The dry ageing process involves reducing the moisture content in a fish or meat to reveal an unparalleled tenderness and flavor profile.

Only the freshest fish can achieve the lofty heights of dry aged status, and the fattier the better, making salmon and trout the perfect picks.

The fish is first gutted and cleaned thoroughly, with the scales and skin left intact to protect the flesh of the fish during the ageing process. Each fish is then delicately hand-dried to remove excess moisture from its surface.

A dedicated ageing chamber is used to hang the fish within at a consistent temperature just above freezing (0°C and 2°C), with a stable humidity level of 85% to prevent the fish from drying out too quickly. Hanging the fish ensures proper airflow around the fish, preventing moisture buildup and ensuring an even dry ageing process.

Dry ageing can be achieved anywhere between a few days to a few weeks, with different ageing durations delivering different transformations to the fish. Shorter dry ageing periods yield subtle flavor and texture enhancements, while longer periods intensify these enhancements.

After the dry ageing process is complete the exquisitely dried fish skin remains - which transforms into a crispy delight when the fish is cooked!

Immediately refrigerated, Smokin’ Brothers dry aged salmon and trout products are ready to be grilled, seared, smoked or served raw, and consumed