Boston-based PABU chef Ben Steigers also makes a practice of dry-aging his fish before turning it into sushi and sashimi. According to Steigers, aging the fish allows the amino acids in the meat to break down, rendering proteins, glycogen, and fats into more palatable sweet and umami flavors (via The Manual). As he explained, particularly meaty fish like yellowtail or snapper especially benefit from this treatment, allowing the muscle fibers to relax during the aging process and creating a much more tender, melt-in-the-mouth dining experience.
Aside from creating a tastier, umami-rich final cut of meat, dry-aged (i.e. preserved) fish can help vendors run a zero-waste shop. Unlike fresh fish, which grows foul and fishy with time, dry-aged fish often only improves the longer it ages. This helps vendors like Liao to sell their wares before they expire (from Food & Wine). Plus, starting with a higher-quality, exceptional cut of dry-aged fish means there's less prep work involved for the home cook, creating opportunities to simplify and elevate your weeknight fish dinner routine.
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October 23, 2022 at 07:40PM
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The Benefits Of Dry-Aging Fish - Tasting Table
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