Is dry aging salmon a thing?

[Brockandahardplace]

I kept one fillet from Saturdays catch in the fridge loosely wrapped in parchment paper. I took it out and cooked it tonight, and the colour had deepened and the texture was firmer (I think, definitely the colour though). Am I just making this up in my head or does a bit of time in the cold air, allowed to breathe, improve things? If anyone can speak to this I’d love to hear your experience. It also tasted amazing but they all have this year and I have the pallet of a washing machine so who knows

 

[Captain PartyMarty]

Definitely a thing

 

[Brockandahardplace]

Definitely a thing

How have I not seen this!? I used to watch this guys steal videos all the time! Thank you

 

[adanac]

Dry aging all fish is a thing these days, most top kitchens are doing this in some capacity . Generally done on the bone after scaling and in proper dry aging boxes .
In saying that you can get by doing this on a rack in an open shelf of a fridge , made sure to properly trim out all gills / kidney , stomach lining , completely dry fish and either stuff cavity with paper towel , or prop open with toothpicks or skewers to allow proper drying . I cut my teeth doing this during my time at a James beard and michel guide restaurant in NYC . Largest fish we aged was a 90lb bigeye tuna . Results are better texture / more intense flavours without being fishy if that makes any sense , and also the ability to get the crispiest skin imaginable . Here are a few examples of fish I’ve done since being home , and a beautifully dry aged piece of bluefin tuna toro at the restaurant .

 

[adanac]

One more thing , if you are interested in really elevating your fish preparations , Josh Niland is the real expert on this , he has a few books out there that have totally changed my outlook on how I treat and prepare my fish .