Dry Aged Fish, a unique experience!

The benefits of dry-aged fish are numerous, and this ancient Japanese technique could easily revolutionize the way you cook and enjoy fish, whether at home or in a restaurant.

Many people are familiar with the unique flavors of dry-aged meat, but have you ever heard of dry-aged fish? Rooted in Japanese tradition, this fish preservation and development technique is now becoming widespread throughout Europe.

At our place, we have been studying this technique for about three years to bring you the best results at the table. Don't hesitate to come and discover our little universe in Aubonne, Rue de l'Ouriette 141, 1170 Aubonne , you are welcome.

THE ORIGIN

Although a relatively new innovation for most of the world, dry aging fish has been a part of Japanese tradition for centuries. This technique prevented the fish from spoiling during transportation, storage, sale, and until the time of consumption. In addition to extending the shelf life of the fish, dry aging also improves the quality of its flavor, and ironically, when the technique is done well , the fish tastes even fresher and has a more tender texture than fresh fish!

Have you ever eaten sashimi at a sushi restaurant and thought it must be the freshest fish you've ever tasted? Simple! Most good sushi restaurants use this technique to enhance the quality of the fish.

THE TREND

It's a common assumption that "freshly caught" fish, straight from the water, offers the highest quality meat, but eating fish the day it was caught doesn't actually equate to a better dining experience. The dry-aging technique has proven so effective in terms of taste, "freshness," and overall quality that it's quickly being adopted by true connoisseurs.

Liwei Liao, aka "The Dry-Aged Fish Guy," as he's known on social media, has certainly given dry-aging fish a metaphorical boost in the United States. In fact, his shop— The Joint —has become a haven for a wide variety of dry-aged fish. Providing a supply of dry-aged fish to the Sherman Oaks area of ​​California, as well as selling to over 30 restaurants in the Golden State, the dry-aged fish trend continues to gain popularity.

HOW IT WORKS

Unlike dry-aged meat, where dry-aging is used to enhance and full-bodied flavor and texture, the primary goal of dry-aged fish is to enhance its freshness and neutrality of flavor, giving way to a natural, fresh taste.

There are different ways to dry age fish , some techniques using salt or baking soda to reduce moisture, while others apply a sterile environment, with controlled humidity and a specially designed air circulation system, as is the case with us.

The exact length of dry aging time depends on the size, fat content, and overall quality of the fish. Smaller fish are typically dry aged for a few days, while larger pieces—including salmon and bluefin tuna—require several weeks to mature properly.

By removing excess blood, moisture, and slime from the fish, it loses unpleasant odors and gives it a much cleaner flavor and a firmer, more tender texture. Dry aging also provides a concentration of proteins and vitamins, and the natural action of enzymes during the maturation process allows for better digestion and assimilation by the human body when it is consumed.

EASY, NATURAL AND TASTY

Besides being the best way to preserve fish, dry aging also improves its flavor, freshness, tenderness, and texture, so overall your gastronomic experience will be much more intense and rich!

This technique removes all excess moisture from the fish and breaks down the proteins, giving it a smoother, more tender texture. Additionally, the flavor molecule—glutamate—is released during the aging process, essentially adding complexity to the flavor.

Being a tastier, juicier, and more tender product, dry-aged fish is also easier to cook. Connoisseurs eat it raw most of the time, this to experience the best the product has to offer. But if you like to cook it, the rule is simple: remember that it is a product with a lower water concentration than a fresh product, so reduce the cooking time by half and increase the cooking temperature. This allows for easier and faster caramelization, preventing the product from drying out. Always cook your fish on one side, always skin side down; this will guarantee you a deliciously tender homemade fish dish every time, regardless of your cooking experience.

Thônex, GE

Chef Jean-Marc Bessire

Restaurant Bayview By Michel Roth

Geneva, GE;

Chef Michel Roth and David Devel