Max you gotta show this to Guga his nephew Angel doesnt like sea food it would be interesting to see his reaction to tuna thats supposed to taste like beef, plus when you two get together for a video its like heaven.
It's really incredible just how knowledgeable Liwei is. Truly a man with a calling for his work. What I wouldn't give to spend a month working with him...
If the turbot and the massive salmon shocked him, I'd love to see Max's reaction to seeing a halibut. Also, I'd love to taste some dry aged halibut. Halibut fresh on the docks at Homer, AK, is still the best fish I've had, and I've had Chilean sea bass.
Dry aging shark meat is a centuries old tradition in iceland. Dry aging beef outdoors during the winter ("snow aging") goes way back in japan. Dry aging makes ALL meat better.
I used to live in the best place in the world to catch Tyee salmon (Campbell river, BC, Canada) I also played hockey on the local team called the “Tyees”
I love how he blindfolds. Totally forgot texture between beef and tuna are totally different because of muscle structure so you know exactly which is which
Great video. Just not sure why I would attempt to make bluefin tuna aged or otherwise into a steak. I could maybe understand if it was cheaper but it’s way more expensive.
I have got to find a place near me that had dry aged steak or tuna, that sounds incredible!Actually, I’m almost positive that if I’d never seen your vids I probably wouldn’t have a clue about what it is your eating/preparing, although, I have heard of it. If only NH could get a place that serves actual GOOD dry aged protein. ✌️ 💜🥩
Well I'm jealous... Dry aged tuna is something I want to try, but haven't been able to yet. I have to make it a belated new years resolution to try some.
Anthony Bourdain covered this once when he went to Sushi Yasuda, they said they don't use fresh caught fish, it lacks the flavor they want or something
Where are those Turbots from? West coast or North Altantic? Or where? Reason i ask, they look like west coasters, but in my experience the west coast have an enzyme that makes them inedible (too mushy and undesirable). What am i missing?
Max the vids keep getting better and better! Loved this one - keep it up :)
@PokeGamerZ you get a really small brisket
Hey guys, you should really collab with chef Adam libby, he's very wholesome and you guys would make a pretty good team.
Annoying kid
Max you gotta show this to Guga his nephew Angel doesnt like sea food it would be interesting to see his reaction to tuna thats supposed to taste like beef, plus when you two get together for a video its like heaven.
Max shows him dry aged tuna and guga shows him dry aged angel
Guga is a fraud...
I think Guga already done a fish like this one and Angel liked it.
@@entertheabyss9785 it wasn't dry aged I don't think
He literally ate the best most expensive meat (bluefin tuna) and he didn't like it..
It's really incredible just how knowledgeable Liwei is. Truly a man with a calling for his work.
What I wouldn't give to spend a month working with him...
Loved this video! awesome change up from the regular type of food you make!!
Thank you!
bro
max seems like the kind of guy who just keeps a raw steak in his jacked pockets just to show to people when meat comes up in conversations
Honestly Liwei seems so chill and he’s so good at what he doesn’t nothing but respect for him
He's a cocky code.
@@gibsonflyingv2820 ?
@gibsonflyingv2820 what's you talking about
If the turbot and the massive salmon shocked him, I'd love to see Max's reaction to seeing a halibut. Also, I'd love to taste some dry aged halibut. Halibut fresh on the docks at Homer, AK, is still the best fish I've had, and I've had Chilean sea bass.
In my line of work I once filleted a 102LB halibut. Because I was a newb, I only got like 44LBS of fillets. But it was cool to do.
ever have halibut CHEEKS?
Love these long videos! Please keep them coming ❤️😭
Just started watching your long form videos you are a natural on these man I learn alot about cooking from how you speak on these topics.
Not wanting fishy fish is such an American trope.
fishy taste and smell means it has gone bad or was improperly handled
@@Andrew-pc8zn In some cases, yes.
Still a poor american arguement.
Dry aging shark meat is a centuries old tradition in iceland. Dry aging beef outdoors during the winter ("snow aging") goes way back in japan. Dry aging makes ALL meat better.
This was so interesting! I’m a big fan of dry age beef but never tried dry age seafood. I learned something! Thanks Max & Liwei!
Imagine spending 2 grand on a fish just for it to taste like a normal steak
Awesome to see the Joint on YT. Live around the corner, great coffee shop too.
I used to live in the best place in the world to catch Tyee salmon (Campbell river, BC, Canada) I also played hockey on the local team called the “Tyees”
LOVE LOVE LOVED this video !
We all really appreciated you being a bit out of your comfort zone Max. Great content !
So this is what Ned did after forgetting all about Peter, huh.
The bloodline has always been my favorite part of the fish. I've always found it weird that chefs often remove it.
I enjoy the fishiness taste as well
You should meat glue cheap stakes over a more expensive stake then dry age it so that you cut off the cheap stake and save the more expensive one
I’ve been waiting for more seafood content! Tuna is one of my favorites when I’m indecisive between steak and fish 👍
I love how he blindfolds. Totally forgot texture between beef and tuna are totally different because of muscle structure so you know exactly which is which
This was such an amazing episode!! Man dry aged tuna u got to love it!!!
🙏
Great video. Just not sure why I would attempt to make bluefin tuna aged or otherwise into a steak. I could maybe understand if it was cheaper but it’s way more expensive.
The J Jonah reaction lol 😂
"i can't sell that"
sans merci!😵💀😆🤣
Bro's beard is majestic
bro why didnt you try the other two out of the four proteins (medium and leaner tuna)
Damn, that ALL looked delicious Max, I wish I had the palette some people do! Another great video
Bro looks like an older Ned from spiderman. Love your work Liwei!
I have got to find a place near me that had dry aged steak or tuna, that sounds incredible!Actually, I’m almost positive that if I’d never seen your vids I probably wouldn’t have a clue about what it is your eating/preparing, although, I have heard of it. If only NH could get a place that serves actual GOOD dry aged protein. ✌️ 💜🥩
Well I'm jealous... Dry aged tuna is something I want to try, but haven't been able to yet. I have to make it a belated new years resolution to try some.
Im glad I found your content. I really love your videos
Mama a lot!!
In Spain we call it mojama and we only eat it at christmas dinner or new years
You’re a $10,000 Tuna Max 🥩🍣
Max the meat guy turns into Max the fish guy 😂
I wonder if you can dry age lobster
Stop by sometime and find out ;)
This is the most interesting video you’ve done in a while. Great stuff!
Looks amazing Max!
This would be fascinating for pescatarians, but also for people who like sushi but not fish.
That montreal season feels like a lincoln assasination
I really like this longer styled video
Appreciate it!
Fish look incredible!🔥 found you on yt shorts and been watching your main vids. Nice change up from steaks!!!
I appreciate it!!
Amazing as always max
Max the Fish Guy
Anthony Bourdain covered this once when he went to Sushi Yasuda, they said they don't use fresh caught fish, it lacks the flavor they want or something
its not LA its the Valley but the layout of dry aged fish and steak is dope they serve coffee too
i loved that guy in Spider Man: No Way Home
Ned is everywhere these days
max "i dont know what to do with my hands" the meat guy - looking like ricky bobby out there
😂 this is good
@@MaxtheMeatGuy ha thanks! enjoyed the video
Max just pulling a steak out of his inventory
This was an awesome episode!
The gyotaku on the wall looks awesome. I wonder if he caught it himself.
Those turbot’s prolly swimmin’ in the ocean like stutututututu
I like how he acknowledges that fresh fish can taste like slime and blood. Less fishy fish sounds great to me
Its Ned from Spider Man 0:24!
This Guy looks like the Side kick of Tom Hollands Spiderman
That dude looks like spider man's bff
yo ned from spiderman💀
wish you'd done all the cuts of fish that they grilled!
"Max The Fish Guy"🤣
The way he stare at max lol
Max the beef guy coming soon
Friends, yesterday there were two earthquakes with a magnitude of 7.6 in Turkey. There are thousands of dead and wounded. Please let's help!
Bro, who is your barber? Cause that cut is CLEAN
I’m here before this video blows up! W video! Keep up the grind!
So blessed to experience this
I'm not always a seafood guy, but fish is growing on me...
should probably get that checked out…. 😉
This Tuna looks spectacular
Really enjoying the non beef vids Sir, beefs great but its over saturated on YT atm imo.
The owner of the shop looks like ned leads
I thought this was the kid from Spiderman Homecoming 😅
Did you bring that steak specifically for the “tastes like steak” shot? Lol
Yea lol
How would the blood line be dry aged on other tuna of smaller sizes? Yellow fin, long fin or smaller blue fin??
isnt liwei that dude that is best friends with spiderman
Japanese knifes have always fascinated me
Great video, I’m not massive on seafood but would love to try that tuna
I used to play a lot football/soccer in my younger days. That big tuna looks like my feet, today!! 😆 🤣
Is that Ned from spider man?
We are lucky to live in an age where we eat art, where the culinary scene is so 👌. So much badass food in the world today
Wow good thing I’m moving to California!! Living in Washington, originally from Florida lol
That’s the Spider-Man sidekick isn’t it?
I loved this video !!
I love this informative video good job bro for real
Appreciate it bro
Once something is dry aged what is the process after? How long does it stay good for? Or prep right how long?
Thanks for the vid now I gotta try dry aging anchovies
bro just made a video with spiderman's best friend
Where are those Turbots from? West coast or North Altantic? Or where? Reason i ask, they look like west coasters, but in my experience the west coast have an enzyme that makes them inedible (too mushy and undesirable). What am i missing?
Fantastic video, I learned a lot.
I love this guys videos
So that's what Ned's been up too after the mind whip nice see he's doing well
The quality of these vids is just unmatched in every way possible great work tbh
🙏🙏 appreciate it!
"Steelhead Salmon" ffs
The big Kahana looks like Yeezys
max makes some amazing long form content doe
🙏🙏
@@MaxtheMeatGuy omg real max meat guy i love your videos
you dont want a fishy fish and a steaky steak
Im pretty sure the owner is Spider-Man’s best friend Ned
Hey Max you know who else was a big fan of fish? That's Right Jesus!
im gonna call it the big katuna
Great video bro.
*”With a honey in the middle there’s some Liewei”*