Thread: Kahawai favorite uses

Originally Posted by yerimaginaryM8

I just checked in the article I read (NZ fishing news April 2021) they were ageing fish for long periods up to two weeks. Has anyone tried this extended ageing? They mentioned using salt blocks in the fridge to enhance the dehydration process. I was amazed they aged fish for so long. They said top fish to age were groper trumpeter and kahawai. Less oily fish like blue cod were best aged for shorter periods.

Fridge, or at least my fridge is a very drying environment (anti-frost?). I've just done 24 hours so far, but if I'm going to make sushi/sashimi, I'll hang skinless fillets in the same way. Obviously, fillets dry out a lot quicker. A little too dry at the thin edges, but no drama.