Dry-Aged Salmon

Case Introduction

It is recommended to choose large strips of fresh sea fish orlarge strips of fresh water fish,andit suitable for hanging fish.

Project Name Dry-Aged Salmon

Project Country Vietnam

Project Date 2023-09-10

Customer feedback

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Dry-Aged Salmon is a seafood processing technique that draws inspiration from the dry-aged beef processing method. By precisely controlling temperature, humidity and ventilation conditions, the fish is allowed to slowly mature in a specific environment, thereby enhancing its flavor, texture and tenderness.

Ingredients

Directions

Fish need to be fresh and blood need towash clean. lt is best to use the Japanesebloodletting method, viscera all do not,viscera can not have any blood, you can use atoothbrush to clean the blood, and withkitchen paper dry moisture.
lf there is slight bleeding hanging into thecabinet, be sure to use a stainless steel plateto catch the blood water in case the bloodran into the tank and blocked thehumidification system.
Because the humidity of the fish is relatively large, it is recommended to put within 2-4 pieces in the cabinet.

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