Processor: https://amzn.to/3OxpWlM
Stainless meat hook: https://amzn.to/4bmyQfD
My underwater camera: https://amzn.to/4bmy4PL
My GoPro head strap: https://amzn.to/4856JyO
The smoker box I use: https://amzn.to/492ik2N
Kitchen Aid Sausage stuffer: https://amzn.to/4bpXXhv

Camera, Editing and Studio Gear
My Wireless Microphone: https://amzn.to/49nKpRQ
Voice over microphone: https://amzn.to/49lz4BR
My LED Video light: https://amzn.to/3SutPZM
My LED Studio light: https://amzn.to/3HKi2BG
The iPad I Edit on: https://amzn.to/3urrCpW
My SSDs: https://amzn.to/3ul27Xk
Smartphone Tripod: https://amzn.to/3StKFrG
USB-C hub for iPad: https://amzn.to/3StKFrG

Cookbooks I recommend

First Nations Food Companion
https://amzn.to/3HOZT5P

The whole fish cookbook
https://amzn.to/3Sjj6RK

Take one fish
https://amzn.to/3HNmv6Q

Fish butchery
https://amzn.to/3HP09BP

Noob Spearo 99 Spearo Recipes
https://amzn.to/3ujRO60mzn.to/3SutPZM


00:00 Christening the new fridge
00:23 Store bought fish
00:39 What is Dry Ageing?
01:42 What fish work best?
02:27 Ikejime
02:53 Bleed your fish
03:18 Gut and Gill your fish
03:30 Storing your fish
04:23 Prepare your fish
04:51 Sukibiki
06:10 Ageing when you’re tight on space
06:43 Hanging Fish in fridge to age
07:29 Temps, Humidity etc.

#spearfishing #dryaged #fishingaustralia