Chances are you’ve heard of dry-aged beef or steak but have you ever tried dry-aged fish? Just as gourmet steakhouses transform standard beef through the lengthy dry-aging process some chefs swear by dry-aging fish to enhance its flavor and texture. Understandably this may seem backwards given the common belief that fish straight from the ocean is the freshest and therefore the tastiest. But when done right dry-aged fish is arguably more tender and packed with delicious umami flavor.
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 Inside Edition | 2016-10-13 21:51:04 |  13,146,211 Views |
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Dry aging generally involves hanging or placing a piece of fresh raw meat in a temperature- and humidity-controlled refrigerator for up to a month for beef and usually a few days to a few weeks for fish depending on size. As fish ages in the ventilated climate-controlled environment chemical changes occur that improve its texture. For example the fish’s natural enzymes break down the connective tissue making it more tender and smooth.
In addition to the enzymatic breakdown the loss of moisture that occurs when fish is dry-aged results in a more concentrated flavor. But despite the moisture loss and the term "dry-aged" the fish is ultimately anything but dry. Dry-aged salmon for example is a creamy delicacy that is often eaten raw as sashimi or lightly seared.
Despite being a current food trend dry-aging fish has roots in Japan dating back hundreds of years as a form of preservation. Some aging methods—commonly used by Japanese sushi chefs—involve preserving the fish with ingredients like salt and vinegar. Today however chefs and fishmongers are increasingly using dry-aging cabinets to ensure that fish doesn’t rot by carefully controlling the humidity temperature and airflow in the environment. Harmful bacteria can grow in overly humid spaces without proper ventilation so it’s crucial to keep clean oxygen circulating as the fish ages.
