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 .

 

[adanac]

Here is a red and a coho that I’ve dry aged for 7 days . They are stiff as a board and dry as a bone to touch on the outside . 0 foul or fish smell . These will get frozen whole for a week then used for crudo / sashimi

 

[Rain City]

View attachment 120797Here is a red and a coho that I’ve dry aged for 7 days . They are stiff as a board and dry as a bone to touch on the outside . 0 foul or fish smell . These will get frozen whole for a week then used for crudo / sashimi View attachment 120797

I like the idea that you can get a more cured texture without the cure. I'm assuming. Especially for dishes like that.

 

[adanac]

yes your on the right track with the texture, more firm / fats melt to the touch much like toro you would get at a fine sushi spot. flavour is hard to explain but more sweet and intense ( in a good way ) no bad fish or salmon flavour . i will post pics of when i cut it next week when im home from tuna fishing

 

[Gong Show]

What the hell rabbit hole did this thread just send me down?
Bastards
I love you all.

 

[Yyjdennis]

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 .View attachment 119344

Well, I just finished reading Fish Butchery and ordered The Whole Fish Cookbook. Fascinating stuff. Is Take One Fish worth getting? Most of it seems like species we don't see.

 

[Islandgirl]

I did follow this thread and dry age a coho this August. I tried a piece after about 7 days. I did not notice much difference. At 14 days it did not look too appetizing, the whole fish that is. I cooked it up anyways and it was Awesome! I will definitely do it again.