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!!!

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.

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.

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.