Thread: Dry ageing fish.

I've done it a few times with small kingis and kahawai. Usually age for a week to 10 days. Best to keep the whole fish as it reduces loss due to over drying.

Gut, Gill and scale then hang in the fridge until ready to eat. Works mean.

Also will give any fish I plan to eat whole at least a day or 2 on a rack to dry skin out, makes it way crisper.