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    [Dry Aged Fish]Let's Talk About How to Dry Aging Fish

    Website:www.cnsicao.com   Date:2023-07-13


    Firstly,I want to ask all of you three questions!


    1.How to Enhance the Taste of Fish


    2.If you have a lot of fish , how do you preserve it?


    3.What if there is marine pollution and you can't buy healthy fish?


    ----The only answer is that you can make dry aged fish!!!


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    The basics of dry-aging involve meticulous cleaning, gutting, and scaling of pristine-quality fish. If the seafood isn’t handled properly from the start, then it’s not a good candidate for dry-aging because it will end up tasting fishy.

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    The fish are then hung in dry aging refrigerator from hooks in a moisture- and temperature-controlled refrigeration system for days, even weeks.We’re not really drying it. We’re just keeping it in a dry environment over time. The majority of our fish is really just being conditioned so that it’s cleaner and purged of a lot of its impurities, basically anything that makes it taste fishy. The protein is essentially the same. It’s just conditioned to be better than it was fresh.


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    There are so many different methods to aging fish, but we’re dry-aging fish in an environment where we don’t need to incorporate any kind of preservatives.

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