Food - Drink
The Benefits Of Dry-Aging Fish
By HANNAH MCQUEEN
While it’s hard to imagine ways to improve on a freshly-caught fish, many chefs dry-age fish to create a more tender and flavorful outcome. Dry-aging cuts of beef is already a common practice to make the meat even better, and for decades, the Japanese have practiced aging fish, even for raw preparations like sushi.
Chef Ben Steigers explains that aging fish allows the amino acids in the flesh to break down, rendering the proteins, glycogen, and fats into more palatable sweet and umami flavors with much less "fishiness." He also notes that aging allows muscle fibers to relax and creates a more tender, melt-in-the-mouth experience.
Unlike fresh fish, which can spoil in no time, properly aged fish improves the longer it sits, which helps seafood vendors preserve their wares; plus, starting with a higher-quality aged cut means the cook doesn't have to do much to make dinner amazing. For a relaxed cooking experience with spectacular results, seek out some dry-aged fish.