Thread: Dry Aging Fish

Just had first crack at dry aging some kingis and snapper.

Mates been doing it for a while and swears by it. Not for everyone, but if you’re a foodie or a tinkerer well worth a crack

Normally leave the head on and take guts out through gills, no belly cut. The less exposed flesh the better, had to take head off to get in chilli bin. Take gills out as well and hang by tail. Had these in my little chiller for 6 days at about 0-4 degrees. Fish internal temp stayed at 2-3 degrees the whole time.

No fishy smell what so ever. No way you’d know the difference compared to a freshly caught fillet. The smell normally comes from the moist slime and bacteria in it. Because chiller drys it out you don’t get any of that. Skin drys out like leather on the kings but the meat is next level tender for sashimi and the flavour is increased. Even the tail sections tendons had broken down and could be done as sashimi as well.


The lower moisture content also means if you freeze it there’s less cell damage ie. less mushiness once thawed out.

The flavour from the snapper was amazing. Check out the eyes, still clear and no cloudiness after 6 days. Unlike fish on ice at supermarket.

Could easily have done 7-8 days. Definitely recommend giving it a crack, link for good write up on it https://www.foodandwine.com/cooking-...t-sherman-oaks