Discover the fascinating realm of dry-aged fish as we delve into this distinctive culinary technique. Just like aged meats, dry-aging infuses seafood with new depths of flavor and texture. Join us in unraveling the secrets of this ancient practice, where time and method combine to create a seafood delicacy that bridges tradition and innovation.
25-100 LBs – Whole Salmon, heads off
Clean and sanitize the inside of the chamber before using.
Set temperature to 34 degrees F.
Set Relative Humidity to 85%
Ensure the UV light is on and run the cabinet for 2 hours before loading.
Prepare the salmon for dry aging
Remove all scales from the fish
Remove the head from the fish
Wipe out the entrails and blood from the inside of the fish with paper towel.
A. Be thorough with this process. Excess blood can lead to an undesirable “fishy” flavor.
B. Tie strong sting around the tail of the fish or use a hook to hang the fish from the tail.
C. Hang in the chamber on the bar or suspended from the racks.
Close the chamber and avoid opening the door until you are ready to pull the fish for processing. (every time you open the door, you are potentially adding bacteria to the chamber)
Age for minimum 7 days and up to 21. 14 days is a common “sweet spot”. You can age as long as you’d like as long as there is not major bacteria growth visible.
Once the fish is ready to come out of the chamber, process the fish as you would fresh.
Weigh out your final product to assess your yield.