Thread: Dry ageing fish.

I always used to be of the fresh is best opinion but after reading about this dry aging of fillets and increasing the umami flavor qualitys of the fillets I decided to give it a crack with a kahawai.

Key points are dry aging so not just sitting in a bowl or plate to fester in its own juices (thats where the fishy smell and taste comes from)

And it may be sitting in the fridge for 10days or so so cleanlyness while filleting and skinning is of the utmost importance, dont transfer any slime and bacteria from the outside of the fish to the flesh. (Good practice anyway)

You could do it sitting on a rack above a plate but I just used paper towels and changed them each day.



Today is day 3 sitting in the fridge, no fishy smell at all....slightly dehydrated looking.
Sliced up fine and held together.
Tased good, nice texture but cant say I noticed anymore umami flavor yet.


Will test again tommorrow or in a few days.