Dry ageing is a culinary technique that has long been associated with beef, elevating its flavour and tenderness to new heights. But this method can also work wonders for fish. Dry ageing fish is a practice gaining popularity among chefs and kaimoana enthusiasts, as it transforms both texture and taste in distinct ways. 

The basics of dry ageing

Dry ageing involves storing meat or fish in a controlled environment with carefully regulated temperature, humidity, and airflow for an extended period. During this time, enzymes naturally present in the meat or fish work to break down connective tissues, resulting in the tenderisation of flesh and intensification of flavour. 

Selecting the right fish

Not all fish are suitable for dry ageing. Generally, larger, fatty fish with firm flesh – such as kingfish, tuna, and salmon – are ideal candidates for this process. It's essential to start with high-quality, fresh fish to ensure optimal results, so now you’ve got the perfect excuse to go fishing! 

The dry ageing process

Dry ageing fish requires care and attention to achieve the desired outcome. The fish is typically either filleted, skinned, and boned, or gutted, gilled and scaled, before being thoroughly cleaned and wiped dry with paper towels. Now, here’s where the process can deviate depending on the tools at hand. If you’re fortunate enough to have access to a specialised refrigerator unit designed for dry ageing, you probably don’t need to read further as you’ll likely already be familiar with placing the fish on racks, setting the temperature to just above freezing (around 1-2°C) with controlled humidity (around 80-85%) and adequate airflow. Depending on the desired level of ageing, fish may be left to age for anywhere from a few days to several weeks.

However, for the average Kiwi angler, there’s a simpler way. It involves wrapping fish flesh in paper towels and storing it in plastic wrap or snap-lock bags in the fridge. Then, it is simply a case of replacing the paper towels daily (you will see they extract quite a lot of moisture, particularly on day one). Age the fish for as long as you dare – perhaps start with a few days before tasting and explore from there!

See how to dry age fish using the simple approach here.

Culinary applications

Dry aged fish lends itself to a variety of dishes. Sliced thinly, dry aged fish is often enjoyed sashimi-style, allowing the concentrated savoury flavours and texture to shine. Alternatively, it can be lightly seared or grilled. Good luck!

- NZ Fishing News