How to cook dry aged fish

The dry aging technique has traditionally been reserved for meats - beef specifically - but, delightfully, is now making its name on the fish scene also.

Dry aging regards the whole animal as a ‘premium cut’, pioneering a movement that, in fish terms, leaves no part of the fish wasted, instead transforming the entire fish into a revolutionary delicacy.

Smokin’ Brothers are the first smoke house to foray into the world of dry aging - and our Smokin’ Masters have perfected their dry aging technique to the same elite standard our smoked salmon is renowned for.

Dry-aged fish is a new category for consumers, with new cooking methods being revealed and adopted in kitchens globally. As such, we wanted to share with you exactly how to cook dry aged fish, so you too may transform your dry aged product into a culinary masterpiece.

Dry aged fish - best features:

1. Low moisture content: dry aged fish has a low moisture content in its flesh, due to the controlled temperature, humidity and airflow conditions it experiences during the dry aging process. How does this impact cooking the fish? It means that dry aged fish can be cooked just like meat, prepared and served from rare through to well done. This degree of versatility has never been seen before in the fish category!
2. Dry skin: the dry aging process dries the fish’s skin, meaning when the fish is cooked on a pan or over charcoal it gets super crispy! This allows home-Chefs and restaurant-Chefs alike the opportunity to experiment with different textures between the skin and the flesh, resulting in dynamic dishes that are unique in composition, presentation, and taste.

How to cook dry aged fish - Smokin’ Brothers pro tips:

1. Serve raw, as sashimi, carpaccio or ceviche: traditionally fish has been an unappealing ingredient for many raw presentations, due to its pungent ‘fishy’ odor. Dry aging removes the fish's moisture, along with blood and other liquids, resulting in a clean fish that does not smell!
2. Tataki: legend has it a Samurai invented this cooking technique in 17th Century Japan, and it has been a staple of the Japanese culinary scene ever since. Sear the dry aged fish on the outside while keeping the inside raw. Simple, and classic.
3. Pan-searing: this technique achieves that crispy skin we love so much while maintaining a tender interior - the perfect balance.
4. Grilling: the smoky essence from the grill complements the inherently rich taste of dry-aged fish beautifully.
5. Baking: when dry aged fish is baked it retains the remaining moisture in its flesh, developing a flavor profile with real depth.
   

When you cook dry aged fish you open up a world of possibilities, from preparation techniques to flavor profiles. This new entry into the fish market is exciting, adventurous, and is already making waves across homes and restaurants.

This is why Smokin’ Brothers are proud to now offer dry aged salmon and trout as part of their ecommerce offering. We are supporting the dry aged fish movement to be accessible to everyone, through just a few clicks of a button.

Our dry aged range can be viewed here.