On this week’s episode of Prime Time, The Meat Hook butchers Ben Turley and Brent Young head to Osakana in New York City, where chef Daniel Lee teaches them how to dry-age and cure fish to create a steak-like flavor.
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As a southerner who catches a lot of catfish and bass, I’m so curious to know if these techniques would work for fish down here and the best ways to prepare them in our climate.
Why would you want fish to taste like beef just enjoy the difference
But bonito and tuna arent the same.
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SHARK tastes like steak….just get a small one(black tip).
Butchered the name of the restaurant. It's o.sa.ka.na not O'ska-nah
The chef on this ep is a VIBE
Used to grill shark in spicy butter….tasted just like steak…served it with A-1.(soaked it in milk first;shark has an ammonia thing you have to get rid of.)
I like this "hell yeah" guy
Why are you doing that
To kill some of the powerful parasi….5 seconds later……… then we wrap it up
What's with the blank audio?
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LOVE these dudes!