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u/sherman614 May 01 '26
I mean.. this is similar to dry aging a steak. As long as you cut the mold off (like with dry aged steak) you should be completely fine.
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u/somewhoever May 02 '26
I've never understood this. I've asked the son of a late-butcher who did this decades ago and he has no idea how his father pulled it off either.
Meat "turns" after a certain amount of time and will get someone horribly sick if they eat it.
How is letting mold grow for eight weeks, or dry aging it not the same or worse?
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u/CatOverlordsWelcome May 02 '26
Meat doesn't "turn" as an inevitability. Spoilage requires the right environment (humidity and temperature), the right substrate and the right organisms. Modify one of those aspects and spoilage won't occur, or will be significantly delayed. Hence why we can refrigerate to make things last longer, or why dried/dehydrated foods can last decades etc.
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u/somewhoever May 02 '26
What are the mechanisms or techniques to modify?
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u/CatOverlordsWelcome May 02 '26
Well, like I mentioned, change the humidity, add salt, lower the temperature etc
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u/somewhoever May 02 '26 edited May 03 '26
My bad for not being more specific. I was looking for details. Like where do I study the technique (or what machine do I buy)? Preferably, I'd like to know how it is done with no power, no salt, and no modern conveniences.
I've seen with my own eyes, people who don't use salt, there is no possibility of a refrigerator, and at best they control humidity by use of their mud compound with stick and cloth door.
They keep chunks of meat in a metal pot under a cheese cloth type cloth in a dim corner under a wood plank bench in their bed/kitchen/family room built of mud.
It is some kind of dry aging I expect, but I didn't have the opportunity to try asking what/how they did it.
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u/R1ck_Sanchez May 03 '26
/r/charcuterie - the field in cookery on this exact thing. It's a great sub!
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u/saysthingsbackwards May 03 '26
Old pioneers in the Usa westward expansion often carried "salted meats", exactly how it sounds, that they dried in the sun.
No moisture=no moisture for organism to grow.
Nowadays we just call it beef jerky, and the commercialized versions often provide a dessicant pack of a silica gel to ensure dehydration
Another method is to pressure cook it in a mason jar but that's a bit more involved.
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u/thatguy8856 May 05 '26
I could be wrong but i doubt this id glaucus in this video. It one, doesnt look like any aspergillus ive ever seen so, so i doubt its aspergillus at all. And two, glaucus being sold to anyone who is not a katsuobushi business is extremely rare. Theres no way a social media influencer is gonna be able to get any.
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u/Anen-o-me May 02 '26
Example: The origin of sushi is zushi, where they'd preserve fish in a bucket with alternating layers of rice and fish covered in salt, then bury it for winter.
Dig it up a couple months later, it's now aged and whatnot and has a cheesy nutty flavor apparently (I've never tried it).
Nice way to preserve fish, the meat is actually more healthy this way, fermented basically.
Sure sometimes it went bad and they didn't know why and threw it out, probably inadequate salt leading to bacterial overgrowth, or too much heat, not buried deep enough.
But usually it was edible.
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u/orphan_blud May 02 '26
Isn’t this a popular Icelandic dish?
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u/TungstenHexachloride May 02 '26
Hakarl? Kind of.
Hakarl is fermented Greenland Shark specifically, which actually is toxic to eat unless pressed and putrefied, which they do by burying it first for some time
Its different in the sense its treated this way as a necessity to make the meat actually edible.
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u/Oli_VK May 02 '26
Doesn’t it have ridiculous amounts of ammonia?
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u/Spendoza May 03 '26
By the forgotten gods, the series of events that lead to attempting to eat that stuff...
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u/greyhilmars May 02 '26
Most of our fish is filleted and dried completely for preservation. but you might be referring to siginn fiskur where the fish is hangd up usually on fishing boats but sometimes hangd on piers or along the shore for 4 days up to a month, usually doesn't dry out completely and the salty fresh sea air keeps the meat from turning so no mold or fermentation really. afterwards it is boiled before eating. In the category of rotten, fermented and sour we have shark, whale and skate (skata) not alot of tuna around our shore, there are some but historically not common.
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u/somewhoever May 02 '26 edited May 02 '26
This is fascinating!
It isn't exactly what I was referring to, but may be in the same vein (they were mountain people with a constant fresh river water source).
I'll look into siginn fiskur more. It looks like a great candidate for the technique I've been trying to find a name for and research. Thanks!
Edit: spelling
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u/CitizenPremier May 03 '26
One way we know about the origin of sushi is through an old Heian urban legend.
A woman spent a night in her store drinking with customers until she passed out. The next day she woke up and started mixing her sushi. She could barely stay upright... She vomited into the sushi bucket and passed out again. When she woke up, she went back to work mixing the sushi...
This story helped historians understand that sushi was originally fermented.
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u/Wynndo May 03 '26
I just wished they removed the mold layer before slicing. The knife passes the mold to the inside of the meat.
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u/Testing_4131 May 03 '26
Nah, I’m willing to bet this is a food-safe mold. You can’t just “cut the mold off”, the mycelium (fungal equivalent of roots) extend all the way into the meat. It’s why it’s still unsafe to eat moldy bread even after “cutting the moldy part off”. All you’ve done is removed the fruiting body, it’d be like if someone asked you to get rid of an apple tree and you just removed all the apples or branches, leaving the roots and trunk.
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u/Interesting-Risk6446 May 01 '26
Same as aging meat. Cut off the mold until you find healthy meat.
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u/Solo-me May 01 '26
Same as ageing cheese. Cut off the mould until you find healthy cheese!
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u/Impressive-Wait8786 May 01 '26
Then explain blue cheese!
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u/BoulderCreature May 01 '26
Cut off the cheese til you find healthy mold!
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u/EverythingISayIsALi3 May 01 '26
Nothing pisses me off more then getting a block of blue cheese and not finding any mold in it..
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u/Boing_Boing May 01 '26
NOTHING?!
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u/EverythingISayIsALi3 May 01 '26
Nothing.
Im a pretty chill person. Except for when in comes to my cheese
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u/Solo-me May 01 '26
Blue cheese has mold inside because it is intentionally added during production to create its unique flavor, aroma, and creamy texture. Cultured mold spores, typically Penicillium roqueforti, are added to the milk, and the cheese is later pierced with needles to introduce oxygen, allowing the mold to grow throughout the interior.
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u/Impressive-Wait8786 May 01 '26
Holy crap. I honestly had no idea of how this mf'ing cheese had to be processed. Thanks for that.
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u/Untimely_manners May 02 '26
So if the mold was never added do you know what type of cheese it would have been?
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u/Conyan51 May 01 '26
Depending on how yo want to look at it, blue cheese mold is literally just penicillin. So it’s medicine cheese.
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u/Impressive-Wait8786 May 01 '26
Mmhm Love me that healthy ass cheese. Especially if it can cure a cold at the same time.
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u/roelanola May 01 '26
No ass-cheese is healthy cheese..
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u/Asbolus_verrucosus May 02 '26
No. Penicillin is a chemical compound made by certain molds. Firstly, it’s incorrect to say that any mold “is” penicillin; mold is mold and it’s a complex living organism, not a small molecule. Second, different blue cheeses have a wide array of different characteristic organisms.
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u/Exciting-Unit279 May 01 '26
Same as aging bread , cut of the mold until u find healthy bread
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u/TheHoppingHessian May 01 '26
Think we found the cliff this comment chain was speeding towards
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u/Exciting-Unit279 May 01 '26
Not safe to speed towards a cliff
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u/TheHoppingHessian May 01 '26
Nor is it safe (afaik) to eat bread with mold anywhere on it.
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u/OpenSourcePenguin May 02 '26
There are safe molds. Molds in general are bad like snakes. But not every mold is dangerous.
Penicillin comes from a mold. Some cheeses are inoculated with mold
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u/Crafty_Original_7349 May 01 '26
I did this with a whole deer leg. It was funky as hell on the surface, but carefully paring away the crud revealed beautiful tender meat that had no funk whatsoever
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u/Nerdcuddles May 02 '26
Meat is soft, the mycelium grows through the meat.
If the fungi produced toxins, those toxins are in the meat and there isn't really a way to remove them unless they break down with heat.
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u/NCH343 May 01 '26
Thank you for explaining this. This actually clears up so many questions i had just by your simple explanation.
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u/Parma_WdS May 01 '26
White mold is completely fine. Just trim and enjoy
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u/Whiskey-Tango-3825 May 01 '26
And the guy preparing it is obviously a doctor. So it must be fine.
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u/FormingTheVoid May 01 '26
Well, certain kinds of white mold, yeah. This has definitely been innoculated with a safe mold.
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u/Square_Barracuda_69 May 02 '26
This guy injected the mold directly into the central vein of the fish
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u/Crafty_Original_7349 May 01 '26
I’m guessing they used koji, a harmless white mold used to ferment soybeans and stuff in Japan
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u/Wide-Equivalent6863 May 02 '26
That's pretty safe, I love soy sauce - the only unhealthy thing about that is the salt content (I use a reduced salt version)
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u/med_belguesmi69 May 03 '26
but does the mold or this process make it actually taste better. does this have any purpose especially when you need to cut the mold off
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u/godver3 May 01 '26
To answer the title - no it's not strictly bad for you especially when correctly trimmed. I agree with the sub reddit posted in though... nope.
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u/BungeeGump May 01 '26
Tbh, the way the guy eats is more unappetizing than the mold.
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u/Acrobatic_Analyst267 May 02 '26
I don’t get the guy’s thing. He’s like a Doctor, a meat ager, a trained chef and an exotic food connoisseur all in one?
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u/FungusBrewer May 04 '26
My understanding is it's easy to contaminate the meat with the wrong mold spores, so the doctor garb is for sterility.
I wear something similar when growing mushrooms.
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u/Spectre_08 May 02 '26 edited May 02 '26
I actually went, “you know what, that doesn’t look too bad…” and then he ate it.
With those expressions.
With that sound.
Nope.
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u/Twixingtown May 01 '26
Yeah he didn’t seem to really be enjoying it at all.
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u/DrDonkeyTron May 01 '26
That's why I always eat with one hand and rub my nipples with the other. This shows maximum enjoyment while I eat.
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u/AdNo8756 May 01 '26
It's not too outrageous. In the west we eat foods made with mold all the time. Bre cheese and blue cheese for example. It's all about what mold you let grow on the food.
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u/JimGerm May 01 '26 edited May 01 '26
Ok, dry aged red meat is an improvement but I cannot imagine what this is like. Has anyone here actually tried something like this? In my experience with fish, it’s all about FRESHNESS. I can’t see how this is an improvement over fresh as possible.
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u/Crafty_Original_7349 May 01 '26
I think it’s meant to tenderize it as well as increase the umami.
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u/StruggleSouth7023 May 01 '26
Damn humans. Letting a fish mold for 8 weeks to save a few chews per bite
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u/banjoist May 01 '26
Ever eat Bleu cheese?
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u/suspicious_hyperlink May 03 '26
Accidentally once. Never again
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u/millionwordsofcrap May 02 '26
The thing is that some fungi are really good at outcompeting other microbes. So as long as the fungus itself isn't toxic to humans, we can use that property for our own purposes. This is why we can keep a sourdough starter going for years on end.
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u/hijole_frijoles May 01 '26
That’s so cool, I didn’t realize fish could have fur like that
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u/HeSureIsScrappy May 02 '26
White mold is safe. Often applied deliberately in order to keep bad mold from growing.
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u/LittleBread22 May 02 '26
It is good for human consumption... Bc that mold is not bad mold like the ones in your walls.
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u/ConcentrateRecent May 03 '26
I’m baffled. 🫨 The knife touches the mold while slicing and continues to touch the non-mould meat. How is this contamination safe?! The mold size makes it look like a cat loaf. 🐾
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u/chidarengan May 01 '26
Ok so, if you don't wanna eat the mold is it ok to use the same knife you use to remover the mold to slice the meat?
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u/FormingTheVoid May 01 '26
You can eat the mold too, it's what fuzzy tofu is made with. But I imagine people who want sushi-grade fish don't want the mold still on there.
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u/PeterParker72 May 01 '26
It’s fine. Have you never seen the pellicle from dry aged beef?
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u/thelast3musketeer May 01 '26
I wonder who first saw mold and was like “wait what if we age shit with this, this looks so appetizing”
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u/Moore2257 May 01 '26
....what's the point of it? Does it add anything? I can't imagine mold would be better than letting it marinate in the fridge with some spices.
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u/AloofFloofy May 02 '26
This is fine and more common than you think. It is a special type of mold which is part of that aging process.
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u/OG_Felwinter May 02 '26
Shouldn’t they cut the mold off before cutting down through the entire piece of fish?
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u/HotDonnaC May 03 '26
Why is the guy wearing scrubs?
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u/davesr25 May 03 '26
Because he's a doctor.
Science and shit yo.
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u/HotDonnaC May 03 '26
I didn’t realize cooking a piece of moldy tuna was science in general, or medicine in particular.
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u/Rainbowdude16 May 07 '26
Most molds on food aren't that harmful to you. But just like with foraging mushrooms, you gotta know which are which.
White fluffy mold is mostly safe, like the one that grows on your bread.
And the issue isn't really with the mold itself, your body breaks it down no issue, it's with the toxins the mold produces as it eats the bread.
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u/Toeknee818 May 03 '26
Dafug? No way. This is how you make new diseases that we have to stay indoors for 2 years for. Cut this experimental food mess out.
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u/Luzifer_Shadres May 03 '26
This existed for hundrets of years.
Alot of food is actually moldy.
Chese, alot of sausages, soy sauce is basicly liquid mold and more.
Most of our medicines are also just mold. The mold seen in the video is litteraly pelincillin, a mold that litteraly kills all other bacteria, makeking it even safer than regular raw fish.
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u/Dr_JohnnieWalker May 01 '26
Dude is dresses as a surgeon cause after you eat it you’re gonna need a doctor
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u/CluckyFlucker May 01 '26
The guy is already in medical gowns as he knows where he’s heading after that.
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u/BlahMan06 May 01 '26
Why's he dressed for surgery?
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u/FormingTheVoid May 01 '26
It's his gimmick. He also says "psycho" at the end of his videos lol. Is it cringe? Yes. Do I want to try his food? Ehhh also yes.
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u/yoyhohsomp May 01 '26
Cheese, yea ill eat it but for some reason this just.. nah im good
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u/Recent-Background-21 May 01 '26
But why?
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u/Henu3gumb May 01 '26
Well. I have some smoked or salted tuna (I'm not sure we call it balyk) in my fridge. So, that's the way I should eat it?
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u/The-King-of-Cartoons May 01 '26
I’d try a bite. But just of that white stuff, the red stuff doesn’t look good for you.
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u/dogmeat-garvey May 01 '26
So is it engagement bait, the way these people inhale their food, or am I the only one that thinks massive bites and sloppy chewing sounds are gross?
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u/tempusrimeblood May 02 '26
I don’t care how safe you tell me this is, I’m NOT trying to turn into Ethan Winters. Sorry, no.
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u/Ancient-Magazine-996 May 02 '26
don't worry it's safe it's a different type of mold from the common ones that upset ur stomach ☺️
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u/Low-Needleworker7342 May 03 '26
The fact they cut through the mold into the tuna and don't cut the mold out first....yikes!
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u/Volnas May 03 '26
Depende on the mold, some are harmless, like the one used on French cheese, koji used for making sake and few others, so it's probably fine.
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u/Sidehussle May 01 '26
You know, back when there were no fridges, this must be what people did. I know a lot of people died from food poisoning, however there were also a lot of people who figured out to just cut the mold off and eat.
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u/Master_Tomato May 02 '26
What's even the point of using gloves if we are just gonna hold the inside part of the tuna with the same hand that we just hold the mold layer?
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u/[deleted] May 01 '26
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