With meatlovers around the world taking dry aged meat by storm, many are looking to test the boundaries and start aging fresh fish. As a whole concept and aging process, it’s widely known that dry aging meat discovers a new depth and intensity of flavour. But many are hesitant to try and and wonder the results they can begin to expect.
Here’s everything you need to know about dry aging fish.
There’s a unique and fragrant appeal of fresh fish, seen widely at fish and fresh food markets, like South Melbourne Market or Preston Market in Victoria. Wild caught fish and shellfish are widely being incorporated into many palettes and menus over Australia. Going into the warmer seasons, fish is a staple ingredient for seaside restaurants, all vying to capture the attention of the customer wanting to indulge in the best tasting fish.
However – fresh may not necessarily be best.
By Dry Aging fish, you are introducing a more refined definition of flavour and character. Quite lemon-like and refreshing – exactly how fish is meant to taste.
Whilst we all have our preferred species of fish, we recommend for anyone looking to dry age fish, to start off with the big four – Kingfish, King Salmon, Branzino or John Dory.
Leaving the fish to dry aged for about 7 – 9 days will help to develop a fresher taste of the fish, which will ultimately pair extremely well with seasonal vegetables and herbs.