A cooking show host is making salmon jerky using wild Alaskan coho salmon. He begins by cutting the fish into thin strips, then creates a marinade using a variety of ingredients including goji Jen fermented Korean pepper paste, soy sauce, black soy sauce, sesame seeds, cayenne pepper, miso, and honey. The fish is left to marinate overnight in the fridge, then dehydrated at 135°F for several hours.
However, disaster strikes when a camera operator, Kevin, accidentally unplugs the dehydrator, causing the fish to over-dehydrate and become too dry. The host is initially frustrated but decides to salvage the mistake by using the over-dehydrated salmon as a crunchy garnish for salads or fried rice.
The host reflects on the importance of learning from mistakes and finding creative solutions to unexpected problems in the kitchen. He also engages in banter with his crew and makes humorous comments throughout the episode.
Here are the key facts extracted from the text:
1. The person in the video is making salmon jerky.
2. They are using wild Alaskan coho salmon.
3. They prefer to use leaner cuts of fish for making jerky.
4. The fish is cut into strips, about 1/8 inch thick.
5. The marinade for the fish includes goji Jen fermented Korean pepper paste, soy sauce, black soy sauce, sesame seeds, cayenne pepper, and miso.
6. The marinade also includes a type of honey from New Zealand.
7. Fresh ginger is added to the marinade.
8. The fish is marinated overnight in the fridge.
9. The fish is then dehydrated in a dehydrator.
10. The dehydrator is set to 135°F for 8 hours.
11. The person mentions that the fish jerky can be a bit spicy and tangy.
12. There was an incident where the dehydrator was unplugged by accident, resulting in over-dehydrated fish that became crispy.
13. The over-dehydrated fish was turned into salmon chips instead of jerky.
14. The person suggests using the salmon chips as a garnish for salads or as an ingredient in fried rice.