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Come and experience dry-aged fish in our restaurant and see for yourself how tasty, soft and juicy they are.
Umami is a Japanese word that means good and delicious. Dry-aged fish are exactly that: good and delicious, as they have a delicate and aromatic taste.
Despite being a relatively new innovation for most countries around the world, dry-ageing fish has been part of Japanese tradition for centuries. There are different ways to dry-age fish, some techniques using salt or baking soda to reduce moisture, whilst others involve a controlled, low-humid environment designed for this specific purpose. Yet, in all cases, the fish have to be scaled and thoroughly cleaned before put through the dry-ageing process.
The precise dry-ageing period entirely depends on the size of the fish. Small fish are typically dry-aged for a few days whilst larger cuts – including salmon and bluefin tuna – need around two weeks to dry-age properly.
Apart from being the best way to preserve fish, dry-ageing also enhances its flavour and consistency. This technique strips the fish of any excess moisture and breaks down the proteins, giving it a more buttery texture. Furthermore, the flavour molecules are released during the ageing process, essentially adding complexity of flavour.